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My Egg Drop Soup combines rich chicken broth with delicate egg ribbons and fresh green onions. It’s a cozy meal that’s ready in just 15 minutes and perfect for lunch or dinner.
I’m thrilled to share my go-to Egg Drop Soup recipe with you—it’s honestly one of the easiest and most comforting soups you can make. Whether you’re juggling a busy day or just need a quick pick-me-up, this soup has got your back. Picture this: silky egg ribbons swirling in a flavorful chicken broth, kissed with ginger and sesame oil. It’s like a warm hug in a bowl!
Making this soup is a breeze, and the best part? You probably have most of the ingredients in your pantry already. I love how versatile it is too—you can toss in some peas or corn for extra texture, or keep it simple and let the eggs shine. Plus, it’s perfect for impressing guests without spending hours in the kitchen.
Before You Begin
- Prepare Ingredients: Have all your ingredients measured and ready. This soup is really easy to make so having all the ingredients ready will make it super quick as well.
- Beat the Eggs Well: Whisk the eggs thoroughly before adding them to the soup. This helps create even egg ribbons and a smoother texture.
- Adjust Seasonings: Taste your chicken broth before adding soy sauce and other seasonings. This allows you to control the saltiness and flavor intensity to your taste.
- Use Fresh Ginger: Freshly grated ginger provides a vibrant and aromatic flavor that dried ginger can’t match. It makes a noticeable difference in the soup’s taste.
Ingredients You’ll Need
- Chicken Broth: I use chicken broth to make this soup super quick and easy to make. Opt for low sodium or no sodium added so that you can control the sodium content.
- Cornstarch and Water: To create a slurry that thickens the broth slightly. If you don’t have cornstarch on hand, arrowroot powder or rice flour are excellent substitutes.
- Eggs: When beaten and slowly added, they form those beautiful, silky egg ribbons that make Egg Drop Soup so special. For a richer texture, you can use egg yolks instead of whole eggs.
- Soy Sauce: For a deep umami flavor to the soup. If you need a gluten-free option, tamari works perfectly as a substitute. Opt for low sodium soy sauce if possible.
- Sesame Oil: A drizzle of sesame oil infuses the soup with a nutty aroma. If you’re out of sesame oil, a touch of olive oil can work, though it won’t provide the same depth of flavor.
- Fresh Ginger: Grated ginger brings a bright and zesty kick to the soup. If you don’t have any fresh, ground ginger will work.
- Green Onions: Thinly sliced green onions add a fresh, mild onion flavor and a pop of color for garnish. If you don’t have green onions, regular scallions or chives make great alternatives.
- Frozen Peas and Corn Kernels (optional): These add a touch of sweetness and extra texture. Feel free to use fresh peas and corn if you prefer a more vibrant taste and crunch.
- Salt and White Pepper: These seasonings enhance all the flavors in the soup. Adjust the amounts to taste, especially depending on how salty your broth is.
In a medium pot, bring 4 cups of low-sodium chicken broth to a gentle boil over medium-high heat. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the boiling broth, stirring continuously to prevent lumps and achieve a slightly thickened consistency.
Stir in 1 teaspoon of low-sodium soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of freshly grated ginger into the pot. Taste the broth and adjust the seasoning with salt and white pepper as needed.
Reduce the heat to medium-low. Slowly pour in 3 beaten large eggs in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This technique creates the signature silky egg ribbons.
Add ½ cup of frozen peas and ½ cup of corn kernels to the soup. Let them cook for another 2-3 minutes until they are heated through and tender. Remove the pot from heat and garnish the soup with 2 tablespoons of thinly sliced green onions.
How To Serve
Here are some ideas of what you can pair this Egg Drop Soup with:
Frequently Asked Questions
Can I make this Egg Drop Soup vegetarian?
Yes, you can easily make a vegetarian version by using vegetable broth instead of chicken broth. Additionally, ensure that your soy sauce is vegetarian-friendly.
How do I store leftovers of the Egg Drop Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little extra broth or water if the soup has thickened too much.
Can I freeze Egg Drop Soup?
I don’t recommend freezing the egg drop soup. The texture of the eggs and vegetables may change upon thawing, resulting in a less appealing consistency. It’s best enjoyed fresh.
How can I make the soup spicier?
To add some heat, consider incorporating a dash of white pepper, chili oil, or sriracha. You can also add fresh chili slices or a sprinkle of red pepper flakes to suit your spice preference.
Can I add other vegetables to this soup?
Absolutely! Feel free to customize your Egg Drop Soup by adding vegetables like baby spinach, mushrooms, or carrots.
More Delicious Soup Recipes
Egg Drop Soup
Ingredients
- 4 cups chicken broth low sodium
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 large eggs beaten
- 1 teaspoon soy sauce low sodium
- 1 teaspoon sesame oil
- 1 teaspoon ginger grated
- 2 green onions thinly sliced
- salt and white pepper to taste
- ½ cup frozen peas optional
- ½ cup corn kernels optional
Instructions
- In a medium pot, bring the chicken broth to a gentle boil over medium-high heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the boiling broth, stirring well to thicken slightly.
- Stir in the soy sauce, sesame oil, and grated ginger. Adjust the seasoning with salt and white pepper to taste.
- Reduce the heat to medium-low. Slowly pour the beaten eggs into the soup in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This will create the characteristic egg ribbons.
- If using, add the frozen peas and corn kernels. Let them cook for another 2-3 minutes until they are heated through.
- Garnish the soup with thinly sliced green onions. Serve hot.
Tips & Notes:
- Texture Tips: If you prefer a thicker soup, increase the amount of cornstarch slurry. For a lighter version, reduce the cornstarch slightly.
- Garnish Variations: Experiment with different garnishes like cilantro, bok choy, or a drizzle of chili oil to personalize your soup.
- Broth Options: While chicken broth is traditional, try using vegetarian broth or a homemade broth. If you’re using store-bought, opt for a high-quality brand for the best taste.
- Egg Variations: For a richer texture, you can use egg yolks instead of whole eggs. This will create a more velvety soup.
