There’s something incredibly comforting about a warm bowl of homemade soup, and this Egg Drop Soup Recipe is a shining example. It’s a delicate, silky broth filled with tender ribbons of egg that create a harmonious blend of simple ingredients working together to make something truly special. Whether you crave a light starter or a soothing snack, this Egg Drop Soup Recipe will quickly become your go-to, offering a balance of bright ginger, savory broth, and that silky texture that feels like a hug in a bowl.
Ingredients You’ll Need
Gathering the right ingredients for this Egg Drop Soup Recipe is a breeze because the magic lies in a few straightforward, well-chosen components. Each one plays a key role, from infusing flavor and aroma to creating the perfect silky texture and inviting color.
- Vegetable oil: Used for quickly frying garlic to unlock its fragrant aroma without overwhelming the soup.
- Garlic cloves: Adds a warm, savory depth right at the start, giving the broth a subtle complexity.
- Chicken bone broth or chicken broth: The heart and soul of the soup, providing richness and a gentle, comforting base.
- Cornstarch: Helps to thicken the broth just enough to make the egg ribbons silky and luscious.
- Ginger (fresh or powder): Infuses a fresh, slightly spicy brightness that balances the soup perfectly.
- Soy sauce: Contributes a hint of umami and saltiness, enhancing the overall savory taste.
- Sesame oil: A few drops add a fragrant nutty character that finishes the soup beautifully.
- Chicken bouillon powder: Boosts the savory flavors and deepens the broth’s taste without overpowering it.
- White or black pepper: Provides subtle heat and aromatic warmth for a touch of spice.
- Salt: To balance and brighten all the flavors just right.
- Eggs: The star ingredient that turns this broth into a silky, cloud-like delight.
- Scallions: Freshly sliced for a crisp, bright garnish that adds color and mild onion flavor.
How to Make Egg Drop Soup Recipe
Step 1: Sautéing the Garlic
Start by heating vegetable oil in a pot and quickly frying the chopped garlic for just about 30 seconds. This step is crucial because it releases the garlic’s aromatic oils without letting it burn, setting a fragrant foundation for the soup.
Step 2: Preparing the Broth
Dissolve the cornstarch in 3 tablespoons of the chicken broth, stirring until completely smooth. Pour the rest of the chicken broth into the pot along with the ginger slices or powder, dissolved cornstarch mixture, white pepper, soy sauce, sesame oil, and chicken bouillon powder. Bring everything to a boil and let it bubble away for at least 5 minutes to meld the flavors and thicken the broth slightly.
Step 3: Adding the Egg
In a small cup with a spout, beat the eggs lightly. Switch off the heat to prevent overcooking and slowly pour the eggs into the pot while stirring in a continuous circular motion. This technique creates those signature silky egg ribbons and ensures they disperse evenly through the warm broth.
Step 4: Final Touches
Once the eggs are added, fish out the garlic and ginger pieces to keep the soup smooth and clear. Taste your broth and add salt if you feel it needs a touch more seasoning. Finally, sprinkle with thinly sliced scallions and a bit more white pepper if you like a little extra heat.
How to Serve Egg Drop Soup Recipe
Garnishes
Garnishes elevate the appeal and flavor of the Egg Drop Soup Recipe effortlessly. A sprinkle of scallions adds vibrant color and a mild onion punch, while an additional crack of white pepper can bring a hint of warmth that complements the silky texture beautifully.
Side Dishes
This soup pairs wonderfully with light, fresh sides such as steamed jasmine rice or crisp vegetable spring rolls. For a heartier meal, it goes fantastic alongside stir-fried greens or a simple fried rice, making the whole experience satisfyingly balanced.
Creative Ways to Present
For an elegant touch, serve the soup in individual small bowls with a thin drizzle of chili oil or a sprinkle of toasted sesame seeds. If you’re hosting, consider ladling the soup into pretty porcelain cups or mini Chinese soup spoons for charming appetizers that impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Egg Drop Soup Recipe, store it in an airtight container in the refrigerator for up to 3 days. Keep in mind that the egg texture can continue to change, so it’s best enjoyed fresh.
Freezing
Because of the delicate egg ribbons, freezing egg drop soup is not recommended as it can drastically alter the soup’s texture upon thawing, making it less silky and pleasant.
Reheating
When reheating leftover soup, do so gently over low heat, stirring occasionally. Avoid boiling to preserve the smooth texture of the egg ribbons and to prevent them from becoming tough or rubbery.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well and makes this Egg Drop Soup Recipe suitable for vegetarians, though the flavor will be a bit lighter and less rich.
Why does my egg drop soup get clumpy?
Clumpy eggs usually result from pouring the egg in too quickly or not stirring properly. Pour the beaten eggs slowly while stirring in a steady circular motion to create those smooth ribbons.
Can I add vegetables to the soup?
Yes, adding finely chopped vegetables like peas, corn, or mushrooms can add texture and nutrition while keeping the soup light and tasty.
What can I use instead of cornstarch?
You can substitute cornstarch with arrowroot powder or potato starch in equal amounts to achieve similar thickening results.
Is it okay to use powdered ginger instead of fresh?
Definitely. Powdered ginger is a convenient alternative that still provides the warm, spicy notes, just use about 1/2 teaspoon if opting for powder instead of fresh slices.
Final Thoughts
This Egg Drop Soup Recipe is a timeless classic that’s easy to make, comforting to eat, and endlessly adaptable. With simple ingredients and straightforward steps, you’ll have a bowl of warmth and silky goodness that feels like a little piece of home. I hope you enjoy making it as much as I do and that it becomes one of your treasured recipes to share around the table.
PrintEgg Drop Soup Recipe
This classic Egg Drop Soup recipe features a flavorful chicken broth base enriched with aromatic garlic and ginger, thickened with cornstarch, and finished with delicate strands of beaten egg. It’s a comforting and easy-to-make Chinese-inspired soup perfect for a light meal or appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Soup Base
- 1 tbsp vegetable oil
- 4 garlic cloves, chopped
- 8 cups chicken bone broth or chicken broth
- 3 tbsp cornstarch
- 2 tbsp ginger, thinly sliced or 1/2 tsp ginger powder
- 1 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp chicken bouillon powder, or more to taste
- 1–2 tsp white pepper or black pepper
- Salt to taste
Egg Mixture
- 3 eggs
Garnish
- 2 stalks scallions, thinly sliced
Instructions
- Fry Aromatics: In a pot, heat the vegetable oil over medium heat and add the chopped garlic. Fry for about 30 seconds, stirring frequently, being careful not to burn the garlic as it can impart bitterness.
- Prepare Cornstarch Slurry: Dissolve the cornstarch in 3 tablespoons of the chicken broth to create a smooth slurry. This will help thicken the soup without lumps.
- Combine Broth and Flavorings: Add the remaining chicken broth into the pot with the garlic, then add sliced ginger (or ginger powder), the cornstarch slurry, white or black pepper, soy sauce, sesame oil, and chicken bouillon powder. Stir well to combine all ingredients.
- Boil the Soup: Bring the mixture to a boil over medium-high heat, then continue boiling for at least 5 minutes to allow the flavors to meld and the soup to thicken slightly.
- Beat the Eggs: While the soup is boiling, beat the 3 eggs thoroughly in a small measuring cup or bowl with a spout for easy pouring.
- Add Egg Strands: Turn off the heat. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup gently in a continuous circular motion using a fork, chopstick, or spoon. This will create the characteristic silky egg ribbons.
- Remove Aromatics: Use a slotted spoon or strainer to remove the pieces of garlic and ginger from the soup for a smooth texture.
- Season to Taste: Taste the soup and add salt as needed. Adjust any seasonings like pepper or soy sauce if desired.
- Garnish and Serve: Ladle the soup into bowls and garnish with the thinly sliced scallions and additional white pepper if preferred. Serve immediately and enjoy the comforting warmth.
Notes
- Use fresh chicken bone broth for a richer and more authentic flavor, though regular chicken broth works fine.
- The cornstarch slurry is key for thickening the soup without making it too starchy—make sure it is fully dissolved before adding.
- Pouring the egg slowly while stirring ensures delicate egg ribbons instead of clumps.
- If you prefer a spicier twist, add a pinch of chili flakes or a few drops of chili oil when serving.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken bouillon powder or use a vegetarian alternative.
