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!!
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.
- 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
- 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.
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?
I’d say a day or two but I honestly don’t know because it never lasts long enough for leftovers in my house.