Easy Egg Drop Soup Recipe
If you’re craving something cozy, comforting, and just downright simple, this Easy Egg Drop Soup Recipe is a total winner in my book. I love how quickly it comes together, making it perfect for busy nights or days when you just want a bowl of warmth without fuss. Plus, it’s a classic that never disappoints—silky strands of egg swirling in savory broth always hit the spot.
For me, Egg Drop Soup is the kind of recipe that feels both nostalgic and fresh each time I make it. Whether I’m under the weather or just in the mood for a light meal, this soup delivers every single time. If you’re looking for a recipe that’s quick, tasty, and satisfying, you’ll really enjoy this Easy Egg Drop Soup Recipe—I can’t wait for you to try it!
Ingredients You’ll Need
These ingredients come together to create a soup that’s delicate yet flavorful. Having good-quality chicken stock is key, and I’ll share a few tips to make sure every component works perfectly.
- Chicken stock: I prefer homemade or organic for the best flavor. This really makes or breaks the soup’s base.
- Sesame oil: Just a hint adds a lovely nutty aroma—don’t skip it!
- Salt: Adjust to taste, but start small—you can always add later.
- Sugar: Balances flavors subtly without making it sweet.
- White pepper: Offers a gentle heat that complements the soup nicely.
- Turmeric or yellow food coloring: Optional, but I love the golden hue turmeric brings—it just feels like sunshine in a bowl.
- Cornstarch: Mixed with water to thicken the soup and give it a silky texture.
- Eggs: Lightly beaten to create those iconic delicate ribbons inside the soup.
- Scallion: Adds freshness and a bit of crunch when sprinkled on top.
- MSG: Totally optional, but it amps up the umami. I add a pinch for authentic depth.
Variations
I love mixing things up depending on what I have on hand or how I’m feeling. The Easy Egg Drop Soup Recipe really lends itself to personalization, so don’t hesitate to try your own twist!
- Variation: Adding finely chopped mushrooms or tofu for extra texture. Once, I added a handful of frozen peas and loved how it brightened the soup and added a touch of sweetness.
- Dietary modification: Swap chicken stock for vegetable broth if you want it vegetarian. It still tastes wonderful with this switch!
- Spicy kick: A dash of chili oil or fresh ginger stirred in elevates the warmth and gives the soup a little zing.
- Protein boost: Sometimes I throw in shredded cooked chicken or shrimp for a heartier meal, especially on chilly evenings.
How to Make Easy Egg Drop Soup Recipe
Step 1: Prepare your broth base
Start by heating your chicken stock in a pot over medium heat. As it warms, stir in sesame oil, salt, sugar, white pepper, and turmeric if you’re using it. I find that warming the seasonings together with the stock helps them blend beautifully and builds a flavorful foundation.
Step 2: Thicken the soup
Next, mix your cornstarch with water until smooth, then slowly drizzle this into the simmering broth while stirring continuously. The soup will start to thicken within a minute or two—that’s what gives it that silky, comforting body.
Step 3: Create the egg ribbons
Reduce the heat to low. Slowly pour your beaten eggs into the soup in a thin stream while gently stirring the broth in one direction with a fork or chopsticks. This technique helps the eggs form those pretty thin ribbons rather than clumps. Patience here pays off—it’s so satisfying to watch the magic happen!
Step 4: Final touches
Turn off the heat and stir in the chopped scallion and MSG if you’re using it. Give the soup a quick taste and adjust salt or pepper to your liking. Now it’s ready to serve—simple, quick, and delicious.
How to Serve Easy Egg Drop Soup Recipe
Garnishes
I always finish with a sprinkle of chopped scallions for freshness and sometimes add a few drops of chili oil or a dusting of white pepper. For a little crunch, toasted sesame seeds work wonders too—give it a try!
Side Dishes
My go-to sides include steamed jasmine rice and some lightly sautéed greens like bok choy or spinach. Sometimes I’ll whip up a few potstickers or spring rolls to make it feel like a full meal, especially when I’m serving friends.
Creative Ways to Present
For special occasions, I like to serve the soup in pretty Chinese soup bowls with a small swirl of chili oil on top to create a beautiful marbled effect. Adding delicate edible flowers or microgreens on the side can also make your table look extra inviting.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to 2 days. Keep in mind the eggs can firm up, so the texture is best when reheated gently and stirred well before serving.
Freezing
Freezing egg drop soup isn’t my favorite because the eggs and cornstarch-thickened broth can separate or get a bit grainy when thawed. If you really want to freeze it, do so without the eggs and add fresh beaten eggs when reheating.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, add a splash of water or broth to loosen it up. Avoid microwaving when possible to keep the eggs tender and the broth smooth.
FAQs
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Can I use vegetable broth instead of chicken stock for this Easy Egg Drop Soup Recipe?
Absolutely! Vegetable broth works well as a substitute and is a great option if you want to keep the soup vegetarian. Just make sure it’s a good-quality broth with rich flavor so your soup doesn’t taste bland.
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What’s the best way to avoid clumpy eggs in my soup?
Pour the eggs in slowly in a thin stream while stirring the hot broth gently in one direction. Using a fork or chopsticks to stir helps the eggs form smooth, delicate ribbons rather than clumps. Patience is key here!
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Is MSG necessary in this Easy Egg Drop Soup Recipe?
MSG is optional, but it does enhance the umami flavor of the soup. If you’re sensitive to it or prefer avoiding it, simply leave it out—the soup will still be delicious.
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Can I make this soup spicy?
Yes! Adding a few drops of chili oil, fresh chopped chili, or a sprinkle of red pepper flakes are easy ways to add heat and depth to this Easy Egg Drop Soup Recipe.
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How long can I store leftover soup?
Store leftovers in the refrigerator for up to 2 days. For best texture and flavor, reheat gently on the stove rather than microwaving.
Final Thoughts
This Easy Egg Drop Soup Recipe has become a kitchen staple for me—it’s quick, soothing, and just all-around delightful whenever I’m craving something simple but satisfying. I hope you’ll give it a try and find it as comforting and approachable as I do. Whether on a busy weeknight or when you need a little comfort food hug, this soup’s simplicity and flavor never fail to impress.
Print
Easy Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Egg Drop Soup recipe is a comforting and easy-to-make Chinese soup that features silky strands of beaten eggs swirled into a flavorful chicken broth, enhanced with sesame oil, turmeric for color, and a touch of seasoning. Perfect as a light starter or a soothing meal, this soup combines simple ingredients for a warm, satisfying dish.
Ingredients
Soup Base
- 4 cups chicken stock (about 1 liter, organic or homemade preferred)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or 5 drops yellow food coloring, optional)
- 1/4 teaspoon MSG (optional, adjust to taste)
Thickening and Eggs
- 3 tablespoons cornstarch mixed with 1/3 cup water
- 3 eggs, lightly beaten
Garnish
- 1 scallion, chopped
Instructions
- Prepare the broth: In a medium saucepan, bring the chicken stock to a gentle boil over medium heat. Add the sesame oil, salt, sugar, white pepper, turmeric (or yellow food coloring), and MSG if using. Stir well to combine.
- Thicken the soup: Stir the cornstarch mixture (3 tablespoons cornstarch mixed with 1/3 cup water) to recombine, then slowly pour it into the simmering broth while continuously stirring to avoid lumps. Allow the soup to gently thicken for 1-2 minutes.
- Add the eggs: Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin, steady stream while gently stirring the soup in one direction with a fork or chopsticks. This action will create delicate egg ribbons or strands.
- Finish and garnish: Turn off the heat once the egg strands are cooked, about 30 seconds after adding eggs. Ladle the soup into bowls and garnish with chopped scallions. Serve immediately for best texture and flavor.
Notes
- Use organic or homemade chicken stock for best flavor.
- The turmeric is optional but recommended for the traditional yellow color; alternatively, use yellow food coloring.
- Adjust the amount of MSG to personal taste or omit if preferred.
- Stirring direction is key when adding eggs to create silky strands rather than clumps.
- Serve piping hot as the egg strands can thicken further upon standing.
Keywords: egg drop soup, Chinese soup, chicken broth soup, easy soup recipe, egg ribbons soup
