Classic Egg Drop Soup- Recipe

Better than takeout, let’s make everyone's favorite, Chinese egg drop soup, so you’ll never have to order it again! 

This homemade egg drop soup is super easy to make and you’ll only need a few pantry basics.  We made a super flavorful homemade chicken stock but feel free to sub with store-bought chicken broth.  For those beautiful golden silk egg ribbons we’ll be using @peteandgerrys pasture-raised eggs.  The golden yolks and fresh taste of the pasture-raised eggs will create beautiful yellow egg ribbons in this savory and delicious soup!

We’ll also use a little turmeric to the chicken soup base for that beautiful yellow glow.  Then season it with a little salt, white pepper, chicken bouillon, garlic powder, ground ginger, a pinch of sugar and finish it off with some sesame oil. 

Using a cornstarch slurry will help thicken the soup up just like your favorite takeout place!

The key to perfect egg drop soup is that you want a nice low heat and a gentle simmer.  Then slowly add your beaten eggs and very slowly swirl just a couple times for those beautiful silky egg ribbons!

That’s it, super easy and super delicious, Take-out style, egg drop soup.  

FOR HOMEMADE CHICKEN BROTH

4 cups water

1.5 lb chicken thighs with bone and skin (about 2-3 large thighs)
2 slices ginger

2 sliced garlic cloves

Broth seasoning: 

1/2 tsp salt

1/2 tsp sugar

1/2 tsp chicken bouillon powder

¼ tsp ground white pepper

1/8 ground ginger 

1/4 tsp turmeric

1/4 tsp garlic powder

Cornstarch slurry:

2 tbsp cornstarch
3 tbs water

Egg Ribbons: 

3 large Pete & Gerry Pasture-Raised Eggs

Couple drops of fish sauce

PREPARATION

1. Make homemade chicken broth: boil water, add a couple slices ginger,  2 cloves garlic and chicken. Boil for about 30-45 min (remove any impurities from the top of the stock), then strain.  Clean the pot and add back in the strained chicken broth (save chicken for another recipe/meal or shred it into the soup later). 

2. Let the broth come back to a boil then salt, garlic powder, ground ginger, white pepper, chicken bouillon, and optional turmeric for color. 

3. Taste test and adjust seasonings to your liking. Then lower heat and bring to a gentle boil.

4. In a small bowl, mix together cornstarch and water to create a slurry. Then pour the slurry slowly into the broth while stirring at the same time to evenly thicken the soup.

5. With the broth lightly simmering, stir the broth in a circular motion to create a light tornado effect. Stop stirring, and while the broth is still swirling around the pot, carefully and slowly pour the whisked eggs slowly into the broth.  Then gently stir twice in a super slow motion to create the thin silky egg ribbons (only stir like 2-3 full motions).  You want to do this super slow or else you’ll get more of a scrambled egg texture.  

6. To each bowl add a little toasted sesame oil, and garnish with thinly chopped scallions, a dash of white pepper and optional reserved shredded chicken.