Description
A quick and flavorful comfort meal, the 10 min Chinese Egg Drop Soup is a simple yet delicious soup that can be whipped up in just 10 minutes. Perfect for busy weeknights, this easy egg soup is versatile, satisfying, and customizable to your taste preferences. Enjoy a warm bowl of this classic Chinese dish that features delicate egg ribbons in a savory broth, making it an ideal quick dinner or breakfast option.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 large eggs
- 1 tablespoon cornstarch (optional for thicker soup)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a medium-sized pot, bring 4 cups of chicken or vegetable broth to a gentle boil. Add grated ginger and soy sauce for authentic flavor. Reduce heat to a simmer.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with a little water to create a slurry, then slowly stir into the broth until slightly thickened.
- In a small bowl, beat the 2 eggs well. Slowly pour the eggs in a thin stream into the hot broth while gently stirring in one direction to form delicate ribbons.
- Add sesame oil, chopped green onions, salt, and pepper. Stir gently to combine.
- Serve immediately, garnished with extra green onions or soy sauce if desired. Enjoy your quick and comforting egg drop soup.
Notes
- To add more flavor, consider including chopped tofu, mushrooms, or bok choy.
- Adjust soy sauce and sesame oil to match your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove or microwave.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 80 Kcal
- Sugar: 1g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg