Chinese Chicken Egg Drop Soup – Quick & Cozy
A light and comforting soup with tender chicken, sweet corn, and delicate egg ribbons in a savory broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
6 cups low sodium chicken broth
1 cup cooked shredded chicken
1 cup corn kernels canned frozen or fresh
2 large eggs lightly beaten
1 tablespoon cornstarch
2 tablespoons cold water
1 teaspoon soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic minced
1 teaspoon neutral cooking oil
1 quarter teaspoon white pepper
Salt to taste
Half teaspoon sesame oil
2 green onions finely sliced
Instructions
-
Heat oil in a large pot over medium heat and sauté garlic and ginger for 30 seconds.
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Pour in chicken broth and bring to a gentle simmer.
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Add shredded chicken and corn and simmer 5 to 7 minutes.
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Stir in soy sauce white pepper and salt to taste.
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Mix cornstarch with cold water and stir into soup. Simmer until lightly thickened.
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Reduce heat to low and slowly drizzle beaten eggs into the soup while stirring gently.
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Cook 30 seconds until eggs form ribbons.
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Remove from heat and stir in sesame oil.
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Garnish with green onions and serve hot.
Notes
Keep the soup at a gentle simmer when adding eggs to create soft ribbons.