🍚 Ingredient tips and substitutes
The traditional version of this soup is typically very simple: just broth, egg, and light seasoning. Some versions add tomatoes, tofu, or different greens, but I like to keep mine plain and silky, just like you’d get at a good Chinese restaurant.
- Water The base of the soup.
- Bouillon cube Adds umami-rich depth without needing homemade stock; chicken or vegetable both work.
- Soy sauce For a salty, savory flavor.
- Turmeric A ground yellow spice made from dried turmeric root; it has a warm, earthy flavor and gives the soup its signature golden color.
- White pepper powder Milder than black pepper, with a subtle heat.
- Cornstarch Used to thicken the soup and helps create that silky egg texture.
- Egg Slowly streamed in to form soft ribbons.
- Sesame oil A few drops for garnish give the soup a warm, toasty aroma.
- Green onions Added at the end for a fresh bite.
👩🍳 How to make egg drop soup
Step 1: Beat the eggs. Crack the eggs into a bowl and beat well with a fork or whisk until smooth. Set aside.
Step 2: Make the cornstarch slurry. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water until fully dissolved. This will help thicken the soup.
Step 3: Season the broth. Bring water to a gentle boil in a pot over medium heat. Add bouillon cube, soy sauce, turmeric, and white pepper. Stir to dissolve the bouillon and blend the flavors.
Step 4: Stir in the cornstarch slurry. Give the cornstarch and water mixture a quick stir, then slowly pour it into the simmering soup while gently stirring. Let it simmer for another minute.
Step 5: Add the eggs. While the soup is gently simmering, slowly drizzle in the beaten eggs. Stir the soup in one direction with a fork or whisk as you pour to create those signature silky egg ribbons.
Step 6: Serve. Remove from heat, drizzle a few drops of sesame oil, and garnish with chopped green onions. Serve hot!
This simple recipe for egg drop soup is perfect for sick days, early mornings, or whenever you need something warm and easy. Let me know how it turns out in the comments, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!
Easy Egg Drop Soup Recipe
Equipment
- Measuring cups and spoons
- Small bowl with fork to beat the eggs
- Small bowl with spoon for mixing the cornstarch slurry.
- Medium pot
- Ladle or spoon
Ingredients
- 4 cups water
- 1 bouillon cube
- 1 tbsp soy sauce
- ¼ tsp turmeric
- ¼ tsp white pepper powder
- 2 tbsp cornstarch + 2 tbsp water
- 4 eggs
- green onions garnish to taste
- a few drops of sesame oil adjust to taste
Instructions
- Beat the eggs. Crack the eggs into a bowl and whisk until smooth. Set aside.
- Make the slurry. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water until fully dissolved.
- Season the broth. Bring water to a gentle boil over medium heat. Add bouillon cube, soy sauce, turmeric, and white pepper. Stir to dissolve.
- Add the slurry. Give the slurry a quick stir, then slowly pour it into the soup while stirring. Simmer 1 minute to thicken.
- Drizzle in eggs. Slowly pour in the beaten eggs while stirring in one direction to form silky ribbons.
- Finish and serve. Remove from heat, add a few drops of sesame oil, and garnish with green onions. Serve hot.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
