Name: 10-min. Easy Egg Drop Soup Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 4 cups chicken stock (low-sodium); 1 tsp chicken bouillon powder (chicken stock powder); 1 tsp salt; 1/4 tsp white pepper (or black pepper); 1 tsp sesame oil; 3 large eggs (beaten); 2 tbsp cornstarch (or potato starch); 1/4 cup water (cold); 1 green onion (finely chopped, divided into scallion whites and greens)

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Introduction

Egg Drop Soup is a comforting and quick dish perfect for when you want something warm and nourishing in minutes. This easy recipe blends silky egg ribbons with flavorful chicken broth for a simple yet satisfying soup.

A white bowl filled with smooth yellow egg drop soup with soft, wispy egg ribbons and small green bits of scallion mixed throughout. In the center, there is a small pile of chopped bright green scallions adding fresh color contrast. The bowl rests on a white marbled surface next to a white textured cloth and a white ceramic spoon, with a glass bowl of extra chopped scallions nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken stock (low-sodium)
3 large eggs (beaten)

1 green onion (finely chopped, divided into scallion whites and greens)
1 tsp chicken bouillon powder (aka chicken stock powder)

1 tsp sesame oil
1 tsp salt

1/4 tsp white pepper (or black pepper)
2 tbsp cornstarch (or potato starch)
1/4 cup water (cold)

Instructions

Step 1: In a measuring cup or small bowl, beat the eggs until smooth and set aside. Using a cup with a lip will help with pouring later.
Step 2: In a separate small bowl, mix the cornstarch and cold water until fully dissolved to create a slurry. Set aside.
Step 3: In a medium pot, combine the chicken stock and the scallion whites. Cover and bring to a boil over medium-high heat.

Step 4: Uncover and reduce heat to medium. Stir the cornstarch slurry again, then slowly pour it into the simmering broth while stirring continuously to avoid lumps. Let it boil for 1-2 minutes until the broth thickens.
Step 5: Season the broth with chicken bouillon powder, sesame oil, salt, and white pepper. Stir well to combine.
Step 6: For small egg ribbons, pour the beaten eggs in a thin stream from a higher distance into the soup while stirring in a circular motion. For larger egg flowers, pour eggs in a circular pattern from a lower height without stirring, let it set for 10 seconds, then gently stir. Allow the soup to simmer for 1 minute before removing from heat.

Step 7: Garnish with the reserved scallion greens and serve immediately. Enjoy!

Tips & Variations

Use a measuring cup with a spout to easily pour the egg mixture and create delicate egg ribbons.
For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken bouillon powder.

Adjust the thickness of the soup by adding more or less cornstarch slurry according to your preference.
Try adding a few drops of soy sauce or a pinch of ginger for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the egg from becoming rubbery. Avoid freezing as the texture of the egg may change.

How to Serve

A stainless steel pot filled with a thick, yellow egg drop soup that has a soft and silky texture with visible strands of cooked egg swirled throughout. In the center of the soup is a small mound of chopped bright green scallions, adding a fresh contrast in color. The pot has two handles and is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 broth or even a mild beef broth depending on your preference.

How do I prevent the eggs from clumping too much?

Pour the beaten eggs slowly in a thin stream while stirring gently to create fine ribbons. For larger egg pieces, pour without stirring and let the eggs set briefly before stirring gently.