Egg Drop Soup

Ingredients

• 1.2 L (5 cups)chicken or vegetable stock
• 2.5 ml (1/2 teaspoon)minced fresh ginger or ginger paste
• 1 clovegarlic, finely minced (optional)
• 30 ml (2 tablespoons)low-sodium soy sauce
• 2.5–3.75 ml (1/2–3/4 teaspoon)kosher salt, only as needed; adjust to taste
• 1.25 ml (1/4 teaspoon)white pepper or black pepper; adjust to taste
• 16 g (2 tablespoons)cornflour
• 30 ml (2 tablespoons)water
• 2eggs, beaten
• 2spring onions, very thinly sliced (optional, for serving)

Instructions

1. 1

   Simmer the stock

   Put the stock, ginger, garlic if using, and soy sauce in a large pot and bring to the boil. Lower the heat to a simmer, then season with salt and pepper to taste.

2. 2

   Thicken the soup

   Whisk the cornflour with the water until smooth. Pour it into the simmering soup and stir to combine and thicken it slightly.

3. 3

   Add the eggs

   Pour in the beaten eggs slowly while stirring the soup in one direction so they form ribbons. Take the pot off the heat, add the spring onions, then taste and adjust the seasoning as needed.

What is egg drop soup?

Egg drop soup is a Chinese soup made by pouring beaten egg into hot broth, where it sets into delicate strands. This restaurant-inspired version keeps the broth simple, with ginger, soy sauce and pepper adding savoury depth.

The cornflour slurry gives the soup a little body, helping the egg ribbons stay suspended rather than sinking straight to the bottom.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 7g protein, 10g carbs, 3g fat.

The stock and soy sauce provide most of the flavour, while the eggs contribute protein and some fat. The cornflour supplies most of the carbohydrates in this light soup; serve it with vegetables or rice if you want a more balanced, filling plate.

Build a savoury broth

Stock: Chicken stock gives the soup a fuller savoury flavour, while vegetable stock makes it suitable for a meat-free meal.

Seasoning: Low-sodium soy sauce adds salt and umami, so taste the broth before adding the optional salt. Ginger brings warmth, and garlic is an optional extra.

Get the egg ribbons right

Eggs: Beat them thoroughly so the whites and yolks are combined before adding them to the soup.

Pouring: Add the egg in a slow, steady stream while stirring in one direction. This motion draws it into wispy ribbons; pouring too quickly can leave larger clumps.

Use the cornflour slurry

Mixing: Whisk the cornflour and water together until smooth before adding them. This helps prevent lumps in the finished broth.

Texture: Stir the slurry into the simmering soup and let it thicken slightly. The aim is a lightly silky broth, not a thick sauce.

Check the seasoning

Salt: Stock and soy sauce can vary in saltiness, so start with restraint and taste again at the end. Add only as much of the optional salt as the soup needs.

Pepper: White pepper gives a traditional gentle warmth, while black pepper is a suitable alternative. Adjust either to taste.

Serve it while hot

Finish: Add the thinly sliced spring onions after taking the pot off the heat so they keep some freshness and colour.

Pairing: Serve the soup as a starter or alongside rice and vegetable dishes for a more substantial meal.

Recipe notes & tips

• Use a gentle simmer when adding the cornflour slurry and eggs.
• Whisk the cornflour with cold water until no dry lumps remain.
• Pour the beaten egg slowly to create fine ribbons.
• Taste the soup before adding salt because the stock and soy sauce are already seasoned.
• Slice the spring onions finely so they are easy to eat with the soup.

Variations

• Vegetable stock: Use it instead of chicken stock for a meat-free version.
• Ginger paste: Swap it for the minced fresh ginger in the same quantity.
• Black pepper: Use it in place of white pepper for a more familiar peppery flavour.
• Extra spring onion: Add more sliced spring onion at the table for a fresher finish.
• Garlic-free: Leave out the optional garlic for a simpler broth.

Common mistakes to avoid

• Lumpy slurry: Whisk the cornflour and water smooth before adding them to the pot.
• Too much salt: Taste the broth first, then add salt gradually if needed.
• Large egg clumps: Pour the beaten egg in a slow stream while stirring continuously in one direction.
• Over-thick broth: Add the slurry to the simmering soup and stop once it thickens slightly.
• Boiling the egg: Take the soup off the heat after the egg has feathered through it.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a saucepan until steaming, stirring carefully; avoid a hard boil, which can make the egg texture less delicate.

Frequently asked questions