Chinese Egg-Drop Soup
A comforting Chinese egg-drop soup featuring silky beaten eggs swirling into flavorful chicken broth, accented with fresh green onions. Quick to prepare and ideal for a light appetizer or soothing starter, it offers a delicate balance of savory and umami flavors perfect for any soup lover.
Ingredients
Instructions
- Put chicken broth in a saucepan and bring to a boil.
- Reduce heat to simmer immediately after boiling.
- Dissolve cornstarch in cold water and add to chicken broth, stirring until slightly thickened.
- Add sliced green onion and stir.
- Slowly pour beaten egg into the simmering soup, stirring gently to break it up into thin ribbons.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth. If you're looking for a gluten-free option, substitute cornstarch with arrowroot powder. You can also add vegetables like peas or carrots for extra nutrition. To enhance the soup, a dash of soy sauce or sesame oil can be added at the end. This dish is versatile and pairs well with other Chinese recipes for a complete meal.
Serving Suggestions
Serve the egg-drop soup hot, garnished with additional sliced green onions for color. It pairs wonderfully with steamed rice or can be enjoyed alongside dishes like Kung Pao Chicken for a fuller meal. For a light lunch, serve it with a side of vegetable dumplings or spring rolls for a delightful combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can cause the egg ribbons to break apart. If the soup thickens too much upon reheating, add a splash of broth or water to restore consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Egg-Drop Soup contains roughly 840 calories, with 13g protein, 173g carbohydrates, and 12g fat. It is an excellent source of calcium (32% of the Daily Value), protein (26% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 602mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth to make a vegetarian version of egg-drop soup. The flavor will differ slightly, but it will still be delicious. Just make sure to adjust the seasoning to your taste, as vegetable broth can vary in saltiness.
How do I prevent the egg from cooking too quickly?
To prevent the egg from cooking too quickly and becoming scrambled, make sure to slowly drizzle the beaten egg into the simmering broth while stirring gently. This allows the egg to form delicate ribbons rather than clumps. Lowering the heat a bit before adding the egg can also help.
Can I add other ingredients to this soup?
Absolutely! This soup is very versatile. You can add ingredients like tofu, cooked chicken, or vegetables such as spinach or mushrooms. Just make sure to adjust cooking times accordingly, adding denser ingredients earlier so everything is cooked through by the time you add the egg.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).