Egg Drop Soup (Video)

5 from 206 votes

Egg Drop Soup is a common dish you can find just about any Chinese restaurant. It's an extremely flavorful soup filled silky ribbons of egg floating in a flavorful chicken broth that comes together in minutes!

Prep Time5

Cook Time5

Course: Soup

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

8 cups chicken stock
4 eggs
2 tbsp water

Cornstarch Slurry

2 tbsp cornstarch
1/4 cup water

Seasonings & Garnish

1 tsp kosher salt
1 tsp white pepepr
1/2 tsp MSG
2 scallions for garnish
1 tsp sesame oil optional
1/4 tsp yellow food coloring or tumeric (optional, for color)

Instructions

Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
In a pot add the chicken broth. Cover and bring to a boil. Uncover and reduce heat to low.
Remix the cornstarch slurry and pour into the broth until slightly thickened.
Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or "egg flowers in the soup.
Season to taste with salt, white pepper, and msg. Add turmeric if desired for the additional yellow color.
Finish with sesame oil and garnish with scallions. Enjoy!

Notes

KEY TIPS:

For an even more flavorful broth, you can add a pinch of ginger or garlic powder while preparing the soup. (I personally don't because I like how simple the flavors are in this recipe!)

To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, or tofu.

To create the beautiful egg ribbons that we know and love, you should pour the beaten eggs into the soup in a SLOW and STEADY stream. Don't dump it all in at once! (Unless you prefer a lump of scrambled egg in your soup, then feel free!)

You can add additional soy sauce (for added salt and flavor) or an optional drizzle of sesame oil. This is up to your own taste preference!

Serve the Egg Drop Soup immediately after cooking to enjoy its silky texture and delicate flavors to the fullest. While you can store this in an airtight container in the refrigerator for up to 3 days, I don't recommend it as I believe this dish tastes best when fresh.

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