15-Minute Egg Drop Soup
This quick and flavorful egg drop soup blends tender ribbons of egg with a savory broth, seasoned with a touch of sesame oil and turmeric for authentic taste and color. It’s a nutritious, low-carb dish perfect as a light meal or appetizer.
Equipment
- 1 Medium soup pot
- 1 Mixing Bowl
- Measuring cups and spoons
- Whisk or Fork
- Ladle
Ingredients
- 4 cups chicken stock organic or homemade preferred
- ½ teaspoon sesame oil
- ¾ teaspoon salt
- ⅛ teaspoon sugar
- ⅛ teaspoon white pepper
- ½ teaspoon turmeric or 5 drops yellow food coloring, optional
- 3 tablespoons cornstarch
- ⅓ cup water
- 3 eggs lightly beaten
- 1 scallion chopped
- ¼ teaspoon MSG optional, adjust to taste
Instructions
- Prepare the Broth Base: Begin by pouring 4 cups of chicken stock into a medium soup pot. Ideally, use organic or homemade stock for the richest flavor and most natural ingredients. Place the pot over medium heat and bring the stock to a gentle simmer. Avoid boiling rapidly to maintain a clear broth. Once simmering, add ½ teaspoon of sesame oil to introduce a subtle, nutty aroma that enhances the soup’s depth.
- Season the Soup Thoughtfully: To build layers of flavor, carefully stir in ¾ teaspoon of salt, ⅛ teaspoon of sugar, ⅛ teaspoon of white pepper, and ¼ teaspoon of MSG if you choose to use it. These seasonings balance savory, sweet, and spicy notes. Next, add ½ teaspoon of turmeric powder to lend the soup its characteristic golden hue and a mild earthy flavor. If preferred, you can substitute the turmeric with about five drops of yellow food coloring to achieve the same vibrant look without altering taste. Stir the broth well and take a moment to taste. Adjust salt or pepper as needed, ensuring the broth is flavorful but not overpowering.
- Prepare the Cornstarch Slurry: While the broth simmers, prepare a cornstarch slurry to give the soup its signature silky texture.In a small mixing bowl, combine 3 tablespoons of cornstarch with ⅓ cup of cold water.Whisk the mixture thoroughly until completely smooth with no lumps. This slurry will thicken the broth gently without clouding it, so it’s important to mix well to avoid clumps.
- Incorporate the Slurry Carefully: Slowly pour the cornstarch slurry into the simmering broth, stirring constantly with a ladle or wooden spoon in a circular motion.Continuous stirring prevents the cornstarch from settling and forming lumps. Keep the broth at a gentle simmer as the starch activates and the liquid begins to thicken slightly. For desired thickness, you can add more slurry incrementally—allow the soup to simmer a few minutes after each addition and check the consistency before adding more.
- Beat the Eggs Lightly: While waiting for the broth to thicken, lightly beat 3 eggs in a separate mixing bowl. You want the eggs just combined so they form beautiful white and yellow ribbons when added. Over-beating will result in uniform color, while under-beating can create clumps. Aim for a smooth, slightly frothy texture.
- Create the Signature Egg Ribbons: With the broth gently simmering, use a ladle to stir the soup in a steady circular motion to create a gentle whirlpool. Slowly and steadily drizzle the beaten eggs into the center of the pot. The motion of the stirring combined with the gradual addition of egg causes delicate strands and “egg flowers” to form naturally. You can control the size of these ribbons by stirring faster for smaller wisps or slower for larger ones. Allow the egg to cook in the hot broth for about 1–2 minutes, until fully set.
- Final Touches and Garnish: Turn off the heat once the egg is cooked through and the soup has a silky consistency. Ladle the soup carefully into serving bowls to avoid breaking the delicate egg ribbons. Finish each bowl with a sprinkle of freshly chopped scallions for a burst of freshness and mild onion flavor that complements the soup beautifully. Serve immediately while hot.
Notes
- Use homemade or high-quality chicken stock for the best flavor.
- Stir the cornstarch slurry continuously when adding to avoid lumps.
- Adjust the seasoning to taste before adding eggs for a balanced broth.
- Pour eggs slowly while stirring to create delicate, silky ribbons.
- Turmeric is optional but adds a beautiful golden color and subtle earthiness.
- MSG is optional; it enhances umami but can be omitted if preferred.
- Serve immediately to enjoy the egg ribbons at their best texture.
- Leftovers can be reheated gently, but the egg texture may change.
