Recipe
There’s something magical about a bowl of egg drop soup—silky ribbons of egg swirling in a savory, comforting broth that feels like a warm hug. This homemade version? It’s the real deal, and I’ll bet it’ll become your go-to when you need a quick, soul-soothing meal.
With just a handful of pantry staples—fresh eggs, rich chicken broth, and a touch of ginger for brightness—this recipe delivers restaurant-quality flavor in under 15 minutes. The secret? A slow, steady pour of whisked eggs into simmering broth, creating those delicate, cloud-like strands that melt in your mouth.
One spoonful of this velvety, umami-packed soup, and you’ll wonder why you ever ordered takeout. Trust me, once you try it, you’ll be making it on repeat.
Ingredients
Creating the perfect egg drop soup starts with the right ingredients—simple, fresh, and thoughtfully chosen to bring out the dish’s delicate flavor and comforting texture. Here’s what you’ll need, along with some insider tips to make your soup shine.
- Chicken broth: The backbone of the soup, use high-quality homemade or low-sodium store-bought broth for the best flavor.
- Eggs: Fresh, large eggs are non-negotiable—they create those beautiful, silky ribbons when swirled into the broth.
- Cornstarch: A small amount thickens the soup slightly, giving it a more luxurious texture.
- Soy sauce: Adds depth and umami; opt for light soy sauce to keep the broth from becoming too dark.
- Sesame oil: A drizzle at the end imparts a nutty, aromatic finish that’s essential.
- Green onions: They add a fresh, vibrant pop of color and flavor—don’t skip these!
- White pepper: Subtle yet distinct, it’s the secret to authentic Chinese-style egg drop soup.
Pro Tips:
- For a richer flavor, add a small piece of ginger while simmering the broth, then remove it before adding the eggs.
- No cornstarch? Arrowroot powder or tapioca starch can work as a substitute.
- Want extra depth? A splash of Shaoxing wine or a pinch of sugar can elevate the broth.
Little Wins:
- Garnish with extra green onions or a sprinkle of toasted sesame seeds for a restaurant-worthy presentation.
- Feeling indulgent? Add a handful of fresh spinach or shredded chicken for a heartier version.
How to Make the Best Classic Egg Drop Soup Recipe
- Start by heating 4 cups of chicken broth in a medium-sized pot over medium heat. Bringing it to a gentle simmer guarantees the soup cooks evenly without boiling, which can affect the texture of the eggs.
- While the broth heats, whisk 3 large eggs in a separate bowl until smooth. This step is essential—it creates a consistent texture and prevents clumpy curds in the soup.
- Once the broth is simmering, add 1 teaspoon of soy sauce and 1/2 teaspoon of sesame oil (optional) for depth of flavor. These ingredients blend seamlessly when added to the warm broth.
- Slowly pour the whisked eggs into the simmering broth in a thin, steady stream. Use a fork or chopsticks to gently stir the soup in a circular motion—this creates those classic, delicate egg ribbons.
- Let the soup cook for 1-2 minutes, just until the eggs are set but still tender. Overcooking the eggs can make them rubbery, so keep an eye on the texture.
- Remove the pot from the heat and stir in 1/4 teaspoon of white pepper (or black pepper) and salt to taste. Adding these at the end preserves their freshness and doesn’t overpower the soup.
- Garnish with thinly sliced green onions or a drizzle of sesame oil for a finishing touch. These add a pop of color and a burst of flavor.
- Serve immediately while hot. This soup is best enjoyed fresh, as it doesn’t reheat well due to the delicate nature of the eggs.
Pro Tip: For a richer flavor, use homemade chicken broth instead of store-bought. If you don’t have sesame oil, a tiny dash of chili oil can add a nice kick.
Watch Out: Avoid stirring the soup too vigorously after adding the eggs—it can break the ribbons and make the soup look unappetizing.
Nutrition
Egg drop soup is a simple and nutritious dish. Below is the nutritional information per serving.
| Nutrient | Amount |
|---|---|
| Calories | 96 |
| Total Fat | 6g |
| Saturated Fat | 1.5g |
| Cholesterol | 186mg |
| Sodium | 600mg |
| Total Carbs | 4g |
| Protein | 6g |
Chef Tips
If you’re looking to perfect your egg drop soup, I’d suggest keeping a few key tips in mind. Use a high-quality chicken broth for depth of flavor.
Whisk eggs thoroughly before pouring them in a thin stream for delicate ribbons. Stir gently to avoid overcooking the eggs.
Add cornstarch slurry for a silky texture. Garnish with green onions or sesame oil for a finishing touch.
Frequently Asked Questions
Can I Freeze Egg Drop Soup?
I can freeze egg drop soup, but the texture might change because the eggs can become rubbery when reheated. I’d skip adding cornstarch or thickeners before freezing to avoid separation. I’d store it airtight and consume it within a month.
Is Egg Drop Soup Gluten-Free?
I can confirm egg drop soup is usually gluten-free, but it depends on the ingredients. I’d double-check the broth and any added sauces, as some might contain gluten if they’re not labeled gluten-free.
Can I Use Egg Whites Only?
Yes, I can use egg whites only if I’d like a lighter, less rich soup, but I’ll miss the creaminess from the yolks. I’ll beat the whites well and pour them slowly into the broth.
What’s the Best Broth for Egg Drop Soup?
I’d use a rich chicken broth—homemade if I can, but store-bought works too. It’s got the depth I love. Sometimes I’ll add a splash of ginger or garlic for extra flavor, but that’s optional.
How Long Does Egg Drop Soup Last in the Fridge?
I’d say egg drop soup lasts about 3-4 days in the fridge if stored properly in an airtight container. Make sure it’s cooled before refrigerating, and reheat it thoroughly before eating to keep it safe.
