Ingredients
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- 4 cups organic chicken broth
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon white sugar
- 1/2 teaspoon turmeric powder
- 1 tablespoon reduced-sodium soy sauce
- 3 tablespoons cornstarch
- 1/3 cup water (room temperature)
- 3 eggs
- 1 teaspoon sesame oil
- 2 scallions, sliced
Instructions
- Add the chicken broth to a medium-sized soup pot and bring to a boil. Then, lower to a simmer.
- To the broth, add in the salt, sugar, pepper, turmeric powder, and soy sauce. Stir to combine.
- In a small bowl, whisk together the cornstarch and water until smooth to make the slurry. Slowly add the cornstarch slurry to the broth in batches, stirring along the way, until desired thickness.
- Very lightly beat the eggs in a small bowl. To the broth, slowly drizzle in the beaten eggs using a soup ladle. Do this in batches while swirling the eggs with the ladle each time until egg ribbons form.
- Add in the sesame oil and half of the scallions. Gently stir to combine.
- Spoon the egg drop soup into bowls and garnish with the extra scallions. Serve while hot.
Notes
- Taste-test the broth before adding the eggs to make sure the seasoning is to your liking. You can always add salt, but you cannot take it away!
- Add in the cornstarch slurry a little bit at a time, stirring frequently as you go. Stop at desired thickness.
- Lightly beat the eggs. Over-beating will not create the beautiful egg ribbons.
- Drizzle in the eggs in batches in a circular motion, using a soup ladle to create the egg ribbons.
Watch a short video of this recipe.
*Recipe adapted from The Woks of Life.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Soup
- Method: Stove top
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 66
- Sugar: 1.1 g
- Sodium: 1014.9 mg
- Fat: 3.5 g
- Carbohydrates: 4 g
- Protein: 4.5 g
- Cholesterol: 96.3 mg
