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Egg Drop Soup

A quick and comforting Asian soup featuring silky egg ribbons in rich chicken broth, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 4 cups chicken broth The base of the soup, providing a savory depth of flavor.
  • 2 large eggs Create the silky ribbons that are key to this dish’s appeal.
Thickening agents
  • 2 tablespoons cornstarch Helps to thicken the broth slightly for a comforting texture.
  • 1 cup water Mixed with cornstarch to create a smooth slurry.
Flavor enhancers
  • 1 teaspoon salt Enhances the overall flavor of the soup, adjust to taste.
  • 1 teaspoon sesame oil Adds a nutty richness to the soup.
  • 1 tablespoon coconut aminos Offers a savory, slightly sweet alternative to soy sauce.
  • 1/4 teaspoon white pepper An optional spice that can add warmth and depth.
Optional garnishes
  • 1 clove garlic Optional ingredient that adds aromatic flavor.
  • 1 inch fresh ginger Optional ingredient that offers a zingy freshness.
  • 2 tablespoons green onions Optional garnish that adds a pop of color and fresh flavor.

Method
 

Preparation
  1. Whisk the eggs in a small bowl until fully combined.
  2. In another small bowl, mix cornstarch with water until smooth.
  3. Heat sesame oil in a nonstick pot over medium heat.
  4. Add minced ginger, garlic, and chopped green onions, sauté for 20-30 seconds until fragrant.
Cooking
  1. Pour in the chicken broth and bring to a boil.
  2. Reduce heat to a gentle simmer.
  3. Slowly drizzle in the cornstarch mixture while gently stirring the soup until slightly thickened.
  4. Lower the heat. Slowly pour the egg mixture in a thin stream over the soup while gently stirring in a circular direction to form soft egg ribbons.
  5. Remove from heat immediately once the eggs are set.
Finishing touches
  1. Taste and adjust seasoning if needed. Serve warm.

Notes

For a richer flavor, use homemade chicken broth if possible. The soup can be meal prepped and stored in the fridge for up to three days. Avoid freezing once eggs are added.