Egg Drop Soup Recipe

Introduction

Egg Drop Soup is a comforting and simple Chinese classic that’s quick to make and perfect for any day. Silky ribbons of egg float gently in a flavorful broth, creating a warm and satisfying dish.

Ingredients

• 4 cups chicken broth (or vegetable broth)
• 3 large eggs, beaten
• 1 tablespoon cornstarch
• 2 tablespoons water (to mix with cornstarch)
• 1 tablespoon soy sauce
• 1/4 teaspoon white pepper
• 2 green onions, finely sliced
• 1/2 teaspoon sesame oil (optional)

Instructions

1. Step 1: In a small bowl, beat the eggs and set aside. In another bowl, whisk together the cornstarch and water to form a smooth slurry.
2. Step 2: In a medium saucepan, bring the broth to a gentle boil over medium heat. Add the soy sauce and white pepper. Stir in the cornstarch slurry and simmer for 2 to 3 minutes until the soup slightly thickens.
3. Step 3: Reduce the heat to low. Stir the soup in a slow circular motion, then slowly drizzle in the beaten eggs while continuing to stir. This creates delicate egg ribbons throughout the soup.
4. Step 4: Remove the soup from heat. Taste and adjust the seasoning if needed. Add sesame oil for extra flavor if desired.
5. Step 5: Serve the soup hot, garnished with the finely sliced green onions.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add a pinch of ground ginger or garlic powder to the broth for extra aroma.
• To make the egg ribbons more distinct, stir the soup gently but steadily while pouring in the eggs.
• Include tofu cubes or mushrooms for added texture and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the eggs from becoming rubbery. Avoid freezing as the texture may change once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pepper instead of white pepper?

Yes, black pepper can be used as a substitute, but it may slightly alter the appearance and flavor of the soup.

How do I prevent the eggs from clumping into large chunks?

Stir the soup slowly in a circular motion while drizzling in the beaten eggs gradually. This helps create thin, delicate egg ribbons rather than clumps.

Egg Drop Soup Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

This classic Egg Drop Soup is a comforting and simple Chinese-inspired broth featuring delicate egg ribbons swirled into a seasoned chicken broth. Perfect as a light appetizer or a quick, nourishing meal, it combines the savory flavors of soy sauce, white pepper, and a hint of sesame oil with the smooth texture of eggs. Ready in under 20 minutes, this recipe is easy to prepare on the stovetop and can be customized with vegetable broth for a vegetarian option.

• Author: Lila
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken broth (or vegetable broth)
• 1 tablespoon soy sauce
• 1/4 teaspoon white pepper

Egg Mixture

• 3 large eggs, beaten

Thickening Slurry

• 1 tablespoon cornstarch
• 2 tablespoons water (to mix with cornstarch)

Garnish & Flavoring

• 2 green onions, finely sliced
• 1/2 teaspoon sesame oil (optional)

Instructions

1. Prepare the Eggs and Cornstarch Slurry: In a small bowl, beat the eggs thoroughly and set aside. In a separate bowl, whisk together the cornstarch and water until a smooth slurry forms.
2. Heat the Broth: Pour the chicken or vegetable broth into a medium saucepan and bring it to a gentle boil over medium heat. Add the soy sauce and white pepper, stirring to combine. Then add the cornstarch slurry and simmer for 2 to 3 minutes until the soup slightly thickens.
3. Create Egg Ribbons: Reduce the heat to low. Stir the soup slowly in a circular motion with a spoon. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream. This technique forms delicate egg ribbons.
4. Finish the Soup: Remove the saucepan from heat. Taste the soup and adjust seasoning if needed. Stir in sesame oil, if using, for extra flavor.
5. Serve Garnished: Ladle the hot soup into bowls and garnish with the finely sliced green onions. Serve immediately for best taste and texture.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• To make the egg ribbons fluffier, stir the soup more vigorously while adding the eggs.
• Adjust the thickness by increasing or decreasing the cornstarch slurry amount.
• Sesame oil is optional but adds a nice aromatic depth to the soup.
• Serve immediately as the egg ribbons can overcook and become rubbery if left standing.

Keywords: egg drop soup, Chinese soup, egg ribbon soup, easy soup recipe, chicken broth soup, quick soup, savory soup