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 delicate egg ribbons.

Cornstarch: Mixed with water to thicken the soup slightly.

Soy sauce: Adds a touch of umami and enhances the overall flavor.

Salt: Used to season the soup to taste.

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

Ginger: Optional, but adds a warm, aromatic note to the broth.

Scallions: Chopped and used as a fresh garnish to finish the soup.

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 egg ribbons that are characteristic of a well-made egg drop soup. If you pour too quickly or don't stir, the eggs may clump together instead of forming delicate strands.

• chicken broth - Substitute with vegetable broth: Provides a similar savory base while being vegetarian-friendly.

• chicken broth - Substitute with mushroom broth: Adds a rich umami flavor, suitable for a deeper taste profile.

• beaten eggs - Substitute with silken tofu: Mimics the texture of eggs and is a good vegan alternative.

• beaten eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whisked to a similar consistency as beaten eggs.

• cornstarch - Substitute with arrowroot powder: Works similarly as a thickening agent and is often preferred for its neutral flavor.

• cornstarch - Substitute with potato starch: Another effective thickener that can be used in the same ratio.

• soy sauce - Substitute with tamari: A gluten-free alternative that provides a similar salty and umami flavor.

• soy sauce - Substitute with coconut aminos: A soy-free option that offers a slightly sweeter taste but still adds depth.

• salt - Substitute with sea salt: Provides a more natural and often more flavorful alternative.

• white pepper - Substitute with black pepper: Offers a similar spiciness, though it may slightly alter the color of the soup.

• white pepper - Substitute with ground ginger: Adds a different but complementary spice note to the soup.

• ginger - Substitute with galangal: Provides a similar aromatic quality with a slightly more citrusy flavor.

• ginger - Substitute with lemongrass: Adds a fresh, citrusy note that complements the other flavors in the soup.

• scallions - Substitute with chives: Offers a similar mild onion flavor and works well as a garnish.

• scallions - Substitute with leeks: Provides a slightly stronger onion flavor and can be used both as a garnish and in the soup.

• Allow the egg drop soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture.
• Transfer the cooled soup into an airtight container. Ensure the container is sealed tightly to prevent any air from entering, which can cause spoilage.
• Store the container in the refrigerator. The egg drop soup can be kept in the fridge for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.
• For freezing, pour the cooled soup into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top as the soup will expand when frozen.
• Label the container or bag with the date and contents. This helps in identifying the soup later and ensures you use it within the optimal time frame.
• Place the container or bag in the freezer. The egg drop soup can be frozen for up to 2-3 months. For best results, consume it within this period to enjoy its flavor and texture.
• When ready to reheat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency.
• Reheat the thawed soup on the stovetop over medium heat, stirring occasionally. Avoid boiling the soup as it can cause the eggs to become rubbery.
• Adjust the seasoning if needed after reheating. Sometimes, frozen soups may require a bit of extra salt or white pepper to refresh the flavors.
• Garnish with fresh chopped green onions before serving to add a burst of freshness and color to the reheated soup.

• 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.
• 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.
• To maintain the delicate texture of the eggs, avoid boiling the soup during reheating. Instead, aim for a gentle simmer.
• For added freshness, consider garnishing with freshly chopped scallions or a dash of white pepper after reheating.

• Pot: A large vessel used to bring the chicken broth to a boil and cook the soup.

• Ladle: Useful for stirring the soup and serving it into bowls.

• Whisk: Helps in beating the eggs until they are smooth and consistent.

• Knife: Essential for slicing the ginger and chopping the green onions.

• Cutting board: Provides a safe surface for slicing the ginger and chopping the green onions.

• Measuring spoons: Used to measure out the cornstarch, water, and soy sauce accurately.

• Small bowl: Ideal for mixing the cornstarch with water before adding it to the soup.

• Serving bowls: Used to serve the hot egg drop soup once it is ready.

• Tongs: Handy for removing the ginger slices from the soup before serving.

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

Prep ingredients in advance: Beat the eggs and chop the scallions ahead of time to streamline the cooking process.

Skip optional ingredients: If you're in a hurry, omit the ginger slices without compromising too much on flavor.

Quick cornstarch mix: Pre-mix the cornstarch and water and store it in the fridge for quick access.

Use a whisk: Stir the soup with a whisk while pouring in the eggs for faster and more even distribution.