With its silky texture and delicate taste, egg drop soup is one of those Asian soups many of us enjoy eating time and again as a starter or as a side to fried rice, noodles, or stir fries. Now you can learn how to make it at home with this easy recipe that only requires only six ingredients.
Egg drop soup is a dish I grew up eating and loving. Since I naturally gravitate toward soups that are light and not too bold in flavor, this traditional Chinese dish suited me just right. My mother made the Japanese version of egg drop soup, called kakitamajiru, which is very similar to the classic Chinese version. The only difference being that Japanese egg drop soup uses dashi instead of chicken broth, and contains chopped spinach.
This egg drop soup recipe is the old school version found in every Chinese restaurant across the world. It’s delicate, nutty, a little salty, and eggy. The steps are very easy to follow and the list of ingredients is minimal.
Table of contents
What Is Egg Drop Soup?
Egg drop soup, called egg flower soup (蛋花湯) in China, is a popular Chinese soup made with chicken broth and whisked eggs that are slowly stirred into the soup to create thin threads. The reason why it’s called egg flower soup is due to the shape the beaten eggs take when they are swirled around and form flower like patterns.
Classic Chinese egg drop soup can sometimes include tofu, corn, bean sprouts, shiitake mushrooms, or green onions, like this recipe has.
Egg Drop Soup Ingredients
- Chicken stock: A good chicken stock is what makes this soup delicious, so make sure to pick one with a delicate and natural taste. Liquid chicken broths are the best for this soup but I also love using a roasted chicken base such as Better Than Bouillon.
- Eggs: Large pasture raised eggs are the healthiest and also taste the best. My favorite brand is Vital Farms.
- Cornstarch: Cornstarch is used to thicken the soup and give it a gooey texture. It’s very easy to find and is usually in the baking section aisle of supermarkets. If you cannot find any, look for potato starch, which is just as good.
- Sesame oil: Sesame oil is added at the very end to preserve its mild, nutty and sweet flavors. Adding it too early can sometimes cause the taste to turn rancid.
- Green onions: The classic Asian ingredient found in so many recipes, green onions add a pop of green, a little sweetness, and a lovely crunch.
- Ground white pepper: Ground white pepper has a milder and more earthy taste than ground black pepper. It’s another ingredient often used in Asian cuisine – especially in Chinese cooking.
How To Make Egg Drop Soup
- Prep your ingredients and kitchen tools.
- Bring the chicken stock to a boil and lower the heat to low.
- Mix the cornstarch with the water and slowly add it to the broth, while constantly stirring.
- Slowly add the eggs while moving them in a swirly zig zag motion. You can use chopsticks or a small ladle to do that (I prefer chopsticks).
- Turn the heat off and drizzle the sesame oil on the soup.
- Serve in small bowls and garnish with green onions.
Cooking Tips
- Control the size of the egg threads by swirling slowly or quickly. The slower the swirl, the bigger the size of the egg threads, and vice versa.
- Always mix cornstarch with cold or room temperature water before adding it to the soup. This prevents the cornstarch from getting gloppy.
- If the egg drop soup needs extra flavor, add a splash of soy sauce for some umami, or a little chili oil to add some heat.
Storage
Egg drop soup taste best when eaten fresh because of the slightly gooey texture the cornstarch slurry provides. After a few hours, the cornstarch breaks down and the soup becomes more liquid – though still delicious!
To save the leftovers, let the soup cool to room temperature first. Then transfer it to an airtight storage container with a lid, and refrigerate for up to 3 days.
To reheat and to get the same gooey texture, place the soup in a pot and mix 1/2 tablespoon cornstarch with 1 tablespoon water. When the soup is hot, slowly whisk in the cornstarch slurry. Add more for a thicker texture.
Frequently Asked Questions
It’s hard to say whether egg drop soup served in restaurant is healthy as it depends on the quality of ingredients used. However, the homemade version is very healthy! It’s low in calories, high in protein, and good for digestion.
Yes it is. Cornstarch is a white powder made from the inside grains of corn, which is gluten free. Since some soups may contain soy sauce, which contains gluten, it’s always a good idea to ask before ordering it.
While both egg drop soup and hot and sour soup contain eggs, and may also contain tofu, shiitake mushrooms, and green onions, only hot and sour soup contains vinegar, which gives it a strong acidic taste.
What To Serve With Egg Drop Soup
This soup can be served as an appetizer, as a side, and also makes a great late night snack because it’s low in calories. Because of its delicate chicken taste, it pairs well with just about anything.
Some of my favorite dish pairings for this recipe are:
- Chinese eggplant with garlic sauce
- Moo goo gai pan
- Stir fried bean sprouts with tofu and garlic chives
- Shrimp stir fry
- Singapore chow mei fun
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Classic Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
- Diet: Low Calorie
Description
This recipe is the old school egg drop soup found in every Chinese restaurant across the world. It’s delicate, nutty, a little salty and eggy.
Ingredients
- 4 cups chicken stock
- 3 large eggs, lightly beaten
- 2 1/2 tablespoons cornstarch mixed with 1/4 cup water
- 2 green onions, finely chopped
- 1 teaspoon sesame oil
- Salt and ground white pepper, to taste
Instructions
- In a medium size pot, add the chicken stock, bring to a boil, and lower the heat to a simmer.
- Stir the cornstarch and water and slowly add the mixture to the stock, while stirring constantly.
- Make sure the cornstarch has completely dissolved in the water before adding it to the soup, otherwise it will turn into clumps.
- Using chopsticks or a small ladle, very slowly add the eggs while continuously moving the chopsticks in a swirly zigzag motion. This motion breaks the eggs and gives them their flower/teardrop shape.
- Turn the heat off and drizzle the sesame oil into the soup.
- Season with salt and pepper and stir in the green onions. Serve immediately.
Notes
Save the leftover egg drop soup in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 397mg
- Fat: 7.6g
- Saturated Fat: 2.1g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 13.5g
- Fiber: 0.1g
- Protein: 10.8g
- Cholesterol: 146.7mg
