Easy Egg Drop Soup
This quick and easy egg drop soup recipe comes together in under 20 minutes with just a few ingredients. Perfect for colder days!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 1 bouillon cube
- 1 tbsp soy sauce
- ¼ tsp turmeric
- ¼ tsp white pepper powder
- 2 tbsp cornstarch (+ 2 tbsp water)
- 4 eggs
- green onions (garnish to taste)
- a few drops of sesame oil (adjust to taste)
Instructions
- 1
Beat the eggs. Crack the eggs into a bowl and whisk until smooth. Set aside.
- 2
Make the slurry. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water until fully dissolved.
- 3
Season the broth. Bring water to a gentle boil over medium heat. Add bouillon cube, soy sauce, turmeric, and white pepper. Stir to dissolve.
- 4
Add the slurry. Give the slurry a quick stir, then slowly pour it into the soup while stirring. Simmer 1 minute to thicken.
- 5
Drizzle in eggs. Slowly pour in the beaten eggs while stirring in one direction to form silky ribbons.
- 6
Finish and serve. Remove from heat, add a few drops of sesame oil, and garnish with green onions. Serve hot.