Egg Drop Soup

Why You’ll Love This Recipe

Egg Drop Soup is incredibly simple yet flavorful. The combination of the hot chicken stock and the smooth, silky beaten eggs creates a comforting, velvety texture that feels like a warm hug in a bowl. The sesame oil adds a unique depth of flavor, while the white pepper provides a subtle kick. With minimal ingredients and only a few minutes of preparation, this soup is an ideal quick dish that’s both light and satisfying.

Ingredients

• 4 cups chicken stock (low-sodium)
• 3 large eggs, beaten
• 1 green onion, finely chopped (divided into scallion whites and greens)
• 1 teaspoon chicken bouillon powder (aka chicken stock powder)
• 1 teaspoon sesame oil
• 1 teaspoon salt
• ¼ teaspoon white pepper or black pepper
• 2 tablespoons cornstarch or potato starch
• ¼ cup cold water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Broth: In a medium-sized pot, bring the chicken stock to a boil over medium-high heat. Add the chicken bouillon powder, sesame oil, salt, and white pepper to the pot, stirring to combine. Once the broth is hot and the bouillon is dissolved, reduce the heat to a simmer.
2. Prepare the Cornstarch Mixture: In a small bowl, mix the cornstarch (or potato starch) with the cold water to make a slurry. Stir until the starch is fully dissolved and there are no lumps.
3. Thicken the Broth: Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. This will help thicken the soup slightly and give it a smooth texture. Continue stirring until the broth begins to thicken, which should take about 1-2 minutes.
4. Add the Eggs: Once the soup is slightly thickened, reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring gently with a fork or chopsticks in a circular motion. This will create the signature silky, ribbon-like strands of eggs in the soup.
5. Add Scallions: Stir in the chopped scallion whites and continue to simmer for an additional 1-2 minutes to allow the flavors to meld together.
6. Serve: Ladle the soup into bowls, garnishing with the remaining green parts of the scallions. Serve hot and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Spicy Version: Add a small amount of chili paste, red pepper flakes, or a sliced chili pepper to the soup for some heat.
• Vegetarian Version: Make the soup vegetarian by substituting vegetable stock for the chicken stock and using a vegetarian bouillon powder.
• Add Protein: For a heartier version, you can add cooked chicken, tofu, or shrimp to the soup.
• Herb Variations: Add a small amount of ginger or garlic to the broth for extra depth of flavor.

Storage/Reheating

• Storage: This soup is best enjoyed fresh, but any leftover soup can be stored in an airtight container in the refrigerator for up to 1-2 days. The eggs may lose some of their texture after storage.
• Reheating: When reheating, do so gently over low heat. If the soup has thickened too much, you can add a small amount of water or broth to loosen it up.

FAQs

Can I use vegetable broth instead of chicken stock?

Yes, you can use vegetable broth for a vegetarian version of this soup. Make sure to adjust the seasoning accordingly since vegetable broth can be less salty than chicken stock.

Can I make this soup ahead of time?

Egg Drop Soup is best enjoyed fresh, but if you need to make it ahead, you can prepare the broth and thickening slurry in advance. Add the eggs and final seasonings just before serving to preserve their texture.

What can I use if I don’t have chicken bouillon powder?

You can use an equivalent amount of chicken bouillon cubes or liquid chicken broth concentrate instead of the powder.

How do I get the perfect egg ribbons?

To achieve the perfect egg ribbons, pour the beaten eggs slowly and steadily into the simmering broth while stirring gently in one direction. The eggs will cook immediately upon contact with the hot broth, creating silky, thin strands.

Can I add vegetables to this soup?

Yes, you can add vegetables like spinach, mushrooms, or peas to the soup. Add them towards the end of cooking to preserve their texture.

Can I use another type of starch instead of cornstarch?

Yes, you can use potato starch or arrowroot powder as a substitute for cornstarch. Just make sure to use the same amount to achieve the desired thickness.

Can I make this soup vegan?

Yes, to make it vegan, substitute the chicken stock with vegetable stock, use a vegan bouillon, and replace the eggs with a plant-based egg substitute.

Can I freeze this soup?

Egg Drop Soup is best enjoyed fresh, but if you need to freeze it, keep in mind that the texture of the eggs may change. If freezing, store the broth separately and add the eggs and scallions when reheating.

How can I adjust the flavor if it’s too bland?

If the soup is too bland, you can add more salt, soy sauce, or sesame oil. A few drops of rice vinegar can also enhance the flavor and add a nice tang.

Conclusion

Egg Drop Soup is a quick, easy, and flavorful dish that’s perfect for a light meal or starter. With just a few ingredients, you can create a comforting bowl of soup that’s rich in flavor and soothing to the soul. Whether you enjoy it on its own or as part of a larger meal, this soup is sure to become a favorite in your recipe collection.

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