Homemade Egg Drop Soup - Pulse Cuisine

# What You'll Need:

→ Broth Base

01 - 4 cups (1 liter) low-sodium chicken or vegetable broth

02 - 1 teaspoon soy sauce

03 - 1/4 teaspoon ground white pepper

04 - 1/2 teaspoon sesame oil

05 - 1/2 teaspoon salt (adjust to taste)

06 - 1 teaspoon cornstarch (optional, for a slightly thicker soup)

07 - 2 tablespoons water (for cornstarch slurry, optional)

→ Egg Mixture

08 - 3 large eggs

→ Garnish

09 - 2 scallions, thinly sliced

10 - 1/4 teaspoon toasted sesame seeds (optional)

# How-To Steps:

01 - In a medium saucepan, bring the broth, soy sauce, white pepper, sesame oil, and salt to a gentle simmer over medium heat.

02 - If you prefer a slightly thicker soup, mix the cornstarch with water in a small bowl to make a slurry. Stir the slurry into the simmering broth and cook for 1–2 minutes until slightly thickened.

03 - Crack the eggs into a bowl and beat them well with a fork or whisk.

04 - Reduce the heat to low. Using a fork or chopsticks, stir the soup in a slow circular motion. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream to create silky ribbons.

05 - Let the eggs set for about 30 seconds, then gently stir to break up large ribbons.

06 - Ladle the soup into bowls and garnish with sliced scallions and toasted sesame seeds if desired.

# Expert Suggestions:

01 -

Swirling the eggs in just the right way transforms the broth into silky tendrils—no restaurant trickery needed.
This bowl pulls together faster than most TV commercials, yet tastes like you spent much longer nurturing it.

02 -

Adding the eggs too quickly turns them into chewy lumps instead of silky ribbons—it’s worth pouring slowly.
I once skipped the swirl before adding eggs and ended up with a sad, eggy heap floating in one corner—the motion really matters.

03 -