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Egg Drop Soup

Egg Drop Soup

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is an egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers in her thermos for lunch the next day. I LOVE THAT–she knowingly ate eggs!!

Egg Drop Soup

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 a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened.

Reduce heat to a simmer. Pour in the 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 really made this soup extra special. Click the link for the recipe.

Egg Drop Soup

Egg Drop Soup

Egg Drop Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch, Main
Cuisine: Asian
Servings: 6
Author: Pam / For the Love of Cooking / Original Tyler Florence

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, well 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 in a large saucepan Taste, and season with sea salt and white pepper, to taste.
  • In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer.
  • Pour in the 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 really made this soup extra special. Click the link up above for the recipe.
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40 Comments

  1. 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…

  2. 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!

  3. 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! 🙂

  4. 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.

  5. 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!

  6. 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!

  7. 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.

    1. 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