Description
Restaurant-style egg drop soup in 15 minutes?
Yes, really. This recipe is almost as fast as takeout!
Ingredients
Units
Scale
- 4 cups (946 ml) organic chicken stock or homemade chicken stock
- 0.5 tsp sesame oil
- 0.5 tsp salt
- Pinch of sugar
- Pinch white pepper
- 5 drops yellow food coloring
- 0.25 cups (59 ml) cornstarch mixed with 0.5 cups (118 ml) water
- 3 eggs
- 1 scallion
- 1 tbsp cilantro
Instructions
- Bring the chicken stock to a simmer in a medium-sized soup pot.
- Stir in the sesame oil, salt, sugar, and white pepper.
- Add in 5 drops of yellow food coloring, if desired.
- Taste the soup and adjust the seasoning.
- Add the cornstarch slurry, ensuring the cornstarch and water are well mixed.
- Stir the soup continuously while drizzling in the slurry to prevent clumping.
- Adjust the amount of starch for desired thickness; add in small batches if preferred.
- Lightly beat the egg.
- Using a ladle, stir the soup in a circular motion and slowly drizzle in the egg.
- Ladle the soup into a bowl, top with scallion and cilantro, drizzle with sesame oil, and serve.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If you don’t have cornstarch, you can substitute arrowroot powder for a similar thickening effect.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 100