Egg Drop Soup is so easy to prepare it’s become one of our favorite go-to recipes when we’re not feeling particularly ambitious in the kitchen. Called Egg Flower Soup in China, it’s made simply by drizzling beaten egg into a lightly-seasoned, simmering broth. It makes a great lunch or light dinner and it’s easy to make variations by adding some extra ingredients (see notes).
Essential Ingredients
Selecting the essential ingredients is the first step to making this egg drop soup recipe a success. Here are our recommendations, along with a few shopping tips and potential substitutions:
- Chicken broth: Since we generally make this as a quick weeknight dinner, we use low-sodium, store-bought chicken broth (usually organic). Feel free to substitute homemade chicken broth if you have some on hand.
- Fresh ginger: Fresh ginger is a must. Along with soy sauce and white pepper add some Chinese-style flavor to the store-bought chicken broth.
- Scallions: Scallions add a subtle sweetness to the soup and a handful sprinkled on top of each bowl just before serving adds an appealing pop of color as well.
- Sesame oil: A small drizzle of toasted sesame oil adds a burst of nutty aroma and flavor. We always keep some on hand to use as a finishing touch on a variety of Asian-inspired dishes. Note: Sesame oil turns rancid quickly unless you keep it in the fridge. It does solidify when chilled, so let it sit at room temperature for at least 15 minutes before attempting to pour it.
How to Make Egg Drop Soup
Here’s an overview of how to make this dish. The complete ingredient list, quantities, and detailed instructions are in the printable version of the recipe below.
- Beat the eggs in a bowl (preferably one with a pouring spout) and set aside.
- Place the chicken broth in a large saucepan and bring to a simmer over medium heat. Add the ginger, soy sauce, and white pepper, then cover the pan and cook for about 15 minutes to allow the flavor to develop. Use a slotted spoon to remove the ginger and discard.
- Place the cornstarch in a small bowl, add about 1/4 cup of the hot broth, and whisk until smooth. Add 2 teaspoons of the cornstarch mixture to the eggs and beat until blended.
- Increase the heat on the broth to bring it to a boil. Stir in the remainder of the cornstarch mixture and continue cooking until the broth thickens slightly (about 1 minute). Immediately reduce the heat so the broth returns to simmering and stir in the scallions, reserving a handful for garnish.
- Slowly drizzle the egg into the simmering broth in a thin stream, whisking continually as you do. Once all the egg is incorporated, remove the pan from the heat.
- Ladle the soup into serving bowls and garnish with the reserved scallions and a drizzle of sesame oil if desired.
Make it A Meal
If you’re serving this soup for dinner, consider adding one or more of the following ingredients: shredded, cooked chicken, peeled and deveined shrimp, cubed tofu, sliced mushrooms, or baby spinach.
Egg Drop Soup
Egg Drop Soup is a great choice for a light dinner and it’s so quick and easy to prepare it’s become a favorite of ours for when we really don’t feel like cooking!
Ingredients
- 4 large eggs
- 4 cups chicken broth, homemade or low-sodium
- 4 slices fresh ginger, 1/4-inch thick, slightly crushed
- 2 teaspoons soy sauce, or more to taste – substitute tamari for gluten free
- Pinch of white pepper, optional
- 2-1/2 tablespoons cornstarch
- 4 to 5 scallions, thinly sliced
- Toasted sesame oil, optional
Instructions
- Beat the eggs in a bowl (preferably one with a pouring spout) and set aside.
- Place the chicken broth in a large saucepan and bring to a simmer over medium heat. Add the ginger, soy sauce and white pepper, then cover and simmer for 10 to 15 minutes to allow the flavor to develop. Use a slotted spoon to remove the ginger and discard.
- Place the cornstarch in a small bowl, add about 1/4 cup of the hot broth and whisk until smooth. Add 2 teaspoons of the cornstarch mixture to the eggs and beat until blended.
- Increase the heat on the broth to bring it to a boil. Stir in the remainder of the cornstarch mixture and continue cooking until the broth thickens slightly (about 1 minute). Immediately reduce the heat so the broth returns to simmering and stir in the scallions, reserving a handful for garnish.
- Slowly drizzle the egg into the simmering broth in a thin stream, whisking continually as you do. Once all the egg is incorporated, remove the pan from the heat.
- Ladle the soup into serving bowls and garnish with the reserved scallions and a drizzle of sesame oil if desired.
Recipe Notes
Recipe Add-Ons:
If you’re serving this soup for dinner, consider adding one or more of the following ingredients: chicken, tofu, sliced mushrooms, baby spinach or bok choy.Nutrition Information
Nutrition Facts
Egg Drop Soup
Amount per Serving
Calories
184
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
337
mg
112
%
Sodium
2209
mg
96
%
Potassium
302
mg
9
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
15
g
30
%
Trans Fat
0.04
g
Vitamin A
724
IU
14
%
Vitamin C
5
mg
6
%
Calcium
87
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
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