Egg Drop Soup is a simple soup perfect for an appetizer, or a light meal. Ribbons of beaten eggs dance deliciously in a simple broth.
Make a classic Chinese restaurant and takeout dish in your own kitchen with minimal ingredients. For more favorite Chinese Starters, try my Hot and Sour Soup and Asian Potsticker Soup!
Sabrina’s Egg Drop Soup Recipe
This is a classic dish that you can get at any Chinese restaurant. However, it’s still a great soup to have your own recipe for. It’s also the perfect recipe to enjoy for a cozy night in. Egg Drop Soup makes a great alternative to Classic Chicken Noodle Soup. As we all know, there’s nothing better than a bowl of soup when you’re feeling under the weather.
Ingredients
- 8 cups chicken broth
- 2 teaspoons low sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- 5 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 cup green onions , finely sliced
Instructions
- To a large Dutch oven add the chicken broth, soy sauce, sesame oil, and cornstarch.
- Whisk well, then bring to a simmer on medium heat.
- Whisk the eggs together well.
- In a very thin stream add the eggs to the soup while gently stirring.
- Add in salt, white pepper and green onions, cook for 2 minutes and serve immediately.
Nutrition
Calories: 146kcal | Carbohydrates: 7g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 214mg | Sodium: 2496mg | Potassium: 204mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
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