Description
Silky egg drop soup brings Chinese comfort to your kitchen with delicate ribbons of egg swirling through rich, warm broth. Fragrant seasonings and simple ingredients create a classic dish that warms souls and satisfies hunger with minimal effort.
Ingredients
Scale
Proteins:
- 3 eggs
- 1/2 lb chicken breast
Liquids:
- 4 cups chicken broth
- 1/2 cup water
Seasonings and Extras:
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1/2 tsp salt
Instructions
- Dice chicken breast into small, uniform cubes to ensure even cooking and tender texture.
- Pour chicken broth and water into a medium saucepan, then heat over medium-high temperature until liquid reaches a gentle simmer.
- Whisk cornstarch with a small amount of cold water to create a smooth slurry, preventing lumps in the soup.
- Stir cornstarch mixture into simmering broth, allowing liquid to thicken slightly and become translucent.
- Season broth with soy sauce, sesame oil, white pepper, and salt, creating a robust and balanced flavor profile.
- Carefully add diced chicken to the simmering broth, cooking for 3-4 minutes until pieces are fully cooked and white throughout.
- Crack eggs into a small bowl and gently whisk until well combined and slightly frothy.
- Reduce heat to low and slowly drizzle whisked eggs into the soup, using a fork or chopsticks to create delicate, ribbon-like strands.
- Allow eggs to set for 30 seconds, then softly stir to create feathery egg threads throughout the soup.
- Finely chop green onions and sprinkle over the top of the soup as a fresh, aromatic garnish.
- Remove from heat and serve immediately in warm bowls, enjoying the silky texture and comforting warmth.
Notes
- Select boneless, skinless chicken breast for a lean protein option that cooks quickly and evenly.
- Ensure chicken cubes are small and uniform to guarantee consistent cooking and tender texture throughout the soup.
- Use a digital thermometer to check chicken reaches 165°F internally for food safety without overcooking.
- Cornstarch slurry creates a silky smooth base, preventing lumps and adding gentle thickening to the broth.
- Whisk eggs thoroughly but gently to create delicate, feathery strands without scrambling them in the hot liquid.
- Low heat is crucial when adding eggs to maintain their soft, ribbon-like texture and prevent tough, rubbery consistency.
- Substitute chicken with tofu for a vegetarian version or use vegetable broth to make the recipe completely plant-based.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 155
- Sugar: 1 g
- Sodium: 724 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 210 mg