Egg Drop Soup Recipe

Introduction

Egg Drop Soup is a comforting and simple Chinese classic that combines silky egg ribbons in a flavorful broth. It’s quick to make and perfect for warming up on a chilly day.

Ingredients

• 4 cups chicken stock
• ½ cup water
• 1 clove garlic, sliced
• 12 sprigs cilantro
• 1 3-to-4-inch piece of ginger, sliced
• 20 peppercorns
• 1 pinch dried shrimp or scallops (optional)
• Salt, to taste
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry
• 2 eggs
• 4 scallion stalks, white and light green parts, sliced thinly on a bias
• Freshly ground white or black pepper

Instructions

1. Step 1: In a pot, combine chicken stock, water, garlic, cilantro, ginger, peppercorns, and dried shrimp or scallops if using. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
2. Step 2: Strain the broth into another pot, taste, and adjust salt as needed. Bring it back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. In a separate bowl, whisk eggs with the remaining teaspoon of cornstarch.
3. Step 3: Whisk the wine-cornstarch mixture into the simmering soup until combined. Stir once with a spoon to create a slight current. Slowly pour the egg-cornstarch mixture into the pot through the tines of a fork to form delicate ribbons. Let set for 10 seconds, then gently stir to break up the ribbons as desired.
4. Step 4: Garnish generously with sliced scallions and freshly ground white or black pepper. Serve immediately.

Tips & Variations

• Use homemade chicken stock for the most depth of flavor, or a good-quality store-bought broth for convenience.
• Adjust the thickness of the soup by varying the amount of cornstarch for a lighter or heartier texture.
• For a vegetarian version, substitute the chicken stock with vegetable broth and omit dried shrimp or scallops.
• Add a few drops of toasted sesame oil just before serving for a nutty aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally to avoid curdling the eggs. It’s best enjoyed fresh for the optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of broth for Egg Drop Soup?

Yes, vegetable broth works well for a vegetarian version, and you can also use a light beef or mushroom broth depending on your taste preference.

How do I make the egg ribbons look nice and delicate?

Pour the egg mixture slowly through a fork while stirring gently to create thin ribbons. Allow them to set briefly before stirring to keep the texture light and silky.

Egg Drop Soup Recipe

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4.7 from 118 reviews

This classic Egg Drop Soup is a comforting Chinese dish featuring delicate ribbons of egg swirled into a flavorful chicken broth infused with ginger, garlic, cilantro, and peppercorns. Perfect as a light starter or a soothing meal, this recipe balances savory notes with a silky texture and fragrant scallion topping.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Broth Ingredients

• 4 cups chicken stock
• ½ cup water
• 1 clove garlic, sliced
• 12 sprigs cilantro
• 1 3-to-4-inch piece of ginger, sliced
• 20 peppercorns
• 1 pinch dried shrimp or scallops (optional)
• Salt, to taste

Thickening & Flavoring

• 1 tablespoon cornstarch
• 1 teaspoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry

Egg and Garnish

• 2 eggs
• 4 scallion stalks (white and light green parts), sliced thinly on a bias
• Freshly ground white or black pepper, to taste

Instructions

1. Make the Broth: Combine chicken stock, water, sliced garlic, cilantro sprigs, sliced ginger, peppercorns, and dried shrimp or scallops (if using) in a pot. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 20 minutes to allow flavors to meld.
2. Strain and Season: Strain the broth into a clean pot to remove solids. Taste the broth and adjust salt as needed. Return the strained broth to a simmer over low heat.
3. Prepare Cornstarch Mixtures: In a small bowl, whisk 1 tablespoon cornstarch with the Shaoxing wine or dry sherry until smooth. In a separate bowl, whisk the eggs with the remaining teaspoon of cornstarch, ensuring no lumps.
4. Thicken the Soup: Gradually whisk the wine-cornstarch mixture into the simmering broth until well combined and slightly thickened. Keep the soup at a low simmer to avoid boiling.
5. Create Egg Ribbons: Stir the soup gently once to create a mild current. Slowly pour the egg-cornstarch mixture into the pot in a thin stream through the tines of a fork. Allow the egg to set for about 10 seconds before gently stirring to break the ribbons into preferred-sized strands.
6. Finish and Serve: Ladle the soup into bowls, generously top with sliced scallions and freshly ground white or black pepper. Serve immediately to enjoy the soup’s silky texture and bright flavors.

Notes

• Using fresh ginger and garlic enhances the broth’s aroma and depth.
• The optional dried shrimp or scallops add umami but can be omitted for a milder broth.
• Pouring the egg mixture slowly and using a fork helps create delicate, thin ribbons instead of clumps.
• Adjust thickness by varying the cornstarch quantity slightly according to preference.
• Shaoxing wine can be substituted with dry sherry if unavailable.

Keywords: Egg Drop Soup, Chinese soup, chicken broth soup, easy Chinese recipe, egg ribbons, comfort food soup