Egg Drop Soup
This is one of the oldest egg drop soup recipes posted online! It was originally posted in February 2016, but has been updated with new photos and text. The recipe has stayed the same. The best part about this Egg Drop Soup recipe is how easy it is. All you need is a handful of pantry staples and, of course, eggs.
Simply put, this soup is made by stirring whisked eggs into boiling chicken or vegetable broth. It’s super luscious and creamy from the yolks, but has bits of cooked eggs for a fun texture.
Ingredients
Here are the only ingredients you need to make egg drop soup: eggs, cornstarch, chicken stock, garlic salt, black pepper, ground ginger and green onions.
I do use Instant Pot Bone Broth when I have some on-hand to use up. It adds yet another layer of flavor.
Serve it alongside Asian Recipes, including my favorites: Fried Rice, Honey Walnut Shrimp, Yaki Chicken Udon, Hunan Shrimp or Empress Chicken.
How to Make
Whisk the Eggs – Whisk together the eggs and extra egg white.
Make the Slurry – Mix the chicken broth with the cornstartch.
Make the Soup – Add the rest of the ingredients to a stockpot and bring to a boil. Add the cornstarch mix.
Add the Eggs – Slowly drizzle in the eggs while stirring. They will cook instantly.
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Recipe Tips:
1. MUST DO: Use high quality stock! The higher quality chicken broth you use, the better this easy egg drop soup will taste. This isn’t the place to save pennies. With minimal ingredients, it’s important to stay with the good stuff.
2. Unlike most soups, egg drop soup does not do well left over.
3. Feeling hungry? Add in an extra egg or egg white.
5. Add texture and nutrition by adding corn or any other veggie you like.
6. Make it gluten-free. Use Arrowroot in place of cornstarch.
7. If you’re into food trivia and history, read up on the history of egg drop soup.
Side Dish Ideas
You can always add a simple fried rice dish or beef bulgogi to any Asian-inspired night! This one is packed with veggies and flavor at a fraction of the take-out price.
More Easy Soup Recipes
- Beef and Noodle Soup
- Clam Chowder
- Unstuffed Cabbage Soup
- Tomato Soup
- Pasta e Fagioli
- Zuppa Toscana Soup
Egg Drop Soup
Ingredients
- 2 large eggs
- 1 egg white
- 1½ tbsp cornstarch
- 4 cup chicken stock
- ¼ tsp garlic salt
- ⅛ tsp black pepper
- ⅛ tsp ground ginger
- 1 stalk green onion, sliced
Instructions
- Add the eggs and egg white to a small bowl and whisk to combine. Set aside.2 large eggs, 1 egg white
- Take 3/4 cup of chicken broth and add the cornstarch. Stir until combined and set aside.4 cup chicken stock, 1½ tbsp cornstarch
- Pour the balance of the broth into a stockpot and add the garlic salt, ginger, black pepper and half of the green onions. Stir to combine and bring to a rapid boil.4 cup chicken stock, ¼ tsp garlic salt, ⅛ tsp black pepper, ⅛ tsp ground ginger, 1 stalk green onion, sliced
- Add the cornstarch mixture to the boiling broth and stir for 1-2 minutes to thicken.
- Bring the broth back to a rolling boil and gently stir in a clockwise direction using a wooden spoon or plastic spatula (non slotted). Gently pour the egg mixture into the broth while continuing to stir in a clockwise direction.
- Slowly stir for about 30 seconds. Eggs should cook almost immediately.
- Divide into 4 bowls and top with the remaining green onions.
- Enjoy immediately.