Egg drop soup is also known as egg flower soup for its wispy petal-like ribbons of egg that seemingly flutter in the broth. It’s a classic Chinese-American dish known for its delicate flavors and velvety texture. The soup is a take-out staple, but as for how to make egg drop soup at home, it’s incredibly easy to prepare and requires only a few basic ingredients, which you probably always have on hand. Seriously, you can have egg drop soup on the table faster than you can figure out how to meet the order minimum on your favorite food-delivery app.
Egg Drop Soup Ingredients
- Chicken broth: The flavor of your broth will be pronounced in this simple soup, so shell out for the best-quality broth.
- Cornstarch: This starch is whisked with water to form a slurry that thickens the soup, giving it its viscous consistency.
- Egg: Of course egg is the star ingredient that forms delicate, silky ribbons when poured into the hot broth. Use the freshest egg you can find.
- Green onions: The green onion adds its fresh, mild flavor and a touch of color, making the soup all the more visually appealing.
Directions
Step 1: Prepare the broth
In a large saucepan, bring the chicken broth to a gentle boil over medium heat.
Step 2: Make the slurry
In a small bowl, combine the cornstarch and cold water, mixing until smooth, to form a slurry. Slowly stir the slurry into the simmering broth, stirring continuously to avoid lumps. Bring it to a boil, then cook and stir for two minutes or until thickened. Reduce the heat.
Step 3: Stir in the egg
In a separate bowl, lightly beat the egg until smooth. Slowly drizzle the beaten egg into the broth, stirring gently with a fork or whisk to create the signature ribbons. Remove the pan from the heat and stir in the chopped green onions before serving.
Egg Drop Soup Variations
- Turn up the flavor: Additions like soy sauce, sesame oil, chili oil, salt and pepper can enhance the eggy flavor.
- Try a vegetarian version: Substitute the chicken broth with a light vegetable broth.
- Make it a meal: For extra protein and fiber, add ground chicken, soft tofu, lump crab, corn kernels, tomatoes or peas to the soup.
How to Store Egg Drop Soup
While this soup will taste best the day it’s made, it can be stored in an airtight container in the refrigerator for three to five days. Allow the soup to cool to room temperature before transferring it to the refrigerator. Reheat it low and slow on the stove to avoid rubbery eggs.
Can I freeze egg drop soup?
Because of the eggs, we don’t recommend freezing this soup. Egg yolks don’t do well in the freezer, and the soup will turn into a gelatinous, rubber-like texture upon reheating.
Egg Drop Soup Tips
How do you serve egg drop soup?
Try serving this egg drop soup as an appetizer to a beef and broccoli stir-fry, or have a warm bowl on a chilly night when you’re feeling a bit under the weather.
How should you drizzle the egg into the broth?
When adding the eggs to the broth, pour slowly and stir gently to create thin, silky ribbons instead of clumps. Using a whisk or fork will result in thin, beautiful egg ribbons. Some people also recommend pouring through the tines of a fork to break up any clumps, but whisking your eggs well beforehand should help prevent this too.
Can I make this egg drop soup recipe without cornstarch?
Yes, but the soup will be thinner. Cornstarch helps thicken the broth and gives it a slightly more substantial texture.
Is egg drop soup gluten-free?
Traditional soy sauce contains gluten, but this recipe omits soy sauce, making it gluten-free. For saltiness, you can add gluten-free tamari or salt to taste.
