Tasty, healthy and nourishing, there’s something extra comforting about egg-drop soup. I find the combination of a flavorful clear broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible.
If you don’t have homemade chicken broth on hand, it’s fine to use store-bought. My favorite store-bought chicken broth is Pacific Organic Chicken Broth – it’s very tasty, and the list of ingredients is clean. Don’t use low-sodium broth in this recipe. Low sodium broth is a great base for many recipes, but it lacks flavor, and in this recipe, it’s going to be noticeable.
Before I made egg drop soup for the first time, I did some online research, and boy, you would think that dropping raw egg into hot soup was rocket science! They really scared me into thinking it would be impossible. But I found it quite easy actually. I did allow the egg to set a little in the hot soup before I started whisking it, and you should expect to have to practice the technique a couple of times until you get it just right. But even when the consistency of the eggs is not perfect, egg drop soup is still delicious!
- 1 large egg
- Freshly ground black pepper
- 1 cup clear chicken broth (not low-sodium)
- 1 teaspoon reduced-sodium soy sauce
- 1 large green onion, chopped
- In a small bowl, whisk the egg with a little black pepper.
- Heat the broth and soy sauce in a small pot over medium-high heat. When broth starts to boil, slowly drip the egg into the broth. Allow to set for a few seconds, then gently whisk with a fork.
- Remove from heat, pour into a soup bowl, garnish with the chopped onions and serve.