There’s something incredibly comforting about a warm bowl of Egg Drop Soup. It’s a classic for a reason – light, flavorful, and surprisingly quick to make. This isn’t just a soup to reach for when you’re feeling under the weather; it’s a delightful starter, a satisfying light meal, or a perfect accompaniment to any Asian-inspired feast. Forget those takeout containers! This recipe will show you how to create a silky smooth, restaurant-quality Egg Drop Soup in your own kitchen, with minimal ingredients and maximum flavor. We’ll break down every step, from building the broth to achieving those delicate, ribbon-like egg strands. Get ready to impress!
Why You’ll Love This
- Quick & Easy: Ready in under 15 minutes! Perfect for busy weeknights.
- Minimal Ingredients: You likely already have most of these pantry staples.
- Comfort Food Classic: A warm, soothing soup that’s perfect any time of year.
- Customizable: Easily add vegetables, protein, or spices to suit your taste.
- Restaurant Quality: Achieve that silky smooth texture and delicious flavor at home.
Ingredients & Equipment
Ingredients:
- 6 cups Chicken Broth (low sodium preferred)
- 1 tablespoon Soy Sauce (low sodium)
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Ground White Pepper (black pepper can be substituted, but white pepper is traditional)
- 1/4 teaspoon Ginger, grated (or 1/8 tsp ginger powder)
- 2 tablespoons Cornstarch
- 2 tablespoons Cold Water
- 2 large Eggs
- 1 Green Onion, thinly sliced (for garnish)
Equipment:
- Large Pot or Dutch Oven
- Whisk
- Small Bowl
- Measuring Cups & Spoons
Step-by-Step Instructions
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until completely smooth. This prevents lumps in your soup. Set aside.
- Heat the Broth: Pour the chicken broth into a large pot or Dutch oven. Bring to a gentle boil over medium-high heat.
- Season the Broth: Once boiling, add the soy sauce, sesame oil, white pepper, and grated ginger to the broth. Stir well to combine.
- Thicken the Soup: Reduce the heat to medium. Slowly drizzle the cornstarch slurry into the boiling broth while continuously whisking. Continue whisking until the soup thickens slightly – about 1-2 minutes.
- Create the Egg Ribbons: This is the key! Slowly drizzle the beaten eggs into the simmering soup in a thin, steady stream while *gently* stirring in a circular motion with your whisk. Don’t stir too vigorously, or the eggs will break into tiny pieces. You want long, delicate ribbons.
- Serve Immediately: Remove the soup from the heat. Ladle into bowls and garnish with thinly sliced green onions. Enjoy!
Pro Tips
- Temperature is Key: The broth *must* be simmering, not boiling rapidly, when you add the eggs. A rolling boil will result in scrambled eggs, not ribbons.
- Slow and Steady: Drizzling the eggs slowly is crucial. Don’t dump them in all at once!
- Gentle Stirring: Avoid aggressive stirring. A gentle circular motion is all you need.
- White Pepper vs. Black Pepper: White pepper has a more subtle flavor and doesn’t visually speckle the soup like black pepper. It’s traditional, but black pepper works in a pinch.
- Boost the Flavor: For a richer flavor, use homemade chicken broth. You can also add a dash of Shaoxing wine or a pinch of MSG (optional).
- Add-Ins: Feel free to add cooked chicken, tofu, mushrooms, or spinach to make it a more substantial meal.
Storing Leftovers
Egg Drop Soup is best enjoyed immediately, as the egg ribbons can become rubbery upon reheating. However, if you have leftovers:
- Refrigerate: Store in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat on the stovetop over low heat. Avoid boiling. The texture will be altered, but it will still be edible.
- Freezing: Freezing is not recommended, as the texture will be significantly compromised.
Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A light and silky Chinese soup made with beaten eggs swirled into hot broth, seasoned with soy sauce and sesame oil for a comforting bowl in minutes.
Ingredients
4 cups chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
2 large eggs, lightly beaten
1 egg yolk, lightly beaten
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
2 green onions, thinly sliced
Instructions
1. In a medium pot, bring chicken broth to a simmer.
2. Stir in the cornstarch slurry and cook until broth slightly thickens.
3. Slowly drizzle in the beaten eggs and yolk while stirring gently to create thin ribbons.
4. Season with soy sauce, sesame oil, and white pepper.
5. Simmer for 1–2 more minutes, then remove from heat.
6. Garnish with sliced green onions and serve hot.
Notes
For extra flavor, add a pinch of ground ginger or garlic.
You can make the soup vegetarian by using vegetable broth.
Serve with crispy wonton strips or steamed dumplings for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg