Egg Drop Soup Recipe

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

Eggs: Lightly beaten to create the signature egg ribbons in the soup.

Cornstarch: Mixed with water to thicken the soup and give it a smooth texture.

Sesame oil: Adds a nutty and aromatic flavor to the soup.

Salt: Enhances the overall taste of the soup.

White pepper: Adds a subtle heat and depth of flavor.

Green onions: Chopped and used as a fresh garnish.

When adding the cornstarch mixture to the boiling broth, make sure to stir continuously to avoid any lumps forming. This will ensure a smooth and consistent texture in your egg drop soup.

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

• chicken broth - Substitute with mushroom broth: Mushroom broth offers a rich umami flavor that can mimic the depth of chicken broth.

• eggs - Substitute with silken tofu: Silken tofu can be blended and added to the soup to create a similar texture for those avoiding eggs.

• eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whisked and used to replicate the consistency of beaten eggs.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch and is a good alternative for those avoiding corn.

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

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still pleasant flavor profile.

• sesame oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of flavor.

• salt - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that also provides a salty, umami flavor.

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

• white pepper - Substitute with ground ginger: Ground ginger can add a different but complementary spice 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 provides a fresh, herbal note that can complement the soup well.

• Allow the egg drop soup to cool to room temperature before storing. This prevents condensation and helps maintain 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.
• For refrigeration, store the container in the fridge. The soup will stay fresh for up to 3-4 days.
• If freezing, place the container in the freezer. The egg drop soup can be frozen for up to 2-3 months.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid bringing it to a boil to prevent the eggs from becoming rubbery.
• If the soup has thickened too much after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Garnish with freshly chopped green onions before serving to restore some of the original freshness and flavor.

• Gently reheat the egg drop soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and to prevent the eggs from overcooking.
• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.
• If the soup has thickened too much after refrigeration, add a splash of chicken broth or water to thin it out while reheating.
• Avoid boiling the soup during reheating, as this can cause the eggs to become rubbery and the texture to change.
• Once reheated, garnish with fresh green onions to refresh the flavors and add a touch of brightness.

• Pot: Used to bring the chicken broth to a boil.

• Whisk: Essential for stirring the broth and creating the egg ribbons.

• Measuring spoons: Needed to measure the cornstarch, water, and sesame oil accurately.

• Small bowl: Used to mix the cornstarch with water.

• Knife: For chopping the green onions.

• Cutting board: Provides a surface to chop the green onions.

• Ladle: Useful for serving the soup into bowls.

• Serving bowls: For presenting the finished egg drop soup.

Prepare ingredients in advance: Measure and chop all ingredients before starting to cook 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: Pre-mix the cornstarch and water in a small bowl before heating the broth.

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

Garnish ready: Chop the green onions ahead of time and keep them in a small bowl for quick garnishing.