Egg Drop Soup with Soy and Rice Vinegar

Chicken broth with soft egg ribbons, soy sauce and a lightly thickened base.

By Savva LoginovUpdated
Total 20 minMakes 4 bowls
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The source’s egg drop soup uses one liter of chicken broth, three eggs, soy sauce, potato starch and a little rice vinegar. To avoid starchy clumps, stir the potato starch into a small amount of cold broth first rather than whisking the dry powder into beaten eggs. Add that slurry to the simmering pot until the liquid thickens very lightly. Then swirl the broth and pour in the eggs in a thin stream to make delicate ribbons. Leave them a moment to set before stirring again. The original simply says “two onions” for garnish, which is too much for a small pot; use two spring onions, thinly sliced. Finish with dill or parsley if desired.

Egg Drop Soup with Soy and Rice Vinegar

Recipe card

Egg Drop Soup with Soy and Rice Vinegar

Prep 10 minCook 10 minTotal 20 minYield 4 bowls
Only numbered ingredient amounts change.

Equipment: Saucepan, whisk, measuring cup

Ingredients

Instructions

  1. Season broth

    Heat most chicken broth in a saucepan and add soy sauce and rice vinegar.

  2. Thicken

    Stir potato starch with reserved cold broth and pour into simmering pot, stirring until slightly thickened.

  3. Make ribbons

    Reduce to a gentle simmer, swirl broth and stream in beaten eggs slowly.

  4. Set

    Leave eggs 30 seconds, then stir very gently and cook 2–3 minutes.

  5. Serve

    Taste before adding salt; top hot bowls with sliced spring onion and optional herbs.

How to tell when it is ready

Eggs form set ribbons in lightly thickened hot broth.

Tips

  • Reserve cold broth for slurry.
  • Keep broth at gentle simmer.
  • Pour eggs in a thin stream.
  • Taste broth before salting.

Troubleshooting

  • If starch clumps, dissolve it in cold broth first.
  • If egg curds are large, pour slower and stir less.

Substitutions

  • Use cornstarch in place of potato starch for a lightly thickened broth.
  • Use parsley instead of dill for garnish.

Variations

  • Add a little extra spring onion.
  • Finish with parsley in place of dill.

Serving suggestions

  • Top with spring onion.
  • Sprinkle fresh dill.
  • Add steamed rice alongside.
  • Offer extra black pepper.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 2 days; reheat until hot.

Food safety

Cook egg ribbons through and cool leftovers promptly.

Frequently asked questions

Why did my starch clump?

Mix it with cold broth before adding it to the simmering pot.

How should I store egg drop soup with soy and rice vinegar?

Refrigerate covered up to 2 days; reheat until hot.

Bring the bowls to the table while egg ribbons are tender.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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