Why You’ll Love This Recipe
Egg Drop Soup is a comforting, savory Chinese classic known for its silky texture and delicate ribbons of egg. This quick and easy soup is perfect for a light appetizer or a cozy meal, requiring minimal ingredients and ready in just minutes. Its simplicity and warmth make it a go-to favorite for busy weeknights or when you’re feeling under the weather.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken brothcornstarchwatereggswhite pepperground gingersesames oilsaltscallions (for garnish)
directions
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Bring the chicken broth to a gentle boil in a medium saucepan.
Season with salt, white pepper, ground ginger, and a dash of sesame oil.
Slowly pour in the cornstarch slurry while stirring, allowing the soup to thicken slightly.
In a separate bowl, beat the eggs well.
Reduce the heat to low and gently stir the soup in a circular motion.
Slowly drizzle the beaten eggs into the soup while continuing to stir in one direction to create thin ribbons.
Turn off the heat once the eggs are cooked through.
Garnish with chopped scallions and serve hot.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes
Variations
Add sweet corn or tofu for extra texture and flavor.
Use vegetable broth for a vegetarian version.
Spice it up with a splash of chili oil or a pinch of red pepper flakes.
Add cooked chicken or shrimp for a heartier soup.
Include mushrooms for an earthy flavor.
storage/reheating
Store Egg Drop Soup in an airtight container in the refrigerator for up to 3 days.Reheat gently over low heat, stirring occasionally. Avoid boiling to prevent the eggs from becoming rubbery.
FAQs
Can I use homemade chicken broth?
Yes, homemade broth will enhance the flavor of the soup.
Why is my soup cloudy?
Over-stirring or boiling after adding eggs can cause cloudiness—gently stir and keep the heat low.
Can I make this soup ahead of time?
You can prepare the base ahead, but add the eggs just before serving for best texture.
Is cornstarch necessary?
Cornstarch helps give the soup its slightly thickened consistency, but it can be omitted for a thinner version.
Can I freeze Egg Drop Soup?
Freezing is not recommended, as the eggs may become rubbery when reheated.
What can I use instead of cornstarch?
Arrowroot powder or potato starch are suitable alternatives.
Do I need to strain the beaten eggs?
Straining isn’t necessary, but beating them well helps ensure smooth ribbons.
Can I add vegetables?
Yes, try peas, carrots, or baby spinach for added nutrition.
Is this soup gluten-free?
It can be—just ensure your broth and seasonings are gluten-free.
Why are my egg ribbons clumpy?
Drizzle the eggs slowly and stir gently in one direction to form delicate ribbons.
Conclusion
Egg Drop Soup is a quick, nourishing, and delicious dish that brings comfort with every spoonful. Whether you’re looking for a simple starter or a light main course, this soup delivers warmth and flavor with ease. Give it a try, and it may become a staple in your kitchen.
Print
Egg Drop Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Calorie
Description
A light and savory Chinese soup made with seasoned chicken broth and delicate egg ribbons, perfect as a starter or a quick, comforting meal.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 2 green onions, thinly sliced
- Optional: 1/2 cup corn or peas
Instructions
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
- In a small bowl, mix the cornstarch with the water to make a slurry. Stir the slurry into the boiling broth and cook for 1–2 minutes until slightly thickened.
- Reduce the heat to medium-low. Beat the eggs in a separate bowl.
- Slowly drizzle the beaten eggs into the soup while gently stirring the broth in a circular motion to create egg ribbons.
- Add the white pepper, sesame oil, and salt. Stir to combine.
- Garnish with sliced green onions and optional vegetables if using. Serve hot.
Notes
- For a thicker soup, increase the amount of cornstarch slurry.
- Use low-sodium chicken broth to control the salt level.
- Freshly ground white pepper gives the soup its signature flavor.