If you are craving a cozy, comforting dish that comes together in no time, this Egg Drop Soup Recipe is your perfect match. With its silky ribbons of egg swirling through a flavorful, savory broth, this soup is not only incredibly soothing but also bursting with simple, satisfying flavors. It’s quick to make, uses everyday ingredients, and is a fantastic way to brighten up any meal or enjoy on its own when you want something light yet nourishing.
Ingredients You’ll Need
The magic of this Egg Drop Soup Recipe lies in its beautiful simplicity. Each ingredient plays a vital role: the chicken broth creates a rich base, soy sauce adds a hint of umami, and cornstarch helps give the soup that slightly thickened, velvety texture. Fresh eggs bring the silky ribbons of goodness, and sesame oil and chives add layers of aroma and freshness.
- 4 cups low-sodium chicken broth: The foundation of the soup, providing warmth and flavor without being overpowering.
- 1 teaspoon low-sodium soy sauce: Adds subtle umami depth and balances the broth perfectly.
- 1 tablespoon cornstarch: A thickening agent to give the soup that luscious, silky texture.
- 2 tablespoons water: Used to dissolve the cornstarch, ensuring no lumps form.
- 4 large eggs, beaten: The star of the show, creating delicate ribbons throughout the soup.
- 1 teaspoon sesame oil: Introduces a nutty, aromatic note that elevates the overall taste.
- ½ teaspoon salt, or to taste: Enhances all flavors without overwhelming the dish.
- ½ teaspoon black pepper, or to taste: Adds a gentle warmth and subtle kick.
- ¼ cup chopped chives: Provides a fresh, mild onion flavor and a lovely burst of color.
How to Make Egg Drop Soup Recipe
Step 1: Prepare the Broth
Start by pouring the chicken broth into a saucepan, then add the soy sauce and sesame oil. Bring this mixture up to a gentle boil over medium heat, allowing all those wonderful flavors to marry beautifully.
Step 2: Thicken the Soup
In a small bowl, whisk together the cornstarch and water until completely smooth—this slurry is your secret to a perfectly silky texture. Slowly pour it into the boiling broth, stirring constantly to ensure the soup thickens evenly without any lumps.
Step 3: Create the Egg Ribbons
Turn down the heat to low. This is the exciting part—while continuously whisking the soup in a circular motion, gradually drizzle in the beaten eggs. As the eggs hit the hot broth, they will instantly cook and form those signature delicate, silky strands that make this soup so special.
Step 4: Season and Garnish
Finish by seasoning the soup with salt and black pepper to suit your taste. Finally, sprinkle the chopped chives on top for a fresh flavor boost and a pop of vibrant green that makes the dish even more inviting. Serve immediately and savor every spoonful.
How to Serve Egg Drop Soup Recipe
Garnishes
While the classic garnish is simple chopped chives, you can also elevate your soup with a sprinkle of toasted sesame seeds, finely sliced green onions, or a few drops of chili oil if you want to add a little heat and extra depth of flavor.
Side Dishes
This Egg Drop Soup Recipe pairs beautifully with light Asian dishes like vegetable spring rolls, steamed dumplings, or a crisp cucumber salad. Its gentle flavors provide the perfect contrast to spiced or fried side dishes, making your meal balanced and enjoyable.
Creative Ways to Present
For a fun twist, serve the soup in individual small bowls with a swirl of chili oil or a scattering of fresh herbs just before serving. You can also add thin strips of cooked chicken or tofu for a heartier variation, transforming this simple soup into a satisfying main course.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra soup, cool it completely and store it in an airtight container in the refrigerator. It will keep nicely for up to 2 days, though it’s best enjoyed fresh for that perfect silky texture.
Freezing
Egg drop soup does not freeze well because the eggs can change texture and become rubbery. It’s recommended to freeze only the broth base if needed, then freshen it up with eggs when ready to serve.
Reheating
When reheating, do so gently over low heat to avoid overcooking the eggs. Stir frequently and add a splash of water or broth if the soup has thickened too much, ensuring it regains its smooth, comforting consistency.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth is a great substitute that still delivers a rich base, especially if you’re aiming for a vegetarian-friendly version of this Egg Drop Soup Recipe.
How do I get the egg ribbons perfect every time?
The key is to drizzle the beaten eggs slowly into the hot broth while whisking the soup gently but continuously. This helps create those signature delicate ribbons instead of clumps.
Is there a way to make this soup spicier?
Yes! Adding a few drops of chili oil, a pinch of red pepper flakes, or a dash of hot sauce can give your soup a pleasant kick without overpowering the delicate flavors.
Can I add vegetables to this soup?
Definitely! Thinly sliced mushrooms, shredded carrots, or baby spinach can be cooked in the broth before adding the eggs to make the soup more nutritious and colorful.
How do I store leftover soup to maintain texture?
Store in an airtight container in the refrigerator and consume within 2 days. Reheat gently on low heat to preserve the silky egg ribbons without making them rubbery.
Final Thoughts
This Egg Drop Soup Recipe is one of those timeless treasures that never fails to bring warmth and comfort to the table. It’s simple, quick, and oh-so-satisfying, making it an effortless go-to any day of the week. I can’t wait for you to try this at home and experience just how comforting a bowl of silky egg ribbons in savory broth can be. Enjoy every spoonful!
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
- Diet: Low Fat
Description
This classic Egg Drop Soup recipe is a warm, comforting appetizer featuring delicate ribbons of egg in a savory chicken broth. Quick and easy to prepare, it combines low-sodium chicken broth with soy sauce and sesame oil, thickened slightly with cornstarch for a silky texture, then enriched with beaten eggs and fresh chives for a flavorful finish.
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
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Eggs and Garnish
- 4 large eggs, beaten
- ¼ cup chopped chives
Instructions
- Prepare the broth: In a medium saucepan, combine the low-sodium chicken broth, soy sauce, and sesame oil. Place over medium heat and bring the mixture to a rolling boil.
- Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until fully dissolved and smooth. This slurry will thicken the soup gently.
- Thicken the soup: Slowly pour the cornstarch slurry into the boiling broth while stirring constantly to prevent lumps. Reduce the heat to low once incorporated.
- Create egg ribbons: With the soup at a gentle simmer and whisking continuously, slowly drizzle in the beaten eggs. The eggs will cook immediately and form delicate thin ribbons throughout the soup.
- Season and garnish: Add salt and black pepper to taste, stir gently to combine. Sprinkle chopped chives on top for a fresh, mild onion flavor, and serve the soup immediately while hot.
Notes
- Use low-sodium broth and soy sauce to better control salt content.
- Whisk the eggs well before drizzling to create thin, uniform ribbons.
- Pour eggs slowly and stir gently to avoid large clumps.
- You can substitute chives with green onions for a similar garnish.
- This soup is best enjoyed fresh and hot.
