Egg Drop Soup is a simple, comforting Chinese soup made by whisking beaten eggs into hot broth, creating silky egg ribbons that float in a flavorful stock. It’s a popular starter in Chinese restaurants but also easy to make at home with just a few ingredients. The soup is light, warming, and perfect when you want something quick yet satisfying. Whether you’re new to Asian cooking or a seasoned foodie, this classic soup will soon become a favorite for your cozy meals.
Quick Facts
| Course | Appetizer/Soup |
|---|---|
| Cuisine | Chinese |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 5 minutes |
| Cooking Time | 10 minutes |
| Calories | 90 per serving |
Equipment Needed
Before you dive in, having the right tools makes cooking easier and more enjoyable. Here’s what you’ll need:
- Medium pot or saucepan: For heating your broth.
- Whisk or fork: To beat the eggs and create those lovely ribbons.
- Measuring cups and spoons: For accuracy with broth, cornstarch, and seasonings.
- Mixing bowl: To beat the eggs before adding them to the soup.
- Ladle or spoon: To stir and serve the soup.
- Optional: Fine mesh strainer if you want ultra-smooth broth.
Having these handy keeps the process smooth and stress-free.
Ingredients
To make a classic Egg Drop Soup, gather the following:
- 4 cups chicken broth (low sodium preferred)
- 2 large eggs
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (to dissolve cornstarch)
- 1/2 teaspoon grated fresh ginger (optional)
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon soy sauce (optional)
- 1/4 teaspoon sesame oil (optional)
- 2 green onions, thinly sliced (for garnish)
- Salt to taste
Instructions
- Heat the broth: Pour the chicken broth into your pot. Add ginger, soy sauce, and white pepper. Bring it to a gentle boil over medium heat.
- Mix cornstarch slurry: In a small bowl, mix cornstarch and cold water until smooth. Stir into the boiling broth to thicken slightly. This step is optional but helps give the soup a silky texture.
- Beat the eggs: Crack eggs into a bowl and whisk well until smooth.
- Create the egg ribbons: Reduce the heat to low. Slowly pour the beaten eggs in a thin stream while stirring the broth gently in one direction. The eggs will cook instantly and form delicate ribbons.
- Add sesame oil: Drizzle the sesame oil and stir gently.
- Garnish and serve: Pour the soup into bowls, sprinkle with sliced green onions, and serve immediately.
Essential Note
Egg Drop Soup is very forgiving, but here are some tips to get it just right: Make sure your broth is hot but not boiling furiously when adding the eggs, or the ribbons won’t form properly. Pour the eggs slowly and stir gently to create those silky threads instead of clumps. If you prefer a thicker soup, use cornstarch slurry, but it’s fine without it for a lighter broth. Fresh ginger and sesame oil add depth, but you can skip them for a simpler version. Adjust salt and pepper to your taste, especially if your broth is already salty.
