Egg Drop Soup
ChineseChinese RecipesDesi eggsEasy
A silky, comforting chicken-stock soup with delicate egg ribbons — the classic Chinese egg drop soup.
Prep time5 min
Cook time10 min
Total time15 min
Servings4
Ingredients
- 4 cups chicken stock
- 2 eggs, beaten
- 1 tbsp cornflour mixed with 2 tbsp water
- 1 spring onion, chopped
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tsp sesame oil
Method
- Bring the chicken stock to a gentle boil.
- Add soy sauce, salt and white pepper.
- Stir in the cornflour mixture to thicken the soup slightly.
- Reduce the heat to a simmer. Slowly drizzle in the beaten eggs while stirring in one direction.
- Remove from the heat. Add sesame oil and spring onion. Serve hot.
Nutrition — estimated per serving
Calories (estimate)90 kcal
Protein (estimate)7 g
Fat (estimate)5 g
Carbs (estimate)3 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Pour the egg in a slow, thin stream while stirring — that makes fine ribbons, not lumps. Food safety: the egg must be fully cooked in the hot soup; serve immediately. Allergens: contains egg and soy (soy sauce). Substitute: use vegetable stock for a vegetarian soup. Nutrition is an estimate per serving.