Egg Drop Soup
This is the ultimate egg drop soup—quick, delicious, with diced tomatoes just like the ones served in Shanghai. Ready in just 15 minutes, this easy and homemade Egg Drop Soup recipe rivals any takeout with its refreshing, comforting flavors and silky texture!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons cornstarch
- 3 tablespoons water
- 14 oz (400g) chicken broth (store-bought )
- 1 cup water
- 1/2 tomato (diced)
- 3 dashes white pepper
- 1/2 teaspoon salt ( or to taste)
- 2 large eggs (lightly beaten)
Instructions
- 1
In a small bowl, mix the cornstarch with water and stir until well blended. Set aside.
- 2
Bring the chicken broth and water to a boil in a pot. Add the tomato, white pepper, and salt, then thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
- 3
Swirl the beaten eggs into the soup and immediately stir three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form silken threads.
- 4
Serve immediately by dishing the soup into individual serving bowls.