This Egg Drop Soup is a classic favorite that’s incredibly simple to prepare, taking just 15 minutes from start to finish. With a handful of basic ingredients and an easy technique for creating those signature egg ribbons, you can have a warm and comforting bowl of soup simmering on your stove in no time.
If you’re new to Egg Drop Soup, it’s a beloved dish found in Chinese restaurants across the United States. The soup features a lightly seasoned chicken or vegetable broth base, enhanced with delicate, silky egg ribbons. These ribbons are effortlessly made by whisking raw eggs into the simmering broth.
Whether you’re looking for a cozy comfort meal, or a light yet satisfying dish, this Egg Drop Soup is sure to delight every time.
Classic Egg Drop Soup Recipe
This Egg Drop Soup is a classic favorite that’s incredibly simple to prepare, taking just 15 minutes from start to finish. With a handful of basic ingredients and an easy technique for creating those signature egg ribbons, you can have a warm and comforting bowl of soup simmering on your stove in no time.
Ingredients
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 3 large eggs
- 1 teaspoon toasted sesame oil
- fine sea salt and freshly-cracked black pepper, to taste
- thinly-sliced green onions, for garnish
Instructions
- Make the broth. In a medium saucepan, whisk together the stock, cornstarch, ginger, garlic powder, and white pepper until smooth. Heat over high heat until the broth comes to a simmer, stirring occasionally.
- Whisk the eggs. While the broth is heating, whisk the eggs and egg whites together in a small measuring cup or bowl until well combined. A measuring cup can make the eggs easier to pour.
- Add the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir it in a circular motion, creating a gentle whirlpool. Slowly pour in the whisked eggs in a very thin stream while continuing to stir, creating delicate egg ribbons.
- Season. Remove the pan from the heat and stir in the sesame oil until combined. Season with salt and additional white pepper to taste, adding an extra dash or two of sesame oil if desired. The amount of salt needed may vary depending on the chicken stock you use.
- Serve. Serve immediately, garnished with plenty of green onions and a twist of black pepper.
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Classic Egg Drop Soup Recipe
This Egg Drop Soup is a classic favorite that’s incredibly simple to prepare, taking just 15 minutes from start to finish. With a handful of basic ingredients and an easy technique for creating those signature egg ribbons, you can have a warm and comforting bowl of soup simmering on your stove in no time.
Ingredients
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 3 large eggs
- 1 teaspoon toasted sesame oil
- fine sea salt and freshly-cracked black pepper, to taste
- thinly-sliced green onions, for garnish
Instructions
- Make the broth. In a medium saucepan, whisk together the stock, cornstarch, ginger, garlic powder, and white pepper until smooth. Heat over high heat until the broth comes to a simmer, stirring occasionally.
- Whisk the eggs. While the broth is heating, whisk the eggs and egg whites together in a small measuring cup or bowl until well combined. A measuring cup can make the eggs easier to pour.
- Add the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir it in a circular motion, creating a gentle whirlpool. Slowly pour in the whisked eggs in a very thin stream while continuing to stir, creating delicate egg ribbons.
- Season. Remove the pan from the heat and stir in the sesame oil until combined. Season with salt and additional white pepper to taste, adding an extra dash or two of sesame oil if desired. The amount of salt needed may vary depending on the chicken stock you use.
- Serve. Serve immediately, garnished with plenty of green onions and a twist of black pepper.
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