Learn How To Make Egg Drop Soup, a flavorful, comforting Chinese classic.
When the temperature starts to plummet and winter throws its frosty blanket over everything, my taste buds make a mad dash from crisp summer salads and refreshing smoothies to the warmth and comfort of a good soup. And one of my absolute winter must-haves is a classic egg drop soup.
Originating from China, egg drop soup is magic in a bowl. In fact, you’ve probably seen it on the menu of most Chinese restaurants. It’s a simple savory base of chicken broth with wispy eggs, a drizzle of sesame oil, and sometimes a dash of spring onions for freshness. The whole thing comes together in minutes. Egg drop soup is also sometimes referred to as “egg flower soup,” thanks to the ribbons of egg that dance around the bowl like blossoms. It’s the same dish, so call it whichever you like.
If you’re a fan of Italian food, you may notice some similarities between Chinese egg drop soup and stracciatella soup, another dish featuring broth with eggs. If you like one, you’re bound to like the other. Egg drop soup is delicate and comforting, with a silky, satisfying texture that hits the spot on its own or with the addition of customizations, like tofu or mushrooms.
Tips for a perfect egg drop soup
Egg drop soup is very simple to make, and it comes together relatively quickly. But for the ultimate bowl, there are a few things to keep in mind.
One, use quality broth! This makes a huge difference. Homemade chicken or vegetable broth will give the dish a huge boost, but if you don’t have any on hand, store-bought is perfectly fine. Just be sure to choose a quality option that’s good enough to drink on its own.
The second tip is more about technique. While adding the beaten eggs to the broth, stir continuously with a ladle in one direction. It’s this motion that helps create the characteristic egg ribbons.
How do I store leftovers?
Store leftover soup in an airtight container and put it in the fridge. It should keep for around 3-5 days. When you’re ready for your leftovers, heat the soup on the stove over medium heat until just warmed through. Give it a constant stir to keep the egg ribbons soft and silky. Heads-up, though: The texture may change slightly when reheated.
Serving suggestions
Egg drop soup makes a stellar starter for any meal, though it works best as the lead-in for Chinese-inspired dishes. Pair it with this Beef And Broccoli Stir-Fry, some Crispy Sesame Chicken, or lo mein for a well-rounded spread. Or you can have it as a meal all on its own with perhaps a side of Fried Wontons or Shrimp Fried Rice.
How To Make Egg Drop Soup
Ingredients
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 4 cups chicken stock
- 1 teaspoon sesame oil
- 1/8 teaspoon sugar
- 1/2 teaspoon turmeric
- Pinch of salt and white pepper
- 2 eggs
- 1 tablespoon spring onions chopped
Instructions
- In a small bowl, combine the cornstarch and cold water.
- In a soup pot, bring the chicken stock to a simmer. Stir in the sesame oil, sugar, turmeric, and salt and pepper. Add the cornstarch mixture, stirring the soup continuously.
- In a small bowl, lightly beat the eggs. Stir the soup in a circular motion with a ladle, then drizzle in the eggs slowly. Remove the pot from the heat.
- Transfer the soup into bowls and top with chopped spring onions. Enjoy!
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