If you’re craving something quick, comforting, and brimming with flavor, Classic Egg Drop Soup is the answer. This beloved Chinese restaurant staple comes together in just minutes, swirling delicate ribbons of silky egg through a fragrant, deeply savory broth. The beauty of this soup lies in its simplicity—each ingredient shines, resulting in a bowlful of warmth you’ll want to revisit again and again. Whether it’s a chilly night or you’re simply after a light meal, Classic Egg Drop Soup never disappoints.
Ingredients You’ll Need
Part of the magic behind Classic Egg Drop Soup is how few ingredients you need—yet each one packs a punch of flavor or lends that just-right texture and color. Let’s take a closer look at what you’ll need (and why you shouldn’t skip a thing!).
- Low-sodium chicken broth: The backbone of savory flavor, providing a comforting base without overpowering saltiness.
- Large eggs: The stars of the show—whisked and drizzled in, they create those iconic, tender egg ribbons.
- Cornstarch: Dissolved in water, it gently thickens the broth so your soup feels lusciously silky with every spoonful.
- Water: Just a little for making that all-important cornstarch slurry—no lumps allowed!
- Ground white pepper: Offers subtle heat and classic depth, so don’t be tempted to skip it.
- Sesame oil: Adds a toasty aroma that fills your kitchen and hints at traditional Chinese flavor.
- Salt: Essential for seasoning—adjust to taste for the perfect balance.
- Green onions: Sliced fresh over the top, they add a bit of sharpness and a pop of color.
- Optional turmeric or yellow food coloring: For that sunshine-yellow hue you know and love—use just a pinch or a drop if desired.
How to Make Classic Egg Drop Soup
Step 1: Prep Your Broth Base
Start by pouring your chicken broth into a medium saucepan and bring it to a gentle boil over medium heat. This gives the soup a solid, flavorful foundation that smells incredible even before you get started with the eggs. If you’re craving extra complexity, you could toss in a few thin slices of fresh ginger at this stage—just remove them before serving.
Step 2: Mix the Cornstarch Slurry
While your broth is heating, quickly whisk together the cornstarch and water in a small bowl until completely smooth. No one wants lumps, so take a moment to let the mixture dissolve fully. Once your broth is at a gentle boil, stir in the slurry—it’ll thicken the soup to that irresistible, silken consistency.
Step 3: Season the Soup
Add in the ground white pepper, sesame oil, and salt right after your cornstarch slurry goes in. These flavor boosters permeate the broth, while the sesame oil lends a subtle richness. Taste and adjust the seasoning to your liking—you want a well-balanced, savory soup as your egg canvas!
Step 4: Whisk and Stream the Eggs
In a separate bowl, beat your eggs thoroughly. Now comes the fun part: gently reduce the heat under your broth, then slowly drizzle the eggs in while stirring the soup in a single direction. This is how you create those gorgeous, wispy egg ribbons Classic Egg Drop Soup is known for. Move your spoon in gentle circles and watch the magic happen!
Step 5: Garnish and Serve
As soon as the eggs are cooked—about 30 seconds—remove the pot from the heat. Ladle your soup into bowls and garnish generously with sliced green onions. If you went with turmeric or food coloring, you’ll have a bright, cheery bowl sure to lift anyone’s spirits. Serve hot and get ready for the oohs and aahs!
How to Serve Classic Egg Drop Soup
Garnishes
Bring out even more flavor and beauty by serving your Classic Egg Drop Soup with extra sliced green onions, a sprinkle of white pepper, or even a drizzle of soy sauce. If you love a bit of crunch, add crispy garlic bits or toasted sesame seeds right before serving. These simple touches take a humble soup and turn it restaurant-worthy in seconds.
Side Dishes
Classic Egg Drop Soup pairs wonderfully with steamed dumplings, sticky rice, or a crisp cucumber salad. For a heartier meal, try it alongside stir-fried vegetables or spring rolls. It’s also lovely served as a starter before a main course of your favorite Chinese dishes, letting its delicate flavor whet your appetite for more.
Creative Ways to Present
Turn up the wow-factor by serving Classic Egg Drop Soup in elegant cups for an appetizer party, or pour it into a vintage teapot and let guests fill their bowls tableside. For a cozy night in, ladle it into oversized mugs and curl up with your favorite book or movie. No matter how you serve it, those silky egg ribbons never fail to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftover Classic Egg Drop Soup, let it cool to room temperature before transferring to an airtight container. It keeps beautifully in the refrigerator for up to 3 days without losing its texture or depth of flavor. Those egg ribbons stay soft and tender, making reheats just as delightful as the first bowl.
Freezing
While it’s best enjoyed fresh, you can freeze Classic Egg Drop Soup if needed. Pour cooled soup into freezer-safe containers, leaving some space for expansion. Thaw gently in the fridge overnight before reheating. Bear in mind, delicate eggs may break down slightly with freezing, but the soup will still be wholesome and tasty.
Reheating
To reheat, warm the soup slowly over low to medium heat, stirring occasionally to keep the texture even. Avoid bringing it to a rolling boil, which can toughen the eggs. If you’re in a hurry, a short stint in the microwave, covered, works well—just pause and stir every 30 seconds until steaming hot.
FAQs
Can I use vegetable broth instead of chicken broth?
Yes! If you prefer a vegetarian version of Classic Egg Drop Soup, swap in a good-quality vegetable broth in place of chicken broth. The flavor profile will be a bit lighter, but still delicious and satisfying.
How do I make sure I get silky egg ribbons and not clumps?
The secret is to stir the broth in a steady, single direction while slowly drizzling in the beaten eggs. Keep the heat low and don’t dump the eggs in all at once—this helps you achieve those delicate, signature ribbons every time.
Is there a way to make it gluten-free?
Classic Egg Drop Soup is naturally gluten-free as long as you use gluten-free cornstarch and double-check that your chicken broth doesn’t contain wheat or barley. Soy sauce is optional and can be replaced with tamari for a gluten-free touch of umami.
Can I add other ingredients to customize the soup?
Absolutely! Feel free to add extras like sweet corn, diced tofu, or even baby spinach for a twist. Just add them to the broth before introducing the eggs so they heat through evenly. This soup loves a little personalization.
Why is my soup not as yellow as the restaurant version?
Many restaurants use either turmeric or food coloring for a bright yellow hue. At home, you can add a pinch of turmeric or a drop of yellow food coloring to recreate that cheerful, sunny color—it’s purely optional, but fun if you want that restaurant-style look!
Final Thoughts
There’s something so soothing about a bowl of Classic Egg Drop Soup, no matter the occasion. With its quick cooking time and endlessly adaptable flavor, this is a dish every kitchen should know. Try it once, and you’ll find yourself craving it again and again—so gather those simple ingredients and treat yourself to a taste of comfort tonight!
Print
Classic Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
A comforting and classic Chinese soup, this Egg Drop Soup is easy to make and perfect for a light meal or appetizer. Silky egg ribbons in a flavorful chicken broth with hints of sesame and green onion make this soup a go-to for quick and delicious dining.
Ingredients
Broth:
- 4 cups low-sodium chicken broth
Egg Mixture:
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt (or to taste)
Garnish:
- 2 green onions, thinly sliced
- optional: a pinch of turmeric or a drop of yellow food coloring for color
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
- In a small bowl, mix the cornstarch and water until smooth, then stir into the broth.
- Add the white pepper, sesame oil, and salt. Reduce heat to low.
- In another bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering broth while gently stirring in one direction to create silky egg ribbons.
- Once the eggs are cooked, about 30 seconds, remove from heat.
- Garnish with sliced green onions and serve hot.
Notes
- For extra flavor, add a few drops of soy sauce or a sprinkle of ground ginger.
- You can also stir in some sweet corn or tofu for variation.
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