Egg Drop Soup
Silky, golden ribbons of egg in a light chicken broth — ready in 15 minutes and the ultimate quick fix when you want restaurant-style comfort food fast.
Ingredients
Pantry bits
- 1L chicken stock
- 3 tsp cornflour
- 3 tbsp water
- 3 eggs, lightly beaten
- 1 tsp grated ginger
- 1 tsp sesame oil
- 2 spring onions, thinly sliced
- White pepper, to taste
- Salt, to taste
Instructions
- Bring the chicken stock and ginger to a gentle simmer in a saucepan.
- Mix cornflour with water to make a slurry, then stir into the simmering stock. Cook for 1–2 minutes until the broth thickens slightly.
- Reduce heat to low. While gently stirring the broth in one direction, slowly drizzle in the beaten eggs in a thin stream.
- Let the egg set for 10–15 seconds before stirring gently to form ribbons.
- Season with salt and white pepper to taste.
- Ladle into bowls, drizzle with sesame oil and scatter with spring onion to serve.
About this dish
Egg drop soup is the unsung hero of the Chinese takeaway menu — simple, comforting, and always the first thing to disappear from the table. The trick is all in the pouring: a slow, steady stream of beaten egg into simmering broth creates those silky ribbons rather than scrambled clumps.
This version keeps things properly pantry-friendly. Chicken stock, a touch of ginger, a cornflour slurry for body, and eggs are really all you need. A scatter of spring onion and a drizzle of sesame oil at the end lifts the whole bowl.
It's the kind of soup that comes together while the rest of dinner is cooking, and it's just as good as a starter to a bigger spread or a light meal on its own.
More recipes to cook
All recipes
Never miss a recipe
Get practical Asian recipes and pantry guides in your inbox.