Egg Drop Soup

Here is an easy recipe for making authentic egg drop soup like you get in Chinese restaurants. Feel free to add in some veggies like frozen peas or carrots if you’d like. This delicious soup can be made literally in a matter of minutes.

Ted Scheffler

October 13, 2023

Ingredients:

4 cups chicken broth
1/2 tsp. sesame oil
1 tsp. salt
1/4 tsp. sugar
1/4 tsp. white pepper
1/2 tsp. turmeric
3 Tbsp cornstarch mixed into a slurry with 1/3 cup water
3 eggs, lightly beaten
1 scallion, minced

Method

Place the broth, sesame oil, sugar, salt, white pepper and turmeric into a medium soup pot and bring to a simmer.
Once the broth is simmering, stir in the cornstarch/water mixture and stir continuously as you drizzle in the cornstarch slurry.
Next, stir in the beaten eggs and swirl in a circular motion. I use a pair of chopsticks for this.
Ladle the egg drop soup into serving bowls and top with minced scallion.

Food & Drink, Recipes, Scheff’s Table, The Dish, Utah Bites, Utah Food

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.