This delicious Egg Drop soup is easily made in your own kitchen with only all natural ingredients at a fraction of the cost of eating out. It brings green onions, ginger, chicken broth and eggs together in perfect harmony for an ultra tasty yet simple soup. I love to serve it with any kind of stir fry or Chinese appetizer. It really makes a tasty addition to a small dinner party or Saturday night wok stir fry.
Why this recipe works!
- This soup is so easy to make and it comes together in less than 15 minutes.
- Tastes better than any restaurant egg drop soup.
- It is made with all natural ingredients and without artificial flavors or colors.
- Kids love this delicious protein packed soup. For added fun serve with crispy fried noodles.
- This recipe has only eight ingredients and is so incredibly easy to make that even the novice cook can master it.
How to make Egg Drop Soup
First whisk the cornstarch with 1 cup of the chicken broth and set it aside for a few minutes. Then heat a little sesame oil in a dutch oven or a heavy stockpot over medium heat. Next add the white parts of the green onion while stirring and cooking for about 1 minute. Then add the ginger, turmeric, and white pepper while continuing to stir cooking for about 45 seconds. Now pour in the remaining 5 cups of chicken broth. Next whisk in the chicken broth mixed with the cornstarch. It might be necessary to re-whisk it before adding. Then bring the pot to a low simmer and let it cook for about 5 minutes.
Next beat the eggs just enough to break the yolks and slightly combine. Now pour them into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Now move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon in your other hand. The key here is very slowly. Finally spoon the soup into bowls and garnish with the green parts of the scallions.
Recipe Notes and Tips
- For best results use low sodium chicken broth so the taste of salt does not overwhelm your recipe.
- Sometimes I use fresh grated ginger if it is available. Or I sometimes purchase ginger paste in the refrigerator section of my local grocery store. Both are equally delicious and add a little more flavor dimension to the soup.
- The cornstarch thickens the soup a bit and aids in the proper cooking and ribboning of the eggs.
- Turmeric is added because of its nice all natural yellow color and its earthy pepper flavor. It is not an absolute must but I highly recommend it.
- I like to use white pepper because it looks nice in a brothy soup like this but you could use black pepper as well.
- The eggs are not tricky to do at all if you use a bag and snip just a very small amount off the tip. It should be just barely enough for the eggs to come through then simply move the bag around over the simmering pot. I usually stir the pot very very slowly with a large wooden spoon using my other hand.
- For an over the top guest worthy meal serve with Crab Rangoon Egg Rolls and Kung Pao Chicken.
Other soups you will love!
Put the ingredients for this soup on your shopping list today and leave me a comment. Let me know what you think!
PrintEgg Drop Soup
This simple yet tasty protein packed soup is better and more natural than most Chinese restaurants at a fraction of the cost.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Chinese
Ingredients
- 2 tablespoons cornstarch
- 6 cups low sodium chicken broth
- 1/2 tablespoon sesame oil
- 4 green onions chopped (white and green parts separated)
- 1 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground white pepper
- 4 eggs lightly beaten
Instructions
- In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.
- Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute. Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth. Whisk in the chicken broth mixed with the cornstarch. Bring the pot to a low simmer and let it cook for about 5 minutes.
- Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand. The key here is very slowly.
- Finally spoon the soup into bowls and garnish with the green parts of the scallions.
Notes
- For best results use low sodium chicken broth so the taste of salt does not overwhelm your recipe.
- Sometimes I use fresh grated ginger if it is available. Or I sometimes purchase ginger paste in the refrigerator section of my local grocery store. Both are equally delicious and add a little more flavor dimension to the soup.
- The cornstarch thickens the soup a bit and aids in the proper cooking and ribboning of the eggs.
- Turmeric is added because of its nice all natural yellow color and its earthy pepper flavor. It is not an absolute must but I highly recommend it.
- I like to use white pepper because it looks nice in a brothy soup like this but you could use black pepper as well.
- The eggs are not tricky to do at all if you use a bag and snip just a very small amount off the tip. It should be just barely enough for the eggs to come through then simply move the bag around over the simmering pot. I usually stir the pot very very slowly with a large wooden spoon using my other hand.
Keywords: what is egg drop soup, how do you make egg drop soup, best recipe for egg drop soup
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Kathy
This looks really good. I’ve never had this kind of soup before. I would love to try it.
Tara Pittman
My middle son loves this soup. I will be making this when he comes home for Thanksgiving.
Heather
Egg drop soup was my Nana’s all time favorite soup! I have never tried to make it before but this looks easy enough.
Sharon
Can this be frozen?
Beth Pierce
I do not recommend it.
Emily Flint
I had no idea egg drop soup was so simple to pull together. I’m never ordering take-out again!
★★★★★
Biana
Love how easy it is to make this delicious soup! I always get it at a restaurant, and it’s even better to make it yourself.
★★★★★
Cynthia | What A Girl Eats
One of my favorite soups. Especially when we’re feeling like something soothing and simple. Such an easy recipe too!
★★★★★
Adrianne
This does sound better than eating out! Even the simple combination of ingredients sound delicious!! I love the other soups you have suggested here also! I can’t wait to try them all!
★★★★★
maryanne
This egg drop soup was so flavorful and much healthier than if I had ordered it at a restaurant! Will definitely make this again!
★★★★★
Toni
This is really good!! Everyone at my house loved this soup!
★★★★★
Lizzy
Fantastic! Imma have to make this over & over! So awesomely easy! I have everything I need to make this always. My oldest son especially loves this soup! He’ll soon be making it on his own, I think. Great, easy instructions.
★★★★★
Beth Pierce
Thanks Lizzy! So glad that you like the soup.
Natasha
I had all the ingredients on hand so I made this recipe right away, it was so easy and quick to make. My kids loved it and almost finished everything. It is so much better than most soups in restaurants.
★★★★★
Katie
Looks unique and yummy! Can’t wait to try this one.
★★★★★
Betsy
Delcious soup! One of my favorites from the Asian restaurants! Wonderfully easy, this is so perfect to serve alongside my favorite one pot fried rice!
★★★★★
Victoria
I am confused on the amount of chicken broth. Reading it says cornstarch and 1 cup broth set aside and then it days add other 5 cups of broth. That is 6 cups not 18??
Beth Pierce
It is a total of 6 cups of chicken broth. One of the cups gets mixed with the cornstarch.