Egg Drop Soup Recipe
Classic egg drop soup with silky egg ribbons in a lightly thickened chicken broth flavored with white pepper, scallions and toasted sesame oil.
Contains: Egg · Soy · Wheat · Sesame
Soy sauce normally contains soy and wheat, and packaged chicken broth can vary by brand. Readers with allergies should check the labels of the broth, soy sauce and sesame oil they use.
WHY IT WORKS
Why This Recipe Works
01
Thicken It Lightly
A small cornstarch slurry gives the broth just enough body to suspend the egg ribbons without turning the soup heavy or glossy.
02
Create a Gentle Current
Stirring the simmering broth slowly in one direction gives the beaten egg a moving path to follow as it forms delicate ribbons.
03
Finish Off the Heat
Adding toasted sesame oil after the pan comes off the heat keeps its aroma fresh instead of dulling it with prolonged simmering.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Pour the chicken broth into a medium saucepan. Add the soy sauce, white pepper and the white parts of the scallions.
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Bring the broth to a gentle simmer over medium-high heat, then reduce the heat so it stays at a steady simmer rather than a hard boil.
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Stir the cornstarch and cold water together until completely smooth. Whisk the slurry again, then slowly stir it into the simmering broth. Cook for about 1 to 2 minutes, until the soup is lightly thickened.
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Crack the eggs into a small bowl or measuring cup and beat them just until the yolks and whites are combined.
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Keep the broth at a gentle simmer and stir it slowly in one direction to create a mild current. Pour the beaten eggs into the moving broth in a thin, steady stream. Leave the ribbons undisturbed for about 10 seconds, then stir gently and cook for about 1 minute, until the egg is fully set.
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Remove the pan from the heat. Stir in the toasted sesame oil and most of the scallion greens. Taste and adjust the seasoning only if needed, then ladle into bowls and finish with the remaining scallion greens.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The egg ribbons should be fully opaque and set, with no visibly raw or runny egg remaining. The simmering broth will be above the minimum temperature needed to cook the egg mixture safely.
Make Ahead
The seasoned broth base can be prepared up to 2 days ahead and refrigerated in a covered container. Reheat it to a simmer, then add the cornstarch slurry and eggs just before serving for the best ribbon texture.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegetarian
Change the following ingredient:
Replace4 US cups low-sodium chicken broth
With4 US cups low-sodium vegetable broth
Replace950 millilitres (ml) low-sodium chicken stock
With950 millilitres (ml) low-sodium vegetable stock
Use the same quantity of vegetable broth or stock.
Make It Gluten-Free
Change the following ingredient:
Replace2 teaspoons (tsp) soy sauce
With2 teaspoons (tsp) gluten-free tamari
Replace2 teaspoons (tsp) soy sauce
With2 teaspoons (tsp) gluten-free tamari
Use gluten-free tamari in the same quantity and check the label.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Low-sodium chicken broth gives you more control over the final seasoning because soy sauce adds salt as well as savory depth. White pepper provides gentle heat without dominating the delicate egg ribbons, and toasted sesame oil is best added at the end.
Useful Substitutions
Vegetable broth can replace the chicken broth for a meat-free version, although the flavor will be lighter. Black pepper can replace white pepper, and gluten-free tamari can replace soy sauce if you also use a suitable gluten-free broth.
INGREDIENT QUALITY
Quality Note
Use a flavorful low-sodium chicken broth or stock because it makes up most of the soup. Keeping the broth at a gentle simmer rather than a hard boil also helps the egg form distinct, tender ribbons.
SPEND LESS
Cost-Saving Tip
Compare broth by unit price rather than package price, and use good homemade chicken stock if you already keep it in the freezer. The eggs, cornstarch and seasonings are inexpensive, so the broth is the main place to avoid unnecessary premium cost.
COOKING TIPS
Tips
Re-Whisk the Slurry
Cornstarch settles quickly. Stir the slurry again immediately before adding it so the soup thickens evenly instead of forming small lumps.
Use a Gentle Simmer
A rolling boil can break the eggs into tiny pieces. Keep the broth at a steady, gentle simmer before pouring in the beaten eggs.
Pour the Eggs Slowly
A measuring cup with a small spout makes it easier to pour a thin, steady stream, which helps create longer, more distinct egg ribbons.
Pause Before Stirring
Let the poured egg sit for about 10 seconds before stirring gently. This gives the ribbons time to set rather than dissolving into the broth.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the soup promptly in a covered, shallow container and use it within 3 to 4 days.
Freezing
Freezing the finished soup is not ideal because the egg ribbons can become rubbery and the cornstarch-thickened broth may separate. For make-ahead freezing, freeze the seasoned broth base without the eggs or slurry.
Reheat on the Stovetop
Warm the soup in a saucepan over medium heat, stirring occasionally, until it reaches a boil. Avoid prolonged boiling once it is fully reheated so the egg ribbons stay tender.
Reheat in the Microwave
Cover the soup loosely and microwave in short intervals, stirring between each one, until it is steaming hot throughout and reaches at least 165°F.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Egg Drop Soup FAQs
How do I get thin egg ribbons in egg drop soup?
Keep the broth at a gentle simmer, create a slow current by stirring in one direction, and pour the beaten eggs in a thin, steady stream. Pause briefly before stirring again so the ribbons have time to set.
Why did my egg drop soup turn cloudy?
Cloudiness can come from boiling too vigorously or stirring the eggs too aggressively. Keep the broth at a gentle simmer and stir only lightly after the egg ribbons begin to set.
Can I use vegetable broth instead of chicken broth?
Yes. Use the same amount of vegetable broth for a meat-free version. The soup will have a lighter flavor, so taste at the end before deciding whether it needs any extra seasoning.
Can I make egg drop soup without cornstarch?
Yes, but the soup will be thinner and the egg ribbons will settle more quickly. The small amount of cornstarch in this recipe gives the broth the lightly thickened texture many people expect from egg drop soup.
Can I make egg drop soup ahead of time?
For the best texture, make the seasoned broth base ahead and add the cornstarch slurry and eggs when reheating. Fully cooked egg drop soup can also be refrigerated and reheated, but the ribbons are most tender when freshly made.
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