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 flavorful and comforting soup that surpasses what you'd find at a Chinese restaurant.
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It's a household favorite, and you know what? It's ready in just 15 minutes!⏰
You won't need any fancy ingredients or complicated techniques - it's all about good, old-fashioned simplicity.
It's one of those recipes that's incredibly easy and instantly comforting, making it perfect for any day of the week.😊
I often prepare it for my husband when he takes a quick break from work. It's his little moment of comfort in the middle of a busy day.
Today, I'm sharing it with you. Give this soup recipe a try; I'm sure you'll love it as much as we do.❤️
Serve it with a slice of crusty bread or some crispy crackers. It's a great way to enjoy a quick and budget-friendly lunch.
How to Make Sopa de Huevo
Note: The full instructions are provided in the recipe card below.
Heat oil and sauté garlic, ginger, and white parts of green onions until fragrant.
Add water, bring to a boil, and stir in turmeric, pepper, and bouillon; simmer covered to blend flavors.
Prepare a cornstarch slurry, add it to the soup, and simmer to thicken.
Beat eggs with salt, pour into the soup to form ribbons, and stir gently.
Add most of the green onions, adjust the seasoning with salt, and garnish with the remaining onions.
Ladle the soup into bowls and enjoy.
Watch Recipe Video
Storage, Make Ahead, & Freezing
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.
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.
Camila's Tips & Variations
- For delicate egg ribbons, gently drizzle the beaten eggs into the simmering soup while slowly stirring.
- Make sure the cornstarch is fully dissolved in the water before adding it to the soup to prevent lumps. For a thicker soup, add 2 tablespoons of cornstarch.
- Taste the soup before serving and adjust seasoning accordingly.
- For a subtle umami flavor, add 2 teaspoons (adjust to taste) of soy sauce, oyster sauce, Shaoxing wine, or dry sherry.
- Incorporate jalapeño, cilantro, and lime for a zesty flavor.
- Include other vegetables like carrots, peas, or spinach for added nutrients.
Learn More About the Benefits of Eggs
For a deeper look at how eggs fit into a healthy diet, check out this overview from Harvard's Nutrition Source.
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Recipe
Sopa de Huevo
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
- 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.
- 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.
- 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.
- 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.
- Add most of the green parts of the sliced green onions (reserving some for garnish). Taste and adjust the seasoning with salt if needed.
- Ladle the soup into bowls. Garnish each bowl with the remaining green onions. Serve.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
