Joanna Gaines Egg Drop Soup Recipe

Joanna Gaines Egg Drop Soup is made with a rich chicken stock base, seasoned with sesame oil and white pepper, and thickened to a silky consistency. The dish creates beautiful, delicate egg ribbons (or “flowers”) that float in the golden broth, achieved by a precise stirring technique. It is the ultimate comforting, restaurant-style starter that comes together in less than 15 minutes, offering a warm hug in a bowl.

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Joanna Gaines Egg Drop Soup Ingredients

4 cups Chicken Stock: About 1 liter. Homemade or high-quality organic stock provides the best flavor foundation.
1/2 teaspoon Sesame Oil: Adds the signature nutty aroma.
3/4 teaspoon Salt: To taste.
1/8 teaspoon Sugar: Balances the savory notes.
1/8 teaspoon White Pepper: Provides a subtle, earthy heat distinct from black pepper.
1/2 teaspoon Turmeric: (Or 5 drops yellow food coloring). This is the secret to that vibrant “restaurant-style” golden color.
3 tablespoons Cornstarch: Mixed with 1/3 cup water to create a slurry.
3 Eggs: Lightly beaten.
1 Scallion: Chopped, for a fresh oniony crunch.
1/4 teaspoon MSG: (Optional). Increases the savory umami depth.

How To Make Joanna Gaines Egg Drop Soup

Season the broth: Bring the chicken stock to a gentle simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add the turmeric (or food coloring) to give the soup a rich, golden hue. Taste the broth and adjust the seasoning if necessary.
Thicken the liquid: In a small bowl, whisk the cornstarch and water together thoroughly (cornstarch settles quickly, so ensure it is suspended). While stirring the soup continuously, slowly drizzle in the slurry. This prevents clumps of cooked starch from forming. Let the soup simmer for a couple of minutes to thicken; it should have a glossy, velvety consistency.
Create the flowers: This is the critical step. Use a ladle to stir the soup in a steady circular motion to create a whirlpool. Slowly drizzle the lightly beaten eggs into the moving broth. The speed of your stirring determines the texture: fast stirring creates small, wispy swirls, while slower stirring creates large, silky egg ribbons.
Serve the dish: Remove the pot from the heat immediately to prevent the eggs from overcooking and becoming rubbery. Ladle the hot soup into bowls and top generously with the chopped scallions. Serve immediately.

Recipe Tips

The Slurry Technique: Never dump cornstarch powder directly into hot soup; it will clump instantly. Always mix it with cold water first to create a smooth liquid “slurry” before adding it to the pot.
White Pepper: White pepper is essential for the authentic “Chinese restaurant” flavor profile. Black pepper works in a pinch but leaves visible specks and has a different heat profile.
Egg Texture: For “silky” eggs rather than “scrambled” eggs, ensure the soup is at a gentle simmer, not a rolling boil, when you pour the eggs in. A rolling boil will tear the eggs apart too violently.
Turmeric Hack: Turmeric is a natural way to achieve that appetizing yellow color without using artificial dyes, and it adds a very subtle earthy note that works well with chicken.

What To Serve With Egg Drop Soup?

This light soup is the perfect starter for an Asian-inspired feast. Serve it alongside crispy spring rolls or pan-fried potstickers for a delightful texture contrast. For a main course, it pairs beautifully with beef and broccoli or chicken fried rice. If you want a simple lunch, serve it with crispy wonton strips sprinkled on top for crunch.

How To Store Leftovers Egg Drop Soup?

Refrigerate: Store the soup in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat gently on the stovetop or in the microwave. Be careful not to boil it vigorously, or the cornstarch bond may break, causing the soup to thin out.
Freeze: Freezing is not recommended. The texture of the egg ribbons becomes rubbery and unpleasant when thawed and reheated.

Egg Drop Soup Nutrition Facts

Calories: ~109 kcal
Fat: 4g
Carbohydrates: 10g
Protein: 7g
Nutrition information is estimated per serving.

FAQs

Can I use vegetable stock?

Yes, you can easily make this vegetarian by substituting the chicken stock for a robust vegetable broth. The turmeric will help give it the classic color even without chicken fat.

Why is my soup watery?

If the soup thins out after sitting, the cornstarch may not have cooked long enough, or enzymes in saliva (from tasting spoons) may have broken down the starch. Always use a clean spoon for tasting.

Is MSG safe?

Yes, MSG (Monosodium Glutamate) is a common flavor enhancer found naturally in tomatoes and cheese. It provides the “umami” flavor, but you can omit it if you have a sensitivity or preference.

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