Egg Drop Soup has been one of those recipes I lean on during the busiest weeks. There are evenings when I step into the kitchen after a long day, not in the mood for a big cleanup, and this recipe feels like a hug in a bowl. The silky ribbons of egg floating in warm broth remind me of the soups I’ve had in small neighborhood Chinese restaurants, except making it at home feels fresher and lighter. Plus, I can play with the flavors depending on what I have in the pantry—sometimes adding a little ginger, sometimes slipping in sweet corn for my son who loves a bit of sweetness in his soup.
Ingredients With a Little Insight
Eggs: Fresh eggs make all the difference here. I like to use free-range eggs if I have them, since the yolks give the soup a richer golden color.
Chicken Broth: Homemade broth is wonderful if you’ve got some stashed in the freezer, but honestly, a good quality store-bought broth works perfectly for this recipe.
Cornstarch Slurry: This thickens the broth just enough to feel cozy but not heavy. If you prefer a thinner soup, go light with the slurry.
Turmeric: Not traditional, but a pinch gives the soup a warm golden color that makes it look extra appetizing.
White Pepper: A little sharpness from white pepper is what gives Egg Drop Soup its signature taste—you’ll miss it if you swap it for black pepper.
Green Onion: Don’t skip the garnish—it adds freshness right at the end.
Step-By-Step Cooking Tips
Simmer, Don’t Boil: When adding the eggs, keep the broth at a gentle simmer. If it’s boiling too hard, the eggs will scramble instead of forming silky strands.
Whisk and Pour Slowly: I lightly beat the eggs with a fork so the whites and yolks are just combined. Then I pour them in a thin stream while stirring the broth slowly in one direction. This gives those pretty ribbons.
Adjust to Your Mood: Some days I’ll stir in a handful of frozen peas, leftover roasted chicken, or even diced tofu. The base recipe is like a blank canvas.
Making It Ahead
This soup is best eaten right after cooking, when the egg ribbons are soft and silky. That said, I’ve prepped the seasoned broth earlier in the day and kept it in the fridge. At dinnertime, I just heat it up, whisk in the slurry, and add the eggs fresh. It cuts dinner down to less than 5 minutes.
Serving Suggestions
I often pair this with a quick stir-fry and rice for a balanced dinner. Sometimes, if I’m craving a restaurant-style spread, I’ll serve it before dumplings or wontons. It’s also perfect as a light lunch with a simple salad on the side.
Storing Leftovers
Egg Drop Soup doesn’t store well for days since the egg strands can turn rubbery, but if you do have leftovers, keep them in a sealed container in the fridge for up to a day. Reheat gently on the stove—avoid the microwave if possible. If the broth thickens too much after sitting, just add a splash of water or broth.
Questions I Get Often
Can I make this vegetarian?
Yes! Just swap the chicken broth with vegetable broth and maybe add some tofu cubes for protein.
How do I keep the eggs from clumping?
Make sure the broth is gently simmering, not boiling, and drizzle the eggs in slowly while stirring.
Can I add noodles?
Absolutely. Thin rice noodles or glass noodles turn this into a heartier meal.
Egg Drop Soup - Better Than Restaurant
Silky ribbons of egg floating in a warm, flavorful broth—egg drop soup is one of those comfort dishes that feels both light and satisfying. The best part? You only need a few pantry staples and 10 minutes to make it at home. Perfect for busy weeknights, a quick lunch, or when you just want something soothing without much effort.
Ingredients
- 4 cups chicken broth
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon white pepper
- ½ teaspoon turmeric (optional, for golden color)
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- 1 green onion, finely chopped (for garnish)
- A few drops sesame oil (optional)
Instructions
- Pour the chicken broth into a small pot and bring it to a gentle simmer. Stir in the salt, white pepper, and turmeric if using. Slowly add the cornstarch slurry while whisking to thicken the broth slightly.
- Lightly beat the eggs in a bowl. Reduce the soup to a low simmer—this keeps the broth hot without boiling.
- Using a spoon or chopsticks, create a gentle swirl in the broth and slowly drizzle in the eggs. Stir lightly as the eggs cook, forming delicate ribbons.
- Taste and adjust seasoning as needed. Ladle the soup into bowls, drizzle with sesame oil if desired, and finish with a sprinkle of fresh green onion. Serve hot
Notes
- For extra richness, use homemade chicken stock.
- The slower you drizzle in the eggs, the finer the ribbons will be.
- If you prefer a thicker soup, add a touch more cornstarch slurry.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 191mgSodium: 1525mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 8g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Final Thought From My Kitchen
This Egg Drop Soup has become a quiet hero in my kitchen. It’s one of those dishes that reminds me that comfort food doesn’t need to be complicated. Sometimes the best meals are the ones that come together in just ten minutes, using ingredients already sitting in the pantry. I’ve served this soup on weeknights, lazy Sunday afternoons, and even as a starter for friends—and it always gets finished. I think once you try it, you’ll find yourself making it more often than you expect.
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