Egg Drop Soup

5 from 1 vote

Whip up this simple Egg Drop Soup in just 15 minutes — it might even taste better than the one from your go-to Chinese spot!

Prep Time10

Cook Time5

Total Time15

Course: Side Dish

Cuisine: Chinese

Keyword: asian soup, carbs in egg drop soup, chinese soup, easy soup recipes, egg drop soup easy, egg drop soup ingredients, egg in soup, nutrition of egg drop soup

Servings:

Calories: 86kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

1 tablespoon vegetable oil
¼ cup chopped green onions, plus more for garnish
5 cups low sodium chicken broth, divided
2 to 3 tablespoons cornstarch
½ teaspoon garlic powder
½ teaspoon ground ginger powder
2 large eggs, lightly beaten
½ teaspoon salt, or to taste (if using low sodium chicken broth, add less salt; you can always add more later)
¼ teaspoon freshly ground black pepper, to taste
red pepper flakes, for garnish

Instructions

Heat 1 tablespoon vegetable oil in a soup pot or saucepan set over medium-high heat.
Add chopped onions to the hot oil and cook for 1 minute, stirring frequently. Add 4 cups chicken broth to the pot and stir.
In a mixing bowl, combine the remaining 1 cup chicken broth and 1 tablespoon cornstarch; whisk until well incorporated. If you prefer a thicker soup, add 1 more tablespoon of cornstarch.
Add the cornstarch slurry to the soup and whisk well until incorporated.
Whisk in the garlic powder and ginger.
Increase the heat to high and bring to a steady simmer. Stir occasionally.
Reduce heat to low and place a wire mesh sieve over the soup pot.
Slowly strain the beaten eggs through the sieve and into the pan. Cook for 1 minute.
Remove from heat.
Stir in salt and pepper.
Taste for salt and seasonings, and adjust accordingly.
Garnish with chopped green onions and red pepper flakes.
Serve.

Notes

Broth: Use a quality chicken broth because the broth is the backbone of this soup.

Silky Eggs: Whisk your eggs thoroughly before drizzling them into the hot broth to achieve those iconic egg ribbons.

Cornstarch Slurry: If you like a thicker soup, use the cornstarch slurry to thicken the broth.

Heat: Keep the broth at a gentle simmer when adding the eggs. The eggs will break apart into tiny bits if it's boiling.

Season to Taste: Adjust the final seasoning with salt and pepper.

Add-Ins: You can stir in some tofu, sliced mushrooms, or add sesame oil for extra flavor.

Serve Immediately: The soup is best enjoyed fresh, so serve it as soon as it's ready to prevent the eggs from overcooking and to enjoy the best texture.

Nutrition