Classic egg drop soup is a beautifully simple dish and one of my favorites when I visit a Chinese restaurant.
A ginger and garlic-infused broth is filled with thin strands of egg. This restaurant-style egg drop soup recipe is full of flavor and really quick to make.
Perfect for a busy weeknight dinner when time is short or a little pick-me-up when you’re under the weather!
What is Egg Drop Soup?
Egg drop soup is a delicious Chinese restaurant favorite! We start with a simple ginger-flavored broth and then drizzle in beaten egg to create little strands throughout the soup.
It’s so easy to make, just one pot, a few steps, and dinner is served!
Ingredients for Egg Drop Soup
Broth: The base of this recipe starts with chicken broth or chicken stock, and I flavor it with ginger and a little bit of garlic.
Cornstarch: Adding a cornstarch slurry to this soup not only thickens it up ever-so-slightly, but it also creates the perfect texture for the egg strands.
Eggs: The eggs can be slowly drizzled into the soup from a bowl. To make this soup even easier to prepare, we recommend adding the beaten eggs to a sandwich bag and snipping a tiny hole in the corner before drizzling them into the soup. This method allows for really thin strands.
Additions: There are many optional additions to egg drop soup, including tofu, mushrooms, peas, spinach, bean sprouts, sesame oil, sriracha, or even corn. I like to keep it simple with just the basics.
How to Make Egg Drop Soup
- Whisk together some of the broth and cornstarch to create a slurry per the recipe below.Bring all ingredients (except eggs) to a simmer.Slowly drizzle in the beaten eggs while stirring. Remove the ginger and garlic, garnish with remaining green onion and serve!
Tips
- Remove the garlic and ginger once the soup cooks. This keeps their pungent flavors from overpowering the soup, creating a more delicate flavor.Pour whisked eggs into a small sandwich bag and snip a corner off at the bottom to make streaming the eggs into the soup easy.Ensure the broth is at a simmer, not boiling while adding the eggs.
For leftovers: Keep egg drop soup in an airtight container in the fridge for up to 5 days. Reheat on the stove and refresh the flavors with a little salt and pepper.
More Take Out Fake Out Recipes
More Favorite Soup Recipes
- Homemade Wonton SoupLemon Chicken SoupChicken Rice SoupHomemade Wor Won Ton SoupUnwrapped Wonton Soup
Recipe Inspired “Egg Drop Soup” Recipe. BHG 17th Addition, New Cook Book 2018. New York: Houghton Mifflin Harcourt, 2018. 352. Print.
Egg Drop Soup
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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