Egg Drop Soup

Why You’ll Love This Recipe

Egg Drop Soup is a comforting and quick dish that’s perfect for busy nights or a light appetizer. This homemade version is better than takeout, with silky egg ribbons floating in a flavorful broth. In just 15 minutes, you can have a warm, savory soup that’s customizable with different seasonings and ingredients, making it a versatile dish for any taste.

Ingredients

• 4 cups chicken or vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1/2 teaspoon ground white pepper (or black pepper)

• 1/2 teaspoon grated ginger (optional)

• 2 large eggs, beaten

• 1 tablespoon cornstarch (optional, for thickening)

• 1/2 cup green onions, sliced

• 1/4 cup corn (optional, for sweetness)

• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium pot, bring the broth to a gentle simmer over medium heat. Add soy sauce, sesame oil, white pepper, and ginger (if using).

2. If you want a thicker soup, mix cornstarch with water in a small bowl and stir it into the simmering broth. Cook for 1-2 minutes until slightly thickened.

3. Slowly drizzle the beaten eggs into the simmering broth while stirring gently to create silky egg ribbons.

4. Stir in green onions and corn (if using). Taste and adjust seasoning with salt if needed.

5. Serve hot, garnished with extra green onions and a drizzle of sesame oil if desired.

Servings and Timing

• Servings: 2-4

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Spicy Kick: Add chili oil, sriracha, or white pepper for some heat.

• Vegetable Boost: Stir in mushrooms, spinach, or corn for added texture.

• Protein Addition: Add shredded chicken, tofu, or shrimp for a heartier soup.

• Extra Flavor: A splash of rice vinegar or a pinch of sugar can balance the flavors beautifully.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to keep the egg ribbons intact. Freezing is not recommended as it may affect the texture of the eggs.

FAQs

1. Can I use water instead of broth?

Yes, but broth adds more flavor. If using water, adjust the seasonings accordingly.

2. How do I make the egg ribbons fluffy?

Pour the eggs in slowly while stirring gently to create long, silky ribbons.

3. Can I make this soup vegetarian?

Yes! Use vegetable broth and skip animal-based ingredients.

4. How do I prevent the eggs from clumping?

Keep the broth at a gentle simmer and stir slowly while adding the eggs.

5. Can I use cornstarch to make it thicker?

Yes, a cornstarch slurry will give the soup a slightly thicker consistency.

6. What’s the best way to serve egg drop soup?

It’s perfect on its own or served as an appetizer with fried rice or dumplings.

7. Can I make this soup spicy?

Absolutely! Add chili oil or red pepper flakes for extra heat.

8. Do I need to whisk the eggs before adding them?

Yes, lightly beat them to create smooth, even ribbons in the broth.

9. Can I add garlic and ginger?

Yes, both garlic and fresh ginger add depth and flavor to the broth.

10. Is egg drop soup gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari.

Conclusion

Egg Drop Soup is a simple, comforting dish that’s perfect for any time you need a light and flavorful meal. With its smooth texture and customizable seasonings, this easy recipe will quickly become a staple in your kitchen.

Egg Drop Soup

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Egg Drop Soup is a quick, comforting dish made with silky egg ribbons floating in a flavorful broth. Ready in just 15 minutes, this homemade version is better than takeout and can be customized with your favorite seasonings and ingredients for a delicious, savory meal.

• Author: Amy
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2-4 servings
• Category: Soup / Appetizer
• Method: Stovetop
• Cuisine: Chinese / Asian
• Diet: Vegetarian

Ingredients

4 cups chicken or vegetable broth

1 tablespoon soy sauce

1 teaspoon sesame oil

½ teaspoon ground white pepper (or black pepper)

½ teaspoon grated ginger (optional)

2 large eggs, beaten

1 tablespoon cornstarch (optional, for thickening)

½ cup green onions, sliced

¼ cup corn (optional, for sweetness)

Salt to taste

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Instructions

• Simmer the Broth: In a medium pot, bring the broth to a gentle simmer over medium heat. Add soy sauce, sesame oil, white pepper, and grated ginger (if using).

• Thicken the Soup (optional): If you want a thicker soup, mix cornstarch with a little water in a small bowl, then stir it into the simmering broth. Cook for 1-2 minutes until slightly thickened.

• Add the Eggs: Slowly drizzle the beaten eggs into the simmering broth while stirring gently to create silky egg ribbons.

• Stir in Veggies: Stir in the green onions and corn (if using). Taste and adjust the seasoning with salt if needed.

• Serve: Serve hot, garnished with extra green onions and a drizzle of sesame oil if desired.

Notes

Spicy Kick: Add chili oil, sriracha, or white pepper for some heat.

Vegetable Boost: Stir in mushrooms, spinach, or corn for added texture.

Protein Addition: Add shredded chicken, tofu, or shrimp for a heartier soup.

Extra Flavor: A splash of rice vinegar or a pinch of sugar can balance the flavors beautifully.