Chinese Egg Drop Soup
This classic Chinese-American restaurant soup features silky, golden broth with delicate wispy egg ribbons, made effortlessly in under 15 minutes with just a handful of pantry staples.
Equipment
- Medium saucepan - 2-3 quart capacity
- Fine-mesh strainer - optional, for straining eggs for extra silky ribbons
- Small mixing bowl - for cornstarch slurry
- Whisk or fork - for beating eggs
- Ladle or large spoon - for stirring broth
- Measuring cups and spoons
- Knife and cutting board - for green onions
- Liquid measuring cup with spout - recommended for controlled egg drizzling
Ingredients
- 4 cups chicken broth - 950 ml, low-sodium preferred
- 3 large eggs
- 2 tablespoons cornstarch - 16g
- 3 tablespoons cold water - 45 ml, for cornstarch slurry
- 1 tablespoon soy sauce - 15 ml, or tamari for gluten-free
- 1 teaspoon toasted sesame oil - 5 ml
- 0.5 teaspoon ground white pepper - 1g
- 0.5 teaspoon granulated sugar - 2.5g, optional, balances saltiness
- 2 stalks green onions - scallions, thinly sliced, for garnish
- salt - to taste
Instructions
- In a small bowl, whisk together cornstarch and cold water until smooth and no lumps remain. Set aside near stove.
- Beat eggs thoroughly with a fork or whisk until yolks and whites are fully combined. For the most delicate ribbons, pour beaten eggs through a fine mesh strainer into a spouted measuring cup.
- Pour chicken broth into a medium saucepan over medium-high heat. Add soy sauce, white pepper, and sugar if using. Stir and bring to a rolling boil.
- Stir cornstarch slurry to recombine, then slowly pour it into the boiling broth while stirring continuously. Cook for 30 seconds until broth thickens, then reduce heat to a gentle simmer.
- Stir the simmering broth in a slow circular motion with a chopstick or spoon handle. From about 8-10 inches above, slowly drizzle beaten eggs in a thin stream into the moving broth. Let ribbons set for 10 seconds, then gently stir.
- Remove pot from heat, drizzle in toasted sesame oil, and stir gently. Ladle into bowls, garnish with sliced green onions and an extra crack of white pepper. Serve immediately.
Notes
- Use white pepper, not black — it has a distinctly different, more pungent, slightly floral heat that is classic in this soup.
- For the most delicate, feathery egg ribbons, pour beaten eggs through a fine mesh strainer before drizzling to remove the chalaza.
- Don't boil the soup after adding the eggs — high heat toughens the egg proteins and ruins the silky texture.
- The broth should taste slightly over-seasoned before adding the eggs, as the eggs will dilute the flavor slightly.
- For a vegetarian version, substitute vegetable broth for chicken broth and use a high-quality brand with a savory profile.
- Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth to thin if needed.
- This soup does not freeze well — the egg ribbons become rubbery and the texture deteriorates after thawing.
- To make it heartier, add shredded cooked chicken, small shrimp, cubed silken tofu, or sweet corn kernels to the broth before thickening.