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Classic Egg Drop Soup

A comforting and easy-to-make soup featuring silky ribbons of egg in a rich broth, perfect for cozy nights and family gatherings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Asian, Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the soup
  • 4 cups chicken or vegetable broth
  • 2 large eggs
  • 1 tablespoon cornstarch optional, for a thicker soup
  • 1 tablespoon soy sauce or to taste
  • 1/2 teaspoon ground white pepper adjust based on preference
  • 2 pieces green onions finely sliced
  • to taste Salt
Optional garnish
  • sesame oil
  • crispy wonton strips

Method
 

Preparation
  1. In a pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
  2. If you prefer a thicker soup, mix the cornstarch with a few tablespoons of water to create a slurry, then stir it into the boiling broth.
Seasoning
  1. Add soy sauce and white pepper to the broth. Taste and adjust the seasonings as needed.
Egg Preparation
  1. In a small bowl, beat the eggs gently with a fork. Set aside.
Cooking
  1. Once the broth is at a gentle boil, reduce the heat slightly and stir the broth in a circular motion to create a whirlpool.
  2. Slowly pour in the beaten eggs in a thin stream while continuing to stir the broth to create beautiful ribbons of egg.
Serving
  1. Remove the pot from the heat, stir in the green onions, and check the seasoning one last time.
  2. Ladle the soup into bowls, and drizzle a drop of sesame oil or sprinkle crispy wonton strips on top for additional flavor and texture.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm the soup gently over low heat, stirring occasionally. For freezing, omit the eggs until reheating to preserve texture.