Make a comforting bowl of thick and flavorful Egg Drop Soup using this quick and simple recipe! It will only take you less than 15 minutes to plunge into this well-seasoned savory broth with its beautifully formed floating egg ribbons topped with some green onions!
This nutritious and hearty soup is perfect for those cold and chilly days to instantly make you feel better and brighter!
No question about it, a steamy bowl of soup can help you feel instantly better and can ease the discomfort brought by colds, fatigue, or fever. This easy recipe will show you how to make one using only 8 ingredients. This homemade recipe includes instructions on how to make the soup thicker and the egg strands silky, just like the ones found in Chinese restaurants!
What is Egg Drop Soup?
Most of you probably know this soup as it is a staple in most Chinese restaurant menus around the world. It is made by cooking beaten eggs in a boiling chicken broth.
Dànhuātāng in Chinese, means Egg Flower Soup, referring to the ribbons or "flowers" that is created when the eggs are added to the simmering broth. Traditionally, the base ingredients- aside from eggs, of course- are chicken broth, white or black pepper, scallions, and some tofu for protein.
Some would add bean sprouts, corn, mushrooms, and dumplings to make it more substantial. And aside from peppers- garlic, ginger, cheese, soy sauce, herbs, and spices are mixed in for more flavor.
Although it is optional to add flour, semolina, or cornstarch, it is common to do so for more body and texture. But if you like a thinner kind of soup, just skip this.
Foxy Tips when making Egg Drop Soup
- Place the beaten eggs in a container with a handle and lip if possible. This will make it easier for you to pour it in slowly and form those beautiful egg ribbons or flowers.
- While adding the slurry to the broth, remember to stir constantly. Because it is thick and heavy, it will settle at the bottom of the pan and form into gooey lumps if you just pour it without continuous stirring.
- Stir slowly and steadily when creating a whirlpool. Once you start pouring the beaten eggs, you have to maintain the pace. Stirring too fast will result in wispy strands instead of silky ribbons.
Simple Egg Drop Soup
- 4 cups chicken stock
- 3 tablespoons cornstarch
- ¼ cup water
- ½ teaspoon salt - adjust to taste
- ¼ teaspoon white pepper
- ¼ teaspoon turmeric powder (optional for color)
- 3 large eggs
- ½ teaspoon sesame oil optional
- 1 stalk green onion chopped finely
- Bring chicken stock to a rolling boil in a pot over high heat.
- In a small bowl, dissolve cornstarch, salt, white pepper, and turmeric in ¼ cup water. Set aside.
- In a bowl or beaker or measuring cup (with handle for easier pouring), beat the eggs using a fork or whisk. Set aside.
- Once the chicken stock is boiling, slowly pour the cornstarch slurry into the stock while stirring continuously in a circular manner. (Remember to stir the slurry before adding it as the cornstarch would have settled at the bottom). Once it has slightly thickened, lower the heat to medium.
- While simmering, slowly stir the broth, using a whisk or spoon, in a circular motion to create a whirlpool. Then gently pour the beaten eggs over the soup while stirring until ‘egg ribbons or flowers’ are formed.
- Turn off the heat. Add sesame oil and season with more salt and pepper if needed.
- Serve in bowls and top with chopped green onions.
This my favorite to order at chinese restaurants but most of the time it’s too salty ..
Now you can have it just the way you like it! 🙂