Best Egg Drop Soup Recipe for a Cozy Meal
Introduction
Why This Recipe Works
Ingredients for Recipe
4 cups chicken or vegetable stock – the savory base.
2 large eggs – whisked, the star of the soup.
1 tbsp cornstarch mixed with 2 tbsp water – thickens slightly for body.
1 tbsp soy sauce – adds umami depth.
½ tsp grated fresh ginger – gentle warmth and aroma.
1 garlic clove, minced – optional, for extra flavor.
½ tsp sesame oil – nutty finishing touch.
Salt & white pepper – to taste.
2 scallions, finely sliced – for garnish and freshness.
Step-by-Step Instructions
- Prepare the broth: In a medium pot, bring stock, soy sauce, ginger, and garlic to a gentle simmer.
- Thicken slightly: Stir in the cornstarch slurry and simmer for 2–3 minutes until broth has a light body.
- Add the eggs: Reduce heat to low. Slowly drizzle in whisked eggs while stirring the broth gently in one direction to create silky ribbons.
- Finish the flavor: Add sesame oil, adjust seasoning with salt and white pepper.
- 5. Serve hot: Ladle into bowls, garnish with scallions, and enjoy warm.
Chef’s Insight: The key to perfect egg drop soup is temperature and movement—the broth must be hot but not boiling, and the eggs should be drizzled slowly while stirring gently to form beautiful ribbons instead of clumps.
Pro Tips & Common Mistakes to Avoid
Beat eggs well before adding for smoother ribbons.
Keep heat low while drizzling to avoid overcooking.
Don’t pour eggs too quickly—they’ll clump instead of forming strands.
Avoid overseasoning; the beauty of this soup is its delicate balance.
Serving, Nutrition, Storage, Reheating & Freezing
Serving: Serve with steamed rice, dumplings, or a side of stir-fried veggies for a complete meal.
Nutrition (per bowl, ~250 ml): ~120 calories | 8 g protein | 6 g carbs | 6 g fat.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Warm gently on the stove; avoid boiling to keep eggs tender.
Freezing: Not recommended—eggs lose their delicate texture once frozen.
Best Egg Drop Soup Recipe for a Cozy Meal
Course: Healthy Soups4
servings10
minutes15
minutes250
kcalA quick and comforting Chinese classic, this Egg Drop Soup features silky ribbons of egg in a savory broth. Light, protein-rich, and ready in just 15 minutes—perfect for a cozy meal.
Ingredients
4 cups chicken or vegetable stock – the savory base.
2 large eggs – whisked, the star of the soup.
1 tbsp cornstarch mixed with 2 tbsp water – thickens slightly for body.
1 tbsp soy sauce – adds umami depth.
½ tsp grated fresh ginger – gentle warmth and aroma.
1 garlic clove, minced – optional, for extra flavor.
½ tsp sesame oil – nutty finishing touch.
Salt & white pepper – to taste.
2 scallions, finely sliced – for garnish and freshness.
Directions
- Prepare the broth: In a medium pot, bring stock, soy sauce, ginger, and garlic to a gentle simmer.
- Thicken slightly: Stir in the cornstarch slurry and simmer for 2–3 minutes until broth has a light body.
- Add the eggs: Reduce heat to low. Slowly drizzle in whisked eggs while stirring the broth gently in one direction to create silky ribbons.
- Finish the flavor: Add sesame oil, adjust seasoning with salt and white pepper.
- Serve hot: Ladle into bowls, garnish with scallions, and enjoy warm.
Notes
- Broth ko garam rakho lekin boil na hone do—yeh silky ribbons banane ka secret hai.
- Eggs ko hamesha achhi tarah beat karke dheere-dheere drizzle karo taake strands soft aur even banein.
- Cornstarch slurry ek light body aur smooth texture deti hai bina soup ko heavy kiye.
- Garnish ke liye fresh scallions aur thoda sa sesame oil flavor ko uplift kar dete hain.
FAQs
This isn’t just a soup—it’s a cozy classic that proves simple ingredients can create something extraordinary. With just 15 minutes and a few pantry staples, you can enjoy a bowl of silky, savory comfort anytime.
