Ingredients:

  • 4 cups (946 ml) chicken broth, preferably low sodium
  • 1 teaspoon (5 ml) soy sauce
  • 1/2 teaspoon (2.5 ml) sesame oil
  • 1/4 teaspoon (1.25 ml) ground white pepper
  • 1 tablespoon (15 ml) cornstarch
  • 2 tablespoons (30 ml) cold water
  • 2 large eggs
  • 1 green onion, thinly sliced (for garnish)

Instructions:

  1. In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.
  2. Stir in the soy sauce, sesame oil, and white pepper.
  3. In a small bowl, whisk together the cornstarch and cold water until smooth. This is your thickening agent.
  4. Slowly pour the cornstarch slurry into the simmering broth, stirring constantly with a whisk until the broth slightly thickens.
  5. In a separate bowl, whisk the eggs vigorously until light and frothy. This is crucial for those silky ribbons.
  6. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream, using a fork or chopsticks to gently swirl the broth as you pour. Do this slowly to create delicate egg ribbons.
  7. Remove from heat. Ladle the soup into bowls and garnish with sliced green onions. Serve immediately. This easy egg drop soup recipe is ready in minutes!