Egg Drop Soup made at home is even better than takeout fix! This homemade recipe is super easy to make and comes together in just a few minutes.
Egg Drop Soup
Egg drop soup is a staple when it comes to good Chinese restaurants. It gets its name from literally dropping eggs into the broth which is infused with savory seasonings and thickened just a tad. Top it off with some green onions and you’ve got a simmering bowl of pure comfort. If you want to bulk up the traditional version, try adding in some carrot slices, mushrooms, or even some extra protein like chicken or tofu. A big bowl of this soup is light enough to not weigh you down but still keeps you warm through those cold winters and rainy spring months. Because it only takes 15 minutes, this is an easy and flavorful recipe to whip up in a pinch. It uses pantry staples so you can make it any time! You can tweak the seasonings to your liking and adding in the egg ribbons is so fun and pretty. This beats going out to a restaurant any day.
What is Egg Drop Soup Made of?
Egg drop soup is made with simple ingredients like chicken broth and a blend of seasonings such as garlic, soy sauce, ginger, sesame oil, white pepper and turmeric all simmered for a few minutes to become flavorful. Then you use a simple cornstarch slurry to thicken your soup, and swirl in your whisked eggs. Easy!
How To Make Egg Drop Soup
- Simmer the broth. In a large pot, pour in the chicken broth and heat at a low/medium simmer for about 8 minutes.
- Add the seasonings. Pour in the soy sauce, garlic powder, ground ginger, ground turmeric, sesame oil, and a dash of white pepper. Mix until fully combined. Allow the seasonings to incorporate into the broth for about 2-3 minutes and then taste to see if you want to add more.
- Combine the cornstarch and water. In a small bowl add the cornstarch and water to create a slurry. Slowly drizzle it into the soup and let simmer for another couple minutes until you reach your desired consistency. Add more of the slurry if you want a thicker soup.
- Prep the eggs. Beat the eggs until all the whites are gone. Set aside.
- Add the eggs into the soup and serve. Turn the heat off and slowly drizzle the eggs into the soup using a circular motion. You can use a wooden spoon or chopsticks to create the desired effect. Serve with a garnish of chopped green onions and enjoy.
Storing Egg Drop Soup
Let the soup cool completely then store in an airtight container in the fridge for 3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
Ingredients Notes for Egg Drop Soup
- Chicken broth – You can use chicken broth or stock. I prefer the low sodium variety.
- Seasoning mix – The soup is totally customizable when it comes to taste. Add more or less seasoning depending on your preference. If you accidentally add too much, just add more broth!
- Slurry – The slurry is just a thickening agent. If you don’t want a thicker broth you can omit this step.
Egg Drop Soup
- In a large pot add chicken broth. Turn the stove to low to medium heat for 6-8 minutes or until there is a light simmer.
- Add the soy sauce, garlic powder, ground ginger, ground turmeric, sesame oil, and white pepper. Mix for 2-3 minutes. Taste to see if you need to add any additional seasonings.
- In a small bowl add the water and cornstarch. Mix until fully combined to make a slurry. Stir the soup continually while you slowly drizzle the cornstarch into the soup Simmer the soup for 2-3 minutes to make sure you like the consistency, as you can add more cornstarch slurry if you want it thicker.
- Beat the eggs until the eggs are completely yellow and most of the whites are gone. Set aside.
- Turn the heat off.
- Slowly drizzle the eggs into the soup in a circular motion.
- Slowly stir in a circular motion for 5-10 circles with chopsticks or the end of a wooden spoon.
- Serve in your bowls and top with green onions.
Nutrition information is automatically calculated, so should only be used as an approximation.