Looking for a quick egg drop soup recipe? You’re in the right place.
This budget-friendly dinner features egg ribbons swirling in a comforting broth.
It has a mild flavor with a smooth and silky texture from the eggs. It’s simple, but it hits the spot every time – and in just 15 minutes!
What Is Egg Drop Soup?
Egg drop soup, also known as egg flower soup, gets its name from ‘dropping’ whisked eggs into hot broth.
This classic Chinese soup is simple to make, taking just 15 minutes from start to finish.
The trick is to stream beaten eggs into the hot broth. That way, they turn into silky egg threads – kind of like noodles.
There are plenty of ways to jazz this recipe up, too. For example, you could include extra chilies or pepper flakes if you want more heat.
But really, the beauty of this dish is its simplicity.
And if you can’t get enough Chinese food, check out this collection of Chinese soup recipes!
Here’s a quick list of key ingredients to make this simple masterpiece.
For the complete list of ingredients and the step-by-step method, scroll down to the bottom of the post.
- Chicken Broth: Provides the savory base for the soup.
- Sesame oil: Adds a delightful nutty aroma and flavor.
- White Pepper and Salt: Pepper provides a subtle kick of heat, while the salt enhances the overall seasoning.
- Cornstarch and Water: This simple slurry is used to thicken the soup.
- Eggs: The star of the show, creating those silky egg threads.
- Yellow Food Coloring (or Turmeric): Gives the soup its signature hue.
- Green Onions: Perfect for garnishing.
How to Make Egg Drop Soup
This simple egg drop soup recipe is especially useful when you’re short on time during busy weeknights.
In just 15 minutes, you can enjoy a warm and hearty meal.
Here’s how to make it:
1. Simmer the broth in a large pot over medium heat. Season it with sesame oil, white pepper, and salt.
2. Prepare the cornstarch slurry by whisking the cornstarch and cold water until smooth.
3. Pour the cornstarch slurry into the simmering broth while stirring continuously. Keep going until the soup slightly thickens.
4. Slowly drizzle the lightly beaten eggs into the soup while gently stirring in a circular motion.
5. Give it some color with a drop of yellow food coloring or turmeric.
And that’s it! Garnish your bowl with chopped onions, serve, and enjoy. How easy is that?
Tips and Recipe Variations
Perfecting this Chinese egg drop soup is easy, thanks to its simple ingredients and quick preparation.
Here are more tips and variations to make your soup even better:
- Stir the eggs gently: You want ribbons, not wisps. I use a pitcher and go slow and steady.
- Thicken with cornstarch: You could leave this out and it would still be yummy. But the thicker texture is traditional.
- Add sriracha for spice: Add a dash of sriracha hot sauce or ground red pepper to give your soup a fiery kick. Adjust to taste for that extra zing.
- Get creative with ingredients: Feel free to toss in some chopped vegetables or cooked chicken for a more substantial meal.
- Customize with unique garnishes: Experiment with garnishes like cilantro, sesame seeds, or soy sauce to make your own soup.
- Serve immediately: Egg drop soup is best enjoyed right away.
What to Serve with Egg Drop Soup
Egg drop soup is a light and flavorful dish that pairs perfectly with most Chinese restaurant favorites.
Here are some tasty options:
Chicken Fried Rice: The classic combination of tender chicken and fluffy rice is a delightful match.
Beef and Broccoli: The savory beef and crisp broccoli complement the soup’s simplicity.
Ramen Noodle Asian Salad: A refreshing choice with crunchy veggies and flavorful dressing.
3-Ingredient Orange Chicken: Sweet and tangy, it balances the soup’s subtle taste.
Yakisoba Chicken: Stir-fried goodness with noodles that adds depth to your meal.
How to Store
As mentioned, homemade egg drop soup is best enjoyed fresh. And since it takes just 15 minutes, you can whip it up fresh whenever the craving strikes.
But, in case you have leftovers, here’s how to store them:
To Store: Use a slotted spoon to remove the eggs. Then, transfer the leftover egg drop soup to an airtight container and keep it in the fridge for up to 2 days.
To Reheat: Pour the broth into a pot and warm over medium heat. When it reaches a simmer, add fresh beaten eggs. Serve and enjoy.
Note: the soup won’t taste or feel the same if you leave the eggs in the leftovers. Reheating the eggs will likely turn them rubbery.
To Freeze: I don’t recommend freezing egg drop soup. The eggs won’t hold up well to freezing and thawing.
But if you absolutely have to, only freeze the seasoned broth without the eggs.
To Reheat from Frozen: Defrost the seasoned broth in the fridge overnight, then warm it over medium heat.
When hot, add fresh raw eggs, just like in the original recipe.
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