Description
This Easy Egg Drop Soup Recipe is a quick and comforting Asian-inspired soup made with a flavorful broth and delicate egg ribbons. Ready in just 15 minutes, it combines savory chicken or vegetable broth with fresh ginger, garlic, and green onions, thickened slightly with cornstarch. Perfect as a light meal or starter, this soup is both nourishing and satisfying.
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth (low sodium preferred)
- 2 tbsp soy sauce (or tamari for gluten-free option)
- 1 tsp sesame oil (optional)
- 1 tsp fresh ginger, minced (or ½ tsp ground ginger)
- 1 clove garlic, minced
- 2 green onions, thinly sliced (separate white and green parts)
Egg Mixture
- 2 large eggs, lightly beaten
Thickener
- 1 tbsp cornstarch mixed with 2 tbsp water
Seasoning & Garnishes
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, extra green onions, chili oil
Instructions
- Prepare the Broth: In a medium-sized pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add Flavorings: Stir in the soy sauce, sesame oil (if using), minced ginger, minced garlic, and the white parts of the green onions, mixing well to combine.
- Simmer to Meld Flavors: Let the broth simmer gently for about 5 minutes to allow the flavors to meld together.
- Thicken the Broth: While the broth simmers, mix the cornstarch with water until smooth.
- Add Cornstarch Mixture: Slowly stir the cornstarch mixture into the simmering broth. Continue cooking for 2-3 minutes, stirring constantly, until the broth slightly thickens.
- Reduce Heat: Turn the heat to low so the broth is barely simmering.
- Create Egg Ribbons: Slowly pour the lightly beaten eggs into the broth in a steady stream while continuously stirring the broth in one direction with a fork or chopsticks. This technique forms the signature silky egg ribbons.
- Season to Taste: Taste the soup and add salt and pepper as needed.
- Serve: Remove the pot from heat and ladle the soup into bowls.
- Garnish: Top each bowl with the green parts of the green onions, chopped cilantro, and a drizzle of chili oil if desired, then serve immediately.
Notes
- For a gluten-free version, substitute tamari for soy sauce.
- Adjust the amount of ginger and garlic to your taste preferences for more or less pungency.
- Slow pouring and stirring when adding eggs is key to creating beautiful egg ribbons.
- Use low sodium broth and soy sauce to better control salt levels in the soup.
- This soup can be easily doubled to serve more people.
- Leftovers can be stored in the refrigerator for 1-2 days; reheat gently over low heat to avoid breaking the egg ribbons.
