Description
Homemade Egg Drop Soup is a light, comforting Chinese-inspired soup featuring delicate ribbons of egg cooked in a savory broth with simple seasonings like ginger, garlic, soy sauce, and sesame oil. Ready in just 15 minutes, this quick and easy soup is perfect as a warm appetizer or light meal and can be customized with various additions such as mushrooms, chicken, or spinach.
Ingredients
Soup Base
- 4 cups chicken broth
- 1 teaspoon fresh ginger, grated or minced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Egg Mixture
- 2 large eggs, beaten
Garnishes
- 2 green onions, thinly sliced
- Fresh cilantro leaves, for garnish
Instructions
- Prepare the broth: Pour the chicken broth into a saucepan and bring it to a gentle simmer over medium heat. Add the grated ginger, minced garlic, soy sauce, sesame oil, and white pepper to the broth. Let it simmer gently for several minutes to allow the flavors to meld.
- Make the cornstarch slurry: In a small bowl, mix the cornstarch with cold water until fully dissolved and smooth. This slurry will be used to slightly thicken the soup.
- Thicken the soup: Slowly stir the cornstarch slurry into the simmering broth, stirring continuously to avoid lumps. Continue to cook and stir until the soup slightly thickens, which should take a few minutes.
- Beat the eggs: While the soup is thickening, beat the eggs in a bowl until well combined and smooth.
- Create the egg ribbons: Slowly drizzle the beaten eggs into the hot soup in a thin stream while gently stirring the soup in one direction with a spoon or chopstick. This technique forms delicate ribbons of cooked egg throughout the soup.
- Adjust seasoning: Taste the soup and add salt or additional soy sauce if needed for flavor balance.
- Serve and garnish: Ladle the hot soup into bowls and garnish with thinly sliced green onions and fresh cilantro leaves for a fresh finish.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Additional ingredients such as sliced mushrooms, shredded cooked chicken, spinach, tofu, or corn can be added to customize the soup.
- Use gluten-free soy sauce or tamari to make the soup gluten-free.
- Reheat leftover soup gently to preserve the egg texture; avoid boiling.
- Freezing is not recommended as it can alter the texture of the egg ribbons.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
