Egg Drop Soup is a timeless classic cherished for its comforting warmth and silky texture.
This recipe stands out for its simplicity and speed, making it an ideal go-to for busy weeknights or a quick starter.
15-Minute Egg Drop Soup
Equipment
- 1 Medium soup pot
- 1 Mixing Bowl
- Measuring cups and spoons
- Whisk or Fork
- Ladle
Ingredients
- 4 cups chicken stock organic or homemade preferred
- ½ teaspoon sesame oil
- ¾ teaspoon salt
- ⅛ teaspoon sugar
- ⅛ teaspoon white pepper
- ½ teaspoon turmeric or 5 drops yellow food coloring, optional
- 3 tablespoons cornstarch
- ⅓ cup water
- 3 eggs lightly beaten
- 1 scallion chopped
- ¼ teaspoon MSG optional, adjust to taste
Instructions
- Prepare the Broth Base: Begin by pouring 4 cups of chicken stock into a medium soup pot. Ideally, use organic or homemade stock for the richest flavor and most natural ingredients. Place the pot over medium heat and bring the stock to a gentle simmer. Avoid boiling rapidly to maintain a clear broth. Once simmering, add ½ teaspoon of sesame oil to introduce a subtle, nutty aroma that enhances the soup’s depth.
- Season the Soup Thoughtfully: To build layers of flavor, carefully stir in ¾ teaspoon of salt, ⅛ teaspoon of sugar, ⅛ teaspoon of white pepper, and ¼ teaspoon of MSG if you choose to use it. These seasonings balance savory, sweet, and spicy notes. Next, add ½ teaspoon of turmeric powder to lend the soup its characteristic golden hue and a mild earthy flavor. If preferred, you can substitute the turmeric with about five drops of yellow food coloring to achieve the same vibrant look without altering taste. Stir the broth well and take a moment to taste. Adjust salt or pepper as needed, ensuring the broth is flavorful but not overpowering.
- Prepare the Cornstarch Slurry: While the broth simmers, prepare a cornstarch slurry to give the soup its signature silky texture.In a small mixing bowl, combine 3 tablespoons of cornstarch with ⅓ cup of cold water.Whisk the mixture thoroughly until completely smooth with no lumps. This slurry will thicken the broth gently without clouding it, so it’s important to mix well to avoid clumps.
- Incorporate the Slurry Carefully: Slowly pour the cornstarch slurry into the simmering broth, stirring constantly with a ladle or wooden spoon in a circular motion.Continuous stirring prevents the cornstarch from settling and forming lumps. Keep the broth at a gentle simmer as the starch activates and the liquid begins to thicken slightly. For desired thickness, you can add more slurry incrementally—allow the soup to simmer a few minutes after each addition and check the consistency before adding more.
- Beat the Eggs Lightly: While waiting for the broth to thicken, lightly beat 3 eggs in a separate mixing bowl. You want the eggs just combined so they form beautiful white and yellow ribbons when added. Over-beating will result in uniform color, while under-beating can create clumps. Aim for a smooth, slightly frothy texture.
- Create the Signature Egg Ribbons: With the broth gently simmering, use a ladle to stir the soup in a steady circular motion to create a gentle whirlpool. Slowly and steadily drizzle the beaten eggs into the center of the pot. The motion of the stirring combined with the gradual addition of egg causes delicate strands and “egg flowers” to form naturally. You can control the size of these ribbons by stirring faster for smaller wisps or slower for larger ones. Allow the egg to cook in the hot broth for about 1–2 minutes, until fully set.
- Final Touches and Garnish: Turn off the heat once the egg is cooked through and the soup has a silky consistency. Ladle the soup carefully into serving bowls to avoid breaking the delicate egg ribbons. Finish each bowl with a sprinkle of freshly chopped scallions for a burst of freshness and mild onion flavor that complements the soup beautifully. Serve immediately while hot.
Notes
- Use homemade or high-quality chicken stock for the best flavor.
- Stir the cornstarch slurry continuously when adding to avoid lumps.
- Adjust the seasoning to taste before adding eggs for a balanced broth.
- Pour eggs slowly while stirring to create delicate, silky ribbons.
- Turmeric is optional but adds a beautiful golden color and subtle earthiness.
- MSG is optional; it enhances umami but can be omitted if preferred.
- Serve immediately to enjoy the egg ribbons at their best texture.
- Leftovers can be reheated gently, but the egg texture may change.
Rich in high-quality protein from eggs and low in carbohydrates, it supports muscle maintenance and offers a light, nourishing option that won’t weigh you down.
The use of chicken stock provides a savory, umami-packed base, while turmeric adds a gentle anti-inflammatory boost along with a vibrant golden hue.
The soup’s minimal fat content and moderate sodium levels make it a balanced choice for health-conscious cooks.
Additionally, the quick preparation time and minimal ingredients required make this soup incredibly accessible, perfect for meal prep or when you want a satisfying dish without fuss.
Must-Have Tools for Perfect Results
Medium Soup Pot
Essential for evenly simmering the broth and ingredients. Its size and depth prevent spills and ensure thorough heating, making it versatile for soups, stews, and more.
Whisk or Fork
Perfect for gently beating the eggs before incorporating them into the soup, ensuring a delicate swirl and smooth texture. Also useful for mixing ingredients thoroughly.
Ladle
Ideal for stirring the soup gently in circular motions as the egg is drizzled in, promoting the signature “egg flower” effect. Additionally, it’s perfect for serving soups, sauces, or stews.
Measuring Spoons and Cups
Accuracy in seasoning and liquid measurements ensures consistent flavor and texture, essential in recipes like this where balance is key.
Mixing Bowl
Used for beating the eggs and mixing the cornstarch slurry, making preparation neat and efficient.
Chef’s Secrets for Silky Texture
Achieving the perfect silky texture in egg drop soup hinges on a few simple but crucial techniques.
First, maintaining a gentle simmer rather than a vigorous boil keeps the broth clear and smooth.
When adding the cornstarch slurry, continuous stirring is essential to prevent clumping and to thicken the soup evenly.
The eggs must be lightly beaten—overbeating can cause the egg strands to become dense, while underbeating can create large clumps.
Stirring the broth in a steady circular motion while drizzling the eggs slowly creates those signature delicate egg ribbons.
Adding turmeric or yellow food coloring is optional but provides that classic golden hue reminiscent of restaurant-style soup.
Using a ladle for stirring and drizzling helps control the flow and swirl for perfect results every time.
Serving Suggestions to Impress Guests
Egg Drop Soup is wonderfully versatile and pairs beautifully with a variety of dishes.
Serve it as a light starter for an Asian-inspired meal alongside dishes like fried rice, stir-fried vegetables, or steamed dumplings.
For a quick lunch, enjoy it with a side of crusty bread or a simple salad.
Garnishing with fresh scallions adds a fresh bite and a pop of color, but you can also sprinkle in a dash of white pepper or a few drops of chili oil for an extra kick.
This soup can be a comforting solo meal or part of a larger spread, making it perfect for casual dinners or elegant gatherings alike.
Storage Tips for Freshness and Flavor
Egg drop soup is best enjoyed fresh to appreciate its silky texture and delicate flavors.
If you need to store leftovers, allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 2 days.
When reheating, warm the soup gently over low heat to avoid overcooking the egg ribbons, which can toughen or break apart.
Avoid freezing, as this can change the texture of both the broth and the egg strands.
For make-ahead convenience, prepare the broth and cornstarch slurry in advance and add the eggs fresh when ready to serve.
Frequently Asked Questions Answered Clearly
1. Can I use vegetable broth instead of chicken stock?
Yes, vegetable broth can be a suitable substitute for a vegetarian version, though the flavor will be milder and less rich.
2. Why is my soup cloudy or lumpy?
This usually happens if the cornstarch slurry isn’t mixed well or added too quickly without stirring. Always whisk the slurry until smooth and add it slowly while stirring.
3. How do I make bigger egg ribbons?
To create larger egg flowers, stir the soup more slowly while drizzling the eggs in. Faster stirring breaks the egg into smaller strands.
4. Can I omit MSG?
Absolutely! MSG is optional and mainly enhances umami flavor. You can skip it if you prefer, or substitute with a small amount of soy sauce for depth.
5. How long can I keep leftover soup?
Refrigerate leftovers in a sealed container and consume within 48 hours for best taste and safety. Reheat gently to preserve texture.
