Easy and Authentic Egg Drop Soup Recipe

Introduction

Egg Drop Soup is a comforting and flavorful dish that’s easy to make at home in just 15 minutes. This authentic recipe features delicate egg ribbons in a savory chicken broth with a touch of corn and vegetables, perfect as a light appetizer or a simple meal.

Ingredients

• 3 to 4 large eggs
• ½ cup frozen mixed vegetables
• 2 ½ tablespoons cornstarch
• 2 ½ tablespoons water
• 2 stalks green onions, chopped, for garnish
• Salt to taste
• 4 cups chicken stock or vegetable stock
• 2 cloves garlic, minced
• 2 teaspoons vegetable oil
• ½ teaspoon sugar
• ⅛ teaspoon white pepper or black pepper
• ½ teaspoon toasted sesame oil
• ¼ teaspoon turmeric powder (optional, for color)

Instructions

1. Step 1: In a container with a spout, scramble the eggs and set aside for easy pouring.
2. Step 2: Heat a large pot over medium heat. Add vegetable oil and sauté the minced garlic until fragrant.
3. Step 3: Pour in the chicken stock, then add sugar, white pepper, and turmeric powder if using. Bring the soup to a boil over high heat.
4. Step 4: Add the frozen mixed vegetables to the boiling soup and let it return to a simmer.
5. Step 5: Stir together the cornstarch and water to make a slurry. Slowly pour this into the simmering soup, stirring continuously until the soup thickens slightly.
6. Step 6: Create a gentle whirlpool by swirling the soup in one direction. Slowly drizzle half of the beaten eggs into the soup in a thin stream while swirling to form long egg ribbons. Wait about 30 seconds for the eggs to set before repeating with the remaining eggs.
7. Step 7: Taste the soup and add salt as needed. Remove from heat and stir in toasted sesame oil. Garnish with chopped green onions before serving. Enjoy!

Tips & Variations

• Pour the eggs slowly while stirring gently to create delicate egg ribbons rather than lumps.
• Use vegetable stock instead of chicken stock for a vegetarian version.
• Add a splash of soy sauce or a pinch of white pepper for extra depth of flavor.
• Optional turmeric powder adds a warm color but can be skipped without affecting taste.

Storage

Store leftover egg drop soup in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally, to avoid scrambling the eggs further.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen mixed vegetables?

Yes, fresh vegetables like corn, peas, or finely chopped carrots can be used. Just add them early enough to cook through before adding the eggs.

How do I prevent the egg from clumping in the soup?

Slowly drizzle the beaten eggs in a thin stream while stirring the soup gently in one direction to create smooth ribbons instead of clumps.

Easy and Authentic Egg Drop Soup Recipe

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4.5 from 141 reviews

This Egg Drop Soup recipe is a quick, authentic Chinese-style soup made with fresh eggs, chicken stock, and vegetables. Ready in just 15 minutes, it offers a comforting, flavorful appetizer that features delicate egg ribbons in a seasoned broth thickened with cornstarch.

• Author: reem
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Egg Mixture

• 3 to 4 large eggs

Vegetables and Garnish

• ½ cup frozen mixed vegetables
• 2 stalks green onions, chopped (for garnish)

Soup Base

• 4 cups chicken stock (or vegetable stock)
• 2 cloves garlic, minced
• 2 teaspoons vegetable oil
• ½ teaspoon sugar
• ⅛ teaspoon white pepper (or black pepper)
• ½ teaspoon toasted sesame oil
• ¼ teaspoon turmeric powder (optional, for color)

Thickener

• 2 ½ tablespoons cornstarch
• 2 ½ tablespoons water

Seasoning

• Salt to taste

Instructions

1. Mix the eggs: In a bowl or container with a spout, carefully scramble the 3 to 4 large eggs until smooth and set aside for easy pouring.
2. Make soup base: Heat a large pot over medium heat. Add 2 teaspoons vegetable oil and sauté the 2 minced garlic cloves until fragrant. Pour in 4 cups chicken stock, then stir in ½ teaspoon sugar, ⅛ teaspoon white pepper, and optional ¼ teaspoon turmeric powder. Bring the mixture to a boil over high heat, then add ½ cup frozen mixed vegetables and reduce heat to maintain a simmer.
3. Thicken with cornstarch: In a small bowl, whisk together 2 ½ tablespoons cornstarch and 2 ½ tablespoons water to create a slurry. Gradually add the slurry to the simmering soup, stirring continuously until the broth thickens slightly.
4. Add egg ribbons: Stir the soup gently in one direction to create a whirlpool effect. Slowly drizzle half of the beaten eggs in a thin stream into the swirling soup. Allow 30 seconds for the egg ribbons to cook and set, then repeat with the remaining egg mixture to form delicate ribbons.
5. Serve: Taste the soup and adjust seasoning with salt as needed. Remove from heat, garnish with chopped 2 stalks green onions and drizzle with ½ teaspoon toasted sesame oil. Serve hot and enjoy your authentic egg drop soup!

Notes

• Pour eggs slowly while stirring to create long, thin ribbons. Pouring too quickly can cause clumpy scrambled egg pieces.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.

Keywords: egg drop soup, Chinese soup, easy soup recipe, authentic egg drop, quick soup, chicken stock soup, egg ribbons, appetizer