Egg Drop Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/egg-drop-soup-recipe/
