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. 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.
💡Tips and Advice
- 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.
See More Soup Recipes:
📖 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.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.