Best Egg Drop Soup

Make at home egg drop soup can be iffy. This one turns out really nice.

Best Egg Drop Soup

4 c chicken broth
1 tsp sesame oil, divided
½ tsp salt
1 pinch sugar
¼ c cornstarch
½ c water
3 eggs, slightly beaten
1 scallion, chopped (omit for FODMAP)
5 good shakes of tamari (soy sauce for non gf)
white pepper


Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the ½ tsp sesame oil, salt, sugar, tamari and white pepper to taste. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch slurry (cornstarch & water); make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get unpleasant clumps of cooked starch in your soup.

Now add the egg to more white pepper and the ½ tsp sesame oil. Add the egg to the pot, stirring. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness. If you vary the speed at which you stir the soup, you’ll get both.

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