Egg drop soup
Silky, speedy Chinese soup of feathered egg ribbons in a light savoury stock — ready in under 25 minutes and perfect for a quick supper.
This is the sort of soup that sounds fancier than it is: feather-light ribbons of egg in a savoury, ginger-scented stock. It’s a staple in Chinese restaurants for a reason — fast, warming and oddly comforting. Make it when you want something restorative without fuss: it’s ready in under half an hour and plays nicely as a starter or a light main with a green salad.
Ingredients
- 1 l chicken stock — low-salt if preferred
- 3 large eggs
- 15 ml light soy sauce
- 5 ml sesame oil — to finish
- 10 g cornflour
- 60 ml cold water — for the slurry
- 2 spring onions — finely sliced, white and green parts separated
- 5 ml sea salt — adjust to taste
- 0 ml ground white pepper — or black pepper if unavailable
- 10 g fresh ginger — peeled and very thinly sliced
Equipment
- whisk
- measuring jug
- ladle
Instructions
Prepare ingredients: crack the large eggs into a small jug and beat lightly with a fork. Mix the cornflour and cold water in another small jug until fully smooth. Slice the spring onions, keeping whites and greens separate.
Pour the chicken stock into a medium saucepan, add the fresh ginger and the white parts of the spring onions, then bring to a gentle simmer over a medium hob.
Once simmering, stir in the cornflour slurry, whisking briskly so it disperses without lumps. Return to a gentle simmer and cook for 2 minutes until the broth begins to thicken slightly.
Reduce the heat so the soup is at a gentle simmer (not a rolling boil). With one hand whisking a slow circle in the pan, use the other to drizzle the beaten eggs in a thin stream; the egg will form delicate ribbons as it contacts the hot stock. Allow the ribbons to set for 10–20 seconds, then stir once or twice to distribute.
Turn off the heat. Stir in the light soy sauce, sesame oil, sea salt and ground white pepper. Taste and adjust seasoning. Scatter the green parts of the spring onions over the soup and serve immediately.
Tips
- Beat the eggs just enough to combine yolk and white — overbeating creates froth that ruins the smooth ribbons.
- For the silkiest texture, add the egg in a thin, steady stream while stirring; if you prefer thicker ribbons, pour a little faster without stirring.
- If the soup thickens too much, loosen with a splash of hot water or extra stock; cornflour continues to thicken as it cools.
- Make the stock the day before and refrigerate — any fat that solidifies on top is easy to remove for a clearer soup.
- Serve immediately: egg drop soup becomes stringy and the texture changes if left to sit.
Substitutions
chicken stock → vegetable stock, same quantity
Stays closelight soy sauce → tamari, same quantity (use tamari to make gluten-free)
Stays closesesame oil → a few drops of toasted sesame paste diluted with a little hot water, 5–8 ml
Noticeably different
Nutrition
Per serving · estimated
- 90
- Calories
- 6 g
- Protein
- 3 g
- Carbs
- 6 g
- Fat
- 1 g
- Fibre
- 1 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make egg drop soup without cornflour?
Yes — omit the slurry for a thinner broth. The cornflour gives a slight silkiness but isn't essential.
Why did my egg turn into clumps rather than ribbons?
Usually because the heat was too high or the egg was poured too quickly. Reduce to a gentle simmer and drizzle the egg slowly while stirring.
Can I prepare this in advance?
You can make the stock and the slurry ahead, but add the egg only when ready to serve — the ribbons don’t hold their texture if left to sit.
How can I make this gluten-free?
Use a gluten-free stock and replace light soy sauce with tamari.
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