Classic takeout Egg Drop Soup is made with just a few pantry ingredients. Ready in just 15 minutes, this simple soup is faster than delivery.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner, lunch, Soup, starter
Cuisine: American, Chinese
Keyword: Egg Drop Soup
Servings: 4
Calories: 152kcal
Author: Kellie
Cost: $5
Equipment
stockpot
Ingredients
4cupschicken stock
1tspsoy sauce
1tspsesame oil
¼tspsalt
⅛tspsugar
¼tspturmericoptional but will give the soup the rich yellow color like restaurant style soup
1/8tspwhite pepperif desired
3TBSPcornstarch
1/3cupwater
2eggsbeaten
Garnish: 1 scallionbias sliced thin
Instructions
In a small/medium pot on high heat, bring the chicken stock to a boil- approximately 10-12 minutes.
Reduce to a simmer and add in the soy sauce, sesame oil, salt, sugar and turmeric for 4 minutes. Add the white pepper if desired, taste to make sure the seasoning is to your liking.
In a small separate bowl, mix the cornstarch with the water well together to a smooth consistency, then add it to the simmering soup stirring constantly so that you don’t get clumps of starch in the soup. Keep simmering for an additional 4 minutes.
If you want a slightly thinner soup don’t add all the cornstarch and water mix.
Keeping the soup at a simmer and using a spoon,add in the beaten eggs stirring in a circular motion.
Tip: The faster the pour of the eggs, the larger the egg ribbons.
The slower the pour of the eggs, the smaller the ribbons.
Using a whisk is not recommended as it will simply combine the eggs into the soup and not have any visible ribbons.
Serve immediately, ladle into bowls and top with the sliced scallions.
Notes
Leftover Egg Drop Soup can be stored in an airtight container for up to 3 days in the refrigerator.