Silky ribbons of egg in a light, savoury broth. Ready in about 10 minutes with ingredients most kitchens already have.
Egg drop soup
- 1 litre chicken stock
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornflour mixed with 3 tbsp water
- 2 eggs, lightly beaten
- 2 spring onions, sliced, to serve
- Bring the stock to a simmer with the soy sauce and sesame oil.
- Stir in the cornflour mixture and simmer until the broth thickens slightly.
- Turn off the heat, then slowly pour in the beaten egg in a thin stream while stirring gently in one direction.
- Let it sit for 30 seconds before serving, topped with spring onion.
Tips
- Pour the egg in slowly and stir gently, this is what creates the fine ribbons rather than clumps.
- Turn off the heat before adding the egg, a rolling boil breaks the ribbons apart.
- The cornflour thickening is what helps the egg suspend in the broth rather than sinking.
Getting silky egg ribbons rather than clumps
Drizzle the beaten egg in slowly while stirring the soup gently in one direction, pouring it in all at once or stirring vigorously breaks it into small clumps rather than the delicate ribbons egg drop soup is known for.
Adding extra ingredients
Sweetcorn, shredded chicken or tofu are common additions to egg drop soup, added to the simmering stock before the egg goes in, turning a simple starter into a more substantial light meal.
About egg drop soup
Egg drop soup is a simple Chinese soup of seasoned stock lightly thickened with cornflour, with beaten egg poured in slowly so it sets into thin, silky ribbons. It is a home comfort dish in China and a common starter in Chinese restaurants in the UK and US.
It takes about 10 minutes and uses things most kitchens already have.
Ingredient notes and UK swaps
- Stock: a good chicken stock gives the best flavour. Vegetable stock works for a vegetarian soup.
- Cornflour: thickens the soup a little so the egg ribbons stay suspended.
- Seasoning: salt, white pepper, a few drops of sesame oil and a splash of light soy.
- Extras: sweetcorn, tomato, peas, tofu cubes or spinach.
Serving and storing
Serve straight away, topped with spring onion. The soup is best fresh. Leftovers keep for 1 day in the fridge but the egg turns firmer on reheating.
FAQ
Why did my egg clump instead of forming ribbons?
The broth was likely still boiling hard, or the egg was poured in too fast. A thin, slow stream into a gently simmering broth works best.
Can I add anything else to egg drop soup?
Yes, sweetcorn, mushrooms or shredded chicken are common additions, stirred in before the cornflour thickening step.
Can I use egg whites only?
Yes. Egg whites give pale, delicate ribbons. Whole eggs give a richer yellow soup.