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 slightly thicken the soup.

Salt: Enhances the overall flavor of the soup.

White pepper: Adds a mild heat and depth of flavor.

Ginger: Optional, but adds a subtle warmth and complexity.

Green onions: 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 strands of egg that make egg drop soup so visually appealing and delicious. If you pour too quickly or don't stir, the eggs may clump together instead of forming delicate ribbons.

• 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 option for vegans.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has a similar thickening effect and is often used as a cornstarch alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• white pepper - Substitute with black pepper: Black pepper provides a similar heat and is more commonly available.

• ginger - Substitute with garlic: Garlic offers a different but complementary flavor profile, adding depth to the soup.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and work well as a garnish.

• Allow the egg drop soup to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can dilute the soup.
• Transfer the cooled soup into an airtight container. For best results, use a container that leaves minimal air space to reduce the risk of freezer burn.
• Label the container with the date of preparation. This helps you keep track of how long the soup has been stored.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, place the airtight container in the freezer. Egg drop soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's texture.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling the soup, as this can cause the egg to become rubbery.
• If the soup has thickened too much after reheating, add a splash 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 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 plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.
• If the soup has thickened too much after refrigeration, add a splash of chicken broth or water to reach the desired consistency before reheating.
• Avoid boiling the soup during reheating, as this can cause the eggs to become rubbery. Aim for a gentle simmer instead.
• For added freshness, garnish with freshly chopped green onions just before serving, even if they were already included in the original recipe.

• Pot: Use this to bring the chicken broth to a boil and simmer the ginger slices.

• Ladle: This will help you serve the soup into bowls once it's ready.

• Whisk: Use this to beat the eggs before adding them to the soup.

• Measuring spoons: These are essential for measuring out the cornstarch, water, salt, and white pepper.

• Knife: You'll need this to slice the ginger and chop the green onions for garnish.

• Cutting board: Use this as a surface for slicing the ginger and chopping the green onions.

• Mixing bowl: This is where you'll beat the eggs and mix the cornstarch with water.

• Stirring spoon: Use this to stir the soup in a circular motion when adding the beaten eggs.

Use pre-made broth: Save time by using store-bought chicken broth instead of making it from scratch.

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

Skip the ginger: If you're in a hurry, omit the ginger slices to save a few minutes.

Quick thickening: Mix cornstarch with water before starting to cook to ensure a smooth transition when thickening the soup.

Efficient stirring: Use a fork or a whisk to stir the soup while pouring in the beaten eggs for quicker and more even distribution.