Egg Drop Soup

Egg drop soup is one of those takeout orders that turns out to be almost embarrassingly simple at home. Broth, a couple of slices of ginger, a spoonful of cornstarch and four eggs are all it takes, and the whole pot is ready in about 12 minutes. The homemade version tastes cleaner and brighter than most restaurant cups, and you control the salt.

The only technique involved is the “drop” itself. The broth is lightly thickened first, then beaten egg goes in as a slow, thin stream while the soup swirls gently. The egg sets on contact into long, soft ribbons that float through the broth. Get the heat and the pouring speed right and you’ll have the silky texture you expect from a good Chinese-American restaurant.

Why the cornstarch matters

The cornstarch does more than make the soup feel richer on the spoon. A slightly thickened broth holds the egg up as it cooks, so it forms delicate, suspended ribbons instead of sinking and clumping into scrambled pieces. Three tablespoons gives a lightly silky body without turning the soup gloopy. If you like it thicker, mix in another tablespoon with a little cold water.

Ingredient notes

Broth. It’s the backbone of the soup, so use one you’d happily sip on its own. Low-sodium chicken broth lets you season to taste at the end. Homemade stock is wonderful here if you have it.

Ginger. A few thin coins of fresh ginger infuse the broth in three minutes and are easy to fish out. There’s no need to peel them.

White pepper. It has a mellow, earthy heat and is the classic seasoning for this soup. Black pepper works but tastes sharper and leaves dark specks.

Eggs. Four large eggs make generous ribbons for six cups of broth. Beat them until completely uniform; streaks of white turn into rubbery white bits.

Turmeric. Entirely optional. A tiny pinch gives the golden color many people associate with restaurant egg drop soup without using food coloring.

Sesame oil and green onions. Added at the very end for aroma and freshness. Toasted sesame oil is strong, so a teaspoon is plenty.

How to make it

Flavor the broth. Pour the broth into a medium saucepan with the ginger, soy sauce, sugar, white pepper and turmeric if you’re using it. Bring it to a simmer and let it bubble gently for three minutes, then remove the ginger with a slotted spoon.

Thicken. Stir the cornstarch into the cold water until there are no lumps, give it one more stir and pour it into the simmering broth while stirring. Within a minute or two the soup turns glossy and coats the back of a spoon lightly.

Beat the eggs. While the broth thickens, whisk the eggs in a spouted measuring cup until smooth.

Make the ribbons. Turn the heat down until the soup is just barely simmering. Stir it in one direction to set it slowly spinning, then pour the egg in a thin, steady stream around the pot. Leave it for about 10 seconds so the egg sets, then give it one or two gentle stirs to separate the strands. Turn off the heat.

Finish. Stir in the sesame oil, taste and add a pinch of salt if it needs it, and ladle into bowls. Scatter the green onions over the top.

Common problems and fixes

• Egg turned into small, cloudy bits: the soup was boiling too hard or was stirred too soon. Keep it barely simmering and wait before stirring.
• Egg sank into clumps: the broth wasn’t thickened enough, or the egg went in all at once. Pour more slowly.
• Soup tastes flat: add salt a pinch at a time, or a little more soy sauce. A few drops of rice vinegar also brighten it.

Making it heartier

On its own, egg drop soup makes a light supper for four or a starter. To turn it into more of a main dish, add a cup of frozen peas and corn or a few handfuls of baby spinach with the cornstarch, or slip in cubes of soft tofu or shredded cooked chicken to warm through before the eggs. It’s also a classic pairing with egg fried rice or a quick stir-fry such as the chicken and snap pea stir-fry or the garlic shrimp and broccoli stir-fry, which together make a full takeout-style meal in about half an hour.

If you’re looking for more ways to put eggs at the center of dinner, browse our egg dinner recipes, or see our easy soups and hearty salads, including the tomato tortellini soup with spinach.

Substitutions and halal swaps

• Broth: use halal-certified chicken broth. Many bouillon cubes contain non-halal chicken fat or flavorings. Vegetable broth works for a vegetarian version, and a teaspoon of soy sauce adds savory depth.
• Cornstarch: potato starch or arrowroot work in the same amount. Arrowroot can turn slimy if boiled for long, so add it at the end.
• Soy sauce: use tamari for gluten-free or coconut aminos for soy-free. Avoid Shaoxing wine and mirin, which many restaurant versions add; they contain alcohol.
• White pepper: black pepper works, but use a little less; white pepper has a more earthy heat.
• Add-ins: frozen peas, corn, diced firm tofu or shredded cooked halal chicken make it a fuller meal.

Storing leftovers

Let the soup cool, then refrigerate it in a covered container for up to three days. Rewarm it gently over medium-low heat until steaming, but don’t let it boil or the eggs will toughen. It may thin a little in the fridge as the cornstarch relaxes; that’s normal. Add fresh green onions when serving. Freezing isn’t recommended.