Comforting Egg Drop Soup with Sesame and Scallions Recipe
There’s something so cozy about a warm bowl of soup, especially when it’s fast, flavorful, and a little bit nostalgic. This Comforting Egg Drop Soup with Sesame and Scallions Recipe hits all those notes for me—it’s like a gentle hug on a chilly day. Whether you’re feeling under the weather, need something quick after work, or just want a light but satisfying starter, this soup always delivers.
What I love most about this recipe is how simple ingredients come together beautifully with that silky, delicate egg ribbon texture and a little pop of sesame and scallion freshness. You’ll find yourself reaching for this soup again and again, and I promise it’s worth every spoonful. Plus, it’s an easy one to dial in to your taste, and I’ll share tips so your batch turns out just right.
Ingredients You’ll Need
These ingredients work together to create the perfect balance of savory warmth and a hint of earthiness from turmeric and sesame. If possible, grab quality chicken stock—it makes a world of difference, trust me.
- Chicken stock: I prefer homemade or organic for depth but store-bought works fine too.
- Sesame oil: Adds a nutty aroma that wakes up the soup—use toasted sesame oil for best flavor.
- Salt: Essential for seasoning; adjust to your liking as stock can vary in saltiness.
- Sugar: Just a pinch to balance flavors and round out the savory notes.
- White pepper: Gives a gentle heat without overpowering—the subtle spice is key here.
- Turmeric: Optional but I love the golden hue it adds, making the soup feel even more inviting.
- Cornstarch: Mixed with water to thicken the broth just enough—don’t skip this!
- Eggs: Lightly beaten for the signature silky ribbons—you’ll want them just right.
- Scallion: Freshly chopped for garnish and that burst of green freshness.
- MSG: Optional but I find a small pinch really boosts the umami and soup depth. Use according to your preference.
Variations
I like to switch things up depending on my mood or what’s on hand. Feel free to make this comforting egg drop soup your own—there’s a lot of room to play with flavors and add-ins.
- Add ginger and garlic: I’ve tossed in minced ginger or garlic in the broth before and it gives a lovely warmth and depth, especially on colder days.
- Vegetable version: Use vegetable stock and add mushrooms or shredded carrots for a veggie-friendly twist.
- Spicy kick: Try a dash of chili oil or Sriracha if you want to heat things up—I personally enjoy this on lazy weekend nights.
- Protein boost: Toss in some cooked shredded chicken or tofu cubes for a more filling meal.
- Herbs: Cilantro or parsley can brighten the soup in the final garnish step.
How to Make Comforting Egg Drop Soup with Sesame and Scallions Recipe
Step 1: Build Your Flavorful Broth
Start by pouring your chicken stock into a medium pot and heating it gently over medium. Add the sesame oil, salt, sugar, white pepper, and turmeric (if using). Let these flavors mingle for about 5 minutes, heating just until the broth is hot but not boiling hard—gentle heat keeps everything balanced.
Step 2: Thicken the Soup
Mix the cornstarch with cold water until smooth. Slowly drizzle this slurry into the simmering broth while stirring constantly. You’re looking for the soup to slightly thicken and become silky—it should coat the back of a spoon lightly but still be broth-like. This usually takes about 2-3 minutes.
Step 3: Create Those Beautiful Egg Ribbons
This part is the heart of the recipe. Turn the heat down to low or remove from direct heat—you don’t want a rolling boil here. Slowly drizzle your lightly beaten eggs into the hot broth in a steady stream while stirring gently in one direction with a fork or chopsticks. The eggs will cook immediately, forming delicate ribbons. Keep stirring slowly to separate the strands nicely.
Step 4: Final Touches and Serve
Once the eggs are fully set, give your soup a quick taste and adjust salt or MSG as needed. Ladle into bowls and sprinkle with fresh chopped scallions for that fresh, crisp bite. Serve hot and enjoy immediately for the best texture and warmth.
How to Serve Comforting Egg Drop Soup with Sesame and Scallions Recipe
Garnishes
I always finish with plenty of chopped scallions and a light drizzle of sesame oil to boost aroma. Sometimes I add a sprinkle of toasted sesame seeds or a few drops of chili oil for a little fun heat—both bring the soup alive in their own way.
Side Dishes
This soup pairs beautifully with simple sides like steamed jasmine rice or light stir-fried greens. I’ve also served it alongside potstickers or an Asian-inspired salad for a fuller meal that still feels light and comforting.
Creative Ways to Present
For a fun dinner party twist, I serve this soup in pretty teacups or small bowls, garnished with edible flowers and extra scallions. It adds a touch of elegance and makes the humble egg drop soup feel special and inviting.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to 2 days. Just a heads up—the egg ribbons can thicken slightly overnight, so give the soup a good stir when reheating to break them up gently.
Freezing
I typically don’t freeze egg drop soup because the eggs change texture and can become rubbery. If you want to freeze the broth, do so before adding eggs and then quickly add fresh eggs when reheating.
Reheating
Reheat gently in a saucepan over low heat, stirring frequently. If the soup is too thick, thin it with a splash of chicken stock or water. You can beat an additional egg and slowly pour it in during reheating to refresh those delicate egg ribbons.
FAQs
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Can I make Comforting Egg Drop Soup with Sesame and Scallions Recipe vegetarian?
Absolutely! Substitute chicken stock with a rich vegetable broth and omit the MSG if you prefer. Adding veggies like mushrooms or tofu can boost texture and flavor while keeping it meat-free.
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How do I avoid clumpy egg ribbons?
To get those delicate soft ribbons, drizzle the beaten eggs slowly into the hot but not boiling broth while stirring gently and continuously. Turning down the heat to low before adding the eggs helps prevent large clumps.
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Is MSG necessary in this recipe?
MSG is optional but enhances the umami flavor, making the soup taste rounder. If you’re sensitive or prefer to avoid it, just increase salt slightly to compensate.
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Can I use whole eggs or just egg whites?
I find using whole eggs gives the best richness and body, but if you want a lighter soup, you can use just whites. The texture will be slightly different, lighter and less silky.
Final Thoughts
This Comforting Egg Drop Soup with Sesame and Scallions Recipe is one of those simple pleasures that never gets old. I hope you treat yourself to a bowl soon—it’s quick, nourishing, and just the kind of easy comfort food we all need sometimes. Plus, once you’ve nailed the technique, you can customize it endlessly to fit whatever you’re craving. Give it a whirl and let me know how it turns out!
Print
Comforting Egg Drop Soup with Sesame and Scallions Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
A comforting and easy-to-make Chinese classic, Egg Drop Soup features a flavorful chicken broth thickened with cornstarch and delicate ribbons of cooked egg. This simple soup is enhanced with sesame oil, scallions, and subtle seasonings, making it a perfect appetizer or a light meal.
Ingredients
Soup Base
- 4 cups chicken stock (about 1 liter, organic or homemade preferred)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or 5 drops yellow food coloring, optional for color)
- 1/4 teaspoon MSG (adjust to taste)
Thickener
- 3 tablespoons cornstarch mixed with 1/3 cup water
Egg
- 3 eggs, lightly beaten
Garnish
- 1 scallion, chopped
Instructions
- Heat the soup base: In a medium saucepan, combine the chicken stock, sesame oil, salt, sugar, white pepper, turmeric, and MSG. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the seasonings.
- Thicken the broth: Slowly stir in the cornstarch and water mixture into the boiling broth. Continue stirring and allow the soup to thicken, cooking for about 1-2 minutes until the broth reaches a slightly viscous consistency.
- Create egg ribbons: Reduce the heat to low. Slowly pour the lightly beaten eggs into the simmering soup in a thin stream while gently stirring the broth in a circular motion with a fork or chopstick. This motion will form delicate egg ribbons or wisps throughout the soup.
- Final simmer and garnish: Allow the soup to cook for another 30 seconds to set the eggs. Remove the soup from heat and stir in the chopped scallion. Serve immediately for best flavor and texture.
Notes
- Use organic or homemade chicken stock for the best flavor and clarity in the soup.
- The turmeric or yellow food coloring is optional but helps achieve the traditional golden color of egg drop soup.
- Adjust the amount of MSG to suit personal preference or omit entirely if avoiding additives.
- Stir the beaten eggs gently and slowly to ensure ribbons form rather than clumps.
- For a vegetarian alternative, substitute chicken stock with vegetable broth and omit MSG if desired.
Keywords: Egg Drop Soup, Chinese soup, chicken broth soup, easy soup recipe, egg ribbons, comfort food
