Instructions
Step 1: Heat the Broth
- In a medium saucepan, bring the chicken broth, ground ginger, garlic powder (if using), soy sauce, and white pepper (if using) to a gentle boil over medium heat.
Step 2: Thicken the Soup
- Stir in the cornstarch slurry (cornstarch dissolved in water) into the boiling broth while whisking constantly.
- Simmer for 1–2 minutes until the soup starts to slightly thicken.
Step 3: Add the Egg
- Reduce the heat to low so the soup is gently simmering.
- Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup gently with a fork or chopsticks to create silky ribbons of egg.
Step 4: Taste and Adjust
- Taste the soup and adjust the seasoning with a pinch of salt if needed.
Step 5: Serve
- Ladle the soup into bowls.
- Garnish with green onions and a drizzle of sesame oil if desired.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 15 minutes.
- Customizable: Adjust flavors with added veggies, tofu, or mushrooms.
- Light and Comforting: Perfect for a warm, simple meal or appetizer.
Pro Tips
- Control the Egg Texture: Stir faster for smaller egg ribbons, slower for larger ribbons.
- Make It Heartier: Add corn kernels, shredded chicken, or spinach leaves for a more substantial soup.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
This Restaurant-Style Egg Drop Soup is as delicious as it is easy to make. Serve it with spring rolls or fried rice for the ultimate at-home Chinese takeout experience! 🥚🍜✨
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