If you have a craving for something soothing, flavorful, and surprisingly easy to whip up, this Egg Drop Soup Recipe is exactly what you need. This classic Chinese soup strikes the perfect balance between light and comforting, with silky ribbons of egg mingling beautifully in a savory broth infused with fresh ginger, garlic, and a touch of soy sauce. Whether you’re looking for a quick lunch, a starter for an Asian-inspired dinner, or just a bowl to warm you up on a chilly day, this recipe delivers big on taste with minimal effort. Once you try it, it might just become your go-to soup!
Ingredients You’ll Need
This Egg Drop Soup Recipe shines because of its simple, straightforward ingredients that come together to create a beautiful symphony of flavor and texture. Each element plays a key role, from the fragrant sesame oil to the fresh green onions adding a crisp pop of color.
- Sesame oil: Adds a nutty warmth that forms the flavor base of the soup.
- Green onions: Provide a fresh, mild onion flavor and a vibrant green garnish.
- Fresh ginger: Brightens the broth with a subtle spicy zing and aromatic depth.
- Garlic: Imparts savory richness and an inviting aroma.
- Low sodium chicken broth (or vegetable broth): The heart of the soup, giving it that satisfying body and umami kick.
- Low-sodium soy sauce: Balances salty and savory notes without overpowering the delicate flavors.
- Cornstarch: Helps to gently thicken the broth, giving the soup a perfect light consistency.
- Large eggs: Whisked into ribbons, they create the signature silky texture that defines this soup.
- Kosher salt (optional): For adjusting seasoning to your personal taste.
How to Make Egg Drop Soup Recipe
Step 1: Build the Aromatic Base
Start by heating the sesame oil in a medium-sized pot over medium heat. Toss in the green onions, fresh ginger slices, and thinly sliced garlic. Stir everything around until the garlic just starts to release its fragrance, about 30 seconds. This step is essential because it wakes up all the flavors, setting the stage for a deeply comforting soup.
Step 2: Create the Broth
Next, pour in 5¾ cups of your chicken or vegetable broth and add the soy sauce. Crank the heat to high to bring the mixture to a rolling boil. This allows all the ingredients to marry beautifully while infusing the broth with savory notes from the soy sauce and warmth from the aromatics.
Step 3: Thicken the Soup
In a small bowl, whisk together the remaining ¼ cup of broth and the cornstarch until smooth. Pour this slurry into the boiling broth, stirring well. This is the secret move that thickens the soup just enough to give it body, without making it heavy or gloopy.
Step 4: Add the Egg Ribbons
Let the broth gently boil for about 5 minutes after adding the cornstarch. Then, using a ladle, slowly drizzle in the whisked eggs while whisking the soup constantly in a circular motion. The eggs cook instantly upon contact with the hot broth, forming the delicate ribbons or “streams” that make egg drop soup so uniquely enjoyable.
Step 5: Final Seasoning and Serve
Taste your soup and add kosher salt if it needs a little extra seasoning. Give it one last stir, then ladle into bowls and top with additional chopped green onions for a bright, fresh garnish that livens up the bowl.
How to Serve Egg Drop Soup Recipe
Garnishes
Simple garnishes work best here to complement without overpowering. Finely sliced green onions add freshness and crunch, while a dash of white pepper or a few drops of chili oil can introduce a bit of heat and complexity. Toasted sesame seeds sprinkled on top bring an extra layer of nuttiness that pairs perfectly with the sesame oil base.
Side Dishes
This Egg Drop Soup Recipe pairs wonderfully with light and fresh side dishes. Think steamed jasmine rice or a crisp cucumber salad for a refreshing contrast. It also makes a lovely starter alongside dumplings or spring rolls if you’re planning a full Asian-inspired meal, offering a soothing balance to the bolder flavors.
Creative Ways to Present
Serving this soup in individual pretty bowls enhances the homely charm, especially if you place a sprig of cilantro or a small handful of chopped chives on top. For a fun twist, try swirling in a few drops of chili oil in a circular pattern or accompanying it with a small dipping sauce of soy and vinegar for added zest. Presentation can turn this humble soup into something special for your guests!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra soup, no worries! Pour the leftovers into an airtight container and refrigerate. It will keep well for 3 to 4 days. Just be sure to cool it fully before sealing so the flavors stay fresh and the texture remains just right.
Freezing
Egg drop soup isn’t the best candidate for freezing because the delicate egg ribbons can become rubbery or watery after thawing. It’s best to enjoy this soup fresh, but if you must freeze it, store the broth and aromatics separately and add the eggs freshly whisked in when reheating.
Reheating
When you’re ready to enjoy leftovers, gently reheat the soup on the stove over low to medium heat. Stir occasionally to prevent sticking, and avoid boiling too vigorously or the eggs might toughen. If you didn’t freeze the soup and the egg ribbons look a bit broken down, a fresh drizzle of whisked egg poured in while reheating can bring back that silky charm.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth makes this Egg Drop Soup Recipe vegetarian-friendly while still delivering a rich flavor base, especially when combined with the aromatic garlic and ginger.
How do I get perfect egg ribbons every time?
Pour the whisked eggs slowly and steadily into the boiling broth while stirring constantly. This creates those beautiful silky ribbons that give the soup its signature texture. Use a fork or chopsticks to whisk gently as you drizzle the eggs.
Is there a way to make this soup thicker?
Yes! The cornstarch slurry helps thicken the broth perfectly, but if you prefer an even thicker soup, you can increase the cornstarch slightly or let the soup boil a bit longer before adding the eggs.
Can I add vegetables or other proteins to this soup?
Definitely! While traditional Egg Drop Soup Recipe is simple and light, you can customize by adding finely chopped mushrooms, peas, tofu, or shredded chicken to bulk it up. Just add these extras to the broth early in the cooking process so they cook through.
What is the best soy sauce to use?
Low-sodium soy sauce is ideal here as it prevents the soup from becoming too salty. It also allows the delicate flavors of the broth and eggs to shine through. However, a good-quality regular soy sauce works fine if you adjust the salt accordingly.
Final Thoughts
There’s something truly special about a bowl of homemade Egg Drop Soup Recipe that comforts the soul while tantalizing the taste buds. It’s easy enough for weeknight dinners but elegant enough to impress guests. Once you get the hang of making those perfect egg ribbons and balancing the flavors, you’ll find yourself coming back to this recipe again and again. So go ahead, give it a try — your kitchen is about to smell amazing and your belly will thank you!
Print
Egg Drop Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Fat
Description
This classic Egg Drop Soup recipe is a simple and comforting Chinese dish featuring silky ribbons of egg in a flavorful broth infused with ginger, garlic, and green onions. Perfect as a light appetizer or a quick, nourishing meal, this soup is easy to prepare and uses wholesome ingredients for a delicious taste that warms the soul.
Ingredients
Soup Base
- 1 teaspoon sesame oil
- 6 green onions, cut in thirds
- 3 slices fresh ginger
- 2 cloves garlic, peeled and sliced
- 6 cups low sodium chicken broth (or vegetable broth), divided
- ¼ cup low-sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt (optional)
Eggs
- 4 large eggs, whisked
Instructions
- Heat aromatics: Heat the sesame oil in a medium pot over medium heat. Add the green onions, ginger slices, and garlic, stirring and cooking until the garlic becomes fragrant, about 30 seconds.
- Add broth and soy sauce: Pour 5¾ cups of the chicken broth and all of the soy sauce into the pot. Increase the heat to high and bring the mixture to a boil.
- Thicken broth: In a small bowl, whisk together the remaining ¼ cup chicken broth and cornstarch until smooth. Pour this mixture into the boiling pot and stir to combine, allowing the soup to thicken slightly.
- Create egg ribbons: Let the soup boil for 5 minutes. Then, using a ladle, gradually pour the whisked eggs into the boiling broth while continuously whisking. The eggs will cook instantly, forming delicate ribbons throughout the soup.
- Season and serve: Taste the broth and add kosher salt if desired. Serve hot, garnished with additional sliced green onions for extra flavor and freshness.
Notes
- Use low sodium soy sauce and chicken broth to control the salt content.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- The eggs must be poured slowly and whisked constantly to create nice egg ribbons and avoid clumping.
- Adjust seasoning according to taste; some prefer more salt or soy sauce.
