Introduction
This classic soup is the ultimate comfort food—silky ribbons of egg suspended in a rich, savory broth. You can enjoy a restaurant-quality version at home with minimal effort and just a few simple ingredients. Its simplicity is its strength, making it perfect for a quick, satisfying meal.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 8
Ingredients
- 64 ounces Zoup! Good, Really Good® Chicken Bone Broth ((2 31-oz jars))
- 3 tbsp cornstarch
- 1/4 cup water
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 2 large eggs (beaten)
- 1 cup chopped green onions
Instructions
- Pour the bone broth into a large pot or Dutch oven and bring it to a simmer over medium-high heat.
- In a small bowl, make a slurry by whisking the cornstarch and 1/4 cup water together until completely smooth.
- Once the broth is simmering, slowly whisk in the cornstarch slurry. Continue to simmer for 3-4 minutes, stirring occasionally, until the broth has thickened slightly.
- Stir in the sugar, salt, and pepper. Taste and adjust seasoning if needed.
- Reduce the heat to a gentle, low simmer. While stirring the broth slowly in one direction, slowly drizzle in the beaten eggs in a thin stream. The eggs will cook instantly, forming wispy ribbons.
- Remove the pot from the heat immediately. Stir in the chopped green onions.
- Ladle the hot soup into bowls and serve immediately.
Variations
- Vigorously Whisked: For super-fine, cloud-like egg threads, whisk the broth rapidly as you pour in the eggs.
- Swirl with a Fork: For larger, fluffier egg curds, use a fork to gently swirl the broth in one spot while drizzling the eggs into that vortex.
- Serving Style – Over Rice: Serve a ladleful of the finished soup over a bowl of steamed white rice for a more substantial meal.
- Serving Style – With a Kick: Allow diners to customize their bowl with a drizzle of chili oil or a splash of soy sauce at the table.
Tips for Success
- Ensure your broth is at a low, gentle simmer (not a rolling boil) when adding the eggs to prevent them from becoming tough or scrambled.
- Have your beaten eggs ready in a cup with a pour spout or a small bowl to make the drizzling process smooth and controlled.
- The cornstarch slurry must be smooth and lump-free before adding it to the hot broth to avoid clumps in your soup.
- Freshly ground black pepper added just before serving will give the best aromatic flavor.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low-medium heat, stirring frequently. Avoid boiling, as this can make the eggs rubbery. The soup may thicken when chilled; you can thin it with a little water or broth while reheating.
FAQ
Can I use a different type of broth?
This recipe is specifically formulated for the rich flavor of the named chicken bone broth. Substituting a different broth will significantly alter the final taste and body of the soup.
Why is my soup not thickening?
The cornstarch needs to come to a simmer to activate its thickening power. Make sure you simmer the broth for the full 3-4 minutes after adding the slurry. Also, double-check that your cornstarch slurry was well-mixed and didn’t settle before adding.
My egg ribbons are clumpy. What happened?
This usually means the broth was boiling too vigorously when the eggs were added, or the eggs were poured in too quickly. Always reduce the heat to a very gentle simmer and drizzle the beaten eggs slowly in a thin stream.
Can I make this soup ahead of time?
It’s best enjoyed immediately. While you can store and reheat it, the egg texture will change slightly and become less silky upon reheating.
What if I don’t have green onions?
You can garnish with a sprinkle of chives for a similar mild onion flavor, or simply omit them. The core soup will still be delicious.
Is the sugar necessary?
Yes, the small amount of sugar helps balance and round out the flavors in the broth, cutting any potential sharpness.
