If you’ve ever craved a bowl of comfort that’s light, silky, and bursting with subtle flavors, this Classic Egg Drop Soup Recipe is precisely what you need. It’s a simple Chinese soup that transforms basic ingredients like chicken broth, eggs, and green onions into a warm, soothing bowl of pure delight. The delicate ribbons of egg swirling through the savory broth make every spoonful feel special, and honestly, it’s so quick to prepare that it often becomes my go-to when I want something nourishing without a fuss.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity, so the ingredients are minimal but thoughtfully chosen. Each component plays a vital role in building that signature silky texture, gentle seasoning, and inviting aroma that makes this Classic Egg Drop Soup Recipe unforgettable.
- 4 cups of chicken broth: The flavorful base that gives the soup its rich, comforting taste.
- 3 large eggs: Whisked to create those delicate, silky egg ribbons that float beautifully in the broth.
- 1/4 teaspoon of ground white pepper: Adds a subtle warmth that complements the eggs perfectly.
- 1/2 teaspoon of sesame oil: Brings a fragrant nuttiness, elevating the soup’s overall flavor.
- 2 tablespoons of cornstarch: Helps thicken the broth to a smooth, velvety consistency.
- 3 tablespoons of water: Mixed with cornstarch to create a slurry that dissolves easily without lumps.
- 2 green onions, thinly sliced: Blanched to soften and add a fresh, mild oniony crunch as garnish.
- Salt to taste: The final touch to perfectly balance all the flavors.
How to Make Classic Egg Drop Soup Recipe
Step 1: Heat the Broth
Start by warming your chicken broth over medium-high heat. You want it to gently simmer — not boil vigorously — so that the flavors stay smooth and inviting throughout the soup.
Step 2: Prepare the Cornstarch Slurry
While the broth heats, whisk together the cornstarch and water in a small bowl. This step ensures your thickener dissolves completely without clumps, giving the soup that perfect velvety texture.
Step 3: Beat the Eggs
In a separate bowl, beat the eggs together with ground white pepper and sesame oil until they’re fully combined. This mix is what creates the signature silky egg ribbons that make this Classic Egg Drop Soup Recipe so irresistible.
Step 4: Pour in the Egg Mixture
Now here’s the magic moment: slowly stream the egg mixture into the simmering broth while stirring gently in a circular motion. This technique lets the eggs cook instantly, forming those delicate ribbons that float gracefully in the soup.
Step 5: Blanch the Green Onions
Drop the thinly sliced green onions into boiling water for about 30 seconds. This softens their bite and brightens their color, readying them to add a fresh, mild crunch as a garnish.
Step 6: Thicken the Soup
Give your cornstarch slurry another stir, then pour it into the soup while stirring continuously. As it heats, the broth will thicken slightly, achieving a silky consistency that coats your spoon beautifully.
Step 7: Season to Taste
Before serving, taste your soup and add salt as needed. This ensures the entire bowl has balanced flavors that highlight each simple ingredient without overpowering the delicate egg ribbons.
Step 8: Serve and Garnish
Ladle the finished soup into bowls, sprinkle with those blanched green onions, and serve immediately while hot and comforting. At this point, your Classic Egg Drop Soup Recipe is ready to warm your heart and soul!
How to Serve Classic Egg Drop Soup Recipe
Garnishes
The traditional blanched green onions add a touch of freshness and gentle sharpness that perfectly complements the creamy broth. You can also try a drizzle of additional sesame oil or a few drops of soy sauce for an extra flavor boost.
Side Dishes
This soup pairs wonderfully with simple steamed jasmine rice or freshly fried dumplings. For a light meal, a crisp cucumber salad or a side of stir-fried vegetables makes excellent companions, balancing the soup’s silky texture with crunch and zest.
Creative Ways to Present
If you want to impress, try serving the soup in small, elegant bowls topped with a sprinkle of toasted sesame seeds or finely chopped cilantro. For a fun twist, add small cubes of tofu or sweet corn to give more texture and color. It’s incredible how versatile this Classic Egg Drop Soup Recipe can be without losing its soul!
Make Ahead and Storage
Storing Leftovers
You can store leftover egg drop soup in an airtight container in the refrigerator for up to 2 days. Keep in mind the eggs will continue to soften, so it’s best enjoyed fresh but still delicious after a short rest.
Freezing
Freezing is not recommended for this soup because the texture of the eggs and broth can separate and become grainy upon thawing. Instead, it’s better to make a fresh batch or refrigerate if you want to preserve the silky texture.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling as that can toughen the eggs. Warm it to a comfortable temperature and add a splash of broth or water if it gets too thick.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well if you’re looking for a vegetarian version, though the flavor will be a bit lighter. Just choose a rich, well-seasoned broth for the best taste.
What is the purpose of the cornstarch slurry in this soup?
The cornstarch slurry thickens the soup slightly, giving it that smooth, velvety mouthfeel that balances the delicate egg ribbons beautifully.
Is it okay to add other vegetables to this soup?
Yes, you can add finely diced vegetables like mushrooms, peas, or corn. Just add them early enough so they can cook gently in the broth before adding the eggs.
Can I make this soup vegan?
This soup relies on eggs and chicken broth for its characteristic texture and flavor, so it’s not vegan as is. However, you could experiment with silken tofu in a vegetable broth base and omit the eggs for a vegan-friendly alternative.
Why use white pepper instead of black pepper?
White pepper is traditional in egg drop soup because it has a milder, earthier flavor and doesn’t visually stand out in the light-colored broth, keeping the soup’s appearance pristine.
Final Thoughts
There’s something truly comforting about a bowl of Classic Egg Drop Soup Recipe—its simplicity, warmth, and silky texture are perfect for any day you need a little extra love in your meal. Whether you’re cooking for yourself or sharing with loved ones, this recipe is a quick, delicious reminder that sometimes the simplest dishes bring the greatest joy. Give it a try, and I promise it’ll become one of your favorites too!
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Classic Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
Classic Egg Drop Soup is a simple and comforting Chinese-inspired soup made with delicate ribbons of beaten eggs cooked in a flavorful chicken broth, thickened slightly with a cornstarch slurry, and garnished with fresh green onions. This quick and easy soup can be prepared in just 15 minutes, making it perfect for a light meal or starter.
Ingredients
Soup Base
- 4 cups of chicken broth
- 1/4 teaspoon of ground white pepper
- 1/2 teaspoon of sesame oil
- Salt to taste
Egg Mixture
- 3 large eggs
Thickener
- 2 tablespoons of cornstarch
- 3 tablespoons of water
Garnish
- 2 green onions, thinly sliced
Instructions
- Heat the Broth: Heat the chicken broth in a saucepan over medium-high heat until it gently simmers, providing the base for the soup.
- Prepare Cornstarch Slurry: Whisk together the cornstarch and water in a small bowl until smooth; this will be used to thicken the soup.
- Beat Eggs: In another bowl, beat the eggs with the ground white pepper and sesame oil until well combined to infuse flavor and prepare them for cooking.
- Create Egg Ribbons: Slowly pour the egg mixture into the simmering broth in a steady stream while stirring gently in a circular motion. This technique forms delicate egg ribbons characteristic of egg drop soup.
- Blanch Green Onions: Blanch the sliced green onions in boiling water for about 30 seconds, then drain and set aside. This step removes raw edge and enhances their brightness for garnish.
- Thicken the Soup: Stir the cornstarch mixture again to recombine, then add it to the soup while stirring continuously. Cook until the soup thickens slightly and attains a velvety texture.
- Season: Taste the soup and add salt as needed to balance all flavors perfectly.
- Serve: Ladle the soup into bowls, garnish with the blanched green onions, and serve hot for an authentic and delicious experience.
Notes
- Use freshly cracked eggs for the best texture and flavor.
- Adjust the thickness of the soup by varying the amount of cornstarch slurry.
- White pepper adds authentic flavor but can be substituted with black pepper if unavailable.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Adding a few drops of soy sauce can enhance the umami taste, if desired.
