Egg Drop Soup Recipe That’s Better Than Takeout!

Ingredients

• 4 cups Chicken Broth (low‑sodium, store‑bought or homemade)
• 1/2 tsp Salt (adjust to taste)
• 1/4 tsp Garlic Powder (ground dried garlic)
• 1/4 tsp Ground Ginger (powdered ginger)
• 1/8 tsp White Pepper (adds mild heat)
• 1 tsp Chicken Bouillon (granular or paste, for depth of flavor)
• a pinch Turmeric Powder (optional, for golden color)
• 1 tbsp Cornstarch (for slurry, mixed with cold water)
• 2 tbsp Water (cold, for cornstarch slurry)
• 2 Eggs (large, beaten lightly)
• 1 tsp Sesame Oil (to finish, adds nutty aroma)
• 2 Green Onions (thinly sliced, garnish)

Instructions

1. Season the broth

   In a medium saucepan combine the chicken broth, salt, garlic powder, ground ginger, white pepper, chicken bouillon and the optional pinch of turmeric.

   Time: PT2M

   Temperature: medium heat

2. Make cornstarch slurry

   In a small bowl whisk together the cornstarch and cold water until smooth; set aside.

   Time: PT1M

3. Thicken the soup

   Bring the seasoned broth to a gentle boil, then slowly stir in the cornstarch slurry. Continue stirring for about 30 seconds until the soup thickens slightly.

   Time: PT2M

   Temperature: boiling

4. Create egg ribbons

   Reduce heat to low, then use a fork or whisk to create a gentle vortex in the soup. Slowly drizzle the beaten eggs in a thin stream while stirring gently, forming silky ribbons.

   Time: PT1M

   Temperature: low

5. Finish and serve

   Turn off the heat. Stir in the sesame oil, then sprinkle the sliced green onions on top. Ladle into bowls and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

12 g

Fat

5 g

Fiber

0 g