Go Back
–+ servings
A white ceramic bowl of egg drop soup with egg threads, chopped green ion, and hot pepper flakes. There is a spoon in the bowl and a red and white striped towel in the background
5 from 20 votes

Egg Drop Soup

A Chinese restaurant favorite, a tasty classic Egg Drop Soup is easy to make at home in less than 20 minutes with simple ingredients.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ cup green onions chopped
  • 2 tablespoons finely minced fresh ginger
  • 5 cups (1200 ml) chicken broth divided
  • 2 tablespoons cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon sesame oil
  • 2 large eggs beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • red pepper flakes optional garnish

Instructions

  • In a dutch oven or medium-sized stock pot, add 1 tablespoon of olive oil and heat over medium-high heat.
  • Add sliced green onions and minced ginger. Cook for 1 minute or until fragrant.
  • Add 4 cups of the chicken broth and sesame oil to the pot. Stir to combine.
  • In a small bowl or jar, combine the other 1 cup of chicken broth with 1 tablespoon of cornstarch. Whisk until well combined.
  • Stir the cornstarch slurry into the broth along with the garlic powder. Heat over high heat until simmering, then reduce the heat and simmer for 5 minutes, stirring occasionally.
  • Place the eggs in a small bowl and beat vigourously with a fork. Reduce the heat on the soup to low, and place a fine mesh sieve over the pot.
  • Pour the beaten eggs into the seive and gently push them through with the back of a spoon. Stir the soup gently and cook for 1 minute.
  • Remove the soup from the heat and stir in salt and pepper to taste. Garnish warm bowls of soup with crushed red pepper and additional green onions if desired.

Notes

  • I like to use a mesh strainer to add the eggs, but if you don’t have one, you can very slowly drizzle in the beaten eggs with a fork to get a similar effect.
  • Prepare the ingredients ahead of time. This recipe moves quickly, so be sure to have everything prepped and ready before you start cooking.
  • To add more protein, try stirring in small pieces of extra firm tofu, shredded chicken, or small shrimp.
  • Veggies such as cooked mushrooms, sliced baby bok choi, leafy greens, or corn kernels could make a nice addition to egg drop soup as well.
  • You can infuse lemongrass, peppercorns, closes, or star anise into the broth for extra depth.
  • To Store: refrigerate egg drop soup for up to 4 days in an airtight container. Reheat gently over the stove, or use the microwave.

Nutrition

Calories: 77kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 846mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/egg-drop-soup/