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Egg Drop Soup Recipe

Egg Drop Soup

iamwinfred
This classic Egg Drop Soup comes together in just 15 minutes with a handful of pantry staples, delivering a silky, golden broth filled with delicate egg ribbons that rival your favorite Chinese restaurant. A simple cornstarch slurry gives the broth its signature body, while a finishing drizzle of sesame oil adds irresistible depth and aroma. It's the ultimate quick comfort food that's naturally low in calories, endlessly customizable, and far better than takeout.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine Chinese
Servings 4 servings
Calories 75 kcal

Equipment

  • Medium saucepan or pot 3-quart capacity
  • Fine-mesh strainer optional, for finer egg ribbons
  • Measuring cups and spoons
  • Small bowl for mixing cornstarch slurry
  • Fork or whisk for beating eggs
  • Ladle
  • Cutting board and knife for slicing green onions
  • Soup bowls for serving

Ingredients
  

  • 4 cups chicken broth approximately 950ml; low sodium preferred
  • 3 large eggs beaten
  • 2 tablespoons cornstarch about 16g
  • 3 tablespoons cold water 45ml; for the cornstarch slurry
  • 1 tablespoon low-sodium soy sauce 15ml; or tamari for gluten-free
  • 1/2 teaspoon toasted sesame oil 2.5ml; added after cooking
  • 1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt or to taste

Optional

  • 1/4 teaspoon turmeric or a few drops of yellow food coloring for a golden color

For Garnish

  • 2 green onions thinly sliced

Instructions
 

  • Crack 3 eggs into a small bowl and beat thoroughly with a fork or whisk until fully combined. For finer ribbons, pour through a fine mesh strainer into a clean bowl; set aside.
  • Combine 2 tablespoons cornstarch with 3 tablespoons cold water in a small bowl and stir until completely smooth with no lumps. Set aside and stir again just before using.
  • Pour chicken broth into a medium saucepan over medium-high heat. Add soy sauce, ginger, white pepper, salt, and turmeric (if using), then bring to a full rolling boil.
  • Give the cornstarch slurry a quick stir, then slowly pour it into the boiling broth while stirring constantly. Cook for 30 to 60 seconds until slightly thickened and glossy, then reduce heat to a gentle simmer.
  • With the broth at a gentle simmer (not a boil), slowly drizzle the beaten eggs in a thin stream while stirring the broth in a slow circle. Continue until all eggs are added and wispy ribbons form, about 20 to 30 seconds.
  • Remove from heat immediately and stir in the sesame oil. Taste and adjust seasoning with additional salt, soy sauce, or white pepper as needed.
  • Ladle the soup into bowls and top with sliced green onions. Serve immediately while hot.

Notes

  • Always reduce the broth to a gentle simmer before adding the eggs. A rolling boil will scramble the eggs into chunks instead of delicate ribbons.
  • Pour the beaten eggs in the slowest, thinnest stream possible while gently stirring the broth in a circle. The slower the pour, the more delicate and silky the ribbons.
  • For restaurant-style fine ribbons, pour your beaten eggs through a fine mesh strainer before adding them to the broth. This creates a smoother, more uniform texture.
  • Always add sesame oil after removing the pot from the heat. Heat destroys its delicate flavor and aroma.
  • Use a good quality low-sodium chicken broth since the broth is the star of this soup. Homemade broth gives the best flavor.
  • For a golden restaurant-style color, add 1/4 teaspoon of turmeric to the broth when seasoning. It adds color with minimal flavor impact.
  • To make the soup gluten-free, substitute regular soy sauce with tamari or a certified gluten-free soy sauce, and use gluten-free broth.
  • Popular variations include adding 1/2 cup of sweet corn, cubed silken tofu, or thinly sliced shiitake mushrooms to the broth before thickening.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the egg ribbons become rubbery when thawed.
  • When reheating, warm gently over low heat and add a splash of broth or water to loosen the soup if it has thickened in the fridge. Do not boil.

Nutrition

Serving: 1BowlCalories: 75kcalCarbohydrates: 5gProtein: 6gFat: 3.5gSaturated Fat: 1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.3gCholesterol: 140mgSodium: 620mgPotassium: 120mgSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 4mg
Keyword Chinese egg drop soup, easy egg drop soup, egg drop soup, egg drop soup recipe, homemade egg drop soup
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