Egg Drop Soup

Egg Drop Soup

Silky ribbons of egg swirled through a light, savory chicken broth - the simplest soup in the Chinese repertoire.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Soup

Cuisine: Chinese

Keyword: Cantonese, Egg, Quick

Servings: 4 servings

Calories: 112kcal

Ingredients

• 4 cups chicken broth
• 1 tsp soy sauce
• 1/2 tsp white pepper
• 1 tbsp glucomannan powder mixed with 2 tbsp cold water
• 3 large eggs beaten
• 1 tsp sesame oil
• 2 scallions sliced

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Instructions

• Bring the chicken broth to a simmer in a pot. Season with soy sauce and white pepper.
• Stir the glucomannan slurry into the broth and simmer 1 minute until it thickens slightly.
• Reduce heat to low. Drizzle the beaten eggs into the broth in a thin, steady stream while gently stirring in one direction to form ribbons.
• Remove from heat and stir in sesame oil.
• Ladle into bowls and top with scallions.

Notes

Chef's Tip: A thin, slow stream of egg combined with gentle stirring is what creates the classic wispy ribbons - pouring too fast makes clumps instead. Keto Swaps: a glucomannan slurry replaces the traditional cornstarch thickener with the same silky body.

Nutrition

Calories: 112kcal | Protein: 8g | Fat: 7g

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About This Dish

Egg drop soup is about as simple as Chinese cooking gets — a good broth, a slow stream of beaten egg, and a gentle stir to form ribbons.

A glucomannan slurry replaces the traditional cornstarch thickener, giving the same silky body with almost no carbs.