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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
Cook Time: 10 minutes
Total Time: 15 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

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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