Egg Drop Soup by Dapur Sinolin

Egg Drop Soup by Dapur Sinolin


  • 4 cups chicken broth low sodium
  • 1 tsp soy sauce low sodium
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 4 eggs beaten
  • 1 tsp sesame oil
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/4 cup chives chopped


  1. Combine the soup stock: In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil.
  2. Add the cornstarch slurry: Stir together the cornstarch and water until the cornstarch dissolves; pour the slurry into the boiling broth.
  3. Whisk the egg: With one hand whisking and the other pouring the egg in the broth, gently stir while you pour in the egg. Make sure to pour at a steady pace, while whisking continuously. You should start to see egg ribbons immediately.
  4. Season and garnish: Season with salt and pepper before serving then garnish with chives.

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