Dive into the warm, heartwarming experience of homemade Egg Drop Soup, a flavorful Chinese classic that’s perfect for cold nights, comforting dinners, or any time you need a quick satisfying bite.
When the mercury starts to plummet and winter throws its frosty blanket over everything, my tastebuds make a mad dash from crisp summer salads and hype-worthy juice cleanses to the cozy yumminess of warm, tummy-hugging liquids. So today, I’ll be spilling the tea, or rather soup, on one of my winter must-haves: the OG Egg Drop Soup.
Originating way back when in China, this soup is magic in a bowl. Imagine a yummy base of chicken broth, eggs, a drizzle of sesame oil, and a dash of spring onions for that fresh-out-the-garden vibe. You might have heard of egg drop soup as “egg flower soup,” thanks to the ribbons of egg that dance around when you pour beaten eggs into the bubbly broth.
If you’re a fan of Italian food, you may have noticed some similarities between this egg drop soup and the Italian Stracciatella – a traditional soup that’s also all about the broth and eggs combo. See, it feels like no matter where you hang your hat, there’s always something about a solid broth that just makes everything feel better. Whether you eat it on its own or with Fried Wontons or Shrimp Fried Rice, it’s what real comfort food is all about.
Why You Will Love This Recipe
The magic of egg drop soup is in its simplistic elements: a warmly simmered broth, the silky swirl of eggs, and just the right touch of seasonings. Its delicate and savory flavor with a smooth texture will surprise your guests and make it a truly enjoyable dish on a cold winter night. You can also customize this soup with various ingredients such as tofu or mushrooms.
Ingredients
- 4 cups chicken stock
- 1 tsp sesame oil
- 3 tbsp cornstarch
- 1/8 tsp sugar
- pinch of salt and white pepper
- 1/2 tsp turmeric
- 2 eggs
- 1 tbsp chopped spring onions
How to Make Egg Drop Soup – The Steps
Step 1: In a small bowl, combine the cornstarch and 3 tablespoons of cold water.
Step 2: In a soup pot, bring the chicken stock to a simmer. Stir in the sesame oil, sugar, and turmeric. Add the cornstarch mixture, stirring the soup continuously.
Step 3: In a small bowl lightly beat the eggs. Stir the soup in a circular motion with a ladle, then drizzle in the eggs slowly. Remove the pot from the heat.
Step 4: Transfer the soup into bowls and top with chopped spring onions. Enjoy!
Top Tips For a Perfect Egg Drop Soup
- Use quality broth! In fact, I recommend making a homemade chicken or vegetable broth for the best taste. But if you don’t have the time or inclination, a store-bought broth is fine; just choose one with a rich and savory flavor.
- While adding the beaten eggs to the broth, stir continuously with a ladle in one direction; the motion helps create the characteristic egg ribbons.
FAQs
You can either add more eggs or more cornstarch. Both will do the trick. Also remember, the longer you stir the eggs, the thicker the soup will become.
A traditional egg drop soup can be vegetarian friendly if you use vegetable broth instead of chicken broth. By incorporating vegetables, you can create a delicious vegetarian version of the soup.
Yes, my egg drop soup recipe is gluten-free but be sure to check the ingredients of the stock.
Veggie broth or maybe even beef broth could really do wonders to switch up the flavor. Make sure you like the broth as you’ll be tasting it with every spoonful.
This soup is like a blank canvas. Toss some spinach or bok choy in for some greenery. I also sometimes add mushrooms, bamboo shoots or tofu. And don’t forget you can also add soy sauce, hot sauce, or vinegar to jazz it up.
I have tried and I have to admit cornstarch is like the secret agent in this soup. It gives it that special smoothness. But if you’d rather not use it, the result will be a more brothy, less photogenic (hope you see what I mean!). If you still want that smoothness, use something like arrowroot or potato starch as your new thickening agent.
Serving Suggestions
Egg drop soup makes a stellar starter for any meal, though it works best as the lead-in for Asian-inspired dishes. Pair it with stir-fried veggies, chicken teriyaki, crispy sesame chicken, or lo mein for a complete meal. Or you can have it as a meal on its own with perhaps a side of baked garlic rolls for that extra touch of comfort.
How to Store Egg Drop Soup
Make too much soup? It happens. Just store the extras in a tight container and put it in the fridge. You’ll need to eat it within a couple of days, though, or else might start to get a bit funky. When you’re ready for your leftovers, gently warm it up on the stove. And by gently, I mean keeping the heat at a medium setting so it doesn’t become slop. Give it a constant stir to keep the egg ribbons soft and silky. Heads-up though, it might not be exactly the same when reheated, because of the cornstarch and eggs, neither of which likes to be reheated.
How to Make Egg Drop Soup
Ingredients
- 4 cups chicken stock
- 1 tsp sesame oil
- 3 tbsp cornstarch
- 1/8 tsp sugar
- pinch of salt and white pepper
- 1/2 tsp turmeric
- 2 eggs
- 1 tbsp chopped spring onions
Instructions
- In a small bowl, combine the cornstarch and 3 tablespoons of cold water.
- In a soup pot, bring the chicken stock to a simmer. Stir in the sesame oil, sugar, and turmeric. Add the cornstarch mixture, stirring the soup continuously.
- In a small bowl lightly beat the eggs. Stir the soup in a circular motion with a ladle, then drizzle in the eggs slowly. Remove the pot from the heat.
- Transfer the soup into bowls and top with chopped spring onions. Enjoy!
