Classic Egg Drop Soup Recipe
If you’re craving comfort in a bowl, look no further than Classic Egg Drop Soup. This dish, with its signature silky ribbons of egg swirling through golden broth, is a staple at Chinese restaurants around the world—and it’s remarkably easy to make at home. Offering gentle warmth, a cozy aroma, and a delicate flavor with hints of ginger and a dash of pepper, this soup is everything soothing. The best part? Classic Egg Drop Soup takes just fifteen minutes from start to finish, so you can enjoy a homemade, restaurant-quality treat whenever the mood strikes.
Ingredients You’ll Need
Everything you need for Classic Egg Drop Soup is probably already in your kitchen, and each ingredient plays a special role. From the nourishing broth to the vibrant green onions, every element builds on the flavor, texture, and beautiful presentation of this iconic soup.
- Chicken broth: The foundation of Classic Egg Drop Soup, it provides richness and savory depth. Choose a high-quality broth for the best flavor.
- Large eggs: These are the stars—when drizzled in, they become those lovely silky egg ribbons that make the soup iconic.
- Cornstarch: Blended into a slurry, this thickens the soup slightly for that signature viscosity and luxurious mouthfeel.
- Cold water: Used with cornstarch to ensure a smooth, lump-free slurry—just a splash is needed.
- Fresh ginger: A dash of grated ginger brings bright, unmistakable aroma and a fresh zing to every spoonful.
- Soy sauce: Adds a punch of umami and lovely golden color; you can use tamari for a gluten-free version.
- White or black pepper: White pepper offers authentic heat and subtlety, but black pepper works nicely in a pinch!
- Green onions: Sliced for garnish, they provide color, freshness, and a burst of mild onion flavor.
- Salt: Season to taste—start slow, since the broth and soy sauce add plenty of saltiness.
- Sesame oil (optional): Just a few drops as a finishing touch can add deep, toasty aroma and extra richness.
How to Make Classic Egg Drop Soup
Step 1: Prepare and Heat the Broth
Begin by pouring 4 cups of chicken broth into a medium saucepan. Bring it to a gentle boil over medium heat. This base sets the stage for all the flavors to come together and ensures your Classic Egg Drop Soup is delicious from the very first sip. A gentle simmer is key here—it’s the perfect temperature for adding the other ingredients without overcooking the eggs later.
Step 2: Make and Add the Slurry
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a smooth slurry. This step is crucial for achieving that classic, lightly thickened texture. Once blended, slowly stir the slurry into the simmering broth. Immediately add the 1/2 teaspoon grated ginger, 1 tablespoon soy sauce, and 1/4 teaspoon white pepper. Stir gently to combine and allow the flavors to infuse over low heat.
Step 3: Beat and Incorporate the Eggs
Crack the two large eggs into a small bowl and whisk them until the yolks and whites are fully combined. Now comes the most mesmerizing moment of Classic Egg Drop Soup: slowly drizzle the beaten eggs into the broth while gently stirring in a steady, circular motion. This technique creates beautiful, delicate ribbons of cooked egg that float through the soup and give it that iconic look and silky texture.
Step 4: Finishing Touches
Let the soup cook for one minute without stirring so that the egg ribbons set. Then, taste and adjust the seasoning, adding salt if needed. Ladle into bowls and garnish with plenty of sliced green onions. If you like, add a few drops of sesame oil for extra depth. Serve immediately while piping hot for the ultimate comfort experience.
How to Serve Classic Egg Drop Soup
Garnishes
The right garnish can take your Classic Egg Drop Soup from simple to special. Generously scatter fresh green onions over the soup and, if you’re feeling fancy, a drizzle of fragrant sesame oil or even a sprinkle of white pepper gives it extra pizzazz. For a bit of color and texture, a few slivers of red chili or crispy fried onions are delightful optional extras.
Side Dishes
This comforting soup is fantastic served on its own as a light meal, but it also pairs beautifully with other Chinese favorites. Try it alongside steamed dumplings, scallion pancakes, or stir-fried greens like bok choy to make a more substantial feast. Some even love to serve Classic Egg Drop Soup with plain white rice for ultimate coziness.
Creative Ways to Present
Consider serving Classic Egg Drop Soup in individual cups or small bowls for an elegant touch at dinner parties. You can also add extra flavor boosters like ribbons of spinach, diced tofu, or sweet corn kernels for a twist. A light sprinkle of toasted sesame seeds or a squeeze of fresh lime right at the table impresses guests and lets everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
If you have leftover Classic Egg Drop Soup, let it cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. The eggs may continue to firm up slightly, but the soup will still be enjoyable and flavorful when reheated.
Freezing
While you can technically freeze Classic Egg Drop Soup, it’s best enjoyed fresh. Freezing may cause the delicate egg ribbons to become rubbery and change in texture. If you must freeze, do so in single-serve containers and reheat gently for the best result—but for the silkiest texture, fresh is the way to go!
Reheating
To reheat, pour the soup into a saucepan and warm it gently over low heat. Avoid boiling or vigorous stirring, as this can break up the egg. Reheating slowly helps the soup stay silky and prevents the eggs from getting tough. You can also re-season or add a splash of water if the soup has thickened overnight.
FAQs
Can I make Classic Egg Drop Soup vegetarian?
Absolutely! Simply swap the chicken broth for a good-quality vegetable broth and use your favorite gluten-free soy sauce or tamari if needed. The soup will still be wonderfully flavorful and just as comforting.
Why are my egg ribbons too chunky or tough?
This often happens if you pour the eggs in too quickly or stir too vigorously. The key is to drizzle in the eggs slowly while gently stirring to create delicate, wispy ribbons. Patience pays off for those signature silky strands.
Can I add other ingredients for more flavor?
Definitely! Classic Egg Drop Soup is very versatile. Add-ins like sweet corn, tofu, thinly sliced mushrooms, or even cooked chicken are all wonderful. Just be sure to stir any extras in before adding the eggs for even distribution.
What’s the difference between white pepper and black pepper in this soup?
White pepper is milder with a subtle floral warmth, which gives Classic Egg Drop Soup its authentic taste. Black pepper is a bit more pungent and noticeable but works as a substitute if that’s what you have on hand.
How can I prevent the cornstarch from clumping?
Always use cold water to dissolve the cornstarch and stir it well before adding to the soup. Pour slowly while stirring to ensure a smooth, lump-free finish in your Classic Egg Drop Soup.
Final Thoughts
There’s something magical about making a pot of Classic Egg Drop Soup from scratch—simple ingredients, a mesmerizing swirl of eggs, and an aroma that fills the kitchen with comfort. I truly hope you’ll try this recipe soon and make it your own; after all, nothing says cozy quite like a steaming bowl of this timeless soup. Enjoy every silky spoonful!
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Classic Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a comforting bowl of Classic Egg Drop Soup at home with this easy recipe. Simple ingredients come together to create a flavorful Chinese soup that’s perfect for a quick and satisfying meal.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper (or black pepper)
- 2 green onions sliced
- Salt to taste
- Optional sesame oil for drizzling
Broth:
Egg Mixture:
Instructions
- Prepare Broth: Bring chicken broth to a gentle boil in a saucepan.
- Create Slurry: Mix cornstarch with cold water to form a slurry and add it to the broth along with ginger, soy sauce, and white pepper.
- Add Egg Mixture: Beat eggs and slowly drizzle them into the broth while gently stirring to create ribbons. Let cook for a minute.
- Season and Garnish: Adjust salt, garnish with green onions and sesame oil before serving.
Notes
- For a heartier version, consider adding sweet corn, tofu, or cooked chicken.
- You can make this soup vegetarian by using vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg
