A simple, warm soup you can make in minutes.
introduction
This Egg Drop Soup Recipe makes a light and silky soup fast. It works well as a starter or a quick meal. It pairs nicely with rice dishes like egg fried rice for a fuller meal.
why make this recipe
Make this soup when you want something quick, warm, and gentle on the stomach. It needs few ingredients and little time. If you like clear, savory broths such as beef barley soup, you will enjoy this lighter, egg-based version.
how to make Egg Drop Soup Recipe
Heat oil and soften the aromatics. Add most of the broth and soy sauce, then boil. Mix cornstarch with a little broth and add to thicken. Slowly pour in whisked eggs while stirring to form thin ribbons. Taste and add salt if you like. For ideas on how simple soups can be creamy or rich, see this copycat style soup recipe like broccoli cheese soup.
Ingredients :
- 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, divided
- ¼ cup low-sodium soy sauce
- ½ teaspoon kosher salt (optional)
- 1 teaspoon cornstarch
- 4 large eggs, whisked
Directions :
Heat sesame oil in a medium pot over medium heat. Add the green onions, ginger slices, and garlic. Stir and cook until fragrant, about 30 seconds, to release their flavors into the oil.
Pour in 5¾ cups of the chicken broth and the soy sauce. Increase the heat to high and bring the mixture to a rolling boil.
In a small bowl, whisk the remaining ¼ cup of chicken broth with the cornstarch until smooth. Slowly pour this mixture into the boiling pot while stirring continuously. Allow it to boil for 5 minutes so the soup thickens slightly.
Gradually pour the whisked eggs into the hot soup in a thin stream while stirring constantly in one direction. This technique creates delicate, silky egg ribbons throughout the broth.
Taste the broth and add kosher salt if desired. Serve the soup hot, garnished with additional chopped green onions for extra flavor and color.
how to serve Egg Drop Soup Recipe
Serve hot in small bowls. Add a few chopped green onions on top for color. You can pair it with light toasts or salads, for example a savory toast like avocado toast with asparagus and smoked salmon makes a good match.
how to store Egg Drop Soup Recipe
Cool the soup to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove over low heat and stir slowly to avoid breaking the egg ribbons. Do not freeze the soup with eggs — texture will change.
tips to make Egg Drop Soup Recipe
- Use low-sodium broth so you control the salt.
- Pour eggs in a thin stream and stir one way to get long ribbons.
- If the soup gets too thick, add a little hot broth or water.
- For more easy soup ideas you can cook slow or change flavors, see this crockpot lasagna soup recipe for inspiration.
variation (if any)
- Add tofu cubes or sliced mushrooms for more texture.
- Stir in corn or peas for a sweet pop.
- Add a dash of white pepper or a few drops of sesame oil for aroma.
- Use vegetable broth to make it vegetarian (skip eggs for a vegan version and add tofu).
FAQs
Q: Can I make this without ginger or garlic?
A: Yes. The soup still tastes good, but ginger and garlic add warmth and depth.
Q: Can I use beaten whole eggs or just egg whites?
A: Use whole eggs for richer flavor. You can use only whites for a lighter soup.
Q: Why did my eggs clump together?
A: If you pour eggs too fast or stop stirring, they will clump. Pour slowly and stir in one direction.
Q: Can I add noodles?
A: Yes. Cook small noodles first and add them to the soup before the eggs.
Q: Is cornstarch required?
A: No. Cornstarch slightly thickens the soup. Skip it for a thinner broth.
Conclusion
For another quick, authentic take on egg drop soup, try this version from The Woks of Life: Egg Drop Soup: Authentic 15-Minute Recipe | The Woks of Life.
Egg Drop Soup
Ingredients
Method
- Heat sesame oil in a medium pot over medium heat. Add the green onions, ginger slices, and garlic. Stir and cook until fragrant, about 30 seconds.
- Pour in 5¾ cups of the chicken broth and the soy sauce. Increase the heat to high and bring to a rolling boil.
- In a small bowl, whisk the remaining ¼ cup chicken broth with the cornstarch until smooth. Slowly pour it into the boiling pot while stirring continuously.
- Allow it to boil for 5 minutes to thicken slightly.
- Gradually pour the whisked eggs into the hot soup in a thin stream while stirring constantly in one direction to create egg ribbons.
- Taste the broth and add kosher salt if desired. Serve hot, garnished with additional chopped green onions.