Egg Drop Soup for One
This single-serving egg drop soup recipe is a quick and comforting Chinese restaurant classic, made from scratch in about 10 minutes with simple pantry ingredients. The delicate, wispy egg ribbons in a savory broth make for a perfectly portioned, luxurious bowl.
Equipment
- Small saucepan (1-2 quart capacity) - For heating the broth
- Small bowl - For mixing the egg
- Small bowl - For the cornstarch slurry
- Fork - For beating the egg and mixing the slurry
- Measuring spoons
- Measuring cups
- Ladle - For stirring and serving
- Fine-mesh strainer - (optional, for a smoother broth)
- Soup bowl - For serving
Ingredients
- 1 ½ cups low-sodium chicken broth - 360ml
- 1 large egg
- 1 teaspoon cornstarch - 2.5g
- 1 tablespoon cold water - 15ml
- 1 teaspoon low-sodium soy sauce - 5ml; or tamari for gluten-free
- ¼ teaspoon toasted sesame oil - 1.25ml
- ⅛ teaspoon white pepper - or black pepper
- salt - pinch, to taste
- 1 green onion (scallion) - thinly sliced, for garnish
Instructions
- Mix cornstarch and cold water in a small bowl until fully dissolved to form a slurry. Set aside.
- Beat the egg in a separate small bowl with a fork until the yolk and white are fully combined and pale yellow.
- In a small saucepan over medium-high heat, bring the chicken broth, soy sauce, and white pepper to a vigorous simmer.
- Stir the cornstarch slurry once more, then pour it into the simmering broth in a slow stream while stirring constantly. Cook for 30 seconds to 1 minute until the broth thickens slightly, then reduce heat to medium.
- Stir the broth in a gentle circular motion and pour the beaten egg in a slow, thin stream from about 6 inches above the pot. The egg will cook into wispy ribbons on contact.
- Remove from heat, stir in the toasted sesame oil, and season with a pinch of salt to taste. Ladle into a bowl and garnish with sliced green onion. Serve immediately.
Notes
- Use a high-quality broth for the best flavor as it's the base of the soup.
- Always use cold water for the cornstarch slurry to prevent clumping.
- Beat the egg thoroughly for finer, more delicate ribbons.
- Pour the egg very slowly to create thin, feathery strands instead of large chunks.
- Do not let the soup boil after adding the egg; keep it at a gentle simmer.
- Add the sesame oil off the heat to preserve its nutty aroma and flavor.
- For a vegetarian version, use vegetable broth and add sliced mushrooms.
- To make it keto-friendly, simply omit the cornstarch.
- Leftovers can be stored in the fridge for up to 2 days but are best eaten fresh as the egg ribbons change texture.
- Reheat gently on the stovetop or in the microwave in short intervals; avoid boiling.