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 ribbons.

Cornstarch: Mixed with water to thicken the soup slightly.

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

White pepper: Provides a subtle heat and unique flavor distinct from black pepper.

Scallions: Chopped and used as a garnish to add freshness and a mild onion flavor.

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

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

• beaten eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good vegan alternative.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch and is often used in gluten-free cooking.

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

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

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

• Allow the egg drop soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and alter its texture.
• Transfer the cooled soup into an airtight container. Make sure to leave some space at the top to accommodate 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 you prefer to freeze the soup, ensure the container is freezer-safe. Label it with the date to keep track of its freshness.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent the eggs from overcooking and becoming rubbery.
• If the soup appears too thick after reheating, you can add a splash of chicken broth or water to reach the desired consistency.
• Garnish with freshly chopped scallions before serving to revive its vibrant flavor and presentation.

• 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 plate, leaving a small vent for steam to escape. Heat in 30-second intervals, stirring in between, until the soup is hot.
• For a quick refresh, add a splash of chicken broth or water before reheating to maintain the soup's consistency and prevent it from becoming too thick.
• If the soup has thickened too much, whisk in a bit more cornstarch mixed with water while reheating to restore its silky texture.
• Garnish with freshly chopped scallions after reheating to enhance the flavor and add a touch of freshness.

• Pot: A large vessel used to bring the chicken broth to a boil.

• Whisk: Useful for beating the eggs and ensuring they are well-mixed.

• Measuring spoons: Essential for accurately measuring the cornstarch, water, soy sauce, and white pepper.

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

• Knife: Necessary for chopping the scallions.

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

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

• Stirring spoon: Useful for mixing the cornstarch mixture and soy sauce into the boiling broth.

Prepare ingredients in advance: Measure and chop all ingredients before starting to cook. This ensures a smooth cooking process.

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

Quick cornstarch mix: Mix cornstarch and water in a small jar and shake well. This is faster than stirring.

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

Pre-chop scallions: Chop scallions ahead of time and store them in the fridge.