Egg Drop Soup
A comforting classic from Chinese-American restaurants, this soup features delicate ribbons of egg in a savory, seasoned chicken broth. Ready in just 15 minutes, it's the perfect light starter or quick meal.
For 4 servings
Prepare Ingredients
- In a small bowl, whisk the eggs until the yolks and whites are fully combined. Set aside.
- In a separate small bowl, whisk together the cornstarch and cold water until a smooth, lump-free slurry is formed. Set aside.
- Thinly slice the green onions, separating the white and green parts for different uses if desired.
Simmer and Season the Broth
- Pour the chicken broth into a medium saucepan or pot and place over medium-high heat.
- Stir in the soy sauce, ground white pepper, and optional sugar.
- Bring the broth to a gentle, rolling simmer, which should take about 4-5 minutes.
Thicken the Soup
- Give the cornstarch slurry a quick stir to recombine it, as it may have settled.
- While stirring the simmering broth, slowly pour in the slurry in a thin stream.
- Continue to stir and simmer for 1-2 minutes until the soup thickens slightly and loses its cloudy appearance.
Create the Egg Ribbons
- Reduce the heat to low, so the soup is at a bare simmer (no large bubbles).
- Begin stirring the soup in a slow, circular motion with a fork or chopsticks to create a gentle whirlpool.
- While continuing to stir slowly, pour the beaten eggs in a very thin, steady stream into the moving broth.
- The eggs will cook instantly, forming beautiful, delicate ribbons. Let them set for 10 seconds without stirring.
Finish and Serve
- Remove the pot from the heat immediately.
- Gently stir in the toasted sesame oil and most of the sliced green onions.
- Taste the soup and adjust with salt if necessary. Ladle into bowls, garnish with the remaining green onions, and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most delicate, silken egg ribbons, pour the egg mixture very slowly from a height of about 6 inches while stirring gently.
- 2The quality of your chicken broth is paramount, as it forms the base flavor of the soup. Use a good quality stock if possible.
- 3Always mix cornstarch with cold water first. Adding it directly to hot broth will cause it to clump instantly.
- 4White pepper is essential for the authentic taste of egg drop soup; it has an earthy heat that differs from black pepper.
- 5Add the toasted sesame oil off the heat at the very end. High heat can destroy its delicate, nutty flavor and aroma.
Adapt it for your goals.
Add-Ins
Stir in a handful of sweet corn kernels, peas, finely diced soft tofu, or chopped shiitake mushrooms along with the broth for extra texture and flavor.
Spicy VersionSpicy Version
Drizzle a small amount of chili garlic sauce or chili oil into each bowl before serving for a spicy kick.
Vegetarian/VeganVegetarian/Vegan
Substitute the chicken broth with a high-quality vegetable broth. For a vegan version, omit the egg and add silken tofu cubes or corn instead.
Extra FlavorExtra Flavor
Add a teaspoon of grated fresh ginger or a clove of minced garlic to the broth at the beginning for an aromatic boost.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids your body needs for muscle repair and overall function.
Hydrating and Comforting
With its broth base, this soup is an excellent way to increase your fluid intake, helping you stay hydrated. Its warmth is also soothing and comforting.
Light and Low-Calorie
This soup is a satisfying yet light option, perfect as a starter that won't spoil your appetite or as a light meal if you're watching your calorie intake.
Frequently asked questions
This homemade egg drop soup is quite light. Each 1.5-cup serving contains approximately 115-125 calories, making it a great low-calorie appetizer or light meal.