Egg drop soup

Egg drop soup is a gentle, comforting bowl made with warm broth and soft ribbons of egg that cook right in the pot. People love it because it feels soothing without being heavy and comes together faster than most soups. It’s the kind of recipe that fits real life—busy evenings when you need something quick, family meals where everyone wants seconds, or cold nights when a warm bowl is all you want. The ingredients are simple, the steps are calm, and the result feels familiar. I usually whisk the eggs while the broth heats, and by the time the table is set, dinner is already done.

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Why You Will Love This Recipe

You’ll love this recipe because it delivers comfort without a long ingredient list or extra steps. The broth is warm and savory, the eggs turn silky, and the whole bowl feels cozy and grounding. It’s weeknight-friendly and budget-conscious, using basics you likely already have. This egg drop soup is also flexible—light enough on its own or easy to pair with other dishes. Leftovers reheat well, making it useful for next-day lunches. It’s crowd-pleasing in a quiet way, the kind of meal that works for different ages and appetites. Many people save it because it’s simple, reliable, and easy to return to when cooking feels tiring.

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Ingredients

Tip: Use fresh eggs for the smoothest, softest egg ribbons.

  • Chicken or vegetable broth – 4 cups
  • Eggs – 2 large
  • Cornstarch – 1 tablespoon
  • Water – 2 tablespoons
  • Salt – ½ teaspoon
  • Black pepper – ¼ teaspoon
  • Sesame oil – ½ teaspoon
  • Green onions – 2 tablespoons, chopped
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Instructions

Step 1: Preparation
Crack the eggs into a small bowl and whisk gently until just blended. In another bowl, mix cornstarch with water until smooth. Keep everything nearby so you can move calmly once the broth starts steaming.

Step 2: Main Cooking Process
Pour the broth into a pot and warm it over medium heat. Add salt and pepper. When small bubbles appear and steam rises, the broth is ready. It should smell comforting, not boiling hard.

See also  Turkey Soup

Step 3: Combining Ingredients
Stir the cornstarch mixture into the broth and gently swirl. Slowly pour in the eggs while stirring in one direction. Watch soft, pale ribbons form and float through the soup.

Step 4: Finishing & Final Simmer
Drizzle in sesame oil and add green onions. Let the soup simmer briefly until everything looks settled and silky. Turn off the heat and let it rest for a moment before serving.

Why This Recipe Works for Busy Days

This recipe works on busy days because it’s fast and forgiving. There’s no chopping marathon or long simmer time. You can make it start to finish in minutes, and it reheats well for later. It’s comforting without being complicated, which makes it ideal to save and cook when time feels tight.

Tips & Tricks

  • Keep the broth at a gentle simmer, not a rolling boil. Boiling too hard breaks the egg ribbons into tiny bits instead of soft strands. A calm heat gives that smooth, comforting texture everyone loves.
  • Whisk the eggs lightly, not until frothy. Too much air makes the egg cook unevenly. A gentle mix keeps the ribbons tender and helps them settle naturally into the soup.
  • Always mix cornstarch with cold water first. Adding it directly to hot broth causes lumps that are hard to fix later. A smooth slurry keeps the soup lightly thick without clumps.
  • Stir the broth in one direction while adding eggs. Changing directions breaks the ribbons. Slow, steady stirring helps the eggs stretch into soft strands instead of scattering.

Variations

Meaty Version
Add finely shredded cooked chicken to the broth before pouring in the eggs. It makes the soup more filling while keeping the gentle texture. This works well for evenings when you want something comforting but a bit heartier.

Vegetarian Option
Use vegetable broth and add a handful of sweet corn or soft tofu cubes. They bring texture without overpowering the soup. This version stays light and cozy while fitting plant-based meals easily.

See also  Wonton Soup

Ingredient Swap
If you don’t have cornstarch, use arrowroot powder in the same amount. It thickens gently and keeps the soup clear. Stir it in slowly and let it heat just until slightly glossy.

Flavor or Herb Boost
Add a pinch of ground ginger or a small splash of soy sauce. These small additions deepen the flavor without changing the calm nature of the soup. Start light and adjust gradually.

Serving Suggestions

  • With Simple Sides
    Serve with toasted bread or crackers on the side. The crunch balances the soft soup and makes it feel like a complete meal, especially on quiet evenings at home.
  • As a Light Starter
    Pair with a rice dish or noodles. A small bowl before the main meal adds warmth and sets a relaxed tone without filling everyone up too much.
  • Family-Style Dinner
    Place the pot in the center of the table and let everyone serve themselves. It keeps the meal casual and inviting, perfect for busy family nights.
  • Cozy Solo Meal
    Enjoy it on its own in a large mug or bowl. It’s comforting, warm, and easy to eat when you want something soothing without effort.

Storage Instructions

  • Fridge Storage
    Let the soup cool fully, then store in an airtight container in the fridge for up to 2 days. The texture may soften slightly, but the flavor stays comforting and gentle.
  • Reheating
    Reheat slowly on the stove over low heat, stirring gently. Avoid boiling, as it can change the texture of the eggs. A slow warm-up keeps the soup smooth.
  • Freezing
    Freezing is not recommended. Eggs can become grainy when thawed, changing the texture. This soup is best enjoyed fresh or within a short fridge rest.
  • Make-Ahead Tips
    You can prepare the broth ahead and store it chilled. When ready to eat, reheat and add the eggs fresh for the best texture and appearance.
See also  Winter healthy soup

Recipe Timing

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Rest Time: 2 minutes
  • Total Time: 17 minutes

Nutrition Information (Approximate)

Each serving contains about 90–120 calories, depending on broth used. Protein ranges from 6–8 grams per serving. Eggs provide protein and small amounts of vitamin D. Values are estimates and may vary based on ingredients and portion sizes.

FAQs

It’s best fresh, but leftovers keep briefly in the fridge.

Boiling the soup too hard breaks the egg ribbons.

Yes, chicken or vegetable broth both work well.

Too much cornstarch can cause this. Use a little less next time.

Up to 2 days in the fridge.

Conclusion

Egg drop soup is one of those recipes that feels like a small pause in the day. It’s quick, calming, and easy to adjust based on what you have. You can keep it simple or add small touches to make it your own, and it always feels familiar. Save it for nights when cooking needs to feel gentle, not rushed. Whether you make it once or return to it often, this soup fits quietly into real life and brings warmth with very little effort.

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Egg drop soup

Recipe by Tasty VaultCourse: Soup Recipes
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

300

kcal

A warm, comforting soup made with silky egg ribbons and gentle broth. Simple ingredients, quick cooking, and perfect for cozy meals at home.

Ingredients

  • 4 cups chicken or vegetable broth

  • 2 large eggs

  • 1 tablespoon cornstarch

  • 2 tablespoons water

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon sesame oil

  • 2 tablespoons chopped green onions

Directions

  • Whisk eggs gently in a bowl.
  • Mix cornstarch and water until smooth.
  • Heat broth with salt and pepper until steaming.
  • Stir in cornstarch mixture.
  • Slowly pour in eggs while stirring gently.
  • Add sesame oil and green onions.
  • Rest briefly, then serve warm.

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