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High Protein Egg Drop Soup - Simple, Comforting, and Satisfying

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups low-sodium chicken broth (or bone broth for extra protein and richness)
  • 4 large eggs, well beaten
  • 1 cup cooked chicken breast, finely shredded or diced (optional but recommended)
  • 1/2 cup soft tofu, diced small (optional; great for extra protein and silkiness)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 2 garlic cloves, minced
  • 1/4 teaspoon white pepper (or black pepper to taste)
  • 1/2 teaspoon turmeric (optional, for color and warmth)
  • 3 green onions, thinly sliced (white parts for simmering, green for garnish)
  • Salt, to taste
  • Chili oil or red pepper flakes (optional, for heat)

Method
 

  1. Prep the eggs: Crack the eggs into a bowl and beat until smooth and uniform. For softer ribbons, whisk in 1 teaspoon water.
  2. Warm the broth: Add chicken broth to a medium pot. Stir in soy sauce, ginger, garlic, white pepper, and turmeric. Add the white parts of the green onions. Bring to a gentle simmer over medium heat.
  3. Thicken slightly: Stir the cornstarch slurry to recombine, then drizzle it into the simmering broth while whisking. Simmer 1–2 minutes until the broth looks glossy and lightly thickened.
  4. Add protein: Stir in shredded chicken and tofu, if using. Simmer another 1–2 minutes to warm through.
  5. Create egg ribbons: Lower the heat to a soft simmer. Using a spoon or chopsticks, make a gentle circular motion to get the broth moving. Slowly stream the beaten eggs in a thin ribbon while stirring in one direction. Stop stirring after 10–15 seconds to let silky strands set.
  6. Finish: Turn off the heat. Stir in sesame oil. Taste and adjust with salt, more soy sauce, or extra pepper.
  7. Garnish and serve: Ladle into bowls. Top with the green parts of the green onions and a few drops of chili oil if you like heat.