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Egg Drop Soup Recipe
A simple Egg Drop Soup Recipe that’s ready in 15 minutes, silky homemade comfort in a bowl.
I still remember the first time I tasted this light broth in a cozy Beijing noodle house—just a whisper of ginger, corntstarch-thickened broth, and those delicate whisked eggs dancing like ribbons. Asian cuisine lovers often rave about how this soup doubles as comfort food and a quick pick-me-up when cold weather hits. Over the years, I’ve tweaked the classic, adding tiny tweaks for flavor and nutrition—so whether you’re craving a soothing lunch or an easy weeknight dinner, this homemade egg drop soup fits the bill.
Here’s the thing: it’s more than just broth and eggs. It’s a no-fuss, high-protein, low-calorie recipe (around 60 cal per cup) that satisfies without weighing you down. My granddaughter even asks for it after soccer practice, and my book club can’t get enough of the scallions garnish tucked into each bowl. With simple pantry staples—and just a splash of sesame oil—you’ll taste why it’s one of my most-requested quick recipes.
Why You’ll Love This Recipe
– Ready in under 15 minutes—perfect for busy weeknights or last-minute lunches.
– Uses pantry staples like cornstarch and low-sodium chicken broth you probably already have.
– Whisked eggs create silky “egg ribbons” without any fancy tools.
– Light broth keeps it low-calorie (about 60 cal per cup) but protein-packed.
– Naturally gluten-free and easily vegetarian if you swap in veggie broth.
– A comforting bowl of simple Asian cuisine that warms the soul.
– Customizable—add tofu, peas, or sweet corn for extra texture and flavor.
– Scallions garnish adds a fresh, bright finish every time.
Ingredients
– 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian twist)
– 1 tbsp cornstarch (substitute arrowroot powder if preferred)
– 2 tbsp cold water (for making the slurry)
– 2 large eggs, beaten until smooth (room temperature; farm-fresh eggs give best texture)
– 1 tsp fresh ginger, finely grated (optional, but adds a subtle warmth)
– 1 tsp sesame oil (to finish)
– 1 tsp soy sauce or tamari (light or regular, adjust to taste)
– ¼ tsp white pepper (black pepper works in a pinch)
– 2 scallions, thinly sliced (for that final scallions garnish)
– Pinch of salt (only if needed, taste your broth first)
Tip: Use a whisk to dissolve cornstarch fully—no lumps makes a silky broth.
Directions
1. Heat the Broth
Pour chicken broth into a medium saucepan over medium-high heat. Let it come up to a gentle simmer—tiny bubbles around the edges signal you’re ready for the next step.
- Make the Slurry
In a small bowl, whisk together cornstarch and cold water until completely smooth. This ensures your light broth thickens just right. - Thicken the Broth
Slowly stir the slurry into the simmering broth, whisking constantly. You’ll see the liquid transform to a slightly glossy, light broth—perfect for whisked eggs. - Season with Ginger and Soy
Add grated ginger, soy sauce, and white pepper. Taste and adjust salt—remember, low-sodium broth plus soy might be enough. - Create the Egg Ribbons
Remove the pot from heat. Here’s the trick: slowly pour the beaten eggs in a thin stream, stirring gently in one direction. Those delicate ribbons will swirl themselves into the broth. - Finish and Flavor
Drizzle sesame oil over the top, swirling once or twice. This tiny splash adds a toasty aroma that feels like a warm hug. - Garnish and Serve
Ladle soup into bowls and sprinkle scallions garnish on each. The bright green contrast is not just pretty—it adds a fresh bite. - Optional Extras
If you’re feeling fancy, drop in a handful of frozen peas or sweet corn before step 5 for a pop of color. - Enjoy Immediately
This soup is best hot—serve right away for maximum comfort.
Servings & Timing
Yield: 4 servings
Prep Time: 5 minutes (beating eggs, grating ginger)
Cook Time: 10 minutes (including thickening and egg ribbon step)
Total Time: 15 minutes
Variations
– Spicy Szechuan Twist: stir in ¼ tsp chili oil and a pinch of ground Szechuan pepper.
– Corn & Egg Drop: add ½ cup sweet corn kernels at the simmer stage.
– Tomato Egg Drop: swirl in 1 diced tomato for a tangy note.
– Mushroom Medley: sauté ½ cup shiitake slices before simmering the broth.
– Vegan-Friendly: use vegetable broth, skip sesame oil, and fold in silken tofu cubes.
Storage & Reheating
Store leftover egg drop soup in airtight containers in the fridge for up to 3 days. Avoid freezing—egg ribbons can get rubbery when frozen. To reheat, warm gently on the stovetop over low heat; stirring occasionally brings back that silky texture. This recipe also makes a great make-ahead starter—just hold off on the eggs until you’re ready to serve.
Notes
– Slow and steady wins the egg-ribbon race: pour your eggs thinly and stir just enough to guide them.
– Cold eggs help form finer, more graceful threads—no clumps.
– My readers report that swapping white pepper for black pepper gives a slightly sharper bite—try both and see which you prefer.
– For a clearer broth, strain your stock before heating—my trick for restaurant-style clarity.
– If your soup feels too thick, add a splash of water or extra broth to reach your ideal consistency.
FAQs
Q: Can I use beaten egg whites only?
A: Absolutely—you’ll get even finer, more delicate egg ribbons that look almost feather-like.
Q: Why is my soup cloudy?
A: Over-stirring after adding the slurry can cause cloudiness—whisk just until the broth thickens, then switch to gentle stirring.
Q: How do I make this gluten-free?
A: Choose a gluten-free soy sauce or tamari and double-check your broth label—most are already gluten-free.
Q: Can I prepare this soup in advance?
A: You can make the broth ahead, refrigerate, then bring it back to a simmer before adding eggs and scallions.
Q: Why did my eggs clump together?
A: Eggs clump if poured too quickly or if the broth is boiling—keep it at a gentle simmer and drizzle eggs slowly.
Q: Is there a dairy-free version?
A: Of course—this recipe is naturally dairy-free unless you choose to swirl in a drop of cream.
Q: Can I add rice or noodles?
A: Sure—stir in ½ cup cooked rice or thin rice noodles during the simmer stage for a heartier bowl.
Q: What’s the best way to grate fresh ginger?
A: I use a microplane zester—no large chunks, just a fine, fragrant paste.
Conclusion
This Egg Drop Soup Recipe brings together a light broth, simple pantry ingredients, and those oh-so-silky whisked eggs in under 15 minutes—comfort food at its finest. Give it a whirl tonight and let me know how it warms you up. If you loved this, you might also enjoy my Homemade Miso Soup or Classic Chicken Noodle Soup—just follow the links and keep the cozy vibes going!
Egg Drop Soup
Ingredients
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian twist)
- 1 tbsp cornstarch (substitute arrowroot powder if preferred)
- 2 tbsp cold water (for making the slurry)
- 2 large eggs beaten until smooth
- 1 tsp fresh ginger (optional, but adds a subtle warmth)
- 1 tsp sesame oil (to finish)
- 1 tsp soy sauce or tamari (light or regular, adjust to taste)
- 1/4 tsp white pepper (black pepper works in a pinch)
- 2 scallions scallions (thinly sliced for garnish)
- Pinch salt (only if needed, taste your broth first)
Instructions
- Pour chicken broth into a medium saucepan over medium-high heat. Let it come up to a gentle simmer—tiny bubbles around the edges signal you’re ready for the next step.
- In a small bowl, whisk together cornstarch and cold water until completely smooth. This ensures your light broth thickens just right.
- Slowly stir the slurry into the simmering broth, whisking constantly. You’ll see the liquid transform to a slightly glossy, light broth—perfect for whisked eggs.
- Add grated ginger, soy sauce, and white pepper. Taste and adjust salt—remember, low-sodium broth plus soy might be enough.
- Remove the pot from heat. Slowly pour the beaten eggs in a thin stream, stirring gently in one direction. Those delicate ribbons will swirl themselves into the broth.
- Drizzle sesame oil over the top, swirling once or twice. This tiny splash adds a toasty aroma that feels like a warm hug.
- Ladle soup into bowls and sprinkle scallions garnish on each. The bright green contrast is not just pretty—it adds a fresh bite.
- If you’re feeling fancy, drop in a handful of frozen peas or sweet corn before step 5 for a pop of color.
- This soup is best hot—serve right away for maximum comfort.
