Old-World Charm: Classic Egg Drop Soup Recipe Made Simple

Silky ribbons of egg dance through a light, aromatic chicken broth in this classic egg drop soup recipe that promises comfort in every spoonful.

Ancient Chinese kitchens perfected this delicate dish centuries ago, creating a culinary art form that continues to delight today.

Tender egg strands swirl gracefully through the warm, savory liquid, creating a mesmerizing texture that feels both elegant and homey.

Home cooks adore this simple yet sophisticated soup for its incredible ease of preparation and deeply satisfying flavor profile.

Each bowl brings a touch of warmth and nourishment, perfect for chilly evenings or when you need a quick, soul-warming meal.

The magic happens in just minutes, turning basic ingredients into a restaurant-quality experience right in your own kitchen.

Grab your whisk and let the egg-dropping adventure begin!

Serving Classic Egg Drop Soup

• Pair with Crusty Bread: Serve alongside warm, toasted bread slices to soak up the delicious broth and add a satisfying crunch to your meal.
• Create a Protein Boost: Top the soup with shredded cooked chicken or add cubed tofu for extra protein and a heartier texture.
• Spice It Up: Drizzle with a touch of chili oil or sprinkle red pepper flakes for those who enjoy a bit of heat and want to elevate the flavor profile.
• Asian-Inspired Side Dish: Complement the soup with steamed dumplings or a small portion of fried rice for a complete and authentic Chinese-inspired dining experience.

Storing Classic Egg Drop Soup

• Quickly Prep Ahead: Mix cornstarch slurry and beat eggs in advance, storing separately in sealed containers in the refrigerator for up to 24 hours before cooking.
• Smart Portioning: This soup serves 4-6 people as a starter or light meal, perfect for quick weeknight dinners or small gatherings.
• Refrigerate with Care: Store leftover soup in an airtight container for 2-3 days, understanding the eggs might slightly change texture upon reheating.
• Reheat Gently: Warm soup slowly over low heat, stirring occasionally to prevent egg ribbons from becoming tough or scrambled, adding a splash of fresh broth if needed to maintain smooth consistency.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 83 kcal

Servings: 5

Ingredients for Classic Egg Drop Soup

• Chicken Broth: Provides the foundational rich, savory flavor that defines this classic soup, selecting low-sodium varieties allows better control of saltiness.
• Soy Sauce: Adds depth and umami complexity, opt for traditional Chinese-style soy sauce for most authentic taste.
• Sesame Oil: Introduces a nutty, aromatic essence that elevates the entire soup's flavor profile.

• Green Onions: Delivers fresh, sharp brightness with white and green parts used differently for layered flavor, choose crisp, vibrant stalks.
• Ginger: Brings warm, slightly spicy undertone that complements the soup's delicate texture, fresh root provides most intense flavor.
• Turmeric: Contributes earthy notes and beautiful golden color, select high-quality ground powder for best results.
• White Pepper: Offers subtle heat and sophistication, ground version blends seamlessly into soup.

• Cornstarch: Creates silky smooth consistency and helps bind soup elements, ensure it's fresh and lump-free.
• Eggs: Main star creating delicate ribbons, use fresh room-temperature eggs for most elegant strands.

Classic Egg Drop Soup Tools & Utensils

• Whisk: Essential for mixing cornstarch and eggs smoothly.
• Dutch oven or heavy stockpot: Perfect for creating the soup base with even heating.
• Pastry bag or zipper lock storage bag: Helps create delicate egg ribbons with precision.
• Small bowl: Ideal for preparing the cornstarch mixture.
• Spoon: Necessary for gentle stirring while adding egg ribbons.
• Cutting tool: For snipping the corner of the bag.

Classic Egg Drop Soup Cooking Steps

• Flavor Foundation

Create a delicious aromatic base by warming sesame oil and sautéing white sections of green onions with ginger and spices. This step builds deep, rich flavor notes for the soup.

• Liquid Preparation

Combine chicken broth and soy sauce in the pot, allowing the mixture to reach a gentle boil. Introduce a smooth cornstarch blend to thicken the soup’s texture and create a silky consistency.

• Egg Transformation

Use a clever technique to transform beaten eggs into delicate ribbons. Slowly drizzle eggs into the simmering broth while softly stirring, creating elegant, cloud-like strands that float gracefully through the soup.

• Beautiful Presentation

Ladle the steaming soup into serving bowls, then sprinkle fresh green onion tops for a burst of color and crisp flavor. The final touch adds brightness and freshness to this comforting classic.

Tips & Add-ins for Classic Egg Drop Soup

• Tasty Tricks and Twists
• Drizzle beaten eggs directly from a measuring cup or slowly pour them through a fork for those without a pastry bag, creating delicate egg strands.
• Boost nutrition by adding diced cooked chicken, tofu cubes, or small shrimp right before serving for extra texture and flavor.
• Experiment with red pepper flakes, chili oil, or a dash of white pepper to give the soup a gentle kick and warm complexity.
• Toss in chopped baby spinach, corn kernels, or sliced mushrooms during the last two minutes of cooking to increase nutritional value and create interesting layers of texture.

Silky Egg Drop Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

• Total Time: 25 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Delicate threads of beaten egg create magic in this classic egg drop soup from China’s culinary traditions. Comforting and simple, hungry diners will savor each silky spoonful of warm broth enriched with delicate egg wisps.

---

Ingredients

Scale 1x2x3x

• 6 cups (1.4 L) low sodium chicken broth or vegetable broth
• 4 large eggs, lightly beaten
• 2 tablespoons (30 ml) cornstarch
• 4 green onions, chopped (white and green parts separated)
• 1 tablespoon (15 ml) low sodium soy sauce
• ½ tablespoon (7.5 ml) sesame oil
• 1 teaspoon ground ginger
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground white pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cornstarch Preparation: Whisk chicken broth with cornstarch into a silky, lump-free slurry, setting aside for later incorporation.
2. Aromatic Foundation: Heat sesame oil in a dutch oven over medium flame, sautéing white portions of green onions until fragrant, approximately 1 minute.
3. Spice Infusion: Introduce minced ginger, ground turmeric, and white pepper, stirring vigorously to release robust flavors and create an intense aromatic base.
4. Liquid Integration: Pour remaining chicken broth and soy sauce into the pot, elevating heat to achieve a vigorous boil.
5. Thickening Process: Gradually fold in cornstarch mixture, reducing temperature to a gentle simmer and allowing soup to transform and thicken for 5 minutes.
6. Egg Ribbon Creation: Using a steady circular spoon motion, carefully stream beaten eggs into simmering broth, forming delicate, gossamer-like egg strands.
7. Presentation: Transfer steaming soup into serving vessels, garnishing with emerald-green scallion tops for a vibrant, fresh finish.

Notes

• Boost Egg Ribbon Technique: Stream eggs slowly and continuously while stirring in circular motion to create delicate, silky egg strands without clumping.
• Prevent Cornstarch Lumps: Whisk cornstarch mixture thoroughly before adding to hot broth, ensuring smooth and consistent soup texture.
• Optimize Flavor Extraction: Sauté aromatics like ginger and green onions briefly to release maximum essential oils and enhance overall soup depth.
• Temperature Control Matters: Maintain gentle simmer when adding eggs and cornstarch to preserve soup’s delicate consistency and prevent overcooking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Dinner
• Method: Simmering
• Cuisine: Chinese

Nutrition

• Serving Size: 5
• Calories: 83
• Sugar: 1 g
• Sodium: 520 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 139 mg