Egg Drop Soup

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Egg drop soup is a tasty Chinese dish that’s quick and easy to make at home. This simple recipe takes just 15 minutes from start to finish and uses only a few basic ingredients. It’s perfect for a light lunch or as a starter for a bigger meal.

The soup has a rich, savory broth with delicate egg ribbons swirling throughout. Green onions add a fresh pop of color and flavor. It’s a warm, comforting soup that’s sure to please on chilly days or when you’re feeling under the weather.

Exact Ingredients List

Here’s what you’ll need to make this tasty egg drop soup:

• 4 cups chicken broth
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• Salt to taste
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 3 eggs, lightly beaten
• 1 drop yellow food coloring or 1/4 teaspoon turmeric (optional)
• 2 green onions, finely chopped

The ingredients are simple and easy to find. Most are likely already in your kitchen!

For the broth, use store-bought or homemade chicken broth. The sesame oil adds a nice flavor, but don’t use too much.

White pepper gives a mild kick. Add salt carefully – taste as you go.

The cornstarch and water make a slurry to thicken the soup. Beat the eggs well for smooth ribbons.

Food coloring or turmeric is optional. It just makes the soup look nice and yellow.

Chop the green onions finely. They add a fresh touch at the end.

Instructions

Start by heating 4 cups of chicken broth in a big pot. When it starts to bubble, add 1 teaspoon of sesame oil, 1/2 teaspoon of white pepper, and a pinch of salt.

Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth. This is called a slurry.

Pour the slurry into the hot broth. Keep stirring as you add it. The soup will get thicker.

Beat 3 eggs in a bowl. Slowly pour the eggs into the soup. Stir gently in a circle as you pour. The eggs will make pretty ribbons in the soup.

For a nice yellow color, add a drop of food coloring or 1/4 teaspoon of turmeric. This step is optional.

Chop 2 green onions into small pieces. Put the soup in bowls and sprinkle the green onions on top.

The soup is now ready to eat! It’s warm, tasty, and perfect for any day. Enjoy your homemade egg drop soup!

Possible Substitutes List & Recipe Variations

Egg drop soup is easy to customize. Here are some tasty swaps and add-ins:

Broth Options:

• Vegetable broth (for vegetarians)
• Bone broth (for extra nutrition)
• Mushroom broth (for an earthy flavor)

Protein Add-ins:

• Soft tofu cubes
• Cooked chicken pieces
• Small cooked shrimp

You can skip the sesame oil if you don’t have it. Try a dash of soy sauce instead for extra flavor.

No cornstarch? Use arrowroot powder or potato starch. They work just as well to thicken the soup.

For a pop of color and vitamins, add some veggies:

• Corn kernels
• Peas
• Finely chopped carrots
• Sliced mushrooms

Spice it up with a pinch of ginger powder or a splash of rice vinegar. These add depth to the taste.

For a richer soup, use 2 egg yolks and 1 whole egg instead of 3 whole eggs. This makes the broth creamier.

Green onions can be swapped for chives or a sprinkle of dried parsley. Both add a fresh touch to the soup.

Tips, Tricks & Storing

For the best egg ribbons, beat the eggs well before adding them to the soup. Pour them in a thin stream while stirring gently. This creates those lovely, delicate strands.

Don’t skip the cornstarch slurry. It gives the soup its signature thickness. Mix it thoroughly with cold water to avoid lumps.

Try using homemade chicken stock for extra flavor. Store-bought works too, but homemade takes it up a notch.

Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often.

For a veggie boost, add some finely chopped spinach or bok choy just before serving. It’ll wilt perfectly in the hot soup.

Sesame oil is key for authentic flavor. Don’t leave it out! A little goes a long way.

To make it a meal, serve with a side of steamed dumplings or rice. It’s a cozy combo that’s hard to beat.