Egg Drop Soup

Learn how to make a classic and comforting Egg Drop Soup with this easy-to-follow recipe. This warm and savory soup is perfect for chilly days or when you’re craving a simple, flavorful dish.

Why Make This Recipe

Egg Drop Soup is a popular Chinese dish that is not only delicious but also quick and easy to prepare. With just a few basic ingredients, you can whip up a satisfying and nourishing soup in no time. It’s a great option for a light lunch, appetizer, or even a soothing meal when you’re feeling under the weather.

How to Make Egg Drop Soup

Ingredients:

• 2 tablespoons cornstarch


• 6 cups low sodium chicken broth (vegetable broth, or chicken stock)


• 1/2 tablespoon sesame oil


• 4 green onions chopped (white and green parts separated)


• 1 teaspoon ground ginger


• 1/4 teaspoon ground turmeric


• 1/4 teaspoon ground white pepper


• 1 tablespoon low sodium soy sauce


• 4 large eggs lightly beaten

Directions:

1. In a small bowl, whisk together the cornstarch and 1 cup chicken broth; set it aside.


2. Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cook and stir for 1 minute. Add the ginger, turmeric, and white pepper; cook and stir for about 45 seconds. Pour in the remaining 5 cups of chicken broth and soy sauce. Bring the mixture to a boil. Whisk in the cornstarch mixture that you set aside. Bring the pot to a low simmer and let it cook for about 5 minutes.


3. Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Move the bag over the pot, gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand. The key here is very slowly.


4. Finally, spoon the soup into bowls and garnish with the green parts of the scallions.

How to Serve Egg Drop Soup

Serve this Egg Drop Soup hot and fresh, garnished with the green parts of the scallions for a pop of color and extra flavor. Pair it with some crispy noodles or steamed rice for a more filling meal.

How to Store Egg Drop Soup

Store any leftover Egg Drop Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Tips to Make Egg Drop Soup

• Ensure you whisk the eggs lightly before adding them to the soup to create those signature delicate egg ribbons.


• Slowly pour the beaten eggs into the soup while stirring to achieve the desired thin strands.


• Adjust the seasonings to taste by adding more soy sauce or pepper as needed.

Variation

For a heartier version of Egg Drop Soup, you can add cooked and shredded chicken, tofu, mushrooms, or corn to the soup for extra texture and flavor.

FAQs

1. Can I use vegetable broth instead of chicken broth? Yes, you can substitute vegetable broth for a vegetarian version of Egg Drop Soup.


2. How can I make the soup thicker? Increase the amount of cornstarch in the recipe or cook the soup for a few extra minutes to help it thicken.


3. Can I freeze Egg Drop Soup? It is not recommended to freeze Egg Drop Soup as the texture of the eggs may change upon thawing.