Homemade Egg Drop Soup Recipe

Introduction

Egg Drop Soup is a comforting and simple dish that combines savory chicken broth with silky ribbons of cooked egg. This homemade version is quick to prepare and perfect for a light meal or starter.

Ingredients

• 2 Eggs
• 4 cups chicken stock
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• ¼ teaspoon garlic salt
• ⅛ teaspoon black pepper
• 3 scallions, sliced

Instructions

1. Step 1: In a saucepan over medium-high heat, combine 3½ cups of chicken stock with ground ginger, garlic salt, and black pepper. Stir to mix well.
2. Step 2: In a separate cup, whisk the cornstarch into the remaining ½ cup of chicken stock until smooth, then set aside.
3. Step 3: In a small bowl, whisk the eggs thoroughly and set aside.
4. Step 4: When the seasoned chicken stock reaches a boil, stir in the cornstarch mixture and add the sliced scallions.
5. Step 5: Bring the broth to a rolling boil again. Stir the broth in one direction steadily with a non-slotted spoon. While stirring, slowly pour the whisked eggs into the broth. The eggs will cook immediately, forming delicate ribbons.
6. Step 6: Remove from heat and garnish with extra scallions if desired. Serve hot.

Tips & Variations

• For a richer flavor, use homemade chicken stock or add a splash of soy sauce.
• If you prefer thicker soup, increase the cornstarch to 1½ tablespoons.
• Add finely diced tofu or sweet corn for added texture and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the eggs from overcooking or becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock works well as a substitute for a vegetarian version, though the flavor will be slightly different.

Why does the egg form ribbons in the soup?

Pouring the whisked eggs slowly into boiling broth while stirring causes the eggs to cook instantly in thin strands, creating the signature ribbon-like texture of egg drop soup.

Homemade Egg Drop Soup Recipe

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★★★★★

4.9 from 117 reviews

This Homemade Egg Drop Soup is a classic Chinese comfort dish featuring silky ribbons of cooked egg in a flavorful chicken broth, subtly seasoned with ginger, garlic salt, and black pepper. It’s a quick and easy soup perfect for warming up on any day, garnished with fresh scallions for a mild onion flavor and added texture.

• Author: Amy
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken stock
• 1 teaspoon ground ginger
• ¼ teaspoon garlic salt
• ⅛ teaspoon black pepper
• 3 scallions, sliced (2 for cooking, 1 for garnish)

Thickening Mixture

• 1 tablespoon cornstarch
• ½ cup chicken stock (from the 4 cups, reserved)

Egg Mixture

• 2 large eggs

Instructions

1. Prepare the broth: In a medium saucepan over medium-high heat, combine 3½ cups chicken stock, ground ginger, garlic salt, and black pepper. Stir occasionally and heat until the mixture begins to simmer.
2. Mix cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch and the remaining ½ cup chicken stock until smooth. Set aside.
3. Whisk eggs: In another small bowl, whisk the 2 eggs thoroughly until well combined. Set aside.
4. Thicken the soup: Once the seasoned chicken broth comes to a boil, slowly stir in the cornstarch slurry. Stir continuously to avoid lumps and allow the broth to thicken slightly.
5. Add scallions: Stir in 2 sliced scallions into the thickened broth for added flavor.
6. Create egg ribbons: Bring the broth to a rolling boil. Using a non-slotted spoon, stir the broth gently in one direction. While stirring, slowly drizzle the whisked eggs into the broth. The eggs will cook immediately, forming delicate silky ribbons.
7. Garnish and serve: Remove the soup from heat. Optionally, sprinkle with the remaining sliced scallion for garnish and serve hot.

Notes

• For a vegetarian version, substitute chicken stock with vegetable broth and adjust seasoning as desired.
• Be sure to stir the soup gently and slowly pour in the eggs to create thin, elegant egg ribbons.
• If you prefer a thicker soup, increase the cornstarch to 1½ tablespoons, dissolving it in the reserved stock before adding.
• The garlic salt adds mild garlic flavor; adjust or omit if using regular salt to taste.

Keywords: Egg Drop Soup, Homemade Chinese Soup, Quick Soup, Chicken Broth Soup, Easy Egg Soup