Egg Drop Soup ( Easy 10-Minute )
Chinese restaurant-style easy Egg Drop Soup recipe made with silky egg ribbons, delicious chicken stock base, and simple cupboard-friendly seasonings! It’s ready in just 10 minutes for a satisfying creamy soup anytime. A perfect quick soup to cook for a Chinese takeout craving!
Servings: 4
Calories: 90kcal
Ingredients
- 2-3 Large eggs
- 3 cup Chicken Stock or Water (About 750ml)
- 2 cloves Garlic Minced
- 1 tsp Salt
- ¼ tsp White pepper
- 1 tsp Sesame oil
- 2 Spring onion Cut thin slices
- 1½ tbsp Cornstarch Mix with 3 tbsp water to make cornstarch slurry
Instructions
- Beat the eggs with a pinch of salt and set it aside.
- Add chicken broth/stock to a pot and bring it to a boil.
- Add minced garlic, white pepper, and salt. Reduce the heat and bring it to a simmer.
- Pour the egg gently and keep stirring the soup slowly.
- Now add cornstarch and water mixture. Stir well until the soup reaches the desired consistency.
- Make a taste test and add more salt and pepper if needed. Finish with sesame oil and chopped spring onions.
Notes
- Substitute for chicken stock: If you don’t have chicken stock or broth on hand, add water and a bit of chicken powder or bouillon.
- Top Tip: Make sure to reduce the heat before pouring the eggs.
- Adjust the soup texture: Adding cornstarch slurry thickens the sauce. You can add more if you like the soup thicker or reduce the cornstarch slurry if you want a thinner soup.
- Choice of egg: Use large, high-quality, free-range eggs with bigger yolks for the vibrant yellow colour and texture.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 840mg | Potassium: 212mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
