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Easy Egg Drop Soup

This delicious and easy egg drop soup recipe is on the table in just 15 minutes and always tastes so comforting.

Easy Egg Drop Soup

I woke with a sore throat recently and craved something soothing to eat for lunch. I stumbled upon a recipe for this easy egg drop soup on The Woks of Life and since I had all the ingredients on hand, I made it instead of my usual recipe. This soup was simple, comforting, and really tasty–just what I needed.

Easy Egg Drop Soup

How to Make Easy Egg Drop Soup

Bring chicken broth to a simmer in a large saucepan over medium-high heat. Stir in the toasted sesame oil, turmeric, salt, white pepper, and sugar.

Once the broth reaches a simmer, combine the cornstarch with ¼ cup of cold water until very well combined. Stir the soup continuously as you drizzle in the slurry until the soup thickens to your liking.  

Use a wooden spoon or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then very slowly pour the beaten eggs in a very thin stream into the soup as you continue gently stirring, in order to create egg ribbons.

Taste and season with additional sea salt or white pepper if needed. Ladle into bowls and serve topped with green onions and soy sauce and sriracha on the side. Enjoy.

Easy Egg Drop Soup

Easy Egg Drop Soup

Easy Egg Drop Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Soup
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original Woks of Life

Equipment

Ingredients

Soup:

  • 4 cups chicken broth, divided
  • ½-1 tsp toasted sesame oil, to taste
  • ¼ tsp turmeric, optional
  • Sea salt and white pepper, to taste
  • Pinch of sugar
  • 2-3 tbsp cornstarch, depending on how thick you want it
  • 3 small eggs (or 2 large), lightly beaten

For Serving:

  • Green onion, chopped
  • Soy sauce
  • Sriracha

Instructions

  • Bring the chicken broth to a simmer in a large saucepan over medium-high heat. Stir in the toasted sesame oil, turmeric, salt, white pepper, and sugar.
  • Once the broth reaches a simmer, combine the cornstarch with ¼ cup of cold water until very well combined. Stir the soup continuously as you drizzle in the slurry until the soup thickens to your liking.  
  • Use a wooden spoon or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then very slowly pour the beaten eggs in a very thin stream into the soup as you continue gently stirring, in order to create egg ribbons.
  • Taste and season with additional sea salt or white pepper if needed. Ladle into bowls and serve topped with green onions and soy sauce and sriracha on the side. Enjoy. 
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