Description
Forget takeout! This is the best, easiest way to enjoy restaurant-quality egg drop soup right in your own kitchen. It’s a comforting, savory soup with silky egg ribbons that you’ll want to make again and again. We’ve taken the classic recipe and given it a little boost to make it even more flavorful. Trust me, once you try this, you will never order takeout egg drop soup again.
Equipment:
Ingredients
Units
Scale
- 6 cups chicken broth (preferably homemade or low-sodium)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (low-sodium preferred)
- 1/4 teaspoon ground white pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 3 large eggs, lightly beaten
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- Secret Ingredient: 1 teaspoon Shaoxing rice wine (see notes)
Instructions
- In the pot, bring the chicken broth, grated ginger, and minced garlic to a simmer over medium-high heat. Let it simmer gently for 5 minutes. This is where you want that ginger and garlic to release all their wonderful flavors into your broth.
- While the broth simmers, strain it through a fine mesh strainer into another large bowl or pot. You want a clear, smooth broth that doesn’t have any pieces of ginger or garlic.
- In a small bowl, whisk together the cornstarch and cold water until you have a smooth slurry with no lumps. This is your secret weapon for that signature egg drop soup thickness.
- Pour the broth back into your pot, and place it over medium heat. When it returns to a simmer, slowly pour the cornstarch mixture into the broth, whisking continuously. Keep whisking until the soup thickens slightly. It should take about 1 to 2 minutes.
- Now, the fun part! While continuously stirring the soup in a circular motion, slowly drizzle in the beaten eggs. You’ll see beautiful ribbons of egg form as they cook in the hot broth.
- Stir in the soy sauce, white pepper, sesame oil, and that special touch of Shaoxing rice wine. Remove the soup from the heat.
- Ladle the soup into bowls. Sprinkle those thinly sliced green onions over the top for a burst of freshness and color. Serve it hot, and get ready for a flavor explosion!
Notes
- The Secret Ingredient – Shaoxing Rice Wine: This is what sets this recipe apart. Shaoxing rice wine is a traditional Chinese cooking wine that adds a depth of flavor and a subtle sweetness that complements the savory broth perfectly. It’s like a secret weapon for umami! You can find it at most Asian grocery stores. If you absolutely can’t find it, you can omit it, but trust me, it’s worth seeking out.
- Egg Ribbon Tip: For the best egg ribbons, make sure your broth is at a gentle simmer, not a rolling boil. Stir the soup in a constant, slow, circular motion as you drizzle in the eggs. This creates a gentle current that helps form long, silky ribbons.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a drizzle of chili oil to your bowl.
- Make it Your Own: Feel free to add other vegetables like sliced mushrooms, shredded carrots, or baby corn. Cooked, diced chicken or tofu are also great additions for extra protein.
- Make it Vegetarian: Substitute vegetable broth for the chicken broth to make this recipe completely vegetarian.
- Storing Leftovers: You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, being careful not to boil.
Nutrition
- Serving Size: 1 Serving
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 140mg