Egg Drop Soup

Egg drop soup is a simple yet flavorful Chinese dish made with silky egg ribbons in a savory broth. It’s light, comforting, and incredibly easy to make in just minutes. This homemade version is even better than takeout, using fresh ingredients and customizable seasonings to suit your taste.

Why You’ll Love This Recipe

• Quick and Easy – Ready in under 15 minutes with minimal prep.
• Light and Comforting – Perfect for a cozy meal or appetizer.
• Better Than Takeout – No artificial additives, just fresh ingredients.
• Customizable – Add veggies, proteins, or spice for variety.
• Budget-Friendly – Uses pantry staples for an affordable dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken or vegetable broth
• Eggs
• Cornstarch (optional, for a thicker texture)
• Water
• Soy sauce
• Sesame oil
• Ground white pepper
• Green onions
• Ginger (optional)
• Salt (to taste)

Directions

this recipe

1. Prepare the Broth:
   • In a pot, bring the chicken or vegetable broth to a gentle simmer.
   • Add soy sauce, white pepper, and sesame oil. Stir to combine.
2. Make the Cornstarch Slurry (Optional):
   • In a small bowl, mix cornstarch with water until dissolved.
   • Slowly pour into the broth while stirring to slightly thicken it.
3. Create the Egg Ribbons:
   • Lightly beat the eggs in a bowl.
   • Slowly drizzle the eggs into the simmering broth while stirring gently in a circular motion.
   • Let the eggs cook for 30 seconds without stirring, then mix gently.
4. Finish and Serve:
   • Taste and adjust seasoning with salt or more soy sauce if needed.
   • Garnish with sliced green onions and serve hot.

Servings and Timing

• Servings: 2-4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Spicy Kick: Add a dash of chili oil or sriracha.
• Vegetable Boost: Stir in corn, mushrooms, or spinach.
• Protein Addition: Add shredded chicken, tofu, or shrimp.
• Extra Umami: Stir in a dash of fish sauce or miso paste.
• Low-Sodium: Use low-sodium soy sauce and homemade broth.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as eggs may change texture.
• Reheating: Warm on the stovetop over low heat, stirring gently.

FAQs

Can I use water instead of broth?

Yes, but broth adds more flavor. If using water, add extra seasoning.

How do I make the egg ribbons fluffy?

Pour the eggs in slowly while stirring gently to create long, silky ribbons.

Can I make egg drop soup vegetarian?

Yes! Use vegetable broth and skip any animal-based ingredients.

How do I prevent the eggs from clumping?

Keep the broth at a gentle simmer and stir slowly while adding the eggs.

Can I use cornstarch to make it thicker?

Yes, a cornstarch slurry will give the soup a slightly thicker consistency.

What’s the best way to serve egg drop soup?

Enjoy it as an appetizer, side dish, or pair it with fried rice or dumplings.

Can I make this soup spicy?

Absolutely! Add white pepper, red pepper flakes, or chili oil.

Do I need to whisk the eggs before adding them?

Yes, lightly beat them to create smooth, even egg ribbons.

Can I add garlic and ginger?

Yes, fresh ginger or garlic adds extra depth to the broth.

Is egg drop soup gluten-free?

Yes, if you use gluten-free soy sauce or tamari.

Conclusion

Egg drop soup is a quick, delicious, and comforting dish that’s easy to make at home. With its silky texture, savory broth, and endless variations, it’s a go-to recipe for a light and satisfying meal. Try it once, and you’ll never need takeout again!

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