Egg Soup
WHAT YOU WILL NEED
From ingredients
7 products
Flavor
Vegetables
SIMPLE PROCESS
Step by step recipe
The key to this soup is a clear broth: cook the chicken over low heat, skimming foam for clarity. Add the eggs in a thin stream while stirring constantly to create beautiful ribbons. Soy sauce adds depth, and onions bring a touch of sweetness. Follow our steps for a perfect egg drop soup.
Make the Broth
Cover the chicken breast with cold water (2 liters), bring to a boil over medium heat, skim foam. Reduce to low and simmer for 30-40 minutes until cooked through.
Prep Ingredients
While the chicken cooks, finely chop the onion. Crack the eggs into a bowl and whisk until smooth.
Shred the Chicken
Remove the cooked chicken from the broth, let cool, and dice small or shred. Strain the broth if needed.
Add Onion and Soy Sauce
Return the broth to heat, bring to a boil. Add the chopped onion and soy sauce, simmer for 2-3 minutes.
Add Chicken and Eggs
Stir in the shredded chicken, bring back to a boil. Slowly pour in the beaten eggs in a thin stream while stirring vigorously. Cook for exactly 1 minute, then turn off the heat.
Serve
Let the soup rest covered for 5 minutes. Ladle into bowls, garnish with fresh herbs if desired. Enjoy!
CHEF'S TIP
Crystal-clear Broth
Start the chicken in cold water, bring to a boil over medium heat, and skim off foam. Reduce to a bare simmer and cook without boiling to keep the broth clear.
Perfect Egg Ribbons
Whisk eggs until smooth. Pour them into the boiling broth in a thin stream while stirring continuously in one direction — this creates tender, even ribbons.
Soy Sauce for Depth
Use a quality soy sauce (not too salty). It adds a subtle umami and a beautiful amber tint. For extra kick, add a pinch of ground ginger or chili.
Don't Overcook the Eggs
After adding eggs, cook for no more than 1 minute — longer makes them tough. Turn off the heat and let the soup rest covered for 5 minutes.
SUBSTITUTIONS
Add your taste
- With Chicken Thighs Replace breast with boneless thighs — they give a richer broth and tender meat. Increase cooking time by 15 minutes.
- Add Noodles or Rice For a heartier soup, add 50-100 g of thin rice noodles or cooked rice 5 minutes before the end.
- Fresh Herbs Stir in chopped spring onions, cilantro, or parsley at the end for freshness and aroma.
- Without Soy Sauce (European Style) Replace soy sauce with salt and add a pinch of nutmeg or dried garlic for a more familiar flavor.
HOW TO STORE
How to Store Egg Drop Soup
Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat on the stovetop, adding a little hot water if it thickens, and avoid boiling. Freezing is not recommended as egg ribbons may lose texture.
GOOD TO KNOW