Cooking Lucid
Egg Drop Soup
Silky ribbons of egg swirling through a light, savory chicken broth. Ready in 15 minutes — the simplest and most comforting Chinese soup.
Prep 5 min
Cook 10 min
Total 15 min
Serves 4
Ingredients
Step 1 — Broth base
- 6 cups chicken broth
- 1 thumb ginger (sliced)
- 2 green onions (white parts)
- 1 tbsp soy sauce
- ½ tsp white pepper
- 1 tsp sesame oil
Step 2 — Egg ribbons
- 3 eggs (beaten)
- 1 tsp cornstarch
- 1 tbsp water
Step 3 — Garnish
- Green onion tops (sliced)
- Cilantro
- Extra white pepper
Instructions
- 1
Heat the broth
Bring chicken broth, ginger, green onion whites, soy sauce, white pepper, and sesame oil to a boil in a pot. Reduce heat to a gentle simmer. Remove ginger and green onion whites.
- 2
Thicken slightly
Stir cornstarch with water and pour into broth while stirring. Simmer 1 minute until slightly thickened.
- 3
Add egg ribbons
Stir broth in a circular motion with a spoon. Slowly pour beaten eggs into the swirling broth in a thin stream. Let sit 10 seconds, then gently stir to form silky ribbons. Garnish with green onion tops and cilantro. Serve immediately.
Nutrition per serving: 90 cal · 7g protein · 4g carbs · 5g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
