If you’ve ever craved a warm, comforting bowl of broth that’s both soothing and delightfully silky, this Egg Drop Soup Recipe will quickly become one of your go-to favorites. With its simple ingredients and quick preparation, it offers an authentic taste of classic Chinese comfort food with bright, flavorful notes in every spoonful. Whether you’re looking for a light lunch or a cozy starter, this soup delivers a perfect balance of texture and flavor that’s irresistibly satisfying.
Ingredients You’ll Need
One of the best things about this Egg Drop Soup Recipe is how minimal yet impactful the ingredients are. Each one plays a special role, whether it’s deepening the flavor, adding a delicate texture, or giving the soup its inviting color.
- 4 cups low-sodium chicken or vegetable broth: The soul of the soup, providing a rich, savory base without overpowering the subtle flavors.
- 2 tablespoons cornstarch: This thickens the broth just enough to give the soup a smooth, velvety consistency that’s a joy to sip.
- 1 teaspoon ground ginger: Adds a gentle warmth and brightness that lifts the entire dish with a hint of spice.
- 1/2 teaspoon kosher salt: Enhances all the flavors without making the soup too salty, keeping it balanced and comforting.
- 1/2 teaspoon toasted sesame oil: Provides a subtle nutty aroma that gives the soup its signature depth.
- 1/4 teaspoon tamari soy sauce: Introduces a mild umami richness that’s essential for authentic taste without overwhelming saltiness.
- 1/4 teaspoon ground turmeric (optional): Adds sunny color and a very mild earthiness, making the soup as beautiful as it is tasty.
- Pinch of ground white pepper: Offers a soft heat that complements the ginger without stealing the spotlight.
- 3 large eggs, lightly beaten: Creates the silky egg ribbons that define this soup’s unique texture and appeal.
- 1 green onion, thinly sliced diagonally: Acts as a fresh, crisp garnish that adds a pop of color and subtle bite.
How to Make Egg Drop Soup Recipe
Step 1: Combine the Broth and Flavorings
Start by whisking together your chicken or vegetable broth with cornstarch, ground ginger, salt, toasted sesame oil, tamari soy sauce, turmeric, and white pepper in a medium saucepan. This mixture sets the stage for all the wonderful flavors to meld together as it heats.
Step 2: Bring the Mixture to a Gentle Simmer
Place the saucepan over medium heat and stir occasionally as the broth heats up. You want it just simmering—not boiling—to develop the flavors gently and activate the thickening power of the cornstarch for a luscious base.
Step 3: Add the Beaten Eggs Slowly
Once the broth is shimmering with tiny bubbles, grab a fork or chopstick and stir the broth in a slow circular motion. Then, carefully pour the beaten eggs in a thin, steady stream. This technique forms the soup’s trademark delicate egg ribbons that glide through the broth like little ribbons of silk.
Step 4: Let the Eggs Cook and Form Strands
Keep stirring gently for another 1-2 minutes as those lovely egg ribbons set in the warm broth. You’ll notice the soup thickening slightly, and the eggs becoming tender and fully cooked—soft but not rubbery.
Step 5: Finish and Remove from Heat
As soon as the eggs are cooked to perfection, take the soup off the stove to avoid overcooking. The timing here is key because the eggs continue to cook even after removal from heat.
Step 6: Garnish with Green Onions
Ladle your steaming egg drop soup into individual bowls and sprinkle generously with that fresh, thinly sliced green onion. Not only does it add a lovely crunch, but it also brightens the overall flavor.
Step 7: Serve Hot and Enjoy!
This soup is best savored immediately while the ribbons of egg are still silky and the broth warm and inviting. Grab a spoon and dive in—comfort and deliciousness await.
How to Serve Egg Drop Soup Recipe
Garnishes
While the basic green onion garnish is classic and perfect, you can experiment with a sprinkle of toasted sesame seeds for extra nuttiness, or a tiny drizzle of chili oil if you like a touch of heat. Freshly chopped cilantro also pairs beautifully, adding an herbal lift that contrasts nicely with the warm broth.
Side Dishes
Egg Drop Soup is wonderfully versatile and complements many meals. It pairs beautifully with fried rice, steamed dumplings, or a crisp Asian slaw for a light lunch. If you want to keep things simple, a side of crusty bread or scallion pancakes provides a satisfying contrast to the silky soup textures.
Creative Ways to Present
For an elegant twist, serve your Egg Drop Soup Recipe in small, clear glass cups or demitasse bowls at parties. Adding a swirl of finely chopped herbs or edible flowers on top makes for a festive presentation. For a heartier twist, add small cubes of tofu or finely shredded cooked chicken to the soup before serving.
Make Ahead and Storage
Storing Leftovers
This egg drop soup is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Just be aware that the egg ribbons may lose some of their delicate texture upon reheating.
Freezing
Freezing egg drop soup is not recommended because the eggs tend to become rubbery and the broth may separate after thawing. It’s best to make a fresh batch whenever possible to enjoy that signature silky texture.
Reheating
Gently reheat leftovers in a saucepan over low heat, stirring occasionally. Avoid boiling, as high heat can cause the egg ribbons to toughen. Adding a small splash of broth or water during reheating helps maintain the soup’s smooth consistency.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth is a great option for vegetarians or if you prefer a lighter taste. It still provides a flavorful base and lets the eggs shine.
How can I make the egg ribbons thinner or thicker?
Pour the beaten eggs more slowly while stirring more vigorously for thinner ribbons. For thicker strands, pour the eggs slightly faster and stir gently to allow larger clumps to form.
Is there a substitute for cornstarch?
You can use arrowroot powder or potato starch as a substitute for cornstarch to thicken the broth. Use the same amount, but keep in mind the texture might change slightly.
Can I add vegetables to this Egg Drop Soup Recipe?
Definitely! Finely sliced mushrooms, baby spinach, or shredded carrots can be added during the simmering stage for extra nutrition and color.
Why is my egg drop soup cloudy or not clear?
Cloudiness usually happens if the broth isn’t stirred gently while adding the eggs or if the heat is too high. Stirring gently and pouring the eggs slowly while simmering helps keep the broth clear and silky.
Final Thoughts
There’s something truly special about a bowl of silky, warm egg drop soup that hits the spot every time. This Egg Drop Soup Recipe is incredibly simple, yet bursting with comforting flavors and textures that make it stand out. Whether you’re new to making it or a longtime fan, I hope you’ll try this recipe and enjoy every spoonful as much as I do!
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Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Egg Drop Soup recipe is a quick and comforting dish featuring silky ribbons of egg in a flavorful broth enriched with ginger, sesame oil, and soy sauce. Perfect as a light starter or a warm snack, it combines simple ingredients for a delicious homemade Chinese-inspired soup.
Ingredients
Soup Base
- 4 cups (one 32-ounce carton) low-sodium chicken broth or vegetable broth
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon tamari soy sauce
- 1/4 teaspoon ground turmeric (optional, for color)
- Pinch of ground white pepper
Egg Mixture & Garnish
- 3 large eggs, lightly beaten
- 1 green onion, thinly sliced on a diagonal
Instructions
- Prepare the Broth: In a medium saucepan, combine the chicken or vegetable broth, cornstarch, ground ginger, kosher salt, toasted sesame oil, tamari soy sauce, turmeric (if using), and a pinch of white pepper. Stir to mix all ingredients thoroughly.
- Heat to Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent lumps from the cornstarch.
- Add the Eggs: Once the broth is simmering, slowly pour the lightly beaten eggs in a thin stream into the broth while gently stirring the soup in a circular motion. This technique creates the characteristic delicate ribbons of cooked egg.
- Cook the Egg Ribbons: Continue stirring gently for 1 to 2 minutes, allowing the eggs to fully cook and form silky, tender strands in the soup.
- Remove from Heat: After the eggs have set, take the saucepan off the heat to stop further cooking.
- Serve and Garnish: Ladle the hot soup into individual bowls and garnish each with the thinly sliced green onions for a fresh, mild bite.
- Enjoy: Serve immediately while warm for the best texture and flavor experience.
Notes
- Using low-sodium broth allows control over the saltiness of the soup.
- To create more delicate egg ribbons, pour the eggs slowly and stir gently.
- Turmeric is optional but adds a warm golden color to the soup.
- For a vegetarian version, use vegetable broth in place of chicken broth and tamari for gluten-free soy sauce.
- This soup is best served fresh; reheating may affect the egg texture.
