Egg Drop Soup

Introduction

Egg drop soup is a classic comfort food that’s both incredibly simple and deeply satisfying. You’ll love how this version creates rich, silky ribbons of egg in a flavorful, clear broth. It’s the perfect quick meal for when you need something warm and nourishing in a hurry.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8

Ingredients

• 64 ounces Zoup! Good, Really Good® Chicken Bone Broth ((2 31-oz jars))
• 3 tbsp cornstarch
• 1/4 cup water
• 1/2 tsp sugar
• 1 tsp salt
• 1/4 tsp pepper
• 2 large eggs (beaten)
• 1 cup chopped green onions

Instructions

1. In a large pot, bring the chicken bone broth to a gentle simmer over medium-high heat.
2. While the broth heats, create a cornstarch slurry. In a small bowl, whisk together the cornstarch and 1/4 cup water until completely smooth.
3. Once the broth is simmering, stir in the sugar, salt, and pepper.
4. Give the cornstarch slurry a final stir, then slowly pour it into the simmering broth while stirring constantly. Continue to stir for about 1-2 minutes until the broth slightly thickens and becomes glossy.
5. Reduce the heat to low so the broth is just barely simmering. Hold a fork over the pot and slowly drizzle the beaten eggs in a thin, steady stream into the broth. Let the egg sit undisturbed for 10-15 seconds to set.
6. Gently stir the soup once or twice to create beautiful, silky egg ribbons.
7. Remove the pot from the heat and stir in the chopped green onions.
8. Serve immediately while hot.

Variations

• Thinner Egg Ribbons: For finer, cloud-like strands, beat the eggs with 1 tablespoon of water before drizzling.
• Wider Egg Ribbons: Pour the beaten egg in a slightly thicker stream and stir less vigorously for larger, more distinct egg pieces.
• Spicy Kick: Add a few dashes of white pepper or a drizzle of chili oil to individual bowls at the table.
• Creamy Version: After adding the eggs, stir in 1-2 beaten egg yolks just before serving for an extra-rich, custardy texture.

Tips for Success

• Ensure your cornstarch slurry is completely lump-free before adding it, or you’ll get gelatinous bits in your soup.
• The key to perfect egg ribbons is a very gentle simmer when adding the eggs; a rolling boil will scatter and overcook them.
• Drizzle the eggs slowly and steadily from a height (like over a fork) to get thin, graceful strands.
• Taste the broth after thickening but before adding the eggs to adjust salt and pepper if needed.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as it can make the eggs rubbery and the green onions lose their freshness.

FAQ

Can I use regular chicken broth instead of bone broth?

Yes, but the flavor will be lighter and less rich. Bone broth provides a deeper, more savory base.

Why do I need to add sugar?

The small amount of sugar isn’t for sweetness; it helps balance and round out the savory flavors of the broth.

My soup didn’t thicken. What went wrong?

The cornstarch slurry may not have been stirred into simmering liquid, or it may have been added to broth that wasn’t hot enough. Always ensure the broth is at a simmer when you add the slurry.

Can I make this soup ahead of time?

It’s best served immediately. If made ahead, the egg ribbons will continue to absorb broth and become less distinct upon reheating.

Is there a substitute for cornstarch?

Arrowroot powder can be used in the same amount for a similar clear-thickening effect.

How do I get really yellow egg ribbons?

Use the freshest, highest-quality eggs you can find, as their yolks tend to be more vibrant. The soup’s color will also depend on the color of the bone broth used.