Skip to content
Menu
Egg Drop Soup
Starter

Egg Drop Soup

20 minServes 4Nutri-Score B€
from @cassyeungmoney21 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken or bone broth (32 oz carton (4 cups))Pantry960 ml
  • soy sauce (1 Tbsp)Pantry15 ml
  • garlic powder (1/2 tsp)Spices1.5 g
  • turmeric (1/2 tsp, optional, for color)Spices1.5 g
  • chicken bouillon powder (1/2 tsp)Pantry1.5 g
  • white pepper (1 tsp)Spices2 g
  • cornstarch (3 Tbsp, for the slurry)Pantry24 g
  • water (4 Tbsp, for the slurry)Other60 ml
  • eggs (beaten with 1 Tbsp water)Dairy3 pieces
  • sesame oil (1 tsp)Pantry5 ml
  • green onion (sliced, for garnish)Produce3 pieces

per serving

Nutrition

98kcal

Carbs
7 g
Proteins
8 g
Fat
5 g

step by step

Method

  1. Make the cornstarch slurry

    • Mix 3 Tbsp cornstarch with 4 Tbsp water until smooth.
    • Set aside.
    Step 1

  2. Bring the broth to a boil

    • Pour the chicken or bone broth into a pot over the stove.
    • Bring it to a boil.
    Step 2

  3. Season the broth

    • Add the soy sauce, garlic powder, turmeric, white pepper and chicken bouillon powder.
    • Stir to combine.
    Step 3

  4. Thicken with the slurry

    • Pour in the cornstarch slurry while stirring.
    • Let the broth thicken just a bit — not like a sauce, but a little thicker than water.
    Step 4

  5. Add the eggs

    • Turn the heat down and make sure the broth is not bubbling, so the soup doesn't get cloudy.
    • Slowly pour in the beaten egg mixture while stirring to create long egg ribbons.
    • Keep stirring until the egg starts to set into ribbons.
    Step 5

  6. Finish and garnish

    • Cut the heat and add the sesame oil.
    • Garnish with lots of sliced green onion.
    • Serve and enjoy.
    Step 6
Get Mezze