Egg Drop Soup

🕒 Prep: 5 min
🔥 Cook: 5 min
🍽 Serves: 4
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Egg Drop Soup is one of those quick and comforting dishes that never fails to satisfy. With its silky ribbons of egg and a savory broth, it's an ideal choice for a cozy night in. Plus, it's incredibly simple to whip up in just about 15 minutes!

Ingredients for Egg Drop Soup

The heart of this soup is chicken broth, which provides a rich, savory base. I recommend using a good quality broth, whether homemade or store-bought. The eggs are the star of the show, transforming into delicate ribbons that add texture and protein. Cornstarch is our thickening agent, giving the broth a lovely, slightly velvety texture. The soy sauce adds depth and umami, while a touch of sesame oil brings a hint of nuttiness. A dash of white pepper gives a subtle heat and aromatic lift. Finally, green onions add a fresh, vibrant finish, and a touch of salt will balance all the flavors.

Tips & Tricks

  • Stir in one direction when adding the eggs to ensure long, beautiful ribbons.
  • Adjust the soy sauce and sesame oil to taste — a little goes a long way!
  • If you like a thicker soup, add a bit more cornstarch slurry.

Serving Suggestions

This soup pairs wonderfully with steamed dumplings or a side of stir-fried vegetables. For a heartier meal, serve it with a bowl of jasmine rice or a simple chicken stir-fry.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth will work fine and make this dish vegetarian-friendly.
Can I make this soup ahead of time?
Yes, but it's best enjoyed fresh. If you need to, reheat gently to avoid overcooking the eggs.
What can I add for more flavor?
Try adding a splash of rice vinegar or a pinch of ginger for an extra kick.

Egg Drop Soup Recipe Walkthrough

Start by bringing your chicken broth to a gentle boil in a medium saucepan over medium-high heat. It should be just bubbling, not a rolling boil — think of it as a calming simmer. Meanwhile, in a small bowl, mix together your cornstarch and water to make a slurry. This will be our secret weapon for thickening the soup without clumping.

Once your broth is ready, stir in the cornstarch slurry, then add the soy sauce, sesame oil, and white pepper. Give it a good stir to make sure everything is well combined. Now, reduce the heat to a simmer. Here comes the fun part: gently beat the eggs in a separate bowl and slowly pour them into the soup while stirring in one direction. This technique creates the beautiful egg ribbons that make this soup so iconic.

As soon as the egg ribbons are set and cooked, toss in the green onions. Give it a final taste and add a pinch of salt if needed. Serve it up hot and enjoy the comforting warmth of your homemade Egg Drop Soup.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy evenings.
  • Uses simple, pantry-friendly ingredients.
  • Light yet satisfying, ideal for any season.
  • Customizable to suit your taste buds.

Ingredients

4 cups chicken broth
2 large eggs
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1/2 cup chopped green onions
Salt to taste

Step-by-step Instructions

1. In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat.
2. In a small bowl, mix cornstarch and water to create a slurry.
3. Stir the slurry into the boiling broth and add soy sauce, sesame oil, and white pepper.
4. Reduce heat to a simmer and slowly pour in beaten eggs while stirring the soup gently in one direction to create egg ribbons.
5. Once eggs are cooked, add chopped green onions and season with salt to taste.
6. Serve hot and enjoy your warm, savory Egg Drop Soup.

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