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Sopa de Huevo

A good soup is a must-have on any table, and this recipe for  Sopa de Huevo (also known as Egg Drop Soup) is a real lifesaver - a deeply comforting and flavorful soup that surpasses what you'd find at a Chinese restaurant. It's a household favorite, and you know what? It's ready in just 15 minutes!⏰

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 Generous Bowls
Calories: 210 kcal
Course: Soup
Cuisine: Asian

Ingredients

  • 1 small fresh garlic clove , grated
  • 1 teaspoon fresh ginger , grated
  • 3 green onions , chopped (white and green parts separated)
  • ¼ teaspoon ground black or white pepper
  • 4 teaspoons cornstarch
  • ⅛ teaspoon turmeric powder (optional, for color)
  • 1 tablespoon Knorr Granulated Chicken Bouillon
  • 4 large eggs , beaten
  • 2 teaspoons sesame oil or vegetable oil
  • 4 cups water , plus 2 tablespoons
  • kosher salt , as needed

Instructions

    Cup of Yum
  1. Heat oil in a medium pot over medium heat. Add minced garlic, grated ginger, and the white parts of the green onions—sauté until fragrant but not browned, about 30 seconds.
  2. Pour cups water into the pot and bring it to a boil. Stir in the turmeric, black pepper, and chicken bouillon until fully dissolved. Cover and reduce to a simmer. Let it simmer for 8 to 10 minutes to allow the flavors to meld.
  3. In a separate bowl, combine cornstarch with 2 tablespoons of cold water until it's smooth. Slowly drizzle the cornstarch mixture into the soup, stirring constantly. Simmer for 1 minute to slightly thicken the soup.
  4. In the same bowl used for the cornstarch mixture, beat eggs well with a pinch of salt. Pour the beaten eggs into the soup through the tines of a fork, allowing them to form ribbons. Allow the egg to set for a few seconds, then gently stir to break it up to your desired consistency. Avoid boiling to prevent curdling.
  5. Add most of the green parts of the sliced green onions (reserving some for garnish). Taste and adjust the seasoning with salt if needed.
  6. Ladle the soup into bowls. Garnish each bowl with the remaining green onions. Serve.

Notes

  • How to Store & Re-Heat
  • To store egg drop soup, allow it to cool and then transfer it to an airtight container in the refrigerator, where it can be kept for up to 3 days.
  • Reheat in a saucepan over medium-low heat or in the microwave, making sure the soup is heated thoroughly. Stir occasionally until it's heated through before serving. Be cautious not to overheat the soup, as this can cause the egg ribbons to become tough.
  • Make Ahead & Freeze
  • Egg drop soup can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing it as it can affect the texture when thawed and reheated.