Egg Drop Soup Recipe

Introduction

Egg Drop Soup is a simple, comforting Chinese classic that comes together quickly with just a few ingredients. Its silky egg ribbons and flavorful broth make it a perfect starter or light meal any day of the week.

Ingredients

• 4 cups low-sodium chicken stock
• 3 large eggs
• 1 green onion, finely chopped (separate 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 thicken slightly.
3. Step 3: Stir in the chicken bouillon powder, sesame oil, salt, and pepper. Taste and adjust seasoning as needed.
4. Step 4: In a separate bowl, beat the eggs until well combined.
5. Step 5: Create a whirlpool by stirring the broth gently, then slowly pour in the beaten eggs in a thin stream to form silky ribbons.
6. Step 6: Cook for another 30 seconds, then stir in the chopped green onion whites. Remove from heat and garnish with the green onion greens before serving hot.

Tips & Variations

• Use low-sodium broth to better control the saltiness of the soup.
• Add thin slices of mushrooms or tofu for extra texture and heartiness.
• Swirl the eggs slowly for delicate ribbons or quickly for finer strands.
• Substitute chicken bouillon powder with a splash of soy sauce for a different flavor twist.

Storage

Store leftover 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 eggs and creating a rubbery texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken stock?

Yes, vegetable broth works well if you prefer a vegetarian version, though the flavor may be milder.

How do I prevent the eggs from clumping together?

Pour the beaten eggs slowly into the simmering broth while stirring gently to create smooth, silky egg ribbons instead of clumps.

Egg Drop Soup Recipe

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4.6 from 116 reviews

A comforting and classic Egg Drop Soup made with silky ribbons of egg cooked in seasoned chicken broth, enhanced with green onions and a touch of sesame oil. This simple soup is quick to prepare, perfect as a light appetizer or a soothing meal.

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

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 or black pepper

Egg Mixture

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

Thickening Agent

• 2 tablespoons cornstarch
• ¼ cup cold water

Instructions

1. Simmer the Broth: In a large pot, gently bring the low-sodium chicken stock to a simmer over medium heat, ensuring it does not boil vigorously.
2. Prepare and Add Cornstarch Slurry: Mix the cornstarch with cold water until smooth to create a slurry. Slowly stir this mixture into the simmering broth while continuously stirring to thicken the soup evenly.
3. Season the Soup: Stir in the chicken bouillon powder, sesame oil, salt, and your choice of white or black pepper. Taste and adjust the seasoning to your preference to ensure a balanced flavor.
4. Beat the Eggs: In a separate bowl, beat the three large eggs until fully combined and smooth.
5. Create Egg Ribbons: Using a spoon or chopstick, create a gentle whirlpool in the broth and slowly pour in the beaten eggs in a thin stream. This will help form delicate egg ribbons in the soup.
6. Finish Cooking and Add Green Onions: Cook the soup for an additional 30 seconds to let the eggs set, then stir in the finely chopped green onion greens. Serve the soup hot for best flavor and texture.

Notes

• For a vegetarian version, substitute chicken stock with vegetable broth and omit chicken bouillon powder.
• Adjust the cornstarch amount to achieve your preferred soup thickness.
• You can add finely shredded ginger for extra flavor if desired.
• The soup is best served immediately to enjoy the fresh texture of the egg ribbons.

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