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!
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.
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.
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.