Chinese Egg Drop Soup (蛋花汤)
A silky-smooth, 15-minute comfort soup with delicate egg ribbons
KEY INFO
– Prep Time: 5 minutes
– Cook Time: 10 minutes
– Total Time: 15 minutes
– Servings: 4-6
– Difficulty: Easy
– Dietary: Vegetarian-optional, Gluten-free-optional
EQUIPMENT NEEDED
– Large pot or wok
– Whisk
– Measuring cups/spoons
– Ladle
– Fork or chopsticks
Alternative: Any deep saucepan will work
INGREDIENTS
Base Soup:
– 5 cups (1.2L) chicken/vegetable stock
– 2 tbsp (30ml) soy sauce [use tamari for GF]
– ½ tsp fresh ginger, minced
– ½ tsp kosher salt
– ¼ tsp white pepper
Thickener:
– 2 tbsp cornstarch
– 2 tbsp cold water
Eggs:
– 2-3 large eggs, well beaten
Garnish:
– 2 green onions, thinly sliced
– Few drops sesame oil (optional)
METHOD
1. Create Base
Combine stock, soy sauce, ginger, salt, and pepper in pot. Bring to gentle simmer.
2. Make Slurry
Whisk cornstarch and cold water until smooth.
3. Thicken Soup
Pour slurry into simmering soup while stirring. Cook until slightly thickened (about 2 minutes).
4. Add Eggs
Slowly pour beaten eggs in a thin stream while stirring soup in one direction only. Eggs should form delicate ribbons.
5. Finish
Remove from heat. Add sesame oil if using. Garnish with green onions.
CRUCIAL TIPS
– Stock must be simmering not boiling when adding eggs
– Pour eggs slowly through fork tines for finer ribbons
– Stir in ONE direction only when adding eggs
– Taste for seasoning before adding eggs
STORAGE & VARIATIONS
Storage:
– Best served immediately
– Can refrigerate up to 2 days but texture may change
Common Mistakes:
– Boiling too vigorously
– Stirring eggs too quickly
– Adding eggs to cold soup
Variations:
– Add corn kernels for “Egg Drop Corn Soup”
– Include shredded chicken for heartier version
– Add mushrooms for extra umami
– Sprinkle with white pepper for heat
Note: This recipe uses traditional Chinese proportions – adjust seasonings to taste
