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10-min. Easy Egg Drop Soup Recipe

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4.4 from 54 reviews

This easy and comforting Egg Drop Soup recipe can be made in just 10 minutes. Silky ribbons of eggs swim in a flavorful chicken broth enhanced with scallions, sesame oil, and a subtle touch of white pepper. Perfect as a light appetizer or a quick meal, this soup strikes a delightful balance of savory and smooth textures.

Ingredients

Soup Base

  • 4 cups chicken stock (or chicken broth, low-sodium)
  • 1 tsp chicken bouillon powder (aka chicken stock powder)
  • 1 tsp salt
  • 1/4 tsp white pepper (or black pepper)
  • 1 tsp sesame oil
  • 1 green onion (finely chopped, divided into scallion whites and greens)

Egg Mixture

  • 3 large eggs

Thickener

  • 2 tbsp cornstarch (or potato starch / tapioca starch)
  • 1/4 cup water (cold)

Instructions

  1. Beat the eggs: In a measuring cup with a spout or a small bowl, beat the 3 large eggs until smooth to ensure an even pour and silky texture in the soup. Set aside.
  2. Prepare the slurry: In a small bowl, thoroughly combine the cornstarch with cold water, stirring until fully dissolved. This slurry will thicken the broth.
  3. Heat the broth: In a medium pot, combine the chicken stock and the white parts of the chopped green onion. Cover and bring the mixture to a boil over medium-high heat.
  4. Add the thickener: Reduce the heat to medium. Stir the cornstarch slurry again to re-mix if needed. Gradually pour the slurry into the broth while stirring continuously. Bring the soup back to a gentle boil and cook for 1-2 minutes until slightly thickened.
  5. Season the soup: Add the chicken bouillon powder, sesame oil, salt, and white pepper to the broth. Stir well to combine all flavors evenly.
  6. Create egg ribbons: While stirring the soup gently, slowly pour the beaten eggs in a thin, steady stream from a slight height to form delicate, silky egg ribbons. Simmer for 1 additional minute.
  7. Finish and serve: Remove the pot from heat. Garnish the soup with the green parts of the scallion and serve immediately for the best flavor and texture.

Notes

  • Using a spouted measuring cup for beating and pouring eggs helps create even, thin ribbons in the soup.
  • Adjust salt and pepper to taste, especially if using low-sodium broth.
  • For a vegetarian version, replace chicken stock with vegetable broth and omit chicken bouillon powder.
  • To make the soup gluten-free, ensure cornstarch or alternative starches used are certified gluten-free.
  • This soup is best served fresh for optimal texture and flavor.

Find it online: https://justsosavory.com/10-min-easy-egg-drop-soup-recipe/