If there’s a soup that feels like a warm hug from the inside, it’s this delightful Egg Drop Soup Recipe. Simple yet incredibly satisfying, this classic Chinese soup combines a fragrant broth with silky ribbons of egg that dance in every spoonful. Perfect for those cozy nights when you crave something comforting but fuss-free, this soup balances savory notes from soy sauce and sesame oil with fresh ginger and garlic, creating layers of flavor that will have you coming back for seconds. Whether you’re a soup novice or a seasoned home cook, mastering this Egg Drop Soup Recipe is like unlocking a little piece of food happiness.
Ingredients You’ll Need
The magic of this Egg Drop Soup Recipe lies in its simplicity. Each ingredient plays a crucial role in creating a soup that’s aromatic, flavorful, and perfectly textured without any complicated steps or special equipment.
- Sesame oil: Adds a subtle nutty aroma that elevates the soup’s flavor.
- Green onions: Fresh and crisp, they bring brightness and a hint of mild onion flavor.
- Fresh ginger slices: Infuse the broth with a warm, spicy undertone that’s comforting and zesty.
- Garlic cloves: Provide a gentle depth of flavor and fragrant foundation for the soup.
- Low sodium chicken broth: Keeps the soup savory without overpowering saltiness, allowing customization of seasoning.
- Low-sodium soy sauce: Imparts umami richness and a delicate salty balance.
- Cornstarch: Thickens the broth just enough to give it a smooth, silky texture.
- Large eggs: Whisked and slowly stirred in to form the soup’s signature silky ribbons.
- Kosher salt (optional): For seasoning to taste, ensuring perfect balance based on your preference.
How to Make Egg Drop Soup Recipe
Step 1: Prepare the Soup Base
Start by heating the sesame oil in a medium pot over medium heat. Then toss in the green onions, sliced ginger, and garlic. Stir these fragrant aromatics for about 30 seconds—this quick sauté releases their flavors and creates a wonderful foundation for the broth that feels inviting from the very first moment.
Step 2: Add Broth and Soy Sauce
Pour in 5¾ cups of the low sodium chicken broth along with the soy sauce. Crank the heat up to high and bring the mixture to a full boil. This step melds the flavors while building a robust and savory base, setting the stage for that comforting soup we all love.
Step 3: Thicken the Soup
While the broth is heating, whisk the remaining ¼ cup chicken broth together with the cornstarch in a small bowl. Pour this slurry into the pot and stir it in well. Let it boil for about five minutes to activate the thickener, which gives the soup a gentle, velvety body without feeling heavy.
Step 4: Add Eggs
Now for the fun part! Slowly drizzle the whisked eggs into the simmering soup while stirring constantly. This technique creates those gorgeous, delicate egg ribbons that are signature to the Egg Drop Soup Recipe. It’s mesmerizing to watch and guarantees each bite has that silky, melt-in-your-mouth texture.
Step 5: Season and Serve
Give your soup a quick taste to decide if you want to add kosher salt. Since we’re using low sodium broths and soy sauce, seasoning is all about personal preference here. Serve the soup hot, ideally with a sprinkle of extra green onions for color and a fresh punch.
How to Serve Egg Drop Soup Recipe
Garnishes
Adding garnishes elevates your soup experience beyond just taste. Freshly chopped green onions provide crispness and vibrant color, while a few drops of toasted sesame oil deepen the aroma. If you like a bit of heat, a hint of chili oil or crushed red pepper flakes can add an exciting kick that contrasts beautifully with the silky eggs.
Side Dishes
This soup pairs wonderfully with light and simple sides. Think steamed dumplings, a crunchy Asian slaw, or even a fragrant jasmine rice. If you’re feeling adventurous, a side of spring rolls or a noodle salad adds texture and variety, turning a humble soup into a full meal you won’t soon forget.
Creative Ways to Present
Want to delight guests or just surprise yourself? Serve Egg Drop Soup Recipe in small, pretty bowls or even individual teacups for an elegant touch. You can also add a vibrant swirl of fresh herbs like cilantro or a touch of finely grated carrot for pops of color. Presentation is a fun way to transform this everyday soup into something special.
Make Ahead and Storage
Storing Leftovers
Egg drop soup tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Keep in mind that the egg ribbons might slightly change texture upon chilling but will still taste delicious warmed up.
Freezing
Because of the eggs, freezing this soup isn’t recommended as it can affect the texture and cause separation. For best results, make the soup fresh or only store it refrigerated for short-term enjoyment.
Reheating
To warm your leftover soup, gently heat it over low to medium heat on the stove, stirring occasionally. Avoid boiling rapidly as this can toughen the eggs. Reheat slowly until warmed through and, if needed, adjust seasoning before serving again.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well in this Egg Drop Soup Recipe, especially if you prefer a vegetarian or lighter version. Just make sure it’s flavorful enough to complement the eggs and seasonings.
How do I get smooth egg ribbons without large clumps?
The key is to whisk your eggs well and pour them slowly into the hot broth while stirring gently but constantly. This helps the eggs cook evenly into thin strands rather than big clumps.
Can I add other ingredients like tofu or corn?
Definitely! Cubed silken tofu or sweet corn kernels are common additions and add lovely texture and substance without overpowering the delicate broth and egg ribbons.
Is this Egg Drop Soup Recipe gluten-free?
It can be if you use gluten-free soy sauce. Traditional soy sauce contains wheat, so swapping it for tamari or another gluten-free option keeps the soup safe and tasty for those avoiding gluten.
Can I prepare this soup ahead of time for a party?
Yes, you can prepare the broth base and even thicken it ahead of time, but add the eggs last just before serving for the freshest texture and beautiful ribbons.
Final Thoughts
Egg Drop Soup Recipe is the kind of comforting classic that never goes out of style. It’s straightforward, quick to make, and filled with gentle yet complex flavors that soothe the soul. Whether as a starter or a light meal, this soup promises to bring a little warmth and joy to your table. Give it a try—you’ll wonder how you ever lived without your own homemade bowl!
Print
Egg Drop Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Salt
Description
This classic Egg Drop Soup recipe is a comforting and easy-to-make Chinese-style soup featuring silky egg ribbons in a flavorful chicken broth enhanced with ginger, garlic, and green onions. It’s ready in just 30 minutes and perfect for a light, nourishing starter or meal.
Ingredients
Soup Base
- 1 teaspoon sesame oil
- 6 green onions, cut in thirds
- 3 slices fresh ginger
- 2 cloves garlic, peeled and sliced
Broth and Seasoning
- 6 cups low sodium chicken broth, divided
- ¼ cup low-sodium soy sauce
- ½ teaspoon kosher salt (optional)
Thickening and Eggs
- 1 teaspoon cornstarch
- 4 large eggs, whisked
Instructions
- Prepare the Soup Base: Heat 1 teaspoon of sesame oil in a medium pot over medium heat. Add 6 green onions (cut in thirds), 3 slices of fresh ginger, and 2 cloves of peeled and sliced garlic. Stir and cook until fragrant, approximately 30 seconds.
- Add Broth and Soy Sauce: Pour in 5¾ cups of low sodium chicken broth along with ¼ cup low-sodium soy sauce into the pot. Increase the heat to high and bring the mixture to a boil.
- Thicken the Soup: In a small bowl, whisk together the remaining ¼ cup chicken broth with 1 teaspoon of cornstarch until smooth. Slowly pour this mixture into the boiling pot while stirring continuously. Allow the soup to boil for about 5 minutes to thicken slightly.
- Add Eggs: Gradually pour the 4 whisked eggs into the soup in a thin stream while stirring constantly with a fork or chopsticks to create delicate egg ribbons throughout the broth.
- Season and Serve: Taste the soup and add ½ teaspoon kosher salt if desired for additional seasoning. Remove from heat and serve hot, garnished with extra chopped green onions if preferred.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to stir constantly when adding eggs to achieve fine egg ribbons.
- Adjust soy sauce and salt according to your taste to keep sodium levels lower.
- Ginger and garlic can be adjusted or omitted based on preference.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
