Egg Drop Soup Recipe

Introduction

Egg Drop Soup is a comforting and simple Chinese classic that comes together in just 20 minutes. This silky broth with delicate egg ribbons is perfect for a quick lunch or a light dinner.

Ingredients

• 4 cups chicken stock, low-sodium
• 3 large eggs
• 1 green onion, finely chopped (divided into whites and greens)
• 1 teaspoon chicken bouillon powder
• 1 teaspoon sesame oil
• 1 teaspoon salt
• ¼ teaspoon white pepper or black pepper
• 2 tablespoons cornstarch
• ¼ cup cold water

Instructions

1. Step 1: In a large pot, bring the chicken stock to a gentle simmer.
2. Step 2: Mix the cornstarch with cold water until smooth, then add this mixture to the simmering broth, stirring constantly to avoid lumps.
3. Step 3: Stir in the chicken bouillon powder, sesame oil, salt, and pepper. Taste and adjust the seasoning as needed.
4. Step 4: In a separate bowl, beat the eggs until well combined.
5. Step 5: Create a gentle whirlpool in the broth by stirring, then slowly pour the beaten eggs into the center. This helps form delicate ribbons of cooked egg.
6. Step 6: Let the soup cook for another 30 seconds, then add the chopped green onion greens. Serve the soup hot.

Tips & Variations

• For extra flavor, add a splash of soy sauce or a few drops of chili oil before serving.
• Use vegetable broth instead of chicken stock for a vegetarian version.
• To make the soup heartier, add cooked shredded chicken or tofu cubes.
• Ensure the broth is simmering gently before adding the eggs for the best texture.

Storage

Store leftover Egg Drop Soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the egg ribbons, stirring occasionally. The texture is best fresh but will remain tasty when properly stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs or just egg whites?

Whole eggs are preferred as the yolks add richness and color, but if you want a lighter soup, you can use just egg whites.

What if my egg ribbons don’t form properly?

Make sure to pour the beaten eggs slowly into a simmering broth while stirring gently to create the classic ribbon effect. Pouring too quickly or into water that isn’t hot enough can prevent ribbon formation.

Egg Drop Soup Recipe

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4.6 from 51 reviews

Classic comforting Egg Drop Soup made with a savory chicken broth, seasoned with sesame oil and spices, and delicately swirled beaten eggs that form silky ribbons. This easy-to-make soup is perfect for a quick appetizer or light meal, featuring a smooth texture thickened with cornstarch and garnished with fresh green onions.

• Author: luca
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups low-sodium chicken stock
• 1 teaspoon chicken bouillon powder
• 1 teaspoon sesame oil
• 1 teaspoon salt
• ¼ teaspoon white pepper or black pepper

Egg Mixture

• 3 large eggs

Thickening Agent

• 2 tablespoons cornstarch
• ¼ cup cold water

Garnish

• 1 green onion, finely chopped (separate whites and greens)

Instructions

1. Simmer the Broth: In a large pot, bring the low-sodium chicken stock to a gentle simmer over medium heat until hot but not boiling.
2. Prepare the Thickener: In a small bowl, mix the cornstarch with cold water until completely smooth to avoid lumps, then gradually stir this mixture into the simmering broth while constantly stirring to combine and thicken the soup slightly.
3. Season the Soup: Stir in the chicken bouillon powder, sesame oil, salt, white or black pepper, adjusting the seasoning according to your taste preferences to enhance the broth’s flavor.
4. Beat the Eggs: In a separate bowl, thoroughly beat the three large eggs until they are well combined and slightly frothy.
5. Create Egg Ribbons: Using a spoon or ladle, stir the simmering broth to create a gentle whirlpool, then slowly and steadily pour the beaten eggs into the center of the whirlpool in a thin stream, allowing the eggs to cook immediately and form silky ribbons.
6. Finish and Garnish: Let the soup cook for about 30 seconds more to set the eggs, then gently stir in the finely chopped green onion greens and whites, and serve the soup hot for best flavor.

Notes

• For a gluten-free version, ensure the chicken bouillon powder and chicken stock are gluten-free.
• Adjust the thickness of the soup by adding more or less cornstarch slurry to preference.
• Use freshly ground white pepper for authentic flavor, but black pepper is a fine substitute.
• Be careful not to boil vigorously after adding the egg mixture as this can break up the egg ribbons.
• For added depth, you can add a drop more sesame oil just before serving.

Keywords: Egg Drop Soup, Chinese Soup, Easy Soup Recipe, Chicken Broth Soup, Quick Soup, Homemade Egg Drop Soup