Egg drop soup is a classic for a reason. It’s comforting, flavorful, and incredibly fast to make. In my family’s Chinese restaurant, egg drop soup, along with wonton and hot and sour soup, was a daily staple, the first thing we prepared each morning. The warmth from simmering these soups was especially welcome during cold winter months, and a small cup of egg drop soup was often my go-to way to start the day.
While everyone has their soup preference, egg drop soup is a universally loved starter to any Chinese meal. Alongside the traditional trio, we also introduced Chicken Corn Egg Drop Soup, which quickly became another popular choice.
This recipe brings that authentic, restaurant-style egg drop soup experience right to your kitchen.
What Exactly is Egg Drop Soup?
The name is quite literal – egg drop soup is made by dropping raw egg into a hot, simmering broth. Interestingly, the Chinese name translates to “egg flower soup,” a much more poetic description that captures the delicate, swirling patterns the egg creates in the soup, resembling blooming flowers. You can truly see this “egg flower” effect in the recipe video below.
While there are many regional variations, this recipe focuses on the classic, comforting egg drop soup you’d expect from your favorite Chinese restaurant.
Why Make Egg Drop Soup at Home? It’s Faster and Fresher Than Takeout!
The obvious question is: why make egg drop soup at home when it’s so readily available and affordable at Chinese restaurants?
The answer is simple: speed and control. This recipe takes only about 15 minutes to prepare, which is often quicker than ordering takeout and going to pick it up!
Furthermore, many restaurants rely on monosodium glutamate (MSG) to enhance the flavor of their soups. While MSG isn’t inherently bad, making it at home allows you to control ingredients and avoid it entirely if you prefer. By using homemade chicken broth, high-quality store-bought organic broth, or even vegetable broth, and organic eggs, you can ensure a healthier and tastier bowl of soup.
This easy egg drop soup recipe is so quick, you could likely have a steaming bowl ready before you finish reading this article!
Simple Steps to Delicious Homemade Egg Drop Soup
Let’s dive into the recipe and learn How To Make Egg Drop Soup that rivals your favorite restaurant.
First, bring your chicken stock to a gentle simmer in a medium-sized soup pot.
Next, enhance the broth with flavor. Stir in the sesame oil, salt, sugar, and white pepper. These simple seasonings are key to achieving that classic egg drop soup taste.
For that signature restaurant-style yellow hue, add a pinch of turmeric or a few drops of yellow food coloring. This step is optional but highly recommended for visual appeal and a subtle earthy note from the turmeric.
Taste the broth and adjust the seasonings as needed to your preference.
Now, it’s time to thicken the soup to that perfect velvety texture. Prepare a cornstarch slurry by mixing cornstarch with water until smooth. It’s crucial to mix this well just before adding, as cornstarch tends to settle quickly.
Slowly drizzle the cornstarch slurry into the simmering soup while stirring continuously. This prevents lumps from forming and ensures a smooth, even thickening.
If you prefer a thicker or thinner soup, adjust the amount of cornstarch slurry accordingly. You can add it in batches, simmering for a couple of minutes between additions to check the consistency.
For more tips and tricks on using cornstarch in Chinese cooking, refer to our detailed guide on How to Use Cornstarch in Chinese Cooking.
Now for the exciting part – creating the “egg flowers”! Lightly beat the eggs in a bowl. Slightly beaten eggs create a beautiful swirl of both white and yolk in the soup.
The speed at which you stir the soup while adding the egg will determine the size of your egg flowers. Stirring gently will create larger, more dramatic swirls, while stirring faster will result in smaller, finer egg strands. Experiment to find your preferred style! Some people even prefer larger chunks of egg, so feel free to adjust to your liking.
Once the soup reaches your desired consistency, reduce the heat to low. Use a ladle to stir the soup in a gentle circular motion. Slowly drizzle the beaten egg into the soup in a thin stream as you stir. This technique helps create those characteristic egg flower ribbons.
Once all the egg is added, simmer for another minute or two until the egg is just cooked through. Avoid overcooking, which can make the egg rubbery.
Ladle the egg drop soup into bowls. Garnish generously with freshly chopped scallions for a pop of fresh flavor and color.
Serve immediately and enjoy this comforting and quick soup! For an extra touch, we like to serve ours with a few crispy fried wonton noodles.
Tips for the Best Homemade Egg Drop Soup
- Use Quality Broth: The broth is the base of your soup, so using a good quality chicken broth is essential for flavor. Homemade or a good store-bought brand will make a difference.
- Don’t Overcook the Eggs: Cook the eggs just until they are set and tender. Overcooked eggs will become tough and lose their delicate texture.
- Adjust Thickness to Your Liking: Control the amount of cornstarch slurry to achieve your preferred soup thickness.
- Fresh Garnishes: Scallions are the classic garnish, but you can also experiment with chopped chives or a drizzle of sesame oil for extra flavor.
- Make it Vegetarian: Easily make this soup vegetarian by using vegetable broth instead of chicken broth.
Enjoy Your Homemade Egg Drop Soup!
With this easy recipe, you can now make delicious, restaurant-quality egg drop soup in your own kitchen in minutes. It’s perfect as a light lunch, a comforting starter, or a quick and satisfying meal. Give it a try and experience the simple pleasure of homemade egg drop soup!
Watch the Video Recipe!
[Link to Video Recipe (if available)]
Looking for more authentic and easy recipes? Subscribe to our email list and follow us on Pinterest, Facebook, Instagram, and Youtube! for more culinary inspiration.
Recipe Card: Easy Egg Drop Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 6
Ingredients:
- 6 cups chicken stock
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon turmeric or 5 drops yellow food coloring (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs, lightly beaten
- 2 scallions, thinly sliced, for garnish
- MSG (optional)
Instructions:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add turmeric or yellow food coloring, if using. Taste and adjust seasoning.
- In a small bowl, whisk together cornstarch and water until smooth. Gradually drizzle the cornstarch slurry into the simmering soup while stirring constantly to prevent lumps. Simmer for 2-3 minutes until slightly thickened.
- Reduce heat to low. Slowly drizzle the lightly beaten eggs into the soup while stirring gently in a circular motion to create egg flowers.
- Cook for 1-2 minutes more, or until eggs are just set.
- Ladle into bowls, garnish with scallions, and serve hot.
Nutrition Facts (per serving, approximate):
- Calories: 109kcal
- Carbohydrates: 10g
- Protein: 7g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 87mg
- Sodium: 551mg
- Potassium: 198mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 140IU
- Vitamin C: 0.7mg
- Calcium: 17mg
- Iron: 0.8mg
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and brands used.
Did you make this recipe? Tag us on Instagram @thewoksoflife and share your creation! Don’t forget to subscribe to our email list and follow us on social media for more delicious recipes!
