Egg Drop Soup – Easy and Authentic! Recipe

This Egg Drop Soup is everything you want in a cozy, comforting bowl—it’s light yet satisfying, delicately savory, and takes just minutes to make. With ribbons of silky egg gently swirled into a warm, seasoned broth, it’s a simple classic that delivers authentic flavor with minimal effort. Perfect for busy weeknights or when you’re craving something warm and soothing without spending hours in the kitchen.

Why You’ll Love This Recipe

• Quick and Fuss-Free: From stovetop to table in under 15 minutes—yes, really! This is a true lifesaver when time is short.
• Deliciously Authentic: The flavor is just like the soup from your favorite Chinese restaurant, but better because it’s homemade.
• Budget-Friendly: Made with pantry staples and just a few fresh ingredients—no fancy shopping trips required.
• Light but Satisfying: Great as a starter or a light meal, especially when you’re looking for something easy on the stomach but big on taste.

Ingredients You’ll Need

• Eggs: The star of the show, whisked and gently poured to create delicate, silky ribbons in the broth.
• Chicken Broth: Go for a rich, flavorful broth—this forms the base and makes all the difference. Use low-sodium if you want more control over seasoning.
• Cornstarch: A bit of cornstarch slurry thickens the soup just slightly, giving it that signature texture.
• Ginger: Adds a hint of warmth and depth. Fresh is ideal, but powdered works in a pinch.
• Soy Sauce: Brings savory, umami flavor. Adjust to taste for saltiness.
• White Pepper: A traditional seasoning that gives the soup a subtle heat—don’t skip it if you want that authentic touch.
• Scallions: Stirred in at the end for a fresh, slightly sharp bite that balances the richness of the broth.
• Sesame Oil: Just a dash at the end rounds everything out with a lovely nutty aroma.

Variations

• Add Veggies: Toss in sweet corn, baby spinach, or mushrooms to bulk it up and add color.
• Make it Spicy: A touch of chili oil or a dash of sriracha gives the soup a fiery kick.
• Protein Boost: Add cooked shredded chicken, tofu cubes, or even tiny shrimp for a heartier version.
• Vegetarian Version: Use a good-quality vegetable broth and skip the chicken-based options.

How to Make Egg Drop Soup

Step 1: Make the Broth Base

In a medium pot, bring the chicken broth to a gentle simmer over medium heat. Stir in soy sauce, white pepper, and freshly grated ginger.

Step 2: Thicken the Soup

In a small bowl, whisk together cornstarch with a bit of water to make a slurry. Slowly stir it into the simmering broth, whisking continuously until the soup slightly thickens—this only takes a minute or two.

Step 3: Swirl in the Eggs

Turn the heat down to low. Slowly pour the whisked eggs into the soup in a thin stream, using a fork or chopstick to gently stir in a circular motion as you pour. This creates those signature egg ribbons.

Step 4: Final Touches

Drizzle in sesame oil and add chopped scallions. Taste and adjust seasoning with more soy sauce or a pinch of salt if needed. Serve immediately while hot.

Pro Tips for Making the Recipe

• Slow and Steady with the Eggs: Pouring the eggs slowly and stirring gently is key for beautiful ribbons instead of scrambled egg bits.
• Use Fresh Eggs: Fresh eggs give the best texture and flavor—don’t use old eggs from the back of the fridge.
• Don’t Overcook: Once the eggs are in, the soup only needs a minute or two. Overcooking will make the eggs rubbery.
• Taste as You Go: Broth varies by brand, so taste and adjust the soy sauce or seasoning accordingly.

How to Serve

Egg Drop Soup is wonderfully versatile! Serve it as:

A Starter

Perfect before a stir-fry, dumplings, or fried rice—it sets the tone for a delicious Asian-inspired meal.

A Light Meal

Pair it with steamed jasmine rice or a veggie spring roll for a nourishing lunch or dinner.

A Soothing Comfort Dish

Ideal for when you’re feeling under the weather. The gentle warmth and light broth are easy on the stomach.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. The texture may change slightly, but it’ll still taste great.

Freezing

Egg Drop Soup is best fresh, but if needed, freeze without the eggs and add them fresh when reheating for best results.

Reheating

Gently warm the soup on the stovetop over low heat. Avoid boiling, as that can overcook the eggs and make the broth cloudy.

FAQs

Can I use pre-made broth or bouillon cubes?
Yes! A good-quality store-bought broth or bouillon works just fine. Just be mindful of salt levels and adjust your soy sauce accordingly.

Why are my egg ribbons too chunky?
This usually happens when the eggs are poured too quickly or the broth is boiling too hard. Lower the heat and pour in a slow, steady stream while stirring gently.

Can I make this soup vegetarian?
Absolutely. Just swap the chicken broth for a flavorful vegetable broth and skip any meat-based add-ins. It’s still wonderfully satisfying.

Is it possible to make this low-carb or keto?
Yes! Just omit the cornstarch, or use a low-carb thickener like xanthan gum if you prefer. The soup will be thinner but still delicious.

Final Thoughts

Egg Drop Soup is a go-to for a reason—it’s fast, flavorful, and deeply comforting. Whether you’re whipping it up for a quick dinner, a cozy lunch, or to warm up on a chilly day, this easy and authentic recipe never disappoints. Give it a try, and it might just become your favorite last-minute meal!

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