There is something truly comforting and delightful about a warm bowl of homemade Egg Drop Soup Recipe. This classic dish brings together a silky swirl of egg ribbons in a flavorful chicken broth, enhanced with just the right touch of soy sauce and sesame oil. It’s an effortless soup that feels nourishing and elegant at the same time, perfect for a cozy night in or as a light starter for any meal. I’m excited to share with you how simple ingredients and a few easy steps come together to create this timeless favorite.
Ingredients You’ll Need
The beauty of this Egg Drop Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, providing a burst of flavor, a smooth texture, or subtle color that brings this dish to life.
- 4 cups low-sodium chicken broth: The flavorful base that simmers the entire soup, making it rich yet light.
- 1 teaspoon low-sodium soy sauce: Adds a subtle saltiness and depth of umami to the broth.
- 1 tablespoon cornstarch: Helps thicken the soup slightly, giving it a pleasant body without heaviness.
- 2 tablespoons water: Used to dissolve the cornstarch, ensuring a smooth slurry without lumps.
- 4 large eggs, beaten: Their silky ribbons are the defining feature of the soup, creating that signature texture.
- 1 teaspoon sesame oil: Invites a nutty aroma that elevates the broth’s flavor profile.
- ½ teaspoon salt, or to taste: Enhances the overall seasoning perfectly.
- ½ teaspoon black pepper, or to taste: Adds a gentle kick and warmth.
- ¼ cup chopped chives: Fresh green chives bring a pop of color and a mild onion flavor as garnish.
How to Make Egg Drop Soup Recipe
Step 1: Bring the Broth to a Boil
Start by combining the chicken broth, soy sauce, and sesame oil in a saucepan. Heat this mixture over medium heat until it reaches a rolling boil. This is the moment when the soup base develops rich aromatics and the flavors truly meld together.
Step 2: Create the Cornstarch Slurry
While waiting for the broth to boil, whisk the cornstarch with water in a small bowl until smooth. Slowly pour this slurry into the boiling broth, stirring constantly to prevent lumps. This step thickens the broth slightly, giving the soup a luscious texture that isn’t too heavy.
Step 3: Form the Signature Egg Ribbons
Reduce the heat to low, keeping the broth hot but gently simmering. With a steady hand, slowly drizzle the beaten eggs into the broth while continuously whisking. The eggs will cook immediately and form delicate, silky ribbons that float throughout the soup—a hallmark of this Egg Drop Soup Recipe.
Step 4: Season and Garnish
Finish by seasoning the soup with salt and pepper according to your taste. Nothing brings out the flavors like proper seasoning. Sprinkle the chopped chives on top for a fresh burst of color and mild onion flavor, then serve your vibrant soup piping hot.
How to Serve Egg Drop Soup Recipe
Garnishes
While chopped chives are traditional and provide a lovely mild onion note, feel free to experiment. Thinly sliced green onions or a few drops of chili oil add exciting twists. A sprinkle of toasted sesame seeds can offer delightful crunch and nuttiness, taking this humble soup to the next level.
Side Dishes
Egg Drop Soup is incredibly versatile alongside a host of side dishes. Pair it with steamed dumplings, a crisp Asian-inspired salad, or fried rice for a complete meal. The soup’s lightness balances heavier dishes wonderfully, making it a perfect starter or a quick meal on its own.
Creative Ways to Present
For a fun presentation, serve the soup in individual clear glass cups to showcase the elegant egg ribbons. You might also swap the chives for finely julienned carrots or snap peas for a burst of color. Drizzling a swirl of chili garlic oil just before serving adds drama and an enticing aroma that draws everyone in.
Make Ahead and Storage
Storing Leftovers
Once cooled, you can store leftover Egg Drop Soup Recipe in an airtight container in the refrigerator for up to 2 days. Because of the delicate eggs, it’s best to consume it promptly for optimal texture and flavor.
Freezing
Freezing this soup is generally not recommended. The eggs tend to become rubbery and the broth may separate once thawed, which can impact the texture and taste negatively. Freshly made is always best for this delicate dish.
Reheating
When reheating leftover soup, do so gently over low heat to avoid overcooking the eggs. Stirring occasionally helps maintain the silky texture. Avoid boiling, as that can break down the egg ribbons and create a less appealing texture.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth makes a great base if you prefer a vegetarian version, although the flavor will be milder. You might consider adding a little extra soy sauce or a dash of mushroom powder to enrich the broth.
What kind of soy sauce is best for this soup?
Low-sodium soy sauce is ideal, as it allows you to control the saltiness better. It also contributes a clean, umami flavor without overpowering the delicate broth and egg ribbons.
How do I get the eggs to form nice ribbons?
The key is to slowly drizzle the beaten eggs into the simmering broth while continuously whisking. This gentle motion helps create those beautiful thin strands that are the signature of Egg Drop Soup Recipe.
Can I add other ingredients like tofu or corn?
Yes! Small cubes of silken tofu or sweet corn kernels can be lovely additions, adding texture and subtle sweetness. Just add them to the broth before pouring in the eggs so they warm through properly.
Is this soup suitable for a low-sodium diet?
By using low-sodium chicken broth and soy sauce, you can keep the sodium content moderate. Adjust the added salt carefully, and consider using herbs like chives to enhance flavor without extra salt.
Final Thoughts
Sharing this Egg Drop Soup Recipe feels like passing along a warm hug in a bowl. Its simplicity, speed, and satisfying flavor make it one of those dishes everyone should know how to make. Whether you’re craving comfort food or need a quick starter, this soup never disappoints. I hope you give it a try soon and make it a beloved staple in your kitchen, just like I have.
Print
Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Salt
Description
This classic Egg Drop Soup recipe is a quick and comforting Asian-inspired dish featuring silky ribbons of egg in a flavorful chicken broth enhanced with soy sauce and sesame oil. Perfect as an appetizer or light meal, it comes together in just 15 minutes, making it ideal for busy weeknights or a soothing treat.
Ingredients
Soup Base
- 4 cups low-sodium chicken broth
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Egg Mixture
- 4 large eggs, beaten
Seasonings and Garnish
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup chopped chives
Instructions
- Prepare the broth: In a saucepan, combine chicken broth, soy sauce, and sesame oil. Bring the mixture to a boil over medium heat to infuse the flavors.
- Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this slurry into the boiling broth while stirring constantly to thicken the soup slightly.
- Add the eggs: Reduce the heat to low. While continuously whisking the soup, slowly drizzle in the beaten eggs. This technique will create delicate, thin ribbons of cooked egg suspended in the broth.
- Season and garnish: Adjust the flavor by adding salt and black pepper to taste. Garnish the soup with chopped chives for a fresh, mild onion flavor and serve immediately to enjoy its comforting warmth.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the cornstarch slurry quantity if you prefer a thinner or thicker soup.
- Adding a few drops of white pepper can give an authentic subtle heat.
- Serve immediately as the egg ribbons are most delicate when freshly cooked.
