Egg Drop Soup Recipe

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

Eggs: Beaten and slowly poured into the hot broth to create delicate egg ribbons.

Cornstarch: Mixed with water to thicken the broth slightly, giving the soup a perfect consistency.

Salt: Enhances the overall flavor of the soup; adjust to taste.

Sesame oil: Adds a nutty, aromatic flavor that elevates the dish.

Green onions: Chopped and used as a garnish, adding color and a mild onion flavor.

When creating the egg ribbons in egg drop soup, make sure to pour the beaten eggs slowly into the boiling broth while continuously stirring in a circular motion. This technique ensures that the eggs cook instantly and form delicate, silky strands rather than clumping together.

• 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 adds a rich umami flavor, enhancing the depth of the soup.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to mimic the texture of eggs, making it a good vegan alternative.

• beaten eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whipped to create a similar texture to beaten eggs, suitable for vegans.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in the same way as cornstarch.

• cornstarch - Substitute with potato starch: Potato starch is another effective thickener that can be used in place of cornstarch.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the soup.

• salt - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and adds a similar salty and umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral-flavored alternative, though it won't provide the same nutty aroma.

• sesame oil - Substitute with toasted sesame seeds: Toasted sesame seeds can add a similar nutty flavor when sprinkled on top of the soup.

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

• green onions - Substitute with leeks: Leeks provide a similar onion-like flavor and can be finely chopped to mimic green onions.

• Allow the egg drop soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its 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 soup in the airtight container and place it in the fridge. It will stay fresh for up to 3-4 days. When reheating, do so gently over medium heat to avoid overcooking the egg ribbons.

• For freezing, ensure the soup is completely cooled before transferring it to a freezer-safe container or heavy-duty freezer bag. Label the container with the date to keep track of its freshness. The soup can be frozen for up to 2-3 months.

• When ready to use, thaw the frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium heat, stirring occasionally to maintain the texture of the egg ribbons.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency. Adjust the seasoning with a bit of salt and a drizzle of sesame oil if needed.

• Avoid reheating the soup multiple times, as this can cause the egg ribbons to become rubbery and the overall flavor to diminish. Reheat only the portion you plan to consume.

• Gently reheat the egg drop soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the egg ribbons from breaking apart.
• 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 on medium power in 1-minute intervals, stirring in between, until the soup is hot.
• For a double boiler method, place the soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the soup is heated through. This gentle method helps maintain the delicate texture of the egg ribbons.
• Add a splash of chicken broth or water if the soup has thickened too much during storage. This will help restore its original consistency.
• Garnish with freshly chopped green onions just before serving to refresh the flavors and add a touch of brightness.

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

• Whisk: This is essential for beating the eggs until they are smooth.

• Small bowl: Mix the cornstarch and water in this before adding it to the broth.

• Measuring spoons: Use these to measure out the cornstarch, water, salt, and sesame oil accurately.

• Ladle: This will help you stir the soup and serve it into bowls.

• Chopping board: Use this to chop the green onions.

• Knife: Essential for chopping the green onions finely.

• Serving bowls: Serve the finished soup in these.

Prepare ingredients in advance: Chop the green onions and beat the eggs ahead of time to streamline the cooking process.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Mix cornstarch ahead: Combine the cornstarch and water mixture before you start cooking to avoid delays.

Quick boil: Use an electric kettle to pre-boil water, then add it to the pot to speed up the boiling process.

One-pot method: Use a single pot for the entire recipe to minimize cleanup time.