Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Soup is an important part of the daily Chinese diet, where it is always served with steamed rice, stir fried vegetables, and a meat dish. Egg drop soup is a popular option that requires minimal time and ingredients. This recipe is ready in less than 15 minutes and is light years better than anything you’d get at a restaurant.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: Chinese, East Asian, Eggs, main course, side dish, soup
Servings: 2
Author: Alex Gorgos

Ingredients

  • 4 cups chicken stock
  • 1/4 cup shaoxing cooking wine
  • 3 green onions chopped; green and white parts separated
  • 1 slice ginger
  • 1/4 tsp white pepper
  • 1/4 tsp sea salt
  • 1/8 tsp turmeric
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 4 large eggs beaten
  • 2 tsp sesame oil

Instructions

  • Make a slurry by mixing the cornstarch with the water. Stir in the turmeric, salt, and white pepper. Set aside.
    Chinese, side dish, main course, soup, eggs
  • Bring the chicken stock, cooking wine, white part of the green onions, and slice of ginger to a boil. Simmer over medium heat for 5 minutes.
    Chinese, side dish, main course, soup, eggs
  • Whisk in the slurry.
    Chinese, side dish, main course, soup, eggs
  • Turn the heat to low. Using the back of a fork, drizzle the beaten eggs through the tines of the fork into the chicken stock. Let the eggs set for a couple of seconds.
    Chinese, side dish, main course, soup, eggs
  • Beat the eggs with chopsticks until thin ribbons form.
    Chinese, side dish, main course, soup, eggs
Chinese, side dish, main course, soup, eggs
Ladle the soup into a bowl. Drizzle with sesame oil. Garnish with the green part of the green onions