Egg Drop Soup – Easy and Authentic Recipe
This authentic egg drop soup is a quick and easy Asian appetizer that can be ready in just 15 minutes. Featuring fresh eggs whisked into a flavorful chicken stock with garlic, mixed vegetables, and a touch of sesame oil, it’s a comforting and delicious classic that mimics the restaurant-style silky egg ribbons perfectly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Asian, Chinese
Ingredients
Scale
Egg Mixture
- 3 to 4 large eggs
Soup Base
- 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
Thickening Agent
- 2 ½ tablespoons cornstarch
- 2 ½ tablespoons water
Garnish
- 2 stalks green onions, chopped
- ½ teaspoon toasted sesame oil
- Salt to taste
Instructions
- Mix the eggs: In a container with a spout, scramble the 3 to 4 large eggs thoroughly. Set aside for easy pouring later.
- Make soup base: Heat a large pot over medium heat. Add 2 teaspoons vegetable oil and sauté 2 minced garlic cloves until fragrant. Pour in 4 cups of chicken stock, then add ½ teaspoon sugar, ⅛ teaspoon white pepper, and optionally ¼ teaspoon turmeric powder for color. Bring the mixture to a boil over high heat. Add ½ cup frozen mixed vegetables and continue simmering.
- Thicken with cornstarch: In a small bowl, mix 2 ½ tablespoons cornstarch with 2 ½ tablespoons water to create a slurry. Slowly add the slurry into the simmering soup while stirring continuously until the soup thickens slightly.
- Add egg ribbons: Gently swirl the soup in one direction to create a whirlpool effect. Slowly pour half of the beaten eggs in a thin stream into the swirling soup. Allow the egg ribbons to cook for about 30 seconds before repeating with the remaining egg mixture. This technique creates silky, long egg ribbons typical of authentic egg drop soup.
- Serve: Taste the soup and season with salt if needed. Garnish with chopped 2 stalks green onions and drizzle ½ teaspoon toasted sesame oil over the top. Serve hot and enjoy immediately.
Notes
- Pour eggs slowly while stirring to create long, thin ribbons; pouring too quickly can cause chunky scrambled egg lumps.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.
Keywords: egg drop soup, authentic egg drop soup, easy egg soup, Chinese soup, quick Asian soup, chicken stock soup, egg ribbons soup
