Egg Drop Soup Recipe

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

Eggs: Beaten and slowly poured into the soup to create silky strands.

Cornstarch: Mixed with water to thicken the soup.

Soy sauce: Adds a touch of umami and depth to the broth.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a hint of spice and warmth.

Sesame oil: Optional, but adds a subtle nutty flavor.

Scallions: Chopped and used as a fresh garnish.

When adding the beaten eggs to the soup, make sure to pour them in slowly while stirring the broth in a circular motion. This technique creates the signature silky egg ribbons that make egg drop soup so delightful.

• chicken broth - Substitute with vegetable broth: Provides a similar savory base while making the dish vegetarian-friendly.

• chicken broth - Substitute with mushroom broth: Adds a rich, umami flavor that complements the soup well.

• beaten eggs - Substitute with silken tofu: When blended, it mimics the texture of eggs and is suitable for a vegan version.

• beaten eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whipped to a similar consistency as beaten eggs.

• cornstarch - Substitute with arrowroot powder: Works as a thickening agent with a similar effect.

• cornstarch - Substitute with potato starch: Another thickening agent that can be used in the same quantity.

• soy sauce - Substitute with tamari: A gluten-free alternative that provides a similar salty, umami flavor.

• soy sauce - Substitute with coconut aminos: A soy-free option that adds a slightly sweeter, but still savory, flavor.

• salt - Substitute with sea salt: Provides a similar salty taste with potentially more minerals.

• pepper - Substitute with white pepper: Offers a milder heat and a slightly different flavor profile.

• sesame oil - Substitute with toasted sesame oil: Adds a deeper, nuttier flavor to the soup.

• sesame oil - Substitute with olive oil: A more neutral oil that still adds a bit of richness.

• scallions - Substitute with chives: Provides a similar mild onion flavor and works well as a garnish.

• scallions - Substitute with leeks: Offers a slightly stronger onion flavor and can be used as a garnish or cooked into the soup.

• Allow the egg drop soup to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• 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.
• If freezing, label the container with the date and contents. This will help you keep track of how long it has been stored.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. Avoid bringing it to a rapid boil, as this can cause the eggs to become rubbery.
• If the soup has thickened too much after storing, you can add a bit of chicken broth or water to reach the desired consistency.
• Garnish with fresh scallions or green onions just before serving to enhance the flavor and presentation.

• Place the leftover egg drop soup in a pot and heat it over medium-low heat. Stir occasionally to ensure even heating and prevent the eggs from overcooking.
• Alternatively, transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power in 1-minute intervals, stirring in between, until the soup is heated through.
• If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency before reheating.
• Avoid boiling the soup as it can cause the eggs to become rubbery. Aim for a gentle simmer instead.
• Once reheated, garnish with fresh scallions or green onions to refresh the flavors before serving.

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

• Whisk: Handy for beating the eggs until they are well mixed.

• Measuring spoons: Essential for measuring out the cornstarch, water, soy sauce, and sesame oil accurately.

• Small bowl: Useful for mixing the cornstarch and water together before adding it to the soup.

• Ladle: Ideal for stirring the soup in a circular motion while pouring in the beaten eggs.

• Knife: Necessary for chopping the scallions for garnish.

• Cutting board: Provides a safe surface for chopping the scallions.

• Serving bowls: Used to serve the hot egg drop soup.

• Soup spoon: Perfect for enjoying the finished soup.

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

Pre-mix cornstarch: Combine cornstarch and water ahead of time to streamline the cooking process.

Quick egg preparation: Beat the eggs in advance and keep them ready to pour.

Chop scallions early: Prepare the scallions beforehand and store them in the fridge.

Measure ingredients: Have all ingredients measured and ready to go before starting.