Egg Drop Soup
I found an easy egg drop soup recipe from Tyler Florence that I adapted to work with what I had on hand and to suit our tastes. It was quick and easy to make, and we all LOVED it! Especially my daughter, who doesn’t like eggs!!! She asked for the soup’s name, and once I told her the name egg drop soup, her eyes got big and she said she didn’t like the word egg in the title, so she renamed it Chinese Ribbon Soup. My daughter asked for the leftovers in her thermos for lunch the next day. I LOVE THAT–she knowingly ate eggs!! We all liked the egg drop soup and thought it paired nicely with fried rice, soy sesame edamame, and potstickers dipped in potsticker dipping sauce.
Egg Drop Soup
Ingredients:
- 5 cups homemade chicken broth (plus a bit more for the slurry)
- ¼ tsp fresh ginger, minced or grated
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 eggs, slightly beaten
- 2 green onions, chopped, including ends
- Sea salt and white pepper, to taste
How to Make Egg Drop Soup
Bring the chicken broth, grated ginger, and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste.
In a small cup, make a slurry by combining cornstarch and some chicken broth. Stir until dissolved.
Slowly pour in the cornstarch mixture while stirring the broth, until it thickens.
Reduce heat to a simmer. Pour in the slightly beaten eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed.
Serve immediately. Enjoy.
Side Note: I think using homemade chicken broth made this soup extra special. Click the link for the recipe.
Equipment
- Larg Saucepan
Ingredients
- 5 cups homemade chicken broth, (plus a bit more for the slurry)
- ¼ tsp fresh ginger, minced or grated
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 eggs, slightly beaten
- 2 green onions, chopped, including ends
- Sea salt and white pepper, to taste
Instructions
- Bring the chicken broth, grated ginger, and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste.
- In a small cup, make a slurry by combining cornstarch and some chicken broth. Stir until dissolved.
- Slowly pour in the cornstarch mixture while stirring the broth, until it thickens.
- Reduce heat to a simmer. Pour in the slightly beaten eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
- Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed.
- Serve immediately. Enjoy.
- Side Note: I think using homemade chicken broth made this soup extra special. Click the link for the recipe.
Oh Pam, this soup sounds right up my alley. I’ve had such a craving for Egg Drop Soup I was beginning to think there was something un natural about it. Now, however, I know why. It sounds dee…li…cious!
Thank you so much for sharing…
I’ve always wanted to make homemade egg drop soup but I’ve always been intimidated! But it really isn’t – this is definitely a must-try as the weather is starting to get really cold out here!
Great recipes! I’d love if you linked some of them up with me here http://michellesfavoritethings.blogspot.com/p/tuesdays-tasting-party.html
you know, i have NEVER had egg drop soup! something about the name has made me avoid it all these 29 years. i didn’t even know what it was, but now that i do, i must admit that it sounds tasty!
Mmmmmm…your soup looks wonderful!
One of my favorite soups! Looks like a picture from a Chinese restaurant – delicious!
This sounds amazing! I never even thought about making egg drop soup at home. I’m adding it to my list now. Thanks, Pam!
I have never had egg drop soup, but I love everything in your recipe so I know I will love it! How cool that your daughter took the leftovers for lunch after learning there are eggs in it! 🙂
I love love LOVE this soup! Had never even thought of making it and had no idea how to!
The soup look delicious Pam. We just had lunch at a Chinese place and I had egg drop soup with lots of so fried wontons.
This is one of my favorite soups, perfect for winter but not too heavy. yum.
This sounds so good!
Looks good! I really like the texture that egg drops adds to soup!
Such a fun soup, I love the story about your daughter, kids are so funny! I’ve never made egg drop soup at home, thanks!
I agree – Chinese Ribbon Soup is much more fitting! (and aesthetically pleasing!)
This is pretty much how a friend from China told me to make egg drop soup, except that she doesn’t thicken her broth. It’s so easy, and everyone loves it!
I love egg drop soup. This one looks so yummy.
Quick to make and delicious to taste. I love the soup.
Thanks for the egg drop soup recipe. It seems like a nice idea for any cold day.
I think I like that name better too! I love the soup but egg soup has always freaked me out a little bit.
This is one of my favorite soups when I am sick. Comforting and if I add some spice to it, it helps clear out the head cold, a bit.
Happy Holidays to you and your family, Pam!
This was tasty. I added more ginger as mine was a bit bland, and a splash of rice wine vinegar to give it a little kick. Yum. Thanks for the recicpe.
Hello! I know this is an older post but i was wondering if anyone can tell me how long it keeps?
Thanks!
Cari,
I’d say a day or two but I honestly don’t know because it never lasts long enough for leftovers in my house.
Pam