Egg Drop Soup (15-Minute)

Ingredients

• 2 cups Chicken broth (or chicken stock)
• 2 large Eggs
• 1 tsp Cornstarch(optional)
• 1 tbsp Cold water(optional)
• 1 tsp Soy sauce(optional)
• 1/4 tsp White pepper
• 2 tbsp Scallions (green onions), thinly sliced
• to taste Salt(optional)

Instructions

1. 1

   Prep (5 minutes): Thinly slice the scallions. Crack eggs into a bowl and beat until smooth. (If using cornstarch, mix cornstarch with cold water to form a slurry.)

2. 2

   Cook (10 minutes): In a small pot, bring chicken broth to a gentle simmer. Stir in soy sauce and the cornstarch slurry (if using). Simmer gently for 2–3 minutes to slightly thicken the broth.

3. 3

   Drizzle: Reduce heat to maintain a gentle simmer. Pour the beaten eggs in a thin, steady stream while stirring the broth in one direction to form ribbons.

4. 4

   Finish: Add white pepper. Simmer for 30–60 seconds until the egg ribbons are set. Turn off heat and stir in scallions. Serve immediately.