Egg drop soup is a warm and comforting dish that’s super easy to make. With fluffy eggs swirling in a light broth, every spoonful feels like a hug.
It’s a favorite of mine, especially when I’m feeling a bit under the weather. Throw in some green onions for a little crunch and you’ve got a cozy meal in minutes!
Key Ingredients & Substitutions
Chicken broth: This is the base of your soup and brings rich flavor. You can substitute vegetable broth if you’re looking for a vegetarian or lighter option. Homemade broth is excellent but store-bought works just fine too!
Eggs: Fresh eggs make for the best silky texture. If you’re out of eggs or need a vegan option, silken tofu can be blended and used to create a similar consistency, though it won’t have the same flavor.
Cornstarch: It helps thicken the soup, but you can also use flour if you don’t have cornstarch on hand. Just remember to cook it a bit longer to eliminate the raw taste!
Green onions: I love using them for their mild onion flavor and color. If you don’t have green onions, finely chopped chives or shallots can work too. They add a nice touch at the end!
How Do You Achieve the Perfect Egg Strands in Your Soup?
Creating those lovely, silky strands of egg is the highlight of egg drop soup, and here’s how to nail it:
- Always reduce the heat to a gentle simmer before adding the eggs. A rolling boil will break the eggs apart too much!
- Drizzle the beaten eggs slowly into the broth while stirring gently in one direction. This allows the eggs to cook quickly and form those beautiful strands.
- Using a fork or chopsticks for stirring helps keep the egg strands fine and delicate.
- Don’t over-stir. Just a gentle swirl is enough once the eggs are added.
How to Make Egg Drop Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken broth (or vegetable broth)
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ground white pepper (or black pepper)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon soy sauce (optional)
- 2 green onions, chopped
- 1/2 teaspoon sesame oil (optional)
For Garnishing:
How Much Time Will You Need?
This recipe is quick and easy! You’ll need about 10 minutes for preparation, and then another 5 minutes for cooking. In just 15 minutes, you can enjoy a warm bowl of flavorful egg drop soup!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium saucepan, pour the chicken broth and bring it to a gentle boil over medium heat. This will be the flavor base for your soup, so let it heat up nicely!
2. Make the Cornstarch Slurry:
While the broth is heating, grab a small bowl. Mix the cornstarch with 2 tablespoons of water until smooth. This slurry will help thicken your soup, so make sure there are no lumps!
3. Thicken the Broth:
Once the broth is boiling, slowly whisk the cornstarch slurry into the pan. Stir continuously for a minute or two to help the broth thicken slightly. This is where it starts to become soup!
4. Beat and Add the Eggs:
In another bowl, lightly beat the eggs. Now, reduce the heat so the broth is just simmering—not boiling. Slowly drizzle the beaten eggs into the broth in a thin stream while gently stirring with a fork or chopsticks. This technique will create those lovely silky strands of egg you want!
5. Season the Soup:
Now, add the ground white pepper, salt, and soy sauce (if you’re using it) to the pot. Stir gently to mix everything together without disrupting the egg strands too much.
6. Final Touches:
Remove the saucepan from heat. If you like, drizzle in some sesame oil for added flavor. It’s optional, but it gives the soup a nice aroma!
7. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle chopped green onions on top for garnish. Serve immediately and enjoy your comforting homemade egg drop soup!
Can I Use Store-Bought Broth?
Absolutely! Store-bought chicken or vegetable broth saves time and is a great option. Just choose a low-sodium variety if you’re watching your salt intake, and adjust the seasoning as needed!
What If I Don’t Have Cornstarch?
No problem! You can substitute cornstarch with all-purpose flour. Use about 1.5 tablespoons of flour mixed with the same amount of water to create a slurry. Just keep in mind it may take a bit longer to thicken.
How Can I Customize the Soup?
Feel free to add vegetables like peas, carrots, or mushrooms for extra nutrition! Simply cook them in the broth before adding the eggs. You can also try adding cooked chicken or tofu for more protein!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep in mind the eggs might become a bit firmer upon re-heating but will still be tasty!