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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/easy-and-authentic-egg-drop-soup-recipe/