Chinese Egg Drop Soup
Make the restaurant-style Chinese egg drop soup with the minimum ingredients, within 15 minutes, and without any fuss.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups chicken broth
- 3 green onions (, chopped, white and green parts separated)
- 1 slice ginger
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon fine sea salt ((or to taste))
- 4 teaspoons cornstarch
- 1/8 teaspoon turmeric powder (, for the yellow color (Optional))
- 4 large eggs (, beaten (Footnote 1))
- 2 teaspoons sesame oil
Instructions
- 1
Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
- 2
Combine cornstarch, white pepper, turmeric, sea salt and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula.
- 3
To add eggs, hold a fork (or two chopsticks slightly apart) across the top of a small bowl, drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg to the desired sized pieces.
- 4
Drizzle sesame oil and sprinkle with the green part of the green onion.
- 5
Serve warm.