Egg Drop Soup Recipe
Make Egg Drop Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Egg Mixture
Garnish
Method
Prepare the Broth
- 1
Heat the Chicken Broth
In a medium-sized pot, pour in 4 cups of chicken broth and bring it to a gentle boil over medium heat.
- 2
Prepare the Cornstarch Slurry
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until well combined to form a slurry.
- 3
Thicken the Broth
Once the broth is boiling, slowly pour in the cornstarch slurry while continuously stirring. This will help thicken the soup slightly.
Prepare the Egg Mixture
- 4
Beat the Eggs
In a separate bowl, crack 2 large eggs and beat them lightly with a fork. Add 0.5 tsp of salt and 0.25 tsp of white pepper, mixing well.
Combine and Serve
- 5
Add the Eggs
With the broth at a gentle simmer, slowly drizzle the beaten eggs into the soup while stirring gently to create thin ribbons of egg.
- 6
Garnish the Soup
Remove the pot from the heat. Stir in 2 tablespoons of chopped green onions and 1 teaspoon of sesame oil for added flavor.
- 7
Serve Hot
Ladle the soup into bowls and serve hot, garnished with additional green onions if desired.
