This delicious Egg Drop Soup Recipe 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 Asian 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 and bring it to a boil. Next whisk in the chicken broth mixed with the cornstarch (this is also known as a cornstarch slurry). 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 forming of the egg ribbons.
- 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 broth soup like this but you could use black pepper as well.
- Though it is not traditional you can add mushrooms, peas, carrots, corn, or even finely chopped broccoli.
- To make it gluten free simply substitute gluten free soy sauce or tamari for the low sodium soy sauce.
- 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 to create those beautiful thin egg ribbons.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For an over the top guest worthy meal serve with Crab Rangoon Egg Rolls and Kung Pao Chicken.
Put the ingredients for this soup on your shopping list today and leave me a comment. Let me know what you think!
Other soups you will love!
Egg 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, vegetable broth, or chicken stock
- 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
- 1 tablespoon low sodium soy sauce
- 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 and soy sauce. Bring the mixture to a boil. Whisk in the cornstarch mixture that you set aside. 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 forming of the egg ribbons.
- 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 broth soup like this but you could use black pepper as well.
- Though it is not traditional you can add mushrooms, peas, carrots, corn, or even finely chopped broccoli.
- To make it gluten free simply substitute gluten free soy sauce or tamari for the low sodium soy sauce.
- 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 to create those beautiful thin egg ribbons.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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