Egg Drop Soup Recipe

Egg drop soup is one of my favorite appetizers to order when I go out for chinese food. Every time I have egg drop soup, it 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 neighboring town, or if Wal-mart was what we needed, we would take the ferry to a slightly closer town.  My brothers and I preferred taking the ferry, which also meant we could go to our favorite chinese restaurant and gorge on sweet and sour chicken, egg rolls, egg drop soup and unlimited fortune cookies!

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.

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Looks yummy doesn’t it?

Would you like to give it a try?  Grab your ingredients, and lets give it a whirl!
FYI, I always recommend Safest Choice™ pasteurized eggs when using a recipe that might contain undercooked eggs or if it is something you might be tasting along the way.  By using eggs that are pasteurized in the shell,  you don’t have to worry about the threat of salmonella in undercooked eggs.

Want to try these eggs?  Print a coupon here.

Egg Drop Soup Recipe

• 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
• A few drops of sesame oil (optional) 
• 1 -2 green onions, minced (optional)
• Handful of fried wontons (optional) (I found these over with the salad toppings in the produce area)

Directions:

1. In medium saucepan, bring the chicken broth to a boil over med- high heat. 
2. While the broth is heating, mix the cornstarch and a bit of water until smooth and add to the broth.
3. 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.
4. Remove broth from heat and stir with whisk. 
5. 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:

Easy Black Bean Soup

Asian Chicken & Veggie Soup

Slow Cooker Sausage Chowder

Easy Sausage and Bean Soup

Creamy Green Chile Enchilada Soup

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( I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them!)