This quick and easy Egg Drop Soup comes together in just minutes. A simple broth, silky egg ribbons, sesame oil, and scallions make a comforting soup that is easy to prepare at home. Use chicken broth for a traditional flavor, or vegetable broth for an alternative.

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Egg Drop Soup

Course: Soups

Cuisine: Oriental

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings:

Calories: 87.3kcal

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Ingredients

3 large eggs
4 cups chicken broth or vegetable broth, see note 1
to taste Salt
to taste Ground white pepper
¼ teaspoon sesame oil
3 tablespoon cornstarch
1 stalk scallions finely chopped
turmeric Optional, used to achieve bright yellow color often seen in restaurant versions.

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Instructions

Beat the eggs:
Crack 3 large eggs into a bowl and add 2 tablespoons water. Beat lightly until the whites and yolks are fully combined. Set aside.
Heat the broth:
Pour 4 cups chicken broth into a saucepan or pot. Bring to a full boil, then reduce the heat to a gentle simmer. If using turmeric for color, add it now.
Season:
Add to taste Salt , to taste Ground white pepperr, and ¼ teaspoon sesame oil. Taste and adjust the seasoning as needed. If your broth is already well salted, you may not need additional salt.
Thicken the broth:
In a small bowl, whisk 3 tablespoon cornstarch with 6 tablespoons water until completely smooth. Stir well just before adding so the cornstarch does not settle. Gradually pour the slurry into the simmering broth while stirring.
Add the eggs:
Reduce the heat to the lowest setting, keeping the broth at a bare simmer. Slowly pour the beaten eggs into the soup in a thin, steady stream while gently swirling the soup with a spoon. The eggs will form delicate ribbons as they cook.
Serve:
Ladle the soup into individual bowls and garnish with 1 stalk scallions chopped. Serve immediately.

Notes

1. If the broth is unavailable, you may use water flavored with chicken powder, mushroom powder, MSG, etc.
2. You may not need to add salt if the broth you use is already salted.
3. Tip on the color: If you’d like to achieve the bright yellow color you often find in restaurant versions, add some turmeric powder while heating the broth.
4. Store and reheat: Leftover soup can be stored in the fridge for 2 days. I don’t recommend you freeze egg drop soup as the egg changes texture this way. You may freeze the seasoned, thickened broth. Defrost, reheat and add the egg before serving.

PRO Tips

Use broth, instead of water, as the soup base.
Add starch to create a silky texture but do not overuse it.
Pour in the beaten egg when the broth is at a bare simmer.
Control pouring and swirling to achieve the perfect egg strands.
Add extra ingredients to create more versions.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.