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Egg Drop Soup Recipe

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4.2 from 10 reviews

Egg Drop Soup is a classic, comforting Chinese soup featuring silky, delicate ribbons of egg cooked in a savory chicken broth. This quick and easy recipe uses simple ingredients like chicken stock, eggs, and seasonings to create a flavorful and warming soup that can be ready in just 10 minutes. Perfect as a starter or light meal, it’s garnished with scallions and optionally enhanced with sesame oil and turmeric for color.

Ingredients

Soup Base

  • 8 cups chicken stock
  • 1 tsp kosher salt
  • 1 tsp white pepper
  • 1/2 tsp MSG
  • 1/4 tsp yellow food coloring or turmeric (optional, for color)

Egg Mixture

  • 4 eggs
  • 2 tbsp water

Cornstarch Slurry

  • 2 tbsp cornstarch
  • 1/4 cup water

Garnish

  • 2 scallions, sliced
  • 1 tsp sesame oil (optional)

Instructions

  1. Prepare the eggs: Crack the eggs into a bowl and add 2 tablespoons of water. Whisk well until the eggs are fully beaten and combined to ensure a smooth texture in the soup.
  2. Heat the broth: Pour the chicken stock into a pot and cover it. Bring the stock to a boil over medium-high heat. Once boiling, uncover the pot and reduce the heat to low to maintain a gentle simmer.
  3. Thicken the broth: Remix the cornstarch slurry by stirring the 2 tablespoons cornstarch with 1/4 cup water until smooth. Slowly pour this mixture into the simmering broth, stirring constantly until the broth slightly thickens. Then turn off the heat and let the broth cool down to about 140°F to 150°F to prevent overcooking the eggs in the next step.
  4. Create egg ribbons: Slowly pour the beaten eggs into the broth in a thin stream while stirring the soup gently in one direction with a ladle. This motion helps create the signature delicate ribbons or ‘egg flowers’ in the soup.
  5. Season the soup: Add kosher salt, white pepper, and MSG to taste. If desired, add turmeric or yellow food coloring to achieve a warm, yellow hue for visual appeal and a subtle earthy flavor.
  6. Finish and garnish: Drizzle in the sesame oil for added fragrance and depth of flavor. Sprinkle sliced scallions on top for freshness and a mild onion note. Serve the soup immediately while warm and enjoy its comforting taste.

Notes

  • Ensure the broth is cooled to about 140-150°F before adding the eggs to avoid scrambling the eggs too quickly.
  • Keep stirring gently in one direction when pouring eggs to get thin, ribbon-like egg strands.
  • MSG is optional but adds authentic savory umami flavor typical in Chinese cooking.
  • Sesame oil and turmeric are optional for added aroma and color but do enhance the presentation.
  • Leftover soup can be stored in the refrigerator for up to 2 days. Reheat gently to avoid breaking the delicate egg ribbons.

Find it online: https://bitezly.com/egg-drop-soup-recipe/