Egg Drop Soup Recipe

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

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

Cornstarch: Mixed with water to thicken the broth slightly.

Salt: Enhances the overall flavor of the soup.

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

Green onions: Chopped and used as a garnish for a fresh and vibrant touch.

To achieve perfect egg ribbons in your egg drop soup, make sure to pour the beaten eggs very slowly into the broth while continuously stirring in a circular motion. This ensures that the eggs cook immediately upon contact with the hot liquid, creating delicate, silky strands rather than clumps.

• 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 that complements the soup well.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture and is a good vegan alternative.

• beaten eggs - Substitute with aquafaba: The liquid from canned chickpeas can mimic the texture of beaten eggs when whisked.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly and is a good gluten-free option.

• cornstarch - Substitute with potato starch: Potato starch provides a similar thickening effect and is also gluten-free.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of flavor.

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

• white pepper - Substitute with black pepper: Black pepper provides a similar spiciness, though it has a slightly different flavor profile.

• white pepper - Substitute with ground ginger: Ground ginger adds a different but complementary spiciness to the soup.

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

• green onions - Substitute with leeks: Leeks provide a mild, sweet onion flavor that works well in soups.

• Allow the egg drop soup to cool down 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 the container is clean and dry to maintain the soup's freshness.

• If you plan to consume the soup within a few days, store it in the refrigerator. It can last up to 3-4 days when properly refrigerated.

• For longer storage, consider freezing the soup. Pour the soup into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.

• Label the container with the date of storage. This will help you keep track of how long the soup has been stored and ensure you consume it while it's still good.

• When ready to reheat, thaw the soup in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the soup's 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 egg ribbons to break apart and alter the soup's consistency.

• If the soup appears too thick after reheating, you can add a bit of chicken broth or water to achieve the desired consistency.

• Garnish with freshly chopped green onions before serving to enhance the 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 egg ribbons from breaking apart.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover it 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 warmed through. This method helps maintain the delicate texture of the egg ribbons.
• Add a splash of chicken broth or water if the soup appears too thick after refrigeration. This will help restore its original consistency while reheating.
• 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 will help you beat the eggs until they are smooth.

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

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

• Ladle: This will help you stir the broth while pouring in the beaten eggs to create egg ribbons.

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

• Knife: This will be needed to chop the green onions finely.

• Serving bowls: These are for serving the finished egg drop soup.

• Stirring spoon: Use this to stir the soup as it cooks and to combine the ingredients well.

Prepare ingredients in advance: Measure and chop green onions and beat eggs ahead of time.

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

Mix cornstarch ahead: Combine cornstarch and water in a small bowl before you start cooking.

Quick boil method: Use a kettle to pre-boil water, then add it to the pot with chicken broth for faster boiling.

Stirring technique: Use a fork or chopsticks to create finer egg ribbons quickly.