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 delicate ribbons.

Cornstarch: Mixed with water to thicken the soup.

Soy sauce: Adds a savory umami depth to the soup.

Sesame oil: Provides a distinct nutty flavor and aroma.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a hint of spice and warmth.

Green onions: Chopped and used as a fresh garnish.

When creating the perfect egg ribbons in egg drop soup, it's crucial to pour the beaten eggs slowly into the boiling broth while continuously stirring. This technique ensures that the eggs cook immediately upon contact with the hot liquid, forming delicate, silky strands rather than clumping together. Use a fork or chopsticks to stir in a circular motion for the best results.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a great option for vegetarians.

• beaten eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is suitable for vegans.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and is a good alternative for those avoiding corn.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a different but pleasant flavor and is more commonly available.

• salt - Substitute with sea salt: Sea salt can be used in the same quantities and offers a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

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

• 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 accommodate expansion if freezing.
• If you plan to consume the soup within 3-4 days, store it in the refrigerator. The chicken broth base will keep well, but the texture of the egg ribbons may change slightly.
• For longer storage, place the airtight container in the freezer. The soup can be frozen for up to 2-3 months without significant loss of flavor.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's quality.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid bringing it to a rapid boil, as this can break down the delicate egg ribbons.
• Adjust the seasoning with additional soy sauce, sesame oil, salt, and pepper if needed after reheating. Freshly chopped green onions can be added just before serving to refresh the flavor.

• 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 with a microwave-safe lid or plastic wrap, leaving a small vent. Heat in 1-minute intervals, stirring in between, until the soup is hot.
• To maintain the texture of the egg ribbons, avoid bringing the soup to a boil during reheating. A gentle simmer is ideal.
• Add a splash of chicken broth or water if the soup has thickened too much after being refrigerated. This will help restore its original consistency.
• Garnish with fresh green onions after reheating to add a burst of flavor and a touch of freshness.

• Pot: To bring the chicken broth to a boil and cook the soup.

• Whisk: To beat the eggs until smooth.

• Measuring spoons: To measure the cornstarch, soy sauce, and sesame oil accurately.

• Small bowl: To mix the cornstarch with water.

• Ladle: To stir the broth and create egg ribbons.

• Knife: To chop the green onions for garnish.

• Cutting board: To provide a surface for chopping the green onions.

• Serving bowls: To serve the finished egg drop soup hot.

Prepare ingredients in advance: Measure and chop all ingredients before you start cooking to streamline the process.

Use pre-made broth: Opt for store-bought chicken broth to save time on making it from scratch.

Quick cornstarch mix: Mix cornstarch and water in a small bowl before heating the broth to avoid lumps.

Efficient egg preparation: Beat the eggs in a measuring cup with a spout for easy pouring.

Garnish last: Chop the green onions while the soup is cooking, so they are ready to garnish immediately.