Name: Egg Drop Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups chicken broth; ½ teaspoon grated fresh ginger; ¼ teaspoon white pepper; 1 tablespoon soy sauce; ½ teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons cold water; 2 large eggs; 2 green onions, thinly sliced; Optional salt, to taste

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There is something irresistibly comforting about a steaming bowl of Egg Drop Soup, with its swirls of tender egg ribbons gently floating in a fragrant, savory broth. This classic Chinese favorite is quick to make, soothing for the soul, and unbelievably satisfying—perfect for a cozy night in or a light start to any meal. Ready in just fifteen minutes, this version lets you whip up a nourishing, restaurant-quality soup with ingredients you likely already have at home. Let’s dive in!

Ingredients You’ll Need

Egg Drop Soup is all about turning a few simple ingredients into a symphony of flavors and textures. Every component plays a vital role, from the aromatic ginger to the rich chicken broth, ensuring the end result is more than the sum of its parts.

4 cups chicken broth: The foundation of the soup, providing depth and savory richness—use the best quality you can find for the best flavor.
2 large eggs: The star of the show! They transform into delicate ribbons and add heartiness without heaviness.
1 tablespoon cornstarch: This thickens the broth ever so slightly, giving the soup its signature silky and comforting texture.
2 tablespoons cold water: Combined with the cornstarch to make a smooth slurry and prevent lumps in the soup.
½ teaspoon grated fresh ginger: Fresh ginger brightens the flavors and adds that distinctive gentle warmth.
¼ teaspoon white pepper: Subtle heat with floral notes—white pepper keeps the flavor profile classic and authentic.
1 tablespoon soy sauce: A touch of umami for depth and a lovely golden hue.
½ teaspoon sesame oil: A little goes a long way in adding nutty aroma and Chinese soul.
2 green onions, thinly sliced: For a burst of freshness and color right at the end.
Salt to taste (optional): Adjusts seasoning so the soup matches your preferences perfectly.

How to Make Egg Drop Soup

Step 1: Infuse the Broth

Start by grabbing a medium saucepan and pouring in the chicken broth, grated fresh ginger, white pepper, soy sauce, and sesame oil. Bring everything to a gentle boil over medium heat—it should be bubbling softly, not roaring. This step infuses the liquid gold with bold aromatics and sets up the soup’s unmistakable base.

Step 2: Thicken the Soup

While your broth is heating, whisk together the cornstarch and cold water in a small bowl to create a smooth slurry. Slowly stir this mixture into your simmering broth. Let the soup gently bubble for 2–3 minutes, stirring occasionally, until slightly thickened with that characteristic silkiness Egg Drop Soup is known for.

Step 3: Add the Eggs

Now comes the magic moment! Beat the eggs well in a separate bowl. With the heat on low, slowly drizzle the beaten eggs into the hot broth in a steady, thin stream, all while gently stirring the soup in one direction. This swirling motion creates those gorgeous, delicate egg ribbons or “egg flowers” that make Egg Drop Soup so iconic. Remove the pan from heat as soon as the eggs have just set.

Step 4: Taste and Finish

Give your soup a careful taste. Depending on your broth and soy sauce, you might want to add a pinch of salt. Once you’re happy with the seasoning, your soup is ready for its final flourish. Ladle into bowls and prepare for garnishing.

Step 5: Garnish and Serve

Scatter the sliced green onions over each bowl for a burst of color and sharpness. Serve hot and enjoy the soothing, savory aroma rising up with every spoonful. Your homemade Egg Drop Soup is ready to impress!

How to Serve Egg Drop Soup

Garnishes

The finishing touches can turn a simple soup into something special. Try a generous handful of fresh green onions, a sprinkle of toasted sesame seeds, or even a dash more white pepper for extra zip. For color or crunch, consider adding a swirl of chili oil or a few crisp wonton strips. Garnishes not only add flavor but make your Egg Drop Soup look absolutely irresistible.

Side Dishes

Egg Drop Soup pairs beautifully with all kinds of sides. Steamed dumplings, spring rolls, or a fresh cucumber salad make for a light and well-rounded meal. If you want something heartier, serve your soup alongside fried rice or a platter of sautéed greens. Even a simple steamed bun can turn this into the coziest lunch or dinner.

Creative Ways to Present

Have fun with presentation! Serve Egg Drop Soup in delicate teacups for an elegant starter, or use rustic stoneware bowls for a modern, homey vibe. If you have mini ladles or Chinese soup spoons, set them out for an authentic touch. For gatherings, let guests add their own garnishes—it’s interactive and looks beautiful spread out on the table.

Make Ahead and Storage

Storing Leftovers

If you have leftover Egg Drop Soup, let it cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days—the soup remains silky and flavorful, making it a quick and easy lunch or snack.

Freezing

While you can freeze Egg Drop Soup, the egg ribbons may change in texture and become a bit grainy after thawing. If you do decide to freeze, cool the soup completely and store it in an airtight container for up to one month. For best results, consider freezing the broth alone and adding fresh eggs when reheating.

Reheating

To reheat, pour the soup into a saucepan and warm gently over low heat, stirring now and then. Avoid bringing it to a rapid boil, as this can affect the texture of the eggs. A few minutes is all it takes to restore your soup to comforting, cozy perfection.

FAQs

Can I use vegetable broth instead of chicken broth?

Absolutely! Vegetable broth works well for a vegetarian version and still delivers plenty of savory flavor. Just make sure it has a rich taste since the broth is the backbone of Egg Drop Soup.

What is the secret to perfect egg ribbons?

It’s all in the pour and the stir! Drizzle the beaten eggs in a thin, slow stream while stirring the soup gently in one direction. This classic technique creates delicate, beautiful “egg flowers” every time.

Can I add extras to Egg Drop Soup?

Definitely! Many love adding tofu cubes, sweetcorn, peas, or even mushrooms to make the soup heartier and more colorful. Just add these after thickening the broth and before swirling in the eggs.

Is it necessary to use white pepper?

White pepper is traditional and gives an earthy, slightly floral heat distinct from black pepper. If you don’t have it, black pepper can be substituted, though the flavor will be a touch different.

Why does my soup turn cloudy?

Overmixing or boiling the soup too vigorously after adding the eggs can cause cloudiness and break up the ribbons. Keep the heat gentle and stir only enough to create those lovely, lacy egg swirls.

Final Thoughts

Egg Drop Soup is a wonderful example of how simple ingredients, when combined with a little care, can transform into something memorable. I hope you’ll try making this at home and turn it into a go-to favorite for yourself, your friends, and your family—one soothing spoonful at a time!

Egg Drop Soup Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Chinese classic, Egg Drop Soup is a simple and satisfying dish perfect for chilly days or when you need a quick, light meal. This recipe yields a silky, savory broth with delicate egg ribbons and a hint of ginger, topped with fresh green onions.

Ingredients

Scale

Broth:

4 cups chicken broth
½ teaspoon grated fresh ginger
¼ teaspoon white pepper
1 tablespoon soy sauce
½ teaspoon sesame oil

Slurry:

1 tablespoon cornstarch
2 tablespoons cold water

Egg Mixture:

2 large eggs

Additional:

2 green onions, thinly sliced
Optional salt, to taste

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Instructions

Prepare the Broth: In a medium saucepan, bring chicken broth, ginger, white pepper, soy sauce, and sesame oil to a gentle boil over medium heat.
Create the Slurry: Whisk cornstarch and cold water in a small bowl to create a slurry, then slowly stir it into the broth.
Simmer: Reduce heat to low and let the soup simmer for 2–3 minutes, stirring occasionally.
Add Eggs: Beat eggs in a separate bowl. Slowly drizzle the eggs into the soup in a thin stream while gently stirring in one direction.
Finish and Serve: Remove from heat once the egg is cooked. Taste and add salt if needed. Garnish with green onions and serve hot.