Easy Egg Drop Soup
Egg drop soup is a quick, comforting Chinese-style broth with silky egg ribbons. It's simple and ready in about 10 minutes.
Method:
- Bring chicken or vegetable broth to a gentle simmer and season with soy sauce and white pepper.
- Whisk eggs in a bowl. Slowly pour the eggs into the simmering broth in a thin stream while stirring gently to create ribbons.
- Finish with a splash of sesame oil and garnish with sliced scallions.
Optional add-ins:
- Add tofu cubes, mushrooms, or shredded chicken for extra substance.
- Cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) can thicken the broth slightly.
Serve hot as a starter or light meal. The technique produces soft, delicate egg strands that enrich the clear broth.