Classic Egg Drop Soup Recipe
A comforting and simple Egg Drop Soup recipe featuring a delicate broth enriched with eggs, seasoned with sesame oil, white pepper, and turmeric for color and flavor. This classic Chinese soup is quick to prepare and perfect as a light starter or a soothing meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Broth
- 4 cups chicken stock (about 1 liter, organic or homemade preferred)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or 5 drops yellow food coloring, optional)
- 1/4 teaspoon MSG (adjust to taste)
Thickening Agent
- 3 tablespoons cornstarch mixed with 1/3 cup water
Egg Mixture
- 3 eggs, lightly beaten
Garnish
- 1 scallion, chopped
Instructions
- Prepare the broth: In a pot, bring the chicken stock to a gentle simmer. Add the sesame oil, salt, sugar, white pepper, turmeric or yellow food coloring, and MSG. Stir to combine all flavors.
- Thicken the soup: Slowly whisk the cornstarch and water mixture into the simmering broth. Continue stirring until the soup thickens and becomes smooth, approximately 2-3 minutes.
- Incorporate the eggs: Slowly pour the lightly beaten eggs into the hot broth in a thin stream while stirring gently with a fork or chopsticks to create delicate egg ribbons.
- Add garnish and serve: Remove the soup from heat. Sprinkle the chopped scallion on top and serve immediately while hot.
Notes
- Use organic or homemade chicken stock for best flavor.
- The turmeric or yellow food coloring is optional but gives the soup the classic yellow hue.
- Adjust the amount of MSG according to taste or omit if preferred.
- Pour the eggs slowly and stir gently to get the signature egg ribbons.
- This soup is best served immediately as it thickens and changes texture when cooled.
Find it online: https://amandafood.com/classic-egg-drop-soup-recipe/