If you have ever wanted to whip up a comforting, silky, and flavorful soup that comes together in no time, this Egg Drop Soup Recipe is your new best friend. It combines simple ingredients to create a warm bowl brimming with delicate egg ribbons swirling in a savory chicken broth, perfectly seasoned and elevated with just the right touch of soy sauce and sesame oil. Whether you’re craving a light starter or a soothing meal on its own, this recipe delivers a satisfying experience that tastes far more complex than the few minutes it takes to prepare.
Ingredients You’ll Need
Each ingredient in this Egg Drop Soup Recipe is carefully chosen to build layers of flavor, texture, and a beautiful appearance. You’ll find that every component plays a crucial role, from the base broth to the delicate eggs creating the characteristic ribbons.
- 4 cups low-sodium chicken broth: This forms the flavorful and comforting base of the soup, keeping salt levels under control for perfect seasoning later.
- 1 teaspoon low-sodium soy sauce: Adds depth and a subtle umami kick to enrich the broth’s flavor without overpowering it.
- 1 tablespoon cornstarch: Mixed with water to thicken the soup just enough, giving it a slightly velvety texture.
- 2 tablespoons water: Used to dissolve the cornstarch evenly for the perfect thickening effect.
- 4 large eggs, beaten: The star of the show; these create the signature silky ribbons that make Egg Drop Soup Recipe so distinctive.
- 1 teaspoon sesame oil: Infuses the broth with a subtle nuttiness, tying all the flavors together beautifully.
- ½ teaspoon salt, or to taste: To enhance the flavors without overwhelming the natural broth and egg balance.
- ½ teaspoon black pepper, or to taste: Adds a gentle warmth and slight bite to round out the seasoning.
- ¼ cup chopped chives: Provides a fresh pop of color and a mild oniony brightness to finish the soup.
How to Make Egg Drop Soup Recipe
Step 1: Heat Broth
Start by combining the chicken broth, low-sodium soy sauce, and sesame oil in a saucepan. Bring this mixture to a gentle boil over medium heat. This step warms the liquid and allows the flavors to meld into a fragrant base, setting the stage for that perfect egg drop consistency.
Step 2: Thicken with Cornstarch
In a small bowl, whisk together the cornstarch and water until the mixture is completely smooth. Slowly pour this slurry into the boiling broth while stirring continuously. This technique ensures the soup thickens evenly, giving you a luscious, velvety texture without any lumps.
Step 3: Create Egg Ribbons
Reduce the heat to low to prevent the soup from boiling vigorously. While constantly whisking the soup in a circular motion, slowly drizzle in the beaten eggs. This careful pouring allows the eggs to cook instantly and form those delicate, silky ribbons that define the Egg Drop Soup Recipe.
Step 4: Season and Serve
Once the egg ribbons are formed, season your soup with salt and black pepper according to your taste. Sprinkle in the chopped chives to add freshness and an inviting pop of green. Serve immediately while warm and enjoy the comforting simplicity of this classic soup.
How to Serve Egg Drop Soup Recipe
Garnishes
Beyond the chopped chives, feel free to sprinkle some toasted sesame seeds or thinly sliced green onions to enhance both the texture and the visual appeal. A few drops of chili oil can also add a spicy kick if you like your soup with a little heat.
Side Dishes
Egg Drop Soup pairs wonderfully with light sides that complement its delicate flavor. Steamed dumplings, spring rolls, or a crisp Asian-style salad can round out your meal beautifully. It also works great as a starter before a heartier entrée.
Creative Ways to Present
For a fun twist, try serving your Egg Drop Soup Recipe in individual small bowls garnished with edible flowers or microgreens. You can also experiment with adding finely shredded Napa cabbage or mushrooms during cooking to give it a slightly different texture and depth.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to two days. Because the eggs are delicate, the texture might change slightly upon reheating, but the flavor remains delightful.
Freezing
Freezing is not recommended for Egg Drop Soup Recipe because the egg ribbons tend to become rubbery or separate once thawed. It’s best enjoyed fresh for optimal texture and taste.
Reheating
When reheating, warm the soup gently over low heat, stirring occasionally to keep the texture even. Avoid boiling to prevent overcooking the eggs and ruining the soup’s silky consistency.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well if you prefer a vegetarian version, though the flavor will be slightly lighter but still delicious.
How can I make the egg ribbons thicker?
Pour the eggs in more slowly and whisk a bit less vigorously to create thicker, more substantial ribbons in the soup.
Is it possible to add more vegetables to this soup?
Yes, finely chopped or julienned vegetables like carrots, mushrooms, or spinach can be added to sneak some extra nutrition and texture into your soup.
Can I use whole eggs instead of just whites?
This recipe is designed for whole eggs beaten together. The yolks add richness and help create those silky ribbons, making the soup more flavorful.
What should I do if my soup is too thick?
If the soup thickens too much, simply stir in a bit more chicken broth or water until you reach your desired consistency.
Final Thoughts
This Egg Drop Soup Recipe is truly one of those magical meals that feels both homely and exquisite all at once. It’s quick to prepare, uses minimal ingredients, and delivers maximum comfort—ideal for any occasion when you want something warm, satisfying, and utterly delicious. I can’t wait for you to try this recipe and fall in love with the simple joy of swirling eggs in a savory broth!
Print
Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Egg Drop Soup recipe is a quick and comforting Chinese-style soup made with egg ribbons swirling in a flavorful homemade chicken broth, thickened with cornstarch and enhanced with soy sauce and sesame oil. Ready in just 15 minutes, it’s perfect for a light meal or appetizer.
Ingredients
Soup Base
- 4 cups low-sodium chicken broth
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Egg Mixture
- 4 large eggs, beaten
Garnish
- ¼ cup chopped chives
Instructions
- Heat Broth: In a saucepan, combine the chicken broth, soy sauce, and sesame oil. Place over medium heat and bring the broth mixture to a boil, ensuring the flavors meld together.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Slowly pour this slurry into the boiling broth while stirring constantly to thicken the soup slightly.
- Create Egg Ribbons: Reduce the heat to low. Continuously whisk the soup as you slowly drizzle in the beaten eggs. The eggs will cook almost instantly, forming delicate, thin ribbons that enhance the soup’s texture.
- Season and Serve: Add salt and black pepper to taste. Garnish the soup with chopped chives for freshness and serve immediately while hot for the best flavor and texture.
Notes
- Use low-sodium broth and soy sauce to control the salt content of the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add a few drops of white pepper instead of black pepper for a more authentic flavor.
- You can add finely chopped mushrooms or tofu for extra texture and protein.
- Serve immediately, as the egg ribbons can thicken and settle if left to sit.
