Egg Drop Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Eggs: Beaten and slowly poured into the broth to create silky strands.

Cornstarch: Mixed with water to thicken the soup.

Soy sauce: Adds umami and depth to the flavor.

Salt: Enhances the overall taste of the soup.

White pepper: Adds a subtle heat and flavor.

Green onions: Chopped and used as a fresh garnish.

When adding the eggs to the broth, make sure to pour them in a slow, steady stream while continuously stirring with a whisk. This technique creates the delicate, silky strands that are characteristic of a perfect egg drop soup.

• chicken broth - Substitute with vegetable broth: For a vegetarian option, vegetable broth provides a similar savory base.

• chicken broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor similar to chicken broth.

• large lightly beaten eggs - Substitute with silken tofu: Silken tofu can be blended to mimic the texture of beaten eggs for a vegan alternative.

• large lightly beaten eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whipped to a similar consistency as beaten eggs.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent.

• cornstarch - Substitute with potato starch: Potato starch can also be used to thicken soups and has a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a soy-free, slightly sweeter alternative to soy sauce.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can be used as a direct substitute for regular salt.

• white pepper - Substitute with black pepper: Black pepper can be used if white pepper is unavailable, though it will add a slightly different flavor and color.

• white pepper - Substitute with ground ginger: Ground ginger can provide a different but complementary spice note to the soup.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• green onions - Substitute with cilantro: Cilantro adds a fresh, herbal note as a garnish, though it has a different flavor profile.

• Allow the egg drop soup to cool to room temperature before storing. This prevents condensation and maintains the soup's texture.
• Transfer the cooled soup into an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
• Label the container with the date so you can keep track of its freshness.
• Store the soup in the refrigerator for up to 3-4 days. For longer storage, place the container in the freezer, where it can last up to 2-3 months.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight if it was frozen.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to maintain the consistency. Avoid boiling the soup as it can cause the eggs to become rubbery.
• If the soup has thickened too much after refrigeration or freezing, add a splash of chicken broth or water to reach the desired consistency.
• Garnish with fresh green onions before serving to revive the flavors and add a touch of freshness.

• Gently reheat the egg drop soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the eggs from overcooking.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat in 30-second intervals, stirring in between, until the soup is hot.
• For a quick refresh, add a splash of chicken broth or water before reheating. This helps maintain the soup's consistency and prevents it from becoming too thick.
• Avoid boiling the soup during reheating, as this can cause the eggs to become rubbery. Aim for a gentle simmer instead.
• If the soup has thickened too much, whisk in a bit more chicken broth or water to reach your desired consistency before reheating.
• Garnish with fresh green onions after reheating to revive the soup's vibrant flavor and presentation.

• Pot: A large vessel used to bring the chicken broth to a boil.

• Whisk: A tool used to stir the broth while pouring in the beaten eggs to create the signature egg ribbons.

• Measuring spoons: Used to measure out the cornstarch, water, and soy sauce accurately.

• Small bowl: Used to mix the cornstarch with water before adding it to the broth.

• Knife: Used to chop the green onions for garnish.

• Cutting board: A surface used for chopping the green onions.

• Ladle: Used to serve the soup into bowls.

• Serving bowls: Used to hold and serve the hot egg drop soup.

Use pre-made broth: Save time by using store-bought chicken broth instead of making it from scratch.

Cornstarch slurry: Mix cornstarch and water in advance to quickly thicken the soup when needed.

Efficient egg prep: Beat the eggs ahead of time and keep them ready to pour.

Quick seasoning: Have soy sauce, salt, and white pepper measured and ready to add.

Garnish ready: Chop the green onions beforehand and store them in the fridge for easy garnishing.