Egg Drop Soup
This soup is ready faster than the kettle boils, yet it looks like it came from a restaurant. A little cornflour gives the broth a velvety body, and eggs poured in a thin stream into a gentle whirlpool turn into soft, silky ribbons. White pepper and a few drops of sesame oil bring that unmistakable Chinese aroma.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Servings
- 4
- Level
- Easy
- Per serving
- 110 kcal
Ingredients
-
What to use instead
Potato starch works instead of cornflour — use a third less, as it thickens more strongly.
Makes: 4 servings, about 1 cup each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Infuse the broth
Bring the stock and ginger to the boil and simmer gently for 5 minutes. Fish out the ginger and season with the salt and white pepper.
-
Step 2: Thicken the broth
Stir the cornflour into the cold water, pour into the stock while stirring and simmer for 1 minute. The soup should thicken slightly — that keeps the ribbons from sinking.
-
Step 3: Beat the eggs
Beat the eggs with a fork until evenly mixed but not frothy. For the finest ribbons, pour them into a jug with a spout.
-
Step 4: Pour in the eggs
Lower the heat so the soup is barely simmering. Stir it in one direction to create a gentle whirlpool, then slowly pour the eggs in a thin stream into the swirl.
-
Step 5: Let the ribbons set
Leave the soup alone for 10 seconds, then give it one or two gentle stirs — the egg will separate into soft ribbons. Take off the heat.
-
Step 6: Serve
Stir in the sesame oil, ladle into bowls and scatter with thinly sliced green onion. Taste and add more salt if needed.
Tips & variations
-
Tip
This soup is 90% about the stock. If you use shop-bought, choose low-sodium and season at the end.
-
Variation
Add 150 g sweetcorn or cubes of soft tofu along with the cornflour for a heartier version.
-
Swap
Potato starch works instead of cornflour — use a third less, as it thickens more strongly.
-
Storage
Best eaten straight away. It keeps for 2 days in the fridge; reheat gently without a rolling boil.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 110 kcal | 440 kcal |
| Protein | 8 g | 32 g |
| Fat | 6 g | 24 g |
| Carbohydrates | 6 g | 24 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
