Egg Drop Soup
A light, silky broth laced with delicate ribbons of egg - a soothing 10-minute starter from your pantry.
- ⏱ 10 min
- 📊 easy
- 🍽 For Two
Ingredients
- 700 ml chicken or veg broth
- 2 eggs
- 1 tbsp cornstarch
- 2 green onion
- a pinch white pepper
Instructions
- Bring the broth to a gentle simmer.
- Stir in a cornstarch slurry to lightly thicken.
- Swirl the broth and drizzle in the beaten egg slowly.
- Finish with green onion and white pepper.
💡 Chef's tip
Thicken the broth slightly with cornstarch first - it suspends the egg ribbons so they stay silky and do not sink.
Drizzling the beaten egg slowly through a fork into the gently swirling broth is what creates those fine, feathery ribbons instead of a clumpy scramble.
Nutrition (per serving)
- Calories: 110 kcal
- Protein: 8 g
- Carbs: 6 g
- Fat: 6 g
