If you’ve ever craved a bowl of warm, comforting soup that’s quick to whip up and packed with delicate flavor and silky texture, this Egg Drop Soup Recipe is your new best friend. Combining simple, wholesome ingredients like eggs, chicken stock, and scallions, this recipe creates a beautiful harmony of taste and texture that feels both nourishing and elegant. Whether you’re looking for a light appetizer or a soothing treat on a chilly day, this soup delivers every time with its soothing broth and those irresistible ribbons of cooked egg gliding through.
Ingredients You’ll Need
Gathering the right ingredients for this Egg Drop Soup Recipe is delightfully straightforward. Each component plays a vital role: the chicken stock provides a rich, savory base, the eggs contribute a silky smooth texture, and the seasonings add depth and warmth to the broth.
- 2 Eggs: Fresh eggs create the signature silky egg ribbons that make this soup so special.
- 4 cups chicken stock: Use a good-quality stock for a flavorful and comforting broth.
- 1 tablespoon cornstarch: This thickens the soup slightly, giving the broth a luxurious, velvety finish.
- 1 tsp. ground ginger: Adds a gentle warmth and subtle spice to brighten the soup.
- ¼ tsp. garlic salt: Enhances the savory notes with a mild garlic kick.
- ⅛ tsp. black pepper: Just enough pepper to awaken the taste buds without overpowering.
- 3 scallions, sliced: Fresh scallions bring a pop of green color and fresh oniony flavor to finish off the soup.
How to Make Egg Drop Soup Recipe
Step 1: Prepare the Broth Base
Start by combining 3 ½ cups of chicken stock with ground ginger, garlic salt, and black pepper in a saucepan over medium-high heat. These seasonings infuse the broth with a gentle spice and savory complexity that makes each spoonful satisfying and warm.
Step 2: Mix the Cornstarch
In a small container, whisk the remaining ½ cup of chicken stock together with 1 tablespoon of cornstarch. This mixture will be poured into the simmering broth to add just the right amount of thickness and that smooth, silky mouthfeel we love in an excellent egg drop soup.
Step 3: Whisk the Eggs
While the broth is heating, whisk 2 eggs in a separate bowl until they’re fully combined. This step ensures the eggs will cook evenly and create those signature thin strands that float so gracefully in the soup.
Step 4: Combine and Cook
Once the broth is boiling, slowly stir in the cornstarch and chicken stock mixture. This will thicken the broth slightly. Next, add your sliced green onions for a fresh burst of flavor. Keep the broth at a rolling boil and stir it gently in one direction with a non-slotted spoon.
Step 5: Pour in the Eggs
While continuously stirring the broth in the same direction, slowly pour the whisked eggs into the pot. As the eggs hit the hot soup, they will instantly cook and form delicate, silky ribbons that give this dish its iconic look and texture. For a final touch, sprinkle extra green onions on top if you’re feeling fancy!
How to Serve Egg Drop Soup Recipe
Garnishes
Topping your soup is where you can get creative — finely sliced scallions add bright flavor and a lovely date green pop, while a few drops of toasted sesame oil or a pinch of white pepper can introduce an extra layer of nuance that elevates the simple broth.
Side Dishes
Egg Drop Soup pairs beautifully with light Asian-inspired sides such as steamed dumplings, crispy spring rolls, or even a fresh cucumber salad. These complement the delicate flavors and keep your meal balanced and satisfying.
Creative Ways to Present
Try serving your Egg Drop Soup in pretty individual bowls with a generously garnished surface, or drizzle a swirl of chili oil for some heat and visual appeal. You can also add tiny soft tofu cubes or sweet corn for added texture, making this classic even more vibrant and fun.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra soup, let it cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it stays fresh for up to 2 days. Keep in mind the egg ribbons can continue cooking if reheated too aggressively, so gentle warming is best.
Freezing
Freezing egg drop soup isn’t usually recommended because eggs tend to change texture after thawing. If you want to freeze, it’s wiser to keep the broth and the eggs separate, freezing the broth alone and adding fresh eggs when you reheat it.
Reheating
Reheat your soup gently on the stove over low to medium heat, stirring occasionally. This prevents the eggs from overcooking and helps the soup maintain its silky consistency. Avoid using a microwave for reheating if you want to preserve that perfect texture.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works wonderfully if you’re looking to make this Egg Drop Soup Recipe vegetarian. Just choose a flavorful vegetable stock to keep the broth rich and tasty.
What if I want thicker egg ribbons?
To get thicker ribbons, pour the beaten eggs more slowly or in larger batches while stirring gently. Alternatively, whisk the eggs less so they cook in wider strips. Experiment to find your favorite texture!
Can I add other ingredients to the soup?
Definitely! Some delicious additions include finely chopped mushrooms, shredded cooked chicken, baby spinach, or even corn kernels. Just add these to the broth and simmer before pouring in the eggs.
Is it important to stir in one direction when adding the eggs?
Yes, stirring in one direction helps create those lovely, uniform egg ribbons instead of clumps. It encourages the eggs to cook evenly and spread beautifully throughout the broth.
How long does this soup take to make?
This Egg Drop Soup Recipe is incredibly quick, taking about 15 minutes from start to finish. It’s perfect for busy nights when you want warmth and comfort without spending ages cooking.
Final Thoughts
This Egg Drop Soup Recipe is such a joy to make and share. Its warmth, simplicity, and delicate flavors remind me of cozy nights and comforting meals with friends and family. I encourage you to give it a try—once you taste those silky egg ribbons swimming in a savory broth, you’ll see why it’s a beloved classic that never goes out of style.
Print
Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings
Description
This classic Egg Drop Soup recipe is a comforting, quick, and easy-to-make Chinese appetizer featuring silky ribbons of egg in a flavorful chicken broth thickened with cornstarch and seasoned with ginger and garlic salt. Ready in just 15 minutes, it serves four and is perfect for a warm, satisfying start to any meal.
Ingredients
Soup Base
- 4 cups chicken stock
- 1 teaspoon ground ginger
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 3 scallions, sliced (plus extra for garnish)
Thickening Mixture
- 1 tablespoon cornstarch
- ½ cup chicken stock (separate from the 4 cups)
Egg Mixture
- 2 eggs, whisked
Instructions
- Prepare the Soup Base: In a medium saucepan over medium-high heat, combine 3½ cups of chicken stock with the ground ginger, garlic salt, and black pepper. Stir to mix well and bring the mixture to a gentle boil.
- Make Cornstarch Slurry: In a small bowl, stir the cornstarch into the remaining ½ cup of chicken stock until fully dissolved. Set this mixture aside to be added later.
- Whisk the Eggs: In a separate small bowl, whisk the two eggs until the yolks and whites are completely blended. Set aside for adding into the soup.
- Thicken the Broth: Once the soup base is boiling, slowly pour the cornstarch slurry into the saucepan while stirring continuously. This will thicken the broth slightly. Add the sliced scallions at this stage to infuse flavor.
- Create Egg Ribbons: Increase the heat to bring the broth to a rolling boil. Stir the broth in one consistent direction with a non-slotted spoon to create a gentle vortex. While stirring, slowly and steadily pour the whisked eggs into the boiling broth. The eggs will cook immediately, forming silky ribbons.
- Finish and Serve: Allow the soup to cook for another minute to fully set the egg strands. Taste and adjust seasoning if needed. Serve hot, garnished with additional sliced scallions if desired.
Notes
- Use fresh eggs for best texture and flavor in the egg ribbons.
- To make the soup vegetarian, substitute chicken stock with vegetable broth.
- If you prefer thicker soup, increase the cornstarch to 1.5 tablespoons.
- Stirring in one direction when adding eggs is key to forming the classic egg ribbons.
- Serve immediately for the best texture as the egg strands can overcook and become rubbery if left too long.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
