Egg Drop Soup Recipe

Introduction

Egg Drop Soup is a comforting, silky Chinese classic that’s quick to prepare and perfect for any day. This delicate broth features tender ribbons of egg floating in a flavorful, aromatic chicken stock base.

Ingredients

• 4 cups chicken stock
• 1/2 cup water
• 1 clove garlic, sliced
• 12 sprigs cilantro
• 1 (3-to-4-inch) piece of ginger, sliced
• 20 peppercorns
• 1 pinch dried shrimp or scallops (optional)
• Salt, to taste
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry
• 2 eggs
• 4 scallion stalks, white and light green parts, sliced thinly on a bias
• Freshly ground white or black pepper, to taste

Instructions

1. Step 1: Combine chicken stock, water, garlic, cilantro, ginger, peppercorns, and dried shrimp or scallops (if using) in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavor.
2. Step 2: Strain the broth into another pot. Taste and adjust salt as needed. Return the broth to a simmer. In a small bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. In a separate bowl, whisk eggs with the remaining teaspoon of cornstarch.
3. Step 3: Whisk the wine-cornstarch mixture into the simmering broth until smooth. Stir once gently to create a slight current in the soup. Slowly pour in the egg mixture through the tines of a fork, allowing it to form delicate ribbons. Let the eggs set for about 10 seconds, then gently stir to break up the ribbons to your preference.
4. Step 4: Garnish generously with sliced scallions and freshly ground white or black pepper. Serve immediately for best flavor and texture.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth and omit dried shrimp or scallops.
• Adding a few drops of toasted sesame oil before serving can enhance the aroma and depth of the soup.
• Use fresh ginger and garlic to maximize the soup’s bright, aromatic qualities.
• To create a thicker soup, increase the cornstarch to 2 tablespoons but mix well to avoid lumps.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the eggs from toughening. Avoid boiling when reheating to maintain the soup’s silky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wine instead of Shaoxing wine or dry sherry?

While Shaoxing wine or dry sherry provides a distinctive flavor, you can substitute with a mild dry white wine. Avoid sweet wines as they may alter the taste of the soup.

How do I prevent the egg ribbons from becoming clumpy?

Pour the egg mixture slowly into a gently swirling simmering broth through a fork or chopsticks. Allow the eggs to set briefly before stirring gently. This technique helps form tender, delicate ribbons without clumping.

Egg Drop Soup Recipe

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★★★★★

4.5 from 109 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A delicate and comforting Chinese Egg Drop Soup made with fragrant chicken broth, ginger, garlic, and fresh cilantro, thickened with cornstarch and enriched with silky ribbons of beaten eggs. Perfect as a light appetizer or a soothing meal on its own.

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Ingredients

Scale 1x2x3x

Broth Ingredients

• 4 cups chicken stock
• 1/2 cup water
• 1 clove garlic, sliced
• 12 sprigs cilantro
• 1 3-to-4-inch piece of ginger, sliced
• 20 peppercorns
• 1 pinch dried shrimp or scallops (optional)
• Salt, to taste

Thickening and Flavoring

• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry

Egg Mixture & Garnish

• 2 eggs
• 4 scallion stalks, white and light green parts, sliced thinly on a bias
• Freshly ground white or black pepper, to taste

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Instructions

1. Prepare the Broth: In a pot, combine the chicken stock, water, sliced garlic, cilantro sprigs, sliced ginger, peppercorns, and dried shrimp or scallops if using. Bring the mixture to a boil, then reduce the heat and simmer gently for 20 minutes to extract flavors.
2. Strain and Season: Strain the broth into another pot to remove solids. Taste the broth and adjust the salt as needed. Return the clear broth to a simmer.
3. Mix Cornstarch and Wine: In a small bowl, whisk together 1 tablespoon of cornstarch with the Shaoxing wine or dry sherry until smooth. Separately, whisk the eggs with the remaining 1 teaspoon of cornstarch until combined.
4. Thicken the Soup: Slowly whisk the cornstarch and wine mixture into the simmering broth to thicken it slightly. Keep the soup at a low simmer.
5. Create Egg Ribbons: Stir the soup once gently to create a mild current. Pour the egg mixture slowly through the tines of a fork into the soup, allowing it to form delicate ribbons. Let the eggs set for about 10 seconds.
6. Finish and Serve: Gently stir the egg ribbons to break them up to your preferred size. Ladle the soup into bowls and garnish abundantly with sliced scallions and freshly ground white or black pepper for a flavorful finish.

Notes

• The addition of dried shrimp or scallops is optional but adds a deeper umami flavor to the broth.
• Pouring the egg mixture through a fork creates thin, delicate ribbons typical of traditional egg drop soup.
• Adjust the thickness of the soup by varying the amount of cornstarch slurry added.
• Shaoxing wine can be substituted with dry sherry if unavailable.
• Sliced scallions can be added to the soup before serving for a fresh, crisp element.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Keywords: Egg Drop Soup, Chinese Soup, Chicken Broth Soup, Healthy Soup, Easy Soup Recipe