How to Make Easy Egg Drop Soup | Kenji's Cooking Show

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Lower sodium option for health; vegetable broth can be more economical.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol; tofu is a budget-friendly protein alternative.

Simmer 1.5 quarts of store-bought chicken broth with 2 slices of ginger, 2 chopped scallions, and cilantro stems for about 15 minutes.

Remove the ginger, scallions, and cilantro stems from the broth.

Dissolve 1 tablespoon plus 2 teaspoons of cornstarch in cold water.

Add the cornstarch slurry to the simmering broth to thicken it.

Season the broth with salt and white pepper to taste.

Beat 4 eggs in a separate bowl with a bit of salt and another teaspoon of cornstarch dissolved in water.

Reduce the broth to a bare simmer and slowly drizzle in the beaten eggs while stirring with chopsticks to create thin strands.

Let the eggs set for a moment before giving it a few lazy stirs to combine.

Garnish with chopped scallions and cilantro, and optionally add frozen peas or cubed soft tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens