SoupChineseFree to use

Egg Drop Soup

Name: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 1 teaspoon grated ginger; 1 tablespoon soy sauce; 2 tablespoons cornstarch mixed with 3 tablespoons cold water; 2 eggs, beaten; 1/4 teaspoon white pepper; 1 teaspoon sesame oil; 2 green onions, sliced; 1/2 teaspoon salt, or to taste

蛋花汤

Silky ribbons of egg in a gentle ginger and white pepper broth. Ready in 10 minutes.

Serves 4

Prep 5 min

Cook 10 min

Egg Drop Soup — Photo: GeeJo (uploader), CC BY-SA 2.0, via Wikimedia Commons

Ingredients

4 cups chicken stock
1 teaspoon grated ginger
1 tablespoon soy sauce
2 tablespoons cornstarch mixed with 3 tablespoons cold water
2 eggs, beaten
1/4 teaspoon white pepper
1 teaspoon sesame oil
2 green onions, sliced
1/2 teaspoon salt, or to taste

Steps

Step 1. Bring the stock, ginger, and soy sauce to a simmer in a pot for 3 minutes.
Step 2. Stir in the cornstarch mixture and simmer for 1 minute until the soup is slightly thick.
Step 3. Stir the soup in a slow circle and pour in the egg in a thin stream. Wait 15 seconds, then stir gently to form ribbons.
Step 4. Season with the pepper, sesame oil, salt, and green onions.

Where this recipe comes from

Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.