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Easy Egg Drop Soup

A warm and comforting soup made with savory broth and tender egg ribbons, perfect for a quick meal any time of the year.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Soup
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups chicken or vegetable broth Choose low-sodium broth for a healthier option.
  • 2 large eggs Use fresh eggs for beautiful ribbons.
  • 1 tablespoon cornstarch (optional) Mix with water for a silky-smooth texture if desired.
  • 1/4 teaspoon white pepper Adds a gentle zing to the soup.
  • to taste salt Season according to preference.
  • 1 tablespoon sesame oil (optional) Enhances flavor with a nutty aroma.
Garnish
  • 1 small green onion, chopped Add for freshness and crunch.

Method
 

Preparation
  1. In a pot, bring the broth to a simmer over medium heat.
  2. In a bowl, beat the eggs and set aside.
  3. If using, mix cornstarch with a little cold water and add it to the broth to thicken.
Cooking
  1. Stir in white pepper and salt.
  2. Slowly pour the beaten eggs into the simmering broth while stirring gently to create ribbons.
  3. Remove from heat and stir in chopped green onions and sesame oil if desired.
Serving
  1. Serve hot in bowls and enjoy every spoonful of warmth!

Notes

Make ahead and store leftovers in an airtight container. Use fresh ingredients for the best flavors. Customize with proteins or vegetables for added nutrition.