Egg drop soup is a warm and comforting dish that’s super easy to make. With just eggs, broth, and a splash of soy sauce, it’s ready in no time!
Whenever I make it, I love how the eggs swirl into soft ribbons. It’s like a cozy hug in a bowl. Perfect for those chilly days or when you’re just feeling under the weather!
Key Ingredients & Substitutions
Chicken Broth: This is the base of your soup. If you’re vegetarian, use vegetable broth instead. Homemade broth adds great flavor, but store-bought works just fine too.
Eggs: The key player for that silky texture! I recommend using fresh eggs for the best flavor and color. If you’re vegan or just don’t have eggs, consider a silken tofu substitute for a similar consistency.
Cornstarch: This is optional, but it helps thicken the soup. You can swap it for arrowroot powder or even mashed potatoes if you prefer a different thickening agent.
Soy Sauce: A touch of soy sauce enhances the flavor. If you have a soy allergy, tamari sauce or coconut aminos can be good alternatives.
How Do I Create Those Silky Egg Ribbons?
Getting the perfect egg ribbons is a fun part of making egg drop soup. Here’s how to do it right!
- After your broth is boiling, reduce the heat to a gentle simmer. This helps the eggs cook more evenly.
- Beat the eggs in a bowl until they’re mixed well. Aim for a smooth blend so the strands are thin.
- Slowly pour the beaten eggs into the broth in a thin stream, using a fork or chopsticks to stir gently in one direction. This technique keeps the eggs from clumping and forms nice ribbons.
With a bit of patience, you’ll achieve that beautiful silky texture, making your soup truly special!
How to Make Egg Drop Soup
Ingredients You’ll Need:
- 4 cups chicken broth (or vegetable broth)
- 2 large eggs
- 1 tablespoon cornstarch (optional, for thickness)
- 2 tablespoons cold water (for cornstarch slurry)
- 1/2 teaspoon ground white pepper
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil (optional)
- 2 green onions, finely chopped (for garnish)
- Salt to taste
How Much Time Will You Need?
This delicious egg drop soup takes about 10 minutes to prepare and cook. It’s a quick recipe that’s perfect for a warm, comfy dish any time you need a little TLC in a bowl.
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium-sized pot, pour in the chicken broth (or vegetable broth) and bring it to a gentle boil over medium heat. If you like your soup a little thicker, keep reading to make a slurry!
2. Thicken the Soup (Optional):
If you want a thicker consistency, take a small bowl and mix the cornstarch with the cold water. This is called a slurry. Once your broth is boiling, slowly stir the slurry into the pot while keeping the broth gently boiling. Keep stirring until the broth begins to thicken just a little—this will add a nice texture!
3. Beat the Eggs:
In a separate small bowl, crack the two eggs and beat them lightly with a fork until they look smooth and mixed well. This helps create those lovely ribbons when you pour them in!
4. Create Egg Ribbons:
Now, reduce the heat of the broth so it’s simmering gently. While using a fork or chopsticks to stir the broth in one direction, slowly pour the beaten eggs into the soup in a thin stream. You’ll see the eggs cook quickly, forming beautiful silky ribbons.
5. Season the Soup:
Once the eggs have swirled beautifully, add the soy sauce, ground white pepper, and sesame oil for extra flavor. Stir everything together and taste your soup. You can add a pinch of salt at this stage if you like!
6. Serve and Enjoy:
Turn off the heat and ladle the hot soup into bowls. Finish by garnishing each bowl with chopped green onions for a fresh crunch. Now it’s time to dig in and enjoy your comforting bowl of egg drop soup!
Can I Use Low-Sodium Broth in This Recipe?
Absolutely! Low-sodium broth is a great option, especially if you’re watching your sodium intake. You can always adjust the salt later while seasoning, so it’s perfect for finding the flavor that suits you best.
What Can I Substitute for Eggs?
If you’re looking for a vegan alternative, you can use silken tofu instead. Blend it until smooth and then slowly drizzle it into the soup, stirring gently to mimic the egg ribbons. It won’t taste the same but will provide a similar texture!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2-3 days. Just keep in mind that the eggs may break down a bit after reheating. To reheat, do so gently on the stove or in the microwave, adding a little broth or water to help loosen it up.
Can I Add Other Vegetables to the Soup?
Yes! Feel free to add vegetables like peas, corn, or even shredded carrots for added nutrition. Just cook them in the broth before adding the eggs so they’re tender when you serve the soup.
