There’s something profoundly comforting about Chinese home cooking, particularly if it’s associated with family memories. To me, nothing can bring that sensation back quite like a steaming hot bowl of egg drop soup. It’s quick, easy, healthy, and really, one of the very first things I ever learned to cook.
1. From Grandma’s Kitchen to Mine
I spent my childhood filled with the rich aromas of my grandmother’s soups cooking on the stovetop. Her oxtail soup was her weeknight go-to, slow-simmered to perfection. But my favorite nights were the nights when she served egg drop soup. Light, fast, and comforting, it seemed like something special every time.
Navy Bean Soup
Equipment
- 1 Large Saucepan For initial bean soak
- 1 Large Heavy Pot or Dutch Oven For simmering soup
- 1 Blender (Standard or Immersion)
- 1 Kitchen Twine For herb bundle
- 1 Colander or Fine-Mesh Sieve For draining beans
Ingredients
Main
- 1 pound navy beans picked over, rinsed and drained
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary
- 1 bay leaf
- 2 large smoked ham hocks about 1 1/2 pounds
- 1 medium onion coarsely chopped
- 1 clove garlic coarsely chopped
- 8 cups of cold water
- 1 medium carrot coarsely chopped
- Kosher salt and freshly ground black pepper
- Butter for garnish
Instructions
- Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
- In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
- Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
- Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
- Pour into heated bowls, place a small pat of butter on top of each soup, and serve.
Notes
We never ordered it at restaurants it was just better at home. Maybe it was the warmth, maybe the love, or maybe just the simplicity that made it feel like it belonged in our kitchen and nowhere else.
2. The Ultimate College Recipe
Skip forward to college years, and egg drop soup was a regular for a whole different reason: time and money. I could whip it together in 10 minutes using only a handful of ingredients that I pretty much always had on hand. It was warm and filling and infinitely adaptable.
Occasionally it was my entire meal. At other times, I served it alongside stir-fried greens or frozen dumplings. Either way, it kept me going through more study sessions and midnight cravings than I care to admit.
3. A Soup Worth Sharing
Recently, my orthodontist mentioned in passing that he drives 30 minutes a week just to pick up his go-to takeout egg drop soup. When I mentioned to him that I write about food, he perked up and asked whether I knew how to make a homemade version. That’s when I knew this humble dish so plain, so reliable was owed its moment. So here we are.
4. What Makes Egg Drop Soup So Comforting?
Asian Egg Drop Soup
Equipment
- 1 Saucepan (medium) For boiling the soup
- 1 Whisk For eggs, slurry, and stirring the soup
- 1 Small bowl or cup For preparing the cornstarch slurry
- 1 Microplane or Fine Grater For grating fresh ginger
- 1 Chef's Knife and Cutting Board For chopping green onions
Ingredients
Main
- 4 cups prepared chicken stock plus 2 tablespoons
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 eggs lightly beaten
- 2 green onions chopped, including ends
- Salt and white pepper to taste
Instructions
- Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.
Notes
Egg drop soup is not fancy. That’s the point. It’s the epitome of comfort in a bowl: warm, rich broth with silky strands of egg and a hint of toasted sesame. It doesn’t demand much no rare ingredients, no special techniques and it packs lots of flavor and satisfaction.
5. The Essential Ingredients
Let’s take a brief glance at why this soup is so great, and why every detail counts.
Chicken Broth
Equipment
- 1 Large Stockpot Capacity of at least 16 quarts to accommodate chicken and water.
- 1 Fine-Mesh Sieve or Colander Essential for straining the broth to remove solids and impurities for clarity.
- 1 Slotted Spoon or Ladle For skimming impurities from the broth surface.
- 1 Tongs Useful for safely removing the whole chicken from the hot broth.
- 1 Large Storage Containers For cooling and storing the finished broth, preferably freezer-safe.
Ingredients
Main
- 1 3 1/2 to 4 pound whole chicken
- 1 onion halved across the equator
- 2 carrots washed and cut in thirds
- 2 stalks celery washed and cut in thirds
- 1 head garlic cut in half across the equator
- 1 bay leaf
- 10 sprigs thyme
- 1/2 teaspoon black peppercorns
Instructions
- To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
- Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
- Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
5.1 Chicken Broth
Good broth makes all the difference. I use low-sodium chicken broth so I can dictate the salt and maintain some balance. It provides the foundation for the soup, giving warmth and body without drowning out the egg.
5.2 Eggs
Lightly beaten eggs form the characteristic swirls which sit so prettily in the broth. Slowly pouring them in while stirring gently helps create those delicate, silky ribbons. They cook in a split second and transform the broth into something more comforting than even the parts can provide.
5.3 Cornstarch
This may be the least appreciated player. A little bit adds that ideal, slightly thickened consistency to the broth and causes the eggs to suspend rather than sink. Always dissolve it in a little cold broth first to prevent lumps.
5.4 Toasted Sesame Oil
A small drizzle literally a half teaspoon contributes a rich, nutty scent that enhances the entire soup. It’s optional, but if you have it, don’t omit it.
6. How to Make It (Quick)
This is the beauty of it: prep to table in 10 minutes.
Step 1: Prepare a Cornstarch Slurry
In a small bowl, combine 3 tablespoons of cornstarch with some cold chicken broth, only a few tablespoons, until it’s smooth. Leave it aside.
Step 2: Heat the Broth
Pour the remaining broth into a medium saucepan and heat it up. In it, stir in your sesame oil, white pepper added in pinches, and some salt to taste.
Step 3: Thicken the Soup
Stir your cornstarch slurry quickly, then add it to the boiling broth while stirring slowly. Let it cook for about a minute until it begins to thicken.
Step 4: Add the Eggs
Reduce the heat to low. Slowly pour in your beaten eggs, stirring in one direction. The one-way stir allows for those beautiful “egg flowers.” When all the egg has been added, take it off the heat and let it rest for a minute.
Step 5: Taste and Finish
Season to taste if desired. Add a dash of soy sauce if desired to make it saltier, or garnish with sliced green onions for added freshness.
7. Some Tips for Flawless Results
- Don’t skip the cornstarch slurry. Placing cornstarch directly into hot broth forms lumps. Pre-mixing prevents lumps and achieves a silky, velvety texture.
- Gently stir when adding eggs. Slow, patient swirl produces you those lovely, tender strands rather than small, crumbly pieces.
- Serve it hot. Egg drop soup doesn’t reheat well. It’s best freshly made off the stovetop while the texture is still ideal.
8. Simple Ways to Personalize
After you’ve got the core version down, you can customize it ad infinitum depending on what you have or what you’re in the mood for.
8.1 Vegetable Substitute
Substitute a quality vegetable broth for chicken for a vegetarian variation.
8.2 Add Some Aromatics
Saute garlic or ginger in the broth for added heat and flavor.
8.3 Throw in Veggies or Protein
Add-ins such as corn, spinach, tofu, or mushrooms make it a more satisfying meal. You can also add cooked ground pork, shredded chicken, or crab for added richness.
8.4 Experiment with Regional Flavors
Some tomatoes to the broth make it the traditional Chinese egg-and-tomato taste. Or be adventurous: add extra white pepper, mushrooms, and vinegar for a hot-and-sour-style spin.
9. What to Serve with It
Egg drop soup stands alone beautifully, but it’s also a great starter or side.
Here are a few ideas for a full meal:
- Potstickers or dumplings
- Fried rice or chow mein
- Chinese chicken salad
- Spring rolls
- An egg roll skillet (if you’re skipping deep frying)
Its mild flavor makes it the perfect partner to both bold and subtle dishes.
10. Is It Actually Healthy?
Yes, particularly when you prepare it at home. Unlike some versions found at restaurants, you can keep sodium low, omit MSG, and incorporate fresh, uncomplicated ingredients.
Poached Egg Soup (Changua con Huevo)
Equipment
- 1 Large Pot or Saucepan
- 1 Cutting Board
- 1 Chef's knife
- 1 Slotted Spoon
Ingredients
Main
- 4 cups broth vegetable or chicken
- 2 cups whole milk
- 4 eggs
- 3 green onions sliced
- 1 sprig cilantro chopped
- salt
- pepper
- 4 slices bread
Instructions
- Combine the broth and whole milk in a large pot or saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the milk from scorching. Do not allow it to come to a rapid boil.
- Season the simmering broth generously with salt and pepper to taste.
- Carefully crack each egg into a small bowl or ramekin individually.
- Gently slide each egg, one at a time, into the simmering liquid, ensuring they are separated from each other.
- Poach the eggs for 3 to 5 minutes, or until the whites are fully set and the yolks reach your desired level of doneness (runny or firm).
- While the eggs are poaching, slice the green onions and chop the fresh cilantro.
- Using a slotted spoon, carefully remove the poached eggs from the soup.
- Ladle the hot soup into individual serving bowls, then gently place one poached egg into each bowl.
- Garnish generously with the sliced green onions and chopped cilantro. Serve immediately with slices of bread.
Notes
It’s low-calorie, low-carb, and easy on the stomach just perfect if you’re feeling sick or recovering from something (like a trip to the dentist!). Top it with seaweed or ginger, and it gets even healthier.
11. Can You Keep It?
Sort of but fresh is best.
If you do end up having leftovers, refrigerate them for four days. Reheat slowly on the stovetop on low heat. Heat high enough can overcook the eggs and give them a rubbery texture. Don’t hope for the same perfect texture, but it will still be edible.
