Description
A warm and comforting Egg Drop Soup made with silky ribbons of egg swirled into a flavorful golden chicken broth, lightly seasoned with sesame oil, white pepper, and turmeric for that classic restaurant-style taste.
Ingredients
Scale
- 4 cups chicken stock (about 1 liter, organic or homemade preferred!)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or 5 drops yellow food coloring, optional)
- 3 tablespoons cornstarch (mixed with 1/3 cup water)
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG (optional, adjust to taste)
Instructions
- Bring the chicken stock to a simmer in a medium soup pot over medium heat.
- Stir in the sesame oil, salt, sugar, white pepper, and MSG if using. Add turmeric or food coloring for a golden hue, then taste and adjust seasoning.
- Mix the cornstarch and water well, then slowly drizzle it into the simmering broth while stirring constantly to prevent clumping. Simmer for a minute or two until slightly thickened.
- Reduce heat to low. Stir the soup gently in a circular motion and slowly pour in the beaten eggs to create silky ribbons. Continue stirring until all eggs are added and set.
- Ladle the soup into bowls, garnish with chopped scallions, and serve hot.
Notes
- Use homemade or low-sodium chicken stock for the best flavor.
- Turmeric adds color and nutrients, but it’s optional.
- Pour the eggs slowly for delicate ribbons, or faster for larger egg flowers.
- Adjust cornstarch amount to achieve your preferred thickness.
- Reheat leftovers gently over low heat to maintain texture.
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 95
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 8 g
- Cholesterol: 95 mg
Keywords: Egg Drop Soup, easy egg drop soup, homemade egg drop soup, Chinese soup, Thai soup, golden egg soup, healthy egg drop soup