Egg Drop Soup Recipe
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This quick and easy Egg Drop Soup is made with just a few pantry staples and comes together in less than 15 minutes!
Easy Egg Drop Soup Recipe
You might think Egg Drop soup would be difficult to make- but really, it’s not! It’s basically 2 ingredients. Eggs and broth, plus a few flavor enhancers.
Looks yummy doesn’t it?
Egg drop soup is one of my favorite appetizers to order when we go out for Chinese food. Every time I have it, the flavor always brings back the memories of my families favorite (and only) Chinese restaurant when we were growing up.
We didn’t have a large grocery store or Walmart in our small town. So every week or two, we would either make the trip to HEB in one of the neighboring towns, or if Wal-mart was what we needed, we would take the ferry to a slightly closer town.
Even though it took longer, my siblings and I preferred taking the ferry. That meant we could go to our favorite Chinese restaurant and stuff ourselves on sweet and sour chicken, egg rolls, egg drop soup and unlimited fortune cookies!
Would you like to give it a try?
Grab your ingredients, and lets give it a whirl!
Egg Drop Soup Recipe
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Egg Drop Soup Recipe
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: serves 4
- Category: soup
- Method: stovetop
Description
This easy egg drop soup recipe comes together in about 15 minutes and tastes almost just like the soup at your favorite Chinese restaurant.
Ingredients
- 4 cups chicken broth
- 1 tbs of cornstarch
- 4 egg whites, lightly beaten (You could use the entire egg, but it will make the soup cloudy)
- 1/4 teaspoon white or black pepper
- 1/2 tsp ground ginger
- Salt to taste
- optional addins/toppings:
- A few drops of sesame oil (highly recommended for a more authentic flavor)
- 1 –2 green onions, minced
- Handful of fried wontons (I find these over with the salad toppings in the produce area)
Instructions
- In medium saucepan, bring the chicken broth to a boil over med- high heat.
- While the broth is heating, mix the cornstarch and a bit of water until smooth and add to the broth.
- Once the broth has come to a boil, add the white pepper, ginger, salt, and the sesame oil if using. Reduce heat and simmer for about another minute or two.
- Remove broth from heat and stir with whisk.
- Pour lightly beaten egg whites into the broth slowly, through the tines of a fork and slowly stir the broth to form the egg ribbons. I tried to make a video of how I add the egg to the broth. I obviously cannot talk, stir and think at the same time, so I opted to turn off my voice and add speech bubbles. You can see it here.
6. Top soup with green onions and wontons if desired.
Serve immediately and enjoy!
If you are in the mood for soup recipes you may want to check these out too:
Creamy Green Chile Enchilada Soup
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