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Homemade Egg Drop Soup Recipe

By: Author Anne Carter

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Homemade Egg Drop Soup Recipe
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Hey everyone, it’s Jacob Allen here from Beyond the Bayou Blog, excited to share a super easy Egg Drop Soup recipe with you all. This comforting dish is cozy and quick to whip up. Whether you’re a cooking pro or just starting out, you’ll love how simple it is to make this delicious soup.

Imagine a warm bowl filled with flavorful chicken broth and silky egg ribbons floating through. It’s seasoned just right and topped with fresh green onions for a bit of zing. With basic ingredients and straightforward instructions, you’ll have this soothing soup ready in a snap.

Perfect for any day when you want something warm and comforting, this Egg Drop Soup will surely become a go-to in your kitchen. Let’s dive in and enjoy this homemade goodness together!

Egg Drop Soup Recipe: Take_a_picture_of_the_Egg_Drop_Soup_Recipe

Egg Drop Soup Recipe

Egg drop soup is a comforting Chinese dish made with simple ingredients like chicken broth, beaten eggs, and seasonings. It's quick to prepare and perfect for a light meal or starter.
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Course: Appetizer
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 70kcal
Author: Anne Carter
Servings: 4

Equipment

  • Medium pot
  • Small Bowl
  • Whisk
  • Fork
  • Measuring Cups
  • Measuring Spoons

Ingredients

  • 4 Cups chicken broth
  • 2 Eggs beaten
  • 1 Tbsp cornstarch
  • 2 Tbsps water
  • 1/2 Tsp grated fresh ginger
  • 1/4 Tsp garlic powder
  • 1/4 Tsp onion powder
  • Salt and pepper to taste
  • 2 Green onions thinly sliced
  • 1/2 Tsp sesame oil optional
  • 1/2 Cup cooked shrimp or shredded chicken

Instructions

  • In a medium pot, bring the chicken broth to a simmer over medium heat.
  • Meanwhile, in a small bowl, mix the cornstarch and water until smooth to create a slurry.
  • Add the ginger, garlic powder, and onion powder to the broth. Season with salt and pepper.
  • Slowly pour the beaten eggs into the simmering broth in a steady stream while stirring gently with a fork or chopsticks to create ribbons of egg.
  • Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the soup thickens slightly.
  • Remove from heat and stir in the green onions and sesame oil if using. Adjust seasoning if necessary.
  • Serve hot, optionally garnished with additional green onions.

Notes

  1. For a richer flavor, use homemade chicken broth.
  2. Adjust the amount of cornstarch slurry based on how thick you prefer your soup.

Nutrition

Serving: 1Cup | Calories: 70kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g

Time For My Personal Tips!

Tip 1: Gradually pour the beaten eggs into the hot broth to achieve the characteristic egg ribbons.

Tip 2: Use low-sodium chicken broth if you prefer to control the saltiness of the soup.

Tip 3: Freshly grated ginger adds a bright, zesty flavor compared to powdered ginger.

Tip 4: Garnish with a drizzle of sesame oil just before serving for an extra layer of aroma.

Tip 5: Experiment with different proteins like tofu or even mushrooms for a vegetarian twist.

Variations to Try:

  1. Vegetarian Option: Substitute chicken broth with vegetable broth and omit the shrimp or chicken.
  2. Spicy Version: Add a pinch of red pepper flakes or a dash of sriracha for heat.
  3. Creamy Egg Drop Soup: Stir in a tablespoon of cream or coconut milk at the end for a richer texture.
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