Hot and Sour Chinese Egg Drop Soup
A comforting bowl of Chinese hot and sour soup featuring silky egg ribbons in a flavorful broth balanced with tangy vinegar and spicy heat. This chinese-inspired soups ready in about 20 minutes pairs chicken broth, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups chicken broth
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tsp white pepper
- 2 tsp cornstarch
- 3 tbsp water
- 2 large, beaten eggs
- 1 tsp, grated fresh ginger
- 2 stalks, thinly sliced green onions
- 1 tsp chili garlic sauce
- 100 g, firm, cut into small cubes (optional) tofu
Instructions
- Step 1: In a medium pot, combine 4 cups chicken broth, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1/2 tsp white pepper, and 1 tsp grated fresh ginger. Bring to a gentle boil over medium heat.
- Step 2: In a small bowl, mix 2 tsp cornstarch with 3 tbsp water until smooth. Slowly whisk this slurry into the simmering broth and cook for 2 minutes until the soup slightly thickens.
- Step 3: Reduce heat to low and slowly pour in 2 beaten large eggs in a thin stream while gently stirring the soup in one direction to create silky egg ribbons.
- Step 4: Stir in 1 tsp chili garlic sauce and optionally add 100 g cubed firm tofu. Simmer for another 2 minutes to heat through.
- Step 5: Remove from heat, garnish with 2 thinly sliced green onions, and ladle hot into bowls for immediate serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hot and Sour Chinese Egg Drop Soup take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hot and Sour Chinese Egg Drop Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Hot and Sour Chinese Egg Drop Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hot and Sour Chinese Egg Drop Soup for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hot and Sour Chinese Egg Drop Soup?
Chinese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
