Homemade Egg Drop Soup Recipe
Introduction
Homemade Egg Drop Soup is a comforting and simple dish that comes together in minutes. With a flavorful chicken broth and delicate ribbons of cooked egg, it’s perfect for a quick appetizer or light meal.
Ingredients
- 2 Eggs
- 4 cups chicken stock
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 3 scallions, sliced
Instructions
- Step 1: In a saucepan over medium-high heat, combine 3 1/2 cups chicken stock, ground ginger, garlic salt, and black pepper. Stir well and heat until it starts to boil.
- Step 2: In a separate small bowl, whisk together the 2 eggs until smooth and set aside.
- Step 3: Mix the cornstarch with the remaining 1/2 cup chicken stock until fully dissolved, then slowly add this mixture to the boiling broth while stirring gently.
- Step 4: Add the sliced scallions to the broth and bring it to a rolling boil.
- Step 5: Stir the broth steadily in one direction using a non-slotted spoon. While stirring, slowly pour in the whisked eggs in a thin stream. The eggs will cook immediately, forming delicate ribbons.
- Step 6: Remove from heat and garnish with extra scallions if desired. Serve hot.
Tips & Variations
- For extra flavor, add a splash of soy sauce or a few drops of sesame oil before serving.
- Substitute chicken stock with vegetable broth to make a vegetarian version.
- Use fresh ginger instead of ground for a more vibrant taste.
- Add tofu cubes or corn for extra texture and nutrition.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the eggs. It’s best enjoyed fresh as the egg texture can change when stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of broth for this soup?
Yes, you can substitute chicken stock with vegetable or mushroom broth for different flavors or to accommodate dietary preferences.
How do I prevent the eggs from clumping?
Stir the broth in one direction continuously while slowly pouring the eggs in a thin stream. This movement helps create thin ribbons instead of large clumps.
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Homemade Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Homemade Egg Drop Soup is a comforting and flavorful Chinese-inspired soup made with a savory chicken broth, gently cooked ribbons of egg, and fresh scallions. It’s quick to prepare, utilizing simple ingredients to create a warm, delicate dish perfect as an appetizer or light meal.
Ingredients
Soup Base
- 4 cups chicken stock
- 1 tsp ground ginger
- ¼ tsp garlic salt
- ⅛ tsp black pepper
- 3 scallions, sliced (plus extra for garnish)
Egg Mixture
- 2 Eggs (preferably Eggland’s Best)
- 1 tablespoon cornstarch
- ½ cup chicken stock (separated from total)
Instructions
- Prepare the broth: In a saucepan over medium-high heat, combine 3 1/2 cups of chicken stock with ground ginger, garlic salt, and black pepper. Stir and bring the mixture to a gentle boil.
- Mix cornstarch slurry: In a separate small bowl, stir the cornstarch into the remaining 1/2 cup chicken stock until fully dissolved. Set this mixture aside for later use.
- Whisk the eggs: Crack the eggs into a small bowl and whisk them thoroughly until the yolks and whites are fully combined. Set aside.
- Thicken the broth: Once the seasoned broth reaches a boil, slowly pour in the cornstarch slurry while stirring continuously to prevent lumps and to thicken the soup slightly. Add the sliced scallions at this stage.
- Create the egg ribbons: Bring the broth to a rolling boil. Stir the broth rigorously in one direction with a non-slotted spoon. While stirring, slowly drizzle the whisked eggs into the broth. The heat will instantly cook the eggs, forming delicate, silky ribbons.
- Garnish and serve: Optionally, sprinkle additional sliced green onions on top for freshness and extra flavor. Serve the soup hot.
Notes
- Use fresh eggs for the best texture and flavor of the egg ribbons.
- Stirring the broth in one direction helps create uniform egg ribbons instead of clumps.
- You can adjust the thickness of the soup by varying the cornstarch quantity slightly.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Serve immediately for the best texture, as the eggs can continue to cook and become rubbery if left too long.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Egg Drop Soup, Homemade Soup, Chinese Soup, Chicken Broth Soup, Easy Soup Recipe, Quick Soup
