egg drop soup recipe
The Best egg drop soup recipe
What I love most about this recipe is how versatile it is. You can make it as light or as hearty as you want, depending on what you add in. Sometimes I toss in some shredded chicken or extra veggies for a more filling meal, but even on its own, it’s packed with protein and gentle on digestion. The ginger and garlic give it a little kick while also helping with nausea or an upset stomach, which is why it’s my go-to when anyone in the family is under the weather. Plus, it’s a great way to use up leftover broth if you’ve made a big batch of chicken or veggie stock.
I also appreciate how budget-friendly it is. Most of the ingredients are pantry staples, and you can customize it based on what you have on hand. Whether it’s a quick lunch, a light dinner, or even a starter for a bigger meal, egg drop soup never disappoints. It’s one of those recipes that feels fancy but is actually effortless, and that’s a win in my book.
Classic Egg Drop Soup
A comforting and simple Chinese soup featuring silky ribbons of egg in a savory, umami-rich broth. This quick and easy recipe is perfect for a light meal or starter.
🥘Ingredients
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground white pepper (or black pepper)
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 3 large eggs, lightly beaten
- 1 tbsp cornstarch (optional, for thicker broth)
- 1 tbsp water (if using cornstarch)
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tsp toasted sesame seeds
👨🍳Directions
-
1
In a medium saucepan, combine the broth, water, soy sauce, sesame oil, white pepper, ginger, and garlic. Bring to a gentle boil over medium-high heat. -
2
If using cornstarch, mix it with 1 tbsp water in a small bowl until smooth. Slowly pour the cornstarch slurry into the broth while stirring continuously to avoid lumps. Reduce heat to medium-low and let simmer for 2-3 minutes until slightly thickened. -
3
In a small bowl, lightly beat the eggs until well combined. Slowly drizzle the beaten eggs into the simmering broth in a thin stream while gently stirring the soup in a circular motion with a ladle or spoon. This will create silky egg ribbons. -
4
Remove the soup from heat and let it sit for 1-2 minutes to allow the eggs to fully set. -
5
Ladle the soup into bowls and garnish with green onions, cilantro, and sesame seeds if desired. Serve hot.
🔧Equipment
- Medium saucepan
- Whisk or fork
- Small bowl
- Ladle or large spoon
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Egg Drop Soup Works
❓ Frequently Asked Questions About Egg Drop Soup
1. What ingredients do I need to make egg drop soup?
You’ll need chicken or vegetable broth, eggs, cornstarch (or arrowroot for thickening), green onions, soy sauce, sesame oil, white pepper, and optionally ginger or garlic for extra flavor. Some variations include adding tofu, mushrooms, or corn kernels.
2. How do I prevent the eggs from forming large clumps?
To achieve silky, ribbon-like egg strands, whisk the eggs thoroughly before adding them. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while stirring gently with a fork or chopsticks. Avoid pouring too quickly or boiling vigorously.
3. Can I make egg drop soup without cornstarch?
Yes! While cornstarch thickens the soup, you can omit it for a lighter broth. For a thicker texture without cornstarch, try blending a small portion of the soup and mixing it back in or using a slurry of arrowroot or tapioca starch instead.
4. How long does egg drop soup last in the fridge?
Egg drop soup keeps well in an airtight container for 2–3 days in the refrigerator. Reheat gently on the stove over low heat, stirring occasionally to prevent the eggs from overcooking. Avoid microwaving if possible, as it can make the eggs rubbery.
5. Can I freeze egg drop soup?
Freezing isn’t recommended because the eggs can become grainy and the broth may separate. However, if you must freeze it, omit the eggs, freeze the broth, and add fresh eggs when reheating. The texture won’t be as smooth as freshly made soup.
