Egg Drop Soup Recipe
This 10-minute Egg Drop Soup combines whisked eggs, ginger, and garlic in a light, savory broth for a quick and comforting meal.
Ingredients
- 1 tablespoon sesame oil
- ½ garlic cloves, finely minced
- ½ teaspoon fresh ginger, peeled and finely grated
- 4 cups chicken stock
- ½ teaspoon sugar
- ½ slurry recipe
- 4 large eggs, whisked, room temperature or chilled
- sliced green onions , optional garnish
- soy sauce, optional garnish
- salt and ground white pepper to taste
Instructions
- In a medium-sized saucepot over low to medium heat, add the sesame oil and heat for 30 to 45 seconds.
- Stir in the garlic and ginger and sauté for 45 to 60 seconds.
- Pour in the chicken stock along with the sugar, salt, and pepper. Turn the heat up to medium and bring the stock to a simmer.
- Once simmering, whisk in the slurry. You should notice it thickens up almost immediately. If it’s not thickening, add another 2 tablespoons of slurry.
- After it becomes thick, turn the heat down to low.
- Slowly drizzle in the whisked eggs while continually stirring in the same circular motion to create long ribbons of cooked eggs.
- Stir the soup until all the eggs are added, and for 1 to 2 minutes after ensuring the egg ribbons aren’t too thick. You don’t want scrambled or poached eggs.
- Adjust any seasonings with salt and pepper.
- Serve in bowls with optional garnishes of sliced green onions and soy sauce.
Notes
My best tip is to keep up the motion when making egg drop soup from scratch. At the same time I’m pouring in the whisked eggs, I’m constantly stirring the soup in one consistent direction. This is what turns the eggs into soft and silky threads instead of big clumps.
Steady stream of eggs: I like to pour the whisked eggs from a measuring cup or a small spouted bowl to maintain a steady stream.
Simmer, don’t boil: If your broth is boiling rapidly when you add the eggs, they’ll seize up and turn into chewy clumps. Keep it at a gentle simmer for a smooth, velvety texture.
Taste as you go: I always taste the thickened broth before adding the eggs and then again right before serving. A dash of soy sauce or a pinch more sugar can sometimes make all the difference.
Add-in ideas: I’ll stir sweet corn, sautéed mushrooms, baby spinach, shredded chicken, or tofu into the soup when I need to clean out my fridge.
Make-Ahead: You can make the broth base up to 2 days ahead and refrigerate it to save time. This makes it easy to reheat on the stove and drizzle in the eggs.
How to Store: Cover and refrigerate the leftovers for up to 3 days. This soup does not freeze well.
How to Reheat: Warm the leftovers in a saucepan over low heat. The broth tends to thicken as it chills, so you can stir in a splash of broth or water to thin it out.
Nutrition
Calories: 183kcalCarbohydrates: 10gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 171mgSodium: 406mgPotassium: 315mgFiber: 0.01gSugar: 4gVitamin A: 245IUVitamin C: 1mgCalcium: 33mgIron: 1mg