Egg Drop Soup (cup) Recipe

In a small saucepan combine 1 cup low-sodium chicken (or vegetable) broth and 1/4 cup water. Add 1/4 tsp salt and 1/8 tsp white pepper. Bring to a gentle boil over medium heat.

Once boiling, reduce heat to maintain a steady simmer.

In a small bowl, mix 1/2 tsp cornstarch with 1 tablespoon cold water until smooth to make a slurry.

Stir the slurry into the simmering broth and cook 30–60 seconds until the liquid slightly thickens and becomes a little glossy.

Stir in 1/2 tsp light soy sauce and 1/8 tsp sesame oil. Taste and adjust salt/pepper lightly if needed.

Crack 1 large egg into a small bowl and beat lightly with a fork until yolk and white are combined.

With the broth at a gentle simmer (not a rolling boil), slowly pour the beaten egg into the broth in a thin steady stream while stirring the soup in one direction with a fork or chopstick. This creates thin silky ribbons. Continue stirring gently for 15–20 seconds.

Turn off the heat and let the soup sit 30 seconds to finish setting the egg.

Ladle the soup into a cup or small bowl. Sprinkle the sliced green onion on top and a tiny pinch (about 1/50 tsp) of white pepper if desired.

Serve immediately while hot.