Servings 4 servings
Ingredients
- 6 cups low-sodium chicken stock
- 1/4 cup cornstarch
- 1 Tablespoon low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- 4 large eggs, whisked
- Sliced scallions, for serving
Instructions
- In a small bowl, whisk together 1 cup of the chicken stock with the cornstarch until combined. Set the mixture aside.
- Add the remaining chicken stock, soy sauce and sesame oil to a large stock pot set over medium-high heat. Bring the mixture to a boil, then whisk in the cornstarch mixture.
- Reduce the heat to a simmer then whisk in the eggs while continuously stirring. The egg will spread out into ribbons. Turn off the heat and serve the soup garnished with scallions.
Notes
- Egg ribbons: Drizzle the eggs in slowly while stirring the broth in one direction for long, silky ribbons. Stir faster for smaller wisps, or less for chunkier pieces.
- Vegetarian swap: Use vegetable stock instead of chicken stock, then bump up flavor with a splash of soy sauce or sesame oil if needed.
- For extra brightness, stir in ½ teaspoon freshly grated ginger while the broth simmers.
- Egg drop soup is at its silky best right after cooking. Leftovers can be stored up to 2 days and reheated gently on the stove (skip the microwave to avoid rubbery eggs).
- ★ Did you make this recipe? Don't forget to give it a star rating below!