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Egg Drop Soup is a beloved Chinese dish that’s light, comforting, and incredibly easy to prepare at home.
With a savory broth, delicate egg ribbons, and fresh veggies, this recipe delivers all the flavors you crave in just 20 minutes.
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Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Why You’ll Love Making It
- Comforting and Warm: A cozy dish perfect for any time you need a little extra comfort.
- Quick and Easy: With a short cooking time, you can have it ready in just 20 minutes.
- Beginner-Friendly: Simple steps and basic ingredients make it ideal for those new to cooking.
- Restaurant-Quality: Enjoy a flavorful, authentic soup without leaving your home.
- Customizable: Easily adapt with your favorite add-ins like tofu, chicken, or veggies.
- Mesmerizing Egg Ribbons: Fun to create and the highlight of this dish!
- Perfect for Any Occasion: Whether you’re under the weather, need a quick meal, or crave something light, this soup hits the spot.
Ingredients
- 3 tablespoons extra virgin olive oil
Provides a rich base for sautéing aromatics. You can substitute sesame oil for a nuttier flavor. - 1 tablespoon minced fresh garlic
Fresh garlic enhances the soup’s aroma and taste. Use about 1 teaspoon of garlic powder if fresh isn’t available. - 1 teaspoon minced fresh ginger root
Ginger adds a touch of warmth and depth. Ground ginger can be used in a pinch (about 1/4 teaspoon). - ¼ teaspoon ground black pepper
Balances the flavors with a hint of spice. Feel free to adjust according to your preference. - ½ cup shredded carrots
Adds sweetness, color, and texture. Pre-shredded carrots can save prep time. - ½ cup frozen yellow corn
Gives a pop of sweetness. You can substitute canned or fresh corn if you have it. - 3 green onions, sliced (white bottoms and green tops divided)
Adds flavor and a fresh garnish. Reserve the green tops for an attractive finishing touch. - 6 cups chicken broth
The foundation of the soup. Vegetable broth can be used for a vegetarian version. - 3 tablespoons cornstarch
Essential for thickening the soup. Arrowroot powder is a suitable alternative. - 3 tablespoons water
Combines with the cornstarch to create a slurry. - 4 lightly beaten eggs
The star of the soup. Beaten thoroughly to create smooth, delicate ribbons. - ¼ teaspoon turmeric (optional)
Adds a vibrant yellow hue for a more appetizing appearance.
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Instructions
- Prepare the Aromatics
In a large stock pot, heat olive oil over medium-high heat until shimmering. Add the minced garlic, ginger, and ground black pepper. Stir constantly for about a minute until fragrant but not browned. - Cook the Vegetables
Add the shredded carrots, frozen corn, and the white parts of the green onions. Cook for about 3 minutes, stirring occasionally, until the vegetables are tender and cooked through. - Simmer the Broth
Pour in the chicken broth and bring it to a gentle simmer. Let the soup simmer for about 10 minutes to meld the flavors together. - Thicken the Soup
In a small bowl, whisk together the cornstarch and water until smooth to form a slurry. Slowly pour this mixture into the soup while stirring continuously. Allow the soup to thicken slightly, then remove from heat once the desired consistency is achieved. If using turmeric, stir it in at this stage for a vibrant color. - Create Egg Ribbons
Use a large spoon or ladle to stir the soup in a clockwise motion, creating a gentle whirlpool. Slowly drizzle the beaten eggs into the moving broth in a thin, steady stream. Use chopsticks or a fork to gently separate the ribbons as they form. Let the eggs cook in the residual heat of the broth for 1-2 minutes. - Finish and Serve
Top the soup with the green parts of the sliced onions for a burst of freshness. Serve immediately and enjoy the comforting flavors.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works great if you want to make a vegetarian version of this soup. For added flavor, you can also add a splash of soy sauce or a sprinkle of sesame oil.
How do I make the egg ribbons perfect?
The key is to pour the beaten eggs slowly into a gently swirling broth (whirlpool). A thin, steady stream of eggs will create delicate ribbons. Using chopsticks or a fork to separate the eggs as they cook can help achieve a beautiful texture.
Love the idea of using vege broth instead of chicken broth, gonna give it a whirl this weekend, thanks Clare!
Really? Doesn’t that change the whole flavor profile?
Gonna find out, excited to experiment!
Sure, let’s just swap out chicken for vegetable broth, what’s next? Replacing steak with tofu? The world’s gone mad, Clare.
Heard adding a splash of soy sauce really amps up the umami flavor in veggie broths. Can’t wait to try this twist in my next soup. Great tip, Clare!