How to Make Egg Drop Soup - Chinese Restaurant Style!

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.

Start with a large pan and pour in 1 quart of low sodium chicken stock.

Add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, a pinch of white pepper, and 1 tablespoon of white wine (optional) to the stock.

Heat the mixture over medium-high heat until it comes to a boil.

In a separate bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water to create a slurry.

Add the cornstarch slurry to the boiling stock and stir to thicken.

In a measuring cup, whisk together 3 eggs and 1 tablespoon of water until smooth.

Once the stock has thickened, turn off the heat and let it sit until no more bubbles are visible.

Slowly pour the beaten eggs into the thickened broth in a steady stream, preferably in one direction, to create strands of egg.

Let the soup sit for about a minute before returning it to heat.

Put the pan back on the burner and heat until it just comes to a boil to ensure the eggs are cooked.

Turn off the heat and stir gently if needed before ladling the soup into bowls.

Garnish with chopped scallions using scissors, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens