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.

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

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

Green onions: Chopped and added at the end for a fresh, vibrant finish.

When adding the beaten eggs to the soup, make sure to pour them in a slow, steady stream while continuously stirring the broth in a circular motion. This technique creates the signature silky, ribbon-like texture of the egg drop soup.

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

• low sodium chicken broth - Substitute with dashi: Dashi offers a unique umami flavor that can enhance the soup's depth.

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

• beaten eggs - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whisked to create a similar consistency to beaten eggs.

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

• cornstarch - Substitute with potato starch: Potato starch provides a similar thickening effect and is a good alternative for those avoiding corn.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• white pepper - Substitute with black pepper: Black pepper provides a similar heat and flavor, though it is slightly more pungent.

• white pepper - Substitute with ground ginger: Ground ginger adds a different but complementary spice profile 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 more subtle onion flavor and can be used in a similar manner.

• Allow the egg drop soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup from becoming watery.

• Transfer the cooled soup into an airtight container. Make sure to leave some space at the top of the container to allow for expansion if you plan to freeze it.

• For refrigeration, place the container in the fridge. The soup will stay fresh for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally to maintain the texture.

• If freezing, label the container with the date to keep track of its freshness. The soup can be frozen for up to 2-3 months.

• When ready to use, thaw the soup in the refrigerator overnight. Reheat on the stove over low heat, stirring occasionally. Avoid using the microwave as it can make the eggs rubbery.

• For best results, consider freezing the chicken broth base separately and adding freshly beaten eggs when reheating. This ensures the eggs maintain their delicate texture.

• If you notice the soup has thickened too much after thawing, add a splash of chicken broth or water to achieve the desired consistency.

• Garnish with freshly chopped green onions just 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 eggs from overcooking.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover 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 quick refresh, add a splash of chicken broth or water before reheating to restore some of the soup's original consistency and flavor.
• To enhance the taste, consider adding a dash of soy sauce or a sprinkle of white pepper after reheating.
• Garnish with freshly chopped green onions just before serving to revive the soup's vibrant appearance and add a fresh crunch.

• Saucepan: Use this to bring the chicken broth to a boil and to simmer the soup.

• Measuring cups: These are essential for accurately measuring the chicken broth.

• Measuring spoons: Use these to measure the soy sauce, white pepper, and cornstarch.

• Small bowl: This is where you will beat the eggs before adding them to the soup.

• Whisk: Use this to beat the eggs and to mix the cornstarch with water.

• Wooden spoon: This is ideal for stirring the soup while adding the cornstarch mixture and the beaten eggs.

• Ladle: Use this to serve the hot soup into bowls.

• Chopping board: This is where you will chop the green onions.

• Chef's knife: Use this to chop the green onions finely.

Prepare ingredients in advance: Chop the green onions and beat the eggs ahead of time to streamline the cooking process.

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

Mix cornstarch early: Combine the cornstarch and water mixture before you start cooking to avoid delays.

Simmer efficiently: Keep the soup at a steady simmer to ensure the eggs cook quickly and evenly.

Organize your workspace: Have all ingredients and utensils ready to go before you start cooking.