Name: Egg Drop Soup – Easy and Authentic Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 3 to 4 large eggs; 4 cups chicken stock (or vegetable stock); 2 cloves garlic, minced; 2 teaspoons vegetable oil; ½ teaspoon sugar; ⅛ teaspoon white pepper (or black pepper); ¼ teaspoon turmeric powder (optional, for color); ½ cup frozen mixed vegetables; 2 ½ tablespoons cornstarch; 2 ½ tablespoons water; 2 stalks green onions, chopped; ½ teaspoon toasted sesame oil; Salt to taste

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Introduction

This egg drop soup is easy to make, authentic, and ready in just 15 minutes. Featuring fresh eggs, chicken stock, and a touch of corn, it offers the comforting flavors of a classic restaurant-style egg drop soup right at home.

Egg Drop Soup - Easy and Authentic Recipe - Recipe Image

Ingredients

3 to 4 large eggs
½ cup frozen mixed vegetables
2 ½ tablespoons cornstarch
2 ½ tablespoons water
2 stalks green onions, chopped (for garnish)
Salt to taste
4 cups chicken stock or vegetable stock
2 cloves garlic, minced
2 teaspoons vegetable oil
½ teaspoon sugar
⅛ teaspoon white pepper or black pepper
½ teaspoon toasted sesame oil
¼ teaspoon turmeric powder (optional, for color)

Instructions

Step 1: In a container with a spout, scramble the eggs and set aside for easy pouring.
Step 2: Heat a large pot over medium heat. Sauté the minced garlic with vegetable oil until fragrant.
Step 3: Add the chicken stock, sugar, white pepper, and turmeric powder (if using), then bring to a boil over high heat.
Step 4: Stir in the frozen mixed vegetables and let the soup return to a simmer.
Step 5: Mix the cornstarch and water to make a slurry. Add this to the simmering soup and stir until it thickens.
Step 6: Create a gentle whirlpool in the soup by swirling the pot in one direction. Slowly drizzle half of the beaten eggs in a thin stream while continuing to swirl. Wait 30 seconds for the eggs to cook, then repeat with the remaining eggs.
Step 7: Taste the soup and add salt as needed. Garnish with chopped green onions and drizzle sesame oil on top. Serve hot and enjoy!

Tips & Variations

Pour the eggs slowly while stirring gently to form long, thin egg ribbons typical of restaurant-style egg drop soup. Pouring too fast can cause clumps that resemble scrambled eggs.
For a vegetarian version, substitute chicken stock with vegetable stock.
Add a pinch of white pepper for authentic flavor, but black pepper works as a substitute.
Use frozen mixed vegetables such as corn, peas, and carrots for added texture and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just chop them into small, uniform pieces and add them early enough to soften in the simmering soup.

How do I avoid lumps in the egg ribbons?

Pour the beaten eggs slowly and steadily in a thin stream while continuously swirling the soup to create delicate ribbons. Avoid pouring too quickly or without stirring.