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Egg Drop Soup Recipe

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4.1 from 68 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove Aromatics: Use a slotted spoon or strainer to remove the pieces of garlic and ginger from the soup for a smooth texture.
  8. Season to Taste: Taste the soup and add salt as needed. Adjust any seasonings like pepper or soy sauce if desired.
  9. 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.

Find it online: https://deliciousyum.com/egg-drop-soup-recipe/