Egg Drop Soup

Some days, all you need is a bowl of something warm and soothing to make everything feel a little better. That’s where egg drop soup comes in. With its delicate egg ribbons, light savory broth, and fresh green onions, this Chinese classic brings simplicity and comfort in the most delicious way. It’s cozy, it’s quick, and it always hits the spot.

Behind the Recipe

This recipe became my go-to during late nights or cold days when I wanted something warm but didn’t want to wait around. I’d heat up some broth, crack an egg, and within five minutes, I had something that felt like a warm hug in a bowl. What started as a quick fix turned into a staple that now makes regular appearances at my table—even on days when I’m not in a rush.

Recipe Origin or Trivia

Egg drop soup, known as “Dan Hua Tang” in Mandarin, has been a part of Chinese cuisine for centuries. It’s often served as a starter in Chinese meals, loved for its minimal ingredients and gentle flavor. The “drop” in the name comes from the way beaten eggs are slowly streamed into hot broth, instantly forming silky ribbons as they cook.

Why You’ll Love Egg Drop Soup

There’s so much to love about this seemingly simple dish:

Fast and Easy: It’s ready in under 10 minutes.

Minimal Ingredients: You probably have everything on hand.

Customizable: Add tofu, corn, or even noodles.

Light and Comforting: Perfect for when you’re under the weather or just craving something simple.

Budget-Friendly: Seriously, this one’s as easy on your wallet as it is on your time.

Kid-Friendly: Mild, warm, and easy to eat.

Chef’s Pro Tips for Perfect Results

Master the swirl and you’ve got magic in your bowl:

• Use a fork or chopsticks to stir the soup while pouring the egg slowly for fine, wispy ribbons.
• Bring the broth to a gentle boil, not a rolling one, so the egg doesn’t overcook.
• Add cornstarch slurry for a slightly thicker, silkier texture.
• Use fresh green onions for a bright, clean finish.
• Season gently. A little soy sauce or sesame oil goes a long way.

Kitchen Tools You’ll Need

You won’t need much, just the basics:

Medium pot: For heating and mixing your soup.

Whisk or fork: For beating the eggs and stirring the soup.

Measuring spoons: For accuracy with seasoning.

Ladle: For serving those beautiful egg ribbons gently.

Cutting board and knife: For prepping green onions or other mix-ins.

Ingredients in Egg Drop Soup

The beauty of this dish is in its simplicity. Here’s what you’ll need:

1. Chicken or vegetable broth: 4 cups – light, savory base of the soup
2. Eggs: 2 large, beaten – the star of the show
3. Cornstarch: 1 tablespoon – optional, for a lightly thickened texture
4. Water: 2 tablespoons – to mix with the cornstarch
5. Soy sauce: 1 teaspoon – for umami depth
6. White pepper or black pepper: ¼ teaspoon – adds a touch of heat
7. Sesame oil: ½ teaspoon – nutty aroma and richness
8. Green onions: 2, thinly sliced – bright garnish
9. Salt: to taste – enhances the flavor of the broth

Ingredient Substitutions

Make it your own with what’s on hand:

Cornstarch: Skip it if you want a thinner broth
Soy sauce: Use tamari for gluten-free or coconut aminos for soy-free
Green onions: Try chives or parsley
Broth: Use bone broth for extra protein or miso broth for depth

Ingredient Spotlight

Eggs: When whisked and poured into simmering broth, eggs turn into silky ribbons almost instantly. The trick is in how you pour—slow and steady wins here.

Cornstarch Slurry: Just a spoonful helps thicken the soup slightly, making it feel richer without adding cream or fat.

Instructions for Making Egg Drop Soup

Simple steps, ready in minutes—here’s how you’ll make it:

1. Preheat Your Equipment:
   Place a medium saucepan over medium heat and pour in your broth. Bring it to a gentle simmer.
2. Combine Ingredients:
   While the broth heats, beat the eggs in a small bowl. In another small bowl, stir together cornstarch and water to make a slurry.
3. Prepare Your Cooking Vessel:
   Once the broth simmers, stir in soy sauce, pepper, and sesame oil. Slowly whisk in the cornstarch slurry (if using), stirring gently until the soup thickens slightly.
4. Assemble the Dish:
   Create a slow swirl in the soup using a fork or spoon. Slowly pour in the beaten eggs in a steady stream while stirring to form ribbons.
5. Cook to Perfection:
   Let the egg set for 30 seconds, then turn off the heat. The residual heat will finish cooking the egg.
6. Finishing Touches:
   Stir in sliced green onions and adjust salt to taste.
7. Serve and Enjoy:
   Ladle into bowls and enjoy immediately while warm.

Texture & Flavor Secrets

The egg ribbons are the showstopper here—soft, silky, and gently floating in a savory broth. The soup is light but not bland, with the soy sauce and sesame oil adding just enough depth to keep things interesting.

Cooking Tips & Tricks

• Pour the egg from a measuring cup for better control.
• Stir in one direction to help create consistent strands.
• Add a pinch of turmeric for color without changing flavor much.
• A drop of white vinegar can brighten the broth.

What to Avoid

• Don’t boil the soup too hard—it’ll break up the egg and turn cloudy.
• Don’t dump the egg in all at once—it won’t ribbon.
• Don’t overseason. Keep it light and clean.

Nutrition Facts

Servings: 2
Calories per serving: 120

Note: Nutritional values are approximate.

Preparation Time

Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes

Make-Ahead and Storage Tips

This soup is best fresh, but you can store it in the fridge for up to 2 days. Reheat gently—don’t boil—or the egg may turn rubbery. For best texture, prep the broth ahead and add fresh egg just before serving.

How to Serve Egg Drop Soup

Serve it hot, garnished with extra green onions or a sprinkle of white pepper. It pairs beautifully with dumplings, spring rolls, or a light stir-fry. For a heartier version, add tofu, shredded chicken, or cooked noodles.

Creative Leftover Transformations

Use leftover soup as a base:

• Add cooked rice for a simple rice soup.
• Stir in spinach or bok choy for a veggie-packed version.
• Use it as broth in ramen or congee.

Additional Tips

• For a spicy version, stir in a dash of chili oil or sriracha.
• Add a drop of fish sauce for extra umami.
• Use a strainer when pouring in the egg for extra fine ribbons.

Make It a Showstopper

Use a wide, shallow bowl. Swirl the egg into perfect strands, top with vibrant green onions, a crack of black pepper, and a few sesame seeds. Serve with a bamboo spoon or wooden chopsticks on the side for an authentic touch.

Variations to Try

• Corn Egg Drop Soup: Add sweet corn kernels.
• Miso Egg Drop: Use miso broth instead of chicken.
• Tofu Boost: Stir in cubes of silken tofu for extra protein.
• Spinach Swirl: Add chopped spinach right before the egg.
• Hot & Sour Twist: Add a splash of vinegar and a pinch of chili flakes.

FAQ’s

Q1: Can I use vegetable broth?
A1: Absolutely. It keeps the soup light and vegetarian-friendly.

Q2: Can I skip the cornstarch?
A2: Yes. The soup will be thinner but still tasty.

Q3: What’s the best way to pour the egg?
A3: Use a spoon or measuring cup and pour slowly while stirring.

Q4: Can I use duck eggs?
A4: Yes. They’ll be richer and slightly creamier.

Q5: Can I make it spicy?
A5: Yes. Add chili flakes or a drizzle of hot sauce.

Q6: Will the egg overcook?
A6: Not if you turn off the heat right after adding it.

Q7: Can I add noodles?
A7: Yes. Rice noodles or vermicelli work great.

Q8: Is this keto-friendly?
A8: Yes, just skip the cornstarch or replace with xanthan gum.

Q9: What herbs can I use instead of green onion?
A9: Chives or cilantro work well.

Q10: How long does it last in the fridge?
A10: Up to 2 days. Reheat gently before serving.

Conclusion

Egg drop soup is one of those magical recipes where less truly is more. With just a few ingredients, a couple of minutes, and one pot, you can create something nourishing, flavorful, and deeply comforting. Whether it’s your starter, side dish, or the star of the meal—this classic will never go out of style.

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