Homemade Egg Drop Soup Recipe

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 Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 10 minutes, making it perfect for a swift meal.
  • Customizable: Adjust the thickness and seasoning to suit your preferences.
  • Healthier Than Takeout: Control the ingredients for a fresher, less processed soup.

Ingredients

  • 2 eggs
  • 4 cups chicken stock
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon black pepper
  • 3 scallions, sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Broth: In a saucepan over medium-high heat, combine 3½ cups of the chicken stock with ground ginger, garlic salt, and black pepper.

  2. Create the Slurry: Mix the remaining ½ cup of chicken stock with the cornstarch until fully dissolved; set aside.

  3. Whisk the Eggs: In a small bowl, beat the eggs thoroughly; set aside.

  4. Boil the Broth: Once the seasoned chicken stock reaches a boil, stir in the cornstarch mixture and add the sliced scallions.

  5. Add the Eggs: Bring the broth to a rolling boil. Stir it in one direction with a non-slotted spoon, and while stirring, slowly pour in the beaten eggs. The eggs will cook immediately upon contact with the hot broth.

  6. Serve: Ladle the soup into bowls and garnish with additional scallions if desired.

Servings and Timing

  • Servings: This recipe yields approximately 4 servings.
  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total Time: 15 minutes

Variations

  • Thickness: For a thinner soup, omit the cornstarch. For a thicker consistency, increase the cornstarch by an additional ½ tablespoon.
  • Add-Ins: Enhance the soup by adding corn, cooked chicken, noodles, cabbage, or other vegetables.
  • Spice Level: Incorporate a few drops of Sriracha or your preferred hot sauce for a spicy kick.

Storage/Reheating

  • Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
  • Reheating: Warm the soup gently on the stovetop over low heat, stirring occasionally. Avoid bringing it to a full boil to maintain the soup’s texture.

FAQs

What is Egg Drop Soup?

Egg Drop Soup is a Chinese soup consisting of lightly seasoned broth with fine strands of egg.

Can I use vegetable broth instead of chicken stock?

Yes, vegetable broth can be used as a substitute for chicken stock to make the soup vegetarian.

How can I make the soup gluten-free?

Ensure that all ingredients, including the cornstarch and any added sauces, are certified gluten-free.

Is it possible to freeze Egg Drop Soup?

It’s not recommended to freeze Egg Drop Soup, as the texture of the eggs can become rubbery upon reheating.

Can I add tofu to this soup?

Yes, adding small cubes of tofu can enhance the protein content and texture of the soup.

How do I achieve the ribbon-like egg strands?

Pour the beaten eggs slowly into the boiling broth while stirring in one direction to create thin, ribbon-like strands.

What type of eggs work best for this recipe?

Fresh, high-quality eggs are ideal for the best flavor and texture.

Can I make this soup spicy?

Absolutely, adding chili oil or hot sauce can introduce a pleasant heat to the soup.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Can I prepare this soup in advance?

While the soup is best enjoyed fresh, it can be prepared in advance and reheated gently on the stovetop.

Conclusion

This Homemade Egg Drop Soup offers a quick, customizable, and healthier alternative to takeout. With its simple preparation and delightful taste, it’s sure to become a favorite in your household. Enjoy the comforting flavors of this classic Chinese dish right in your own kitchen.

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Homemade Egg Drop Soup Recipe

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  • Author: Isabella
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

Enjoy the comforting warmth of Homemade Egg Drop Soup, a classic Chinese dish that’s quick, easy, and healthier than takeout. Made with silky egg ribbons in a savory broth, this delicious soup is ready in just 10 minutes. Perfect for a cozy meal with customizable ingredients!

Ingredients

  • 2 eggs
  • 4 cups chicken stock
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon black pepper
  • 3 scallions, sliced

Instructions

  • Prepare the Broth: In a saucepan over medium-high heat, bring 3½ cups of chicken stock to a simmer. Add ground ginger, garlic salt, and black pepper.
  • Create the Slurry: In a small bowl, mix the remaining ½ cup of chicken stock with cornstarch until fully dissolved; set aside.
  • Whisk the Eggs: Beat 2 eggs thoroughly in a separate bowl.
  • Thicken the Broth: Once the seasoned broth boils, stir in the cornstarch mixture and add sliced scallions.
  • Add the Eggs: Stir the broth in one direction using a spoon. Slowly pour in the beaten eggs while stirring to create delicate egg ribbons.
  • Serve: Ladle the soup into bowls and garnish with extra scallions if desired.

Notes

  • For a thinner soup, omit the cornstarch.
  • To thicken further, increase the cornstarch by ½ tablespoon.
  • For extra flavor, add a dash of sesame oil or soy sauce.
  • Customize with add-ins like corn, tofu, cooked chicken, or mushrooms.
  • Make it spicy by adding Sriracha or chili oil.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese

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