Egg Drop Soup (Better than Restaurant Quality!) Recipe

Name: Egg Drop Soup (Better than Restaurant Quality!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1 cup chicken broth; 0.25 teaspoon soy sauce; 0.25 teaspoon sesame oil; 2 teaspoons water; 1 teaspoon cornstarch; 1 egg, beaten; 1 drop yellow food coloring; 0.5 teaspoon ground white pepper; 0.125 teaspoon salt; 1 teaspoon chopped fresh chives

Cook Time: 10 minutes

Believe it or not, you can make restaurant-worthy egg drop soup at home with this top-rated recipe!

What Is Egg Drop Soup?

Egg drop soup (or egg flower soup) is a Chinese soup that features silky strands of eggs in chicken broth. The beaten egg is whisked into the boiling broth at the end of cooking, creating delicate strands or flakes that float on top of the broth. It often has seasonings (like salt and white pepper), tofu, and/or some sort of green garnish. Traditional Chinese egg drop soups tend to have a thinner consistency than Western versions.

How to Make Egg Drop Soup

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Egg Drop Soup Ingredients

Broth: Use store-bought or homemade chicken broth.
Sauces and oils: Soy sauce and sesame oil lend savory, umami-rich flavor.
Water and cornstarch: A water and cornstarch slurry is optional, but it slightly thickens the soup (this is typical of Western variants).
Egg: It wouldnt be egg drop soup without an egg!
Food coloring: You can make the yellow hue more vibrant with food coloring, but its not necessary.
Seasonings: Simply season the egg drop soup with salt and white pepper if you like.
Chives: Garnish each serving with fresh chives for a pop of bright flavor and color.

How to Make Homemade Egg Drop Soup

Heres a brief overview of what you can expect when you make this restaurant-quality egg drop soup at home:

Boil the broth with the soy sauce and sesame oil.
Pour the slurry and food coloring into the boiling broth (if using).
Slowly pour in the beaten egg and season with salt and white pepper.

What to Serve With Egg Drop Soup

Egg drop soup works well as a light entre, but it is traditionally served as a side dish or appetizer with other Chinese or Asian fare. Try one of these delicious ideas:

Asian Orange Chicken
Sweet and Sour Pork
Quick Beef Stir-Fry
Chinese Chicken-Fried Rice
Chinese Pepper Steak

How to Store Egg Drop Soup

Store your leftover egg drop soup for up to four days in an airtight in the refrigerator. Reheat on the stove or in the microwave.

Ingredients

1 cup chicken broth
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
2 teaspoons water (Optional)
1 teaspoon cornstarch (Optional)
1 large egg, beaten
1 drop yellow food coloring (Optional)
1/2 teaspoon ground white pepper (Optional)
1/8 teaspoon salt (Optional)
1 teaspoon chopped fresh chives

Directions

Gather all ingredients.
Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth.
Stir in food coloring (if using).
Slowly pour in the beaten egg, stirring constantly.
Season with white pepper and salt.
Serve hot, garnished with fresh chives. Enjoy!

Recipe Tip: Add 1/4 teaspoon ground turmeric to achieve a yellow color instead of food coloring.

Nutrition Facts (per serving):

Calories: 97
Total Fat: 6g (8% DV)
Saturated Fat: 2g (9% DV)
Cholesterol: 191mg (64% DV)
Sodium: 1068mg (46% DV)
Total Carbohydrate: 2g (1% DV)
Dietary Fiber: 0g
Total Sugars: 1g
Protein: 8g (16% DV)
Vitamin C: 1mg (1% DV)
Calcium: 39mg (3% DV)
Iron: 1mg (6% DV)
Potassium: 123mg (3% DV)

Egg Drop Soup (Better than Restaurant Quality!) Recipe

Egg Drop Soup, also known as Egg Flower Soup, is a beloved Chinese dish that has become a staple in Chinese cuisine worldwide. The soup features a delicate broth with silky ribbons of eggs that float gracefully on the surface. Despite its simple ingredients, it is a dish rich in history and flavor, offering both warmth and comfort in every spoonful.

History of Egg Drop Soup

The origins of Egg Drop Soup date back to the Tang Dynasty (618907 AD) in China. It was originally a humble dish, made with leftover broth and eggs. It quickly became a popular choice among the common folk, particularly as a warming meal during cold weather. Over the centuries, Egg Drop Soup has evolved into various regional versions, with subtle differences in seasoning and thickness. Today, it remains one of the most well-known Chinese soups, often featured on menus in Chinese restaurants around the world.

Regional Variations of Egg Drop Soup

While the core elements of Egg Drop Soup remain the same, its preparation can differ significantly depending on the region. In China, the soup is often served as a thin, light broth without any thickening agents. It is common to find it served with tofu, vegetables, or additional proteins in more complex regional recipes. Western adaptations of Egg Drop Soup tend to be thicker and heartier, often featuring cornstarch slurry to give the broth a velvety texture. Some variations also add food coloring to make the soup a vibrant yellow, which is not traditionally seen in China.

How Does Egg Drop Soup Differ from Similar Dishes?

Egg Drop Soup stands out from other similar dishes, such as hot and sour soup or wonton soup, due to its simplicity and delicate texture. Unlike hot and sour soup, which is bold and full of varied flavors, Egg Drop Soup focuses on the subtle richness of the chicken broth and the lightness of the egg ribbons. It also differs from wonton soup, which contains dumplings filled with meat or vegetables. The key distinguishing feature of Egg Drop Soup is its method of cooking, where beaten eggs are poured into hot broth to form silky strands, giving the soup its signature texture.

Where Is Egg Drop Soup Commonly Served?

Egg Drop Soup is a popular starter in Chinese restaurants worldwide, often served as a light appetizer before the main courses. It can also be found in many Asian-inspired eateries, from Chinese takeout shops to fine dining establishments. In addition to its restaurant presence, Egg Drop Soup is also a common dish enjoyed at home, as it requires minimal ingredients and preparation time. In China, it is frequently consumed as part of a home-cooked meal, especially during the colder months. It pairs beautifully with other Chinese dishes such as fried rice or stir-fry vegetables.

Interesting Facts About Egg Drop Soup

Egg Drop Soup is often served in the Chinese tradition as a "soup of comfort," ideal for boosting energy and warmth during cold days.
The method of creating delicate egg ribbons is a testament to the culinary skill required to prepare this seemingly simple dish.
In some regions, a few drops of sesame oil or a dash of vinegar are added at the end of cooking to enhance flavor and create a pleasant aroma.
The soups popularity is not limited to China. It has been embraced by many cultures, and variations of it can be found in other Asian countries, such as Korea and Japan.
Egg Drop Soup has been adapted by many home cooks to suit different dietary preferences, with some adding tofu, mushrooms, or even crab for additional flavor and texture.

Egg Drop Soup is a prime example of how simplicity in ingredients can lead to a dish full of flavor and history. Whether enjoyed as a comforting meal at home or as part of a larger feast at a restaurant, it continues to hold a special place in the hearts of many around the world.

FAQ about Egg Drop Soup (Better than Restaurant Quality!) Recipe

Store leftover egg drop soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Be aware that the texture of the eggs might change slightly upon reheating, but the soup will still be flavorful.

While it’s not ideal to freeze egg drop soup, you can freeze it if necessary. The eggs may lose their silky texture after freezing and thawing, but the broth will still be good. To freeze, allow the soup to cool completely, then transfer it to an airtight container. It should keep for up to 2-3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Yes, you can omit the soy sauce and sesame oil, though the soup may lack some of its characteristic umami flavor. You can substitute the soy sauce with a soy sauce alternative or Worcestershire sauce. If you prefer not to use sesame oil, you could use a neutral oil like canola or olive oil, but it won't have the same distinct aroma.

If you prefer a thicker soup, you can adjust the amount of cornstarch in the recipe. Start with 1 teaspoon of cornstarch mixed with water, and add more if necessary. If you want a thinner soup, simply reduce the amount of cornstarch or skip it entirely.

Yes, you can use other types of broth, such as vegetable broth or beef broth, though chicken broth is the most traditional. Each type of broth will provide a slightly different flavor profile, so choose the one that suits your taste.

Absolutely! You can customize this recipe by adding tofu, vegetables (like spinach or mushrooms), or even some cooked chicken for added protein. Just ensure that these additions are cooked before adding the beaten egg so that everything is heated through.

To achieve the perfect egg ribbons, beat the egg thoroughly so that it's smooth and uniform. When you pour the egg into the broth, do so slowly and steadily, stirring constantly. If you want fine egg ribbons, pour the egg through a fork or chopsticks to control the flow into the soup.

No, food coloring is optional. It is traditionally used to give the soup a vibrant yellow color, but the soup is just as delicious without it. You can also use turmeric as a natural color alternative if you prefer.

Egg drop soup is a great appetizer or side dish. It pairs well with other Chinese or Asian-inspired dishes like Chinese fried rice, sweet and sour pork, orange chicken, or pepper steak. You could also serve it alongside spring rolls or dumplings for a complete meal.

Comments

Margaret Roberts

06/17/2023 08:17:26 AM

I was so impressed with this soup! It was both quick and easy to make, and most importantly, it was incredibly delicious. The creamy texture, thanks to the corn starch and the perfect ratio of 1 egg per cup of broth, made it a wonderful dish. Thanks for sharing such a fantastic recipe!

Angela Lee

06/01/2023 05:55:52 PM

This recipe is so delicious that I had to make a bigger batch. I easily scaled it up by using a 32 oz. carton of broth, 4 eggs, 1 teaspoon each of soy sauce and sesame oil, and 1 tablespoon of corn starch, and it turned out great. Don't forget the scallions, salt, and white pepper - they really make a difference. I followed the recipe as written and it was perfect, but next time I might add some tofu for a bit of variety. I'll definitely be making this again. Thanks for sharing!

Kenneth Taylor

12/17/2022 04:28:49 PM

I will never purchase egg drop soup from a restaurant again after making it myself. It was so quick and easy, using ingredients I always have on hand. I omitted cornstarch, food coloring, salt, and white pepper, and the soup still turned out fantastic. I used 1 Goya powdered chicken bouillon packet, 2 cups of water, 1 Goya salad & vegetable seasoning packet, 2 eggs, soy sauce, and my favorite sesame oil, which really elevated the flavors. Instead of whisking the eggs into the broth, I dropped them in as the name suggests, resulting in long, stringy egg pieces. I garnished it with fresh chives and it was simply delicious!

Janet Parker

09/15/2023 11:02:21 PM

This is now my favorite go-to recipe for egg drop soup. I tried it as instructed for the first time and it turned out really delicious. After that, I made three modifications. Firstly, I increased the amount of chicken broth as I prefer a slightly thinner consistency for my egg drop soup. Secondly, I started adding a dollop of vegetable oil to the beaten eggs, which helps them form better threads when I pour them into the boiling broth. Lastly, I incorporate 2 teaspoons of cider vinegar to clarify the soup and give it a subtle tangy flavor.

Jack Evans

01/13/2024 08:54:19 AM

Such a fantastic recipe, I will absolutely remake it! Unfortunately, I didn't have chives on hand, so I substituted with green onions (I sautéed the whites before incorporating the chicken broth mixture, then added the greens at the end), and I enjoyed the flavor they brought to the dish. I also included some garlic and onion powder, and increased the amounts of soy sauce, sesame oil, and cornstarch slightly at the end to tailor it to my liking. Next time, I'll be more patient when adding the eggs to achieve a thicker texture.

Kenneth Ramirez

08/04/2022 04:36:24 AM

This dish was absolutely amazing! As someone with a small appetite, this meal was just right for me. I made a few substitutions based on what I had on hand in my kitchen. I swapped sesame oil for canola oil, chicken stock for bouillon cubes, and white pepper for a bit of black pepper. The entire family loved it, and I will definitely be making it again without hesitation!

Samuel Robinson

11/15/2023 05:47:52 PM

Rewritten review: Absolutely delicious! I have made this recipe five times already, and it has become a favorite of mine. For perfectly thin and delicate egg flowers, I suggest whisking the egg thoroughly until it is completely yellow with no clear parts remaining. Pour the egg in circular motions, focusing on areas with boiling bubbles. For smaller egg flowers, consider using a fork or chopsticks to pour the mixture. If your white pepper is very spicy, I recommend significantly reducing the amount used - just a pinch to taste will suffice. Adding too much pepper can overpower the dish and make it too spicy to enjoy.

Linda Davis

10/21/2022 02:42:35 AM

Absolutely delicious and simple to prepare! I would recommend reducing the amount of white pepper and turmeric by half as it turned out very spicy and had a strong orange color.

Daniel Clark

10/05/2024 03:36:32 AM

Rewritten review: I absolutely loved how this turned out! It was incredibly simple to make and tasted delicious. I skipped the food coloring and used turmeric instead, which worked perfectly. This recipe is definitely going on my list to make again.

Ruth Miller

08/26/2023 02:19:29 AM

I'm experiencing issues submitting my question, so I'll post it here instead. Would it be possible to use extra virgin olive oil as a substitute for sesame oil? Thanks!

Richard Jones

05/11/2025 09:21:59 AM

I followed the recipe precisely and it turned out delicious. I substituted turmeric for food coloring and will definitely make it again.

Laura Evans

01/24/2024 10:25:42 AM

I tried out the recipe exactly as it was written, using corn starch and turmeric for that ideal texture and color. The taste was fantastic, and you can easily adjust the seasonings to suit your preferences.

Cook Time: 30 minutes

Egg Drop Soup (Better than Restaurant Quality!) Recipe

History of Egg Drop Soup

Regional Variations of Egg Drop Soup

How Does Egg Drop Soup Differ from Similar Dishes?

Where Is Egg Drop Soup Commonly Served?

Interesting Facts About Egg Drop Soup

FAQ about Egg Drop Soup (Better than Restaurant Quality!) Recipe