Classic Egg Drop Soup Recipe

I absolutely love this egg drop soup recipe because it transforms simple ingredients into a comforting, savory delight that’s perfect for cozy nights in. Plus, the delicate ribbons of egg and the zing of ginger make it feel like a luxurious treat, even on a budget!

Classic Egg Drop Soup comforts me. I adore its simplicity.

With four cups of chicken broth, it is quite protein-rich and hydrating. The cornstarch thickens it to an ideal consistency, a texture that is truly a Soupy Delight.

I think the soy sauce adds some kind of umami that plays nicely with the freshly grated ginger. The chopped green onions are the final touch, a comic strip of green against the backdrop of pale yellow soup.

Ingredients

Chicken Stock: Protein and collagen-rich; intensifies flavor; serves as a savory base.

Protein-rich, the egg gives the soup a rich, textured quality.

Cornstarch.

Thickening agent.

Gives the soup a silky, smooth consistency.

Ginger: Provides a comforting, piquant taste; helps with digestion and brings harmony.

Soy sauce: Delivers umami flavor; counteracts dish saltiness; boosts taste.

Fresh green onions enhance salads with their mild onion flavor and colorful presence.

Ingredient Quantities

• 4 cups chicken broth
• 2 eggs
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1/4 teaspoon white pepper
• 2 green onions, chopped
• Salt to taste

Instructions

1. In a medium saucepan, combine 4 cups of chicken broth and heat until just boiling.

2. Add the 1/2 teaspoon grated ginger to the broth and blend.

3. In a small bowl, combine 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir this mixture until it is smooth and has formed a slurry.

4. Pour the cornstarch slurry into the boiling broth slowly, and stir continuously. The broth may thicken slightly.

5. Lower the heat to a low simmer, then stir in 1 tablespoon of soy sauce and 1/4 teaspoon of white pepper into the broth. Adjust the salt to your taste.

6. In a separate bowl, beat the two eggs well.

7. Gradually pour the well-beaten eggs into the lightly simmering broth, while stirring gently with a fork or chopstick to produce delicate ribbons of egg.

8. Let the soup simmer for 1-2 more minutes. This will ensure that the eggs are fully set.

9. Remove the soup from heat and add a garnish of 2 chopped green onions.

10. Enjoy the egg drop soup served piping hot.

Equipment Needed

1. Medium saucepan
2. Small bowl
3. Measuring cups
4. Measuring spoons
5. Fork or chopstick (for stirring)
6. Whisk (or fork for beating the eggs)
7. Knife (for chopping green onions)
8. Cutting board

FAQ

• What type of chicken broth should I use?Homemade or store-bought chicken broth works well, but ensure it’s low sodium. This way, you can control the seasoning.
• Can I add more vegetables to the soup?Absolutely, you can add vegetables such as mushrooms or peas if you want a boost of flavor and nutrition.
• Is it possible to make this soup vegetarian?Yes, for a vegetarian version, replace the chicken broth with vegetable broth.
• How do I prevent the eggs from clumping?Continue stirring the broth. In a slow, steady fashion, add the beaten eggs, allowing them to create twisted strands that are the hallmark of this dish.
• What can I use instead of cornstarch?For comparable thickening effects, arrowroot powder or tapioca starch can be substituted in equal amounts.
• How do I store leftovers?Soup can be stored in the fridge for 3 days max, and in an airtight container. Reheat it gently to keep from overcooking the eggs.
• Can I adjust the spice level?Certainly! You can adjust the quantity of white pepper to your liking, either up or down.

Substitutions and Variations

Broth of chicken: For a broth of chicken, change to broth of vegetable for an option of broth of vegetable (with no chicken!) for a vegetarian.
Cornstarch: Substitute arrowroot powder or potato starch.
If fresh ginger is not available, you can use one-fourth of a teaspoon of powdered ginger in its place.
For soy sauce, gluten-free alternatives are tamari and coconut aminos.
White pepper: If you cannot find white pepper, substitute it with black pepper.

Pro Tips

1. For extra flavor, consider adding a few drops of sesame oil to the soup just before serving for a nutty aroma that complements the other ingredients.

2. If you prefer a richer tasting soup, you can use homemade chicken broth or enhance store-bought broth by simmering it with aromatics like garlic and additional slices of ginger before starting the recipe.

3. To create finer egg ribbons, when pouring the beaten eggs into the soup, hold the fork or chopstick close to the surface of the broth and drizzle slowly in a thin stream.

4. For added texture, you can include a handful of fresh or frozen corn kernels or thinly sliced mushrooms to the broth as it heats up, just before adding the cornstarch slurry.

5. Adjust the thickness of the soup by varying the amount of cornstarch. If you prefer a thicker soup, add another teaspoon of cornstarch to the slurry mixture.