There’s something wonderfully soothing about a bowl of egg drop soup. With silky ribbons of egg floating in a fragrant broth, it’s a dish that feels both light and nourishing. Originating in China, this soup has become a beloved comfort food around the world, often enjoyed as a quick appetizer at restaurants or a cozy homemade remedy for chilly days.
In my kitchen, egg drop soup is the recipe I turn to when I want comfort in a hurry. Whether it’s a rainy evening or someone in the family needs a gentle, healing bowl of something warm, this soup never disappoints. It’s ready in minutes, yet it feels as if it was made with hours of care.
Key Ingredients
- Eggs – The star of the soup. Lightly beaten eggs are slowly streamed into the hot broth, forming those iconic silky ribbons.
- Chicken or Vegetable Broth – The flavorful base. A homemade broth is best, but a good-quality store-bought broth works perfectly too.
- Cornstarch Slurry – A mix of cornstarch and water that gives the soup a slightly thick, velvety texture.
- Soy Sauce – Adds depth and umami, balancing the lightness of the eggs.
- Ginger & Garlic (optional) – For a subtle aromatic warmth.
- Scallions – Freshly sliced on top for brightness and a pop of color.
- Sesame Oil (optional) – Just a drizzle brings a nutty fragrance that makes the soup irresistible.
Step-by-Step Instructions
Begin by warming your broth in a medium saucepan. If you’re adding aromatics like ginger or garlic, let them simmer gently in the broth to release their fragrance. Stir in a splash of soy sauce for richness, then whisk in your cornstarch slurry, allowing the broth to thicken slightly—it should coat the back of a spoon.
Now comes the magic. With your broth gently simmering, slowly drizzle in the beaten eggs while stirring in one direction with a fork or chopsticks. As the eggs hit the hot broth, they bloom into delicate ribbons that swirl gracefully through the soup. The scent is savory, the texture silky, and in just seconds, your soup takes shape.
Finish with a sprinkle of scallions and a few drops of sesame oil if you like. Ladle it into bowls and serve steaming hot.
Variations to Try
- Vegetable Egg Drop Soup – Add peas, corn, spinach, or bok choy for extra nutrition and color.
- Spicy Egg Drop Soup – Stir in a spoonful of chili oil or sriracha for a fiery kick.
- Noodle Egg Drop Soup – Toss in rice noodles or udon for a heartier meal.
- Miso Egg Drop Soup – Blend Asian traditions by whisking in a little miso paste for a deeper, savory flavor.
Tips for Perfect Egg Ribbons
- Beat the eggs well for smooth, even ribbons.
- Simmer, don’t boil – the broth should be hot but not at a rolling boil when adding eggs.
- Pour slowly in a thin stream while stirring steadily—this creates those long, silky strands.
- Adjust thickness with more or less cornstarch slurry, depending on your preference.
Serving Suggestions
Egg drop soup is best enjoyed immediately, steaming hot. Serve it as a light starter before a stir-fry or rice dish, or pair it with dumplings for a cozy, complete meal. I love topping mine with extra scallions, a pinch of white pepper, or even crispy wonton strips for texture.
Nutritional Value (Per Serving, Approximate)
- Calories: 120
- Protein: 7 g
- Carbohydrates: 6 g
- Fat: 8 g
- Fiber: 1 g
- Sugars: 1 g
It’s light yet satisfying, packed with protein from the eggs, and easy to adapt for different dietary needs.
If you give this recipe a try, share it with your loved ones and maybe even add your own twist like extra veggies, spice, or noodles. From my kitchen to yours, happy cooking!