Description
Homemade Egg Drop Soup Recipe
Ingredients
4 cups (1 liter) chicken or vegetable broth
2 large eggs, lightly beaten
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon water (to dissolve cornstarch)
1/2 teaspoon sesame oil (optional, for flavor)
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
Salt and pepper to taste
2 green onions, finely chopped (for garnish)
Instructions
Prepare the Broth:
In a medium saucepan, bring the chicken or vegetable broth to a gentle boil over medium heat.
Add soy sauce, sesame oil, ground ginger, salt, and pepper to the broth. Stir well.
(Optional) Thicken the Broth:
Dissolve the cornstarch in 1 tablespoon of water to create a slurry.
Slowly add the slurry to the boiling broth, stirring constantly, until slightly thickened.
Add the Eggs:
Reduce the heat to low so the broth is just simmering.
Slowly drizzle the beaten eggs into the broth in a thin stream while stirring gently in one direction with a fork or chopsticks.
The eggs will cook immediately, forming silky ribbons.
Garnish and Serve:
Remove the soup from heat.
Ladle the soup into bowls and garnish with finely chopped green onions.
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2-4
Egg Drop Soup is a quick, comforting, and flavorful dish perfect as an appetizer or light meal. Pair with your favorite Asian-inspired dishes for a complete experience.
Step-by-Step Guide
Follow this detailed guide for perfect silky ribbons every time. First, ensure your broth is at a full, gentle boil before seasoning. This helps the flavors meld. After adding the soy sauce, sesame oil, and ginger, taste and adjust seasoning. For the thickening slurry, mix the cornstarch and cold water in a separate small bowl until completely smooth with no lumps. Pour it into the boiling broth in a slow, steady stream while stirring vigorously; the broth will become glossy and slightly thicker in about 1 minute. The most critical step is reducing the heat to a bare simmer before adding the eggs. Use a fork or chopsticks to create a gentle whirlpool in the pot. Pour the beaten eggs from a height of about 6 inches in a very thin, steady stream into the moving broth. Let the eggs set for 10-15 seconds before stirring very gently once.
Serving Suggestions
This soup is versatile. Serve it as a light lunch with a side of steamed dumplings or spring rolls. For a heartier meal, add cooked shredded chicken, baby spinach, or sweet corn kernels to the broth. A sprinkle of white pepper or a drizzle of chili oil on top adds a nice kick. It also makes an excellent starter before a main course of fried rice or stir-fried noodles. For a restaurant-style presentation, garnish with additional cilantro or thin slices of fresh ginger.
How-to Summary
In summary, create a flavorful seasoned broth. Optionally thicken it with a cornstarch slurry. Reduce heat to a simmer and slowly drizzle beaten eggs into the broth while gently stirring to form ribbons. Finish with green onion garnish. The entire process takes about 15 minutes.
Frequently Asked Questions
Can I make this soup ahead of time? It’s best served immediately. The egg ribbons can become rubbery upon reheating. Prepare the seasoned broth in advance and simply reheat it to a simmer before adding the fresh eggs when ready to serve.
What can I use instead of cornstarch? For a gluten-free thickener, arrowroot powder works well. Alternatively, omit it entirely for a lighter, more traditional broth consistency.
Why did my eggs form clumps instead of ribbons? This happens if the broth is boiling too vigorously when the eggs are added. Ensure the heat is low so the broth is barely simmering. Pouring the eggs too quickly can also cause clumping.
Can I add other vegetables? Absolutely. Finely diced soft vegetables like mushrooms or tofu can be added to the broth to simmer for a few minutes before adding the eggs.
Is there a vegetarian version? Yes. Use a robust vegetable broth and ensure your soy sauce is vegetarian/vegan. The soup will be just as flavorful.
Common Mistakes to Avoid
- Avoid adding eggs to a rolling boil, which shreds them instead of creating ribbons.
- Do not stir aggressively after adding the eggs; a gentle swirl is sufficient.
- Do not skip dissolving the cornstarch in cold water first; adding it directly to the hot broth will create lumps.
- Avoid over-beating the eggs, which can incorporate too much air and affect the silky texture.
- Do not overcook the soup after adding the eggs. Remove it from heat promptly to prevent the eggs from toughening.
Conclusion
Homemade Egg Drop Soup is a deceptively simple classic that delivers maximum comfort with minimal effort. By mastering the technique of simmering broth and a slow egg pour, you can achieve the perfect restaurant-quality texture at home. This versatile recipe serves as a blank canvas for your favorite additions while remaining a reliably quick and nourishing dish. Keep this recipe handy for a last-minute appetizer or a soothing light meal any day of the week.