Egg Drop Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Eggs: Beaten and slowly poured into the broth to create silky strands.

Cornstarch: Mixed with water to thicken the soup.

Salt: Used to season the soup to taste.

White pepper: Adds a mild, slightly spicy flavor to the soup.

Green onions: Chopped and used as a fresh garnish.

When adding the beaten eggs to the chicken broth, make sure to pour them in a slow, steady stream while continuously stirring in a circular motion. This technique creates the signature silky strands of egg that are characteristic of egg drop soup. If you pour too quickly or don't stir, the eggs may clump together instead of forming delicate ribbons.

• chicken broth - Substitute with vegetable broth: Provides a similar savory base while keeping the dish vegetarian.

• chicken broth - Substitute with mushroom broth: Adds a rich, umami flavor that complements the soup well.

• beaten eggs - Substitute with silken tofu: Blended silken tofu can mimic the texture of eggs and is suitable for vegans.

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

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

• cornstarch - Substitute with potato starch: Another effective thickening agent that provides a similar consistency.

• salt - Substitute with soy sauce: Adds saltiness along with a depth of flavor that enhances the overall taste of the soup.

• salt - Substitute with tamari: A gluten-free alternative to soy sauce that also adds a rich, salty flavor.

• white pepper - Substitute with black pepper: Provides a similar heat and flavor profile, though slightly more pungent.

• white pepper - Substitute with ground ginger: Adds a different kind of warmth and spice that complements the soup.

• green onions - Substitute with chives: Offers a similar mild onion flavor and can be used as a garnish.

• green onions - Substitute with leeks: Provides a slightly sweeter and more delicate onion flavor.

• Allow the egg drop soup to cool completely before storing. This helps prevent condensation, which can dilute the soup and alter its texture.
• Transfer the cooled soup into an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.
• Label the container with the date of preparation. This ensures you keep track of its freshness and consume it within a safe timeframe.
• Store the container in the refrigerator if you plan to consume the soup within 3-4 days. For longer storage, place it in the freezer where it can last up to 2-3 months.
• When reheating refrigerated egg drop soup, pour it into a pot and warm it over medium heat. Stir occasionally to ensure even heating and prevent the eggs from overcooking.
• For frozen soup, thaw it in the refrigerator overnight before reheating. This gradual thawing helps maintain the soup's texture and flavor.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Garnish with freshly chopped green onions just before serving to enhance the flavor and presentation.

• Gently reheat the egg drop soup on the stove over low heat. Stir occasionally to ensure even heating and prevent the eggs from overcooking.
• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plate to avoid splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.
• If you have a double boiler, use it to reheat the soup gently. This method helps maintain the delicate texture of the eggs.
• For a quick reheat, pour the soup into a saucepan and add a splash of chicken broth or water to thin it out if it has thickened. Heat over medium-low heat, stirring frequently.
• Avoid boiling the soup during reheating, as this can cause the eggs to become rubbery.

• Pot: Used to heat the chicken broth and cook the soup.

• Whisk: Essential for beating the eggs and ensuring they are well-mixed.

• Measuring spoons: Needed to measure out the cornstarch, water, salt, and white pepper accurately.

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

• Ladle: Handy for stirring the broth and for serving the soup.

• Knife: Necessary for chopping the green onions.

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

• Serving bowls: Used to serve the finished egg drop soup.

Prepare ingredients in advance: Measure and chop all ingredients like green onions and mix the cornstarch with water before you start cooking.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Quick egg beating: Beat the eggs in a measuring cup for easy pouring.

Efficient stirring: Use a fork or chopsticks to stir the broth in a circular motion while adding the eggs to create silky ribbons quickly.