Egg Drop Soup
This simple, homemade Egg Drop Soup is a quick and comforting dish made with light broth, whisked eggs, and scallions. Perfect for a cozy meal anytime.
Ingredients
- 4 cups low-sodium chicken or vegetable broth store-bought or homemade
- 2 large eggs whisked vigorously
- 2 tablespoons cornstarch keeps broth silky; arrowroot works, too
- 1/2 teaspoon grated fresh ginger optional, for a gentle zing
- 1 tablespoon soy sauce or tamari for depth and color
- Pinch white pepper black pepper is fine if that’s all you have
- 2 scallions thinly sliced on the bias (garnish—adds brightness)
- Drizzle sesame oil to finish; optional
- Salt to taste (if broth is very low-sodium)
Instructions
- Whisk the eggs and set aside. Use room-temperature eggs for smooth streaming.
- In a saucepan, warm the broth with ginger, soy sauce, and white pepper until small bubbles form.
- Whisk cornstarch with cold water until fully dissolved, then pour into the broth to thicken.
- Slowly stream whisked eggs into the broth while stirring gently to create ribbons.
- Adjust seasoning, then ladle into bowls, garnish with scallions and a drizzle of sesame oil. Serve hot.
Notes
For a gluten-free option, use tamari and certified GF cornstarch. Pre-mix cornstarch slurry for quick prep. For a flavor boost, try a splash of rice vinegar or a drop of fish sauce.
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