Egg Drop Soup

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Egg Drop Soup is a Chinese restaurant favorite! With the savory broth and silky eggs, this comforting soup will be a hit at home too!

When the weather turns cold there is nothing more comforting than a hot bowl of soup. And nothing is better than a soup that you can get on the table quickly. That is this Egg Drop Soup. It is comforting, flavorful and can be ready in about 15 minutes. How awesome is that?

The hardest thing about making Egg Drop Soup is the technique used to get the little ribbons. But once you get the hang of it, you’ll be making this soup non-stop.

Let’s talk about the ingredients that you’ll need to make it.

Egg Drop Soup Ingredients:

One of the great things about Egg Drop Soup is that, in addition to coming together quickly, you don’t need a ton of ingredients to get it on the table. In fact, you probably have most of them in your pantry or refrigerator.

• LOW-SODIUM CHICKEN BROTH: I prefer to use low-sodium broth when I am cooking because the higher sodium broth can be quite a bite saltier. Using low-sodium allows you to control the saltiness of the dish a bit better.
• SOY SAUCE: To add umami flavor and saltiness to the soup.
• WHITE PEPPER: White pepper has an earthier, less spicy flavor than black pepper. I prefer it in my egg drop soup and Hot and Sour Soup. If you only have black pepper, you can use that.
• SESAME OIL: Adds a subtle nuttiness.
• GROUND GINGER: Adds a warm, sweetness. I prefer to use ground ginger in this recipe, as opposed to fresh ginger so that the final soup has a smoother texture.
• TURMERIC: This will help give the soup its characteristic yellow color. Some recipes call for yellow food coloring but I prefer to use turmeric.
• CORNSTARCH: Will thicken the soup.
• EGGS: To make the classic egg ribbons.
• GREEN ONIONS: Add green color and a subtle onion flavor.

Step by Step Photos and Instructions:

Follow along with these step by step photos showing you how easy this Egg Drop Soup is to make.

• STEP #1: In a large soup pot, whisk together the chicken broth, soy sauce, white pepper, sesame oil, ground ginger, turmeric and cornstarch. Bring to a boil over medium heat then reduce heat to medium low and simmer until soup starts to chicken. About 10 minutes.
• STEP #2: In a measuring cup with a spout (this makes it easiest to slowly add the egg), whisk together eggs. While slowly stirring the soup, slowly drizzle in the egg to create egg ribbons. If you whisk too fast, you won’t get ribbons.
• STEP #3: Add green onions. Season to taste with more soy sauce and pepper. Serve immediately.

Storage and Leftovers:

You can store leftover Egg Drop Soup in the refrigerator. Reheat in a pot on the stove low and slow so as not to overcook the eggs. You can also cook in the microwave for 1 -2 minutes.

If you’re looking for more easy soup ideas try these:

• Chicken Tortellini Soup is a hearty chicken soup made in 30 minutes!
• Turkey Curry Soup is a great way to use leftover turkey!
• New England Clam Chowder is a classic for a reason. You’ll love this creamy hearty soup!
• If you love the flavor of dill, you’re going to fall head over heels in love with this Creamy Dill Chicken Soup.