Chinese · Lunch
Egg Drop Soup
A light Chinese soup made with beaten egg streamed into simmering chicken stock, thickened with cornstarch and seasoned with soy sauce, white pepper and sesame oil. Silky egg ribbons form throughout, finished with fresh scallion and typically served as a starter.
$2
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
180Calories
13.2gProtein
11.3gFat
6.4gCarbs
1.1gSugar
0.1gFiber
1215mgSodium
380mgChol
2.4gSat Fat
130mgPotassium
80mgCalcium
2.6mgIron
1.4mcgVitamin B12
3mgVitamin C
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Beat the eggs in a small bowl until smooth and uniform in color, then stir the cornstarch and water together in a separate small cup until no lumps remain.
2
Simmer
Bring the chicken stock to a gentle simmer in a small saucepan over medium heat for about 3 minutes until small bubbles rise steadily.
3
Thicken
Stir the cornstarch slurry into the simmering stock over medium heat for 1 minute, stirring constantly, until glossy.
4
Season
Stir the soy sauce, salt and white pepper into the pot over low heat until fully dissolved, about 30 seconds.
5
Temper
Reduce heat to low so the stock barely ripples, then drizzle the beaten egg into the pot in a thin stream while stirring gently in one direction.
6
Finish
Remove the pot from heat and stir in the sesame oil until the surface glistens.
7
Plate
Ladle the soup into a bowl, thinly slice the scallion over the top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g), beaten
- 2 1/2 cups600ml chicken stock
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp (15ml) water
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1 tsp1 tsp sesame oil
- 22 scallion
