If you’re craving a comforting bowl of something warm, soothing, and utterly simple to whip up, this Classic Egg Drop Soup Recipe is exactly what you need. It’s a timeless Chinese favorite that wraps delicate ribbons of seasoned egg into a savory, silky broth enriched with just the right touch of sesame oil and a hint of white pepper. Whether you’re new to homemade soups or just want a quick, elegant starter, this recipe hits every note, making it an absolute joy to prepare and a delight to slurp.
Ingredients You’ll Need
The magic of this Classic Egg Drop Soup Recipe lies in its simplicity and how each ingredient plays a crucial role in creating the perfect balance of flavor and texture. From the rich chicken broth providing the hearty base to the fresh green onions adding a pop of color and brightness, every component is essential.
- 4 cups of chicken broth: The soul of the soup, offering depth and warmth.
- 3 large eggs: Beaten with care to form those silky, delicate egg ribbons.
- 1/4 teaspoon of ground white pepper: Adds a gentle, nuanced heat without overpowering.
- 1/2 teaspoon of sesame oil: Infuses the broth with a rich, nutty aroma that is signature to this soup.
- 2 tablespoons of cornstarch: Used to thicken the broth just enough to give it a luxurious mouthfeel.
- 3 tablespoons of water: Helps dissolve the cornstarch for smooth integration.
- 2 green onions, thinly sliced: Provides fresh crunch and vibrant color for garnish.
- Salt to taste: To adjust the seasoning and bring everything together perfectly.
How to Make Classic Egg Drop Soup Recipe
Step 1: Heat the Broth
Start by pouring your chicken broth into a saucepan and heating it over medium-high heat until it gently simmers. This slow build-up is important because the hot broth will cook the eggs perfectly without turning them rubbery.
Step 2: Prepare the Cornstarch Slurry
While the broth comes to temperature, whisk together the cornstarch and water in a small bowl until you get a smooth, lump-free slurry. This mixture will add that perfect velvety thickness to your soup later on.
Step 3: Beat the Egg Mixture
In another bowl, beat the eggs well along with the ground white pepper and sesame oil. The pepper gives a subtle kick, and the sesame oil brings in that deliciously aromatic layer that makes the soup feel special.
Step 4: Create the Egg Ribbons
This is the heart of the Classic Egg Drop Soup Recipe. Slowly pour the egg mixture into the simmering broth in a steady stream while stirring gently in a circular motion. This technique is what forms those beautiful, silky egg strands that make every spoonful a treat.
Step 5: Blanch the Green Onions
To soften their sharpness and maintain their vibrant color, quickly blanch the sliced green onions in boiling water for about 30 seconds. Drain them well and keep these aside for garnishing your soup.
Step 6: Thicken the Soup
Give your cornstarch slurry a quick stir and add it slowly to the soup while stirring continuously. The broth will thicken slightly and gain a lovely velvety texture that clings just right to the egg ribbons.
Step 7: Season and Serve
Finally, taste your soup and adjust the salt if needed. Then ladle the steaming broth into bowls, sprinkle with the blanched green onions, and serve immediately to enjoy at its freshest and most comforting.
How to Serve Classic Egg Drop Soup Recipe
Garnishes
Simple garnishes like the blanched green onions add just the right fresh crunch and brightness, but you can also try a sprinkle of toasted sesame seeds or a few drops of chili oil to elevate the flavors even further.
Side Dishes
Classic Egg Drop Soup pairs wonderfully with fried rice, steamed dumplings, or a light stir-fry. Its gentle flavors never overwhelm, making it a perfect starter or complement to a larger Asian-inspired meal.
Creative Ways to Present
For a fun twist, serve the soup in pretty, small bowls topped with a drizzle of soy sauce or a handful of finely chopped cilantro. You can even float a few crispy wonton strips on top for added texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have leftover Classic Egg Drop Soup Recipe, store it in an airtight container in the refrigerator for up to 2 days. Keep in mind that the egg texture might become a bit firmer once chilled, but the flavors will stay lovely.
Freezing
Freezing is not recommended for this soup because the eggs can become rubbery and the broth might separate when thawed. It’s best enjoyed fresh or refrigerated for a short time.
Reheating
When reheating, warm the soup gently on the stove over low heat, stirring occasionally. Avoid boiling it to preserve the delicate egg ribbons and maintain the soup’s silky texture.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth will still give you a delicious soup, though the flavor will be a bit lighter and less rich. It’s a great option for vegetarians or those avoiding meat.
How do I prevent the eggs from clumping when adding them to the broth?
Pour the egg mixture slowly in a steady stream while stirring gently and consistently in a circular motion. This helps create those beautiful thin ribbons instead of clumpy chunks.
Is cornstarch necessary in this recipe?
Cornstarch is key for thickening the soup slightly and giving it a smooth texture. You can omit it if you prefer a thinner broth, but the texture will be less silky.
Can I add any other vegetables or proteins to the soup?
Yes, feel free to experiment! Thinly sliced mushrooms, tofu cubes, or shredded cooked chicken can all be great additions to make the soup heartier and add variety.
What’s the difference between white pepper and black pepper in this soup?
White pepper has a milder, earthier heat that blends seamlessly with the delicate flavors of the soup without overpowering it, which is why it’s preferred in Classic Egg Drop Soup recipes.
Final Thoughts
There’s something truly special about a bowl of homemade egg drop soup—the ease, the warmth, and the gentle flavors that invite you back for more. This Classic Egg Drop Soup Recipe is straightforward, quick, and utterly satisfying. I encourage you to give it a try, whether you’re looking for a cozy lunch or an elegant starter to your dinner. Once you taste those silky ribbons of egg in that comforting broth, you’ll understand why this recipe has been a favorite for generations.
Print
Classic Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
Classic Egg Drop Soup is a simple yet comforting Chinese appetizer featuring delicate ribbons of seasoned egg in a savory chicken broth, thickened slightly with cornstarch and garnished with fresh green onions. Ready in just 15 minutes, this soup is perfect for a quick and nourishing starter or light meal.
Ingredients
Soup Base
- 4 cups of chicken broth
- 1/4 teaspoon of ground white pepper
- Salt to taste
- 1/2 teaspoon of sesame oil
Egg Mixture
- 3 large eggs
Thickening Agent
- 2 tablespoons of cornstarch
- 3 tablespoons of water
Garnish
- 2 green onions, thinly sliced
Instructions
- Heat the broth: Heat the chicken broth in a saucepan over medium-high heat until it reaches a gentle simmer, which helps develop a warm base for the egg ribbons.
- Prepare the cornstarch slurry: Whisk the cornstarch and water together in a small bowl until completely smooth to prevent lumps when added to the soup.
- Beat the eggs: In another bowl, thoroughly beat the 3 large eggs with the ground white pepper and sesame oil to create a seasoned egg mixture.
- Create egg ribbons: Slowly pour the egg mixture into the simmering broth in a steady, thin stream while stirring gently in a circular motion to form delicate egg ribbons floating in the soup.
- Blanch green onions: Quickly blanch the sliced green onions in boiling water for about 30 seconds to soften and mellow their flavor, then drain and set aside for garnish.
- Thicken the soup: Stir the cornstarch slurry again and slowly add it to the soup, stirring constantly until the broth thickens slightly to a velvety consistency.
- Season to taste: Taste the soup and add salt as needed, ensuring a well-balanced and savory flavor.
- Serve: Ladle the hot soup into bowls, garnish with the blanched green onions, and serve immediately while warm.
Notes
- Use high-quality chicken broth for the best flavor.
- Pour eggs slowly and stir gently to get perfect egg ribbons.
- Adjust the amount of cornstarch slurry for preferred soup thickness.
- White pepper adds subtle heat without overpowering the soup.
- Blanching green onions softens their bite and improves texture as garnish.
