Egg Drop Soup is the wonderfully flavorful, brothy soup that is a classic in most Chinese food restaurants. It's one of the first Asian dishes I remember trying (and falling in love with) when I was a kid. Each time we went to our favorite Chinese place, it was imperative to start the meal with a cup of egg drop soup. And, to this day, I still crave it.
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And, if you're in the mood for more good-for-your-belly soups, you've come to the right spot! Try my Creamy Vegetable Soup, Mexican Chicken Soup, or my Manhattan Clam Chowder! They're all full of flavor and so easy to make!
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Egg drop soup is something I have craved since childhood. It's nostalgic and comforting and beyond delicious. Not only that, but it takes a mere 15 minutes to make.
Egg drop soup's name comes from the addition of whisked eggs into a pot of hot broth. Also known as Egg Flower Soup, beautiful ribbons of egg form as soon as the egg hits the hot broth. It's almost mesmerizing and so much fun to make.
This quick, easy, and classic soup will soon be a family favorite and no take out needed!
What You'll Need and Why To Use It
This is a wonderfully simple, absolutely delicious soup. You don't need much, but I do have a few specific recommendations. You'll need:
Eggs - I don't think I need to explain this further. If I do, then I think we need to be having a different conversation all together.
Chicken Broth or Vegetable Broth - For the soup base. You can use either one. I prefer chicken.
Ground ginger, turmeric, granulated garlic, toasted sesame oil - The seasonings. Few, but mighty.
Cornstarch - For the thickening agent. I have a set amount in the recipe card below, but you can add more or less depending on your preference.
Green Onion - Because it's delicious and it makes a gorgeous garnish. Remember to eat with your eyes as well.
A Word About Broth And An Ode To Turmeric
Egg drop soup is as classic a comforting soup as you can get. If my people are feeling down or under the weather, this is one of the top two remedies I whip up. And, when I say remedy, I mean food as medicine.
When I make this soup, I always use my homemade chicken bone broth. It's quick and simple to make, but it is a nutritional powerhouse. You can read more about it here. It's incredibly interesting and eye opening that such a simple thing, can pack such a punch for your health. You should use more of it.
And, turmeric. As, a cooking ingredient, it's often overlooked and is usually in a 10 year old spice jar shoved back in the cabinet. Chuck that and buy some fresh. We are gonna use it.
Turmeric is an incredibly powerful anti-inflammatory. It's very mild in flavor, so you will rarely taste, but you should be adding to everything you can. Paired with black pepper, it can have significant positive health benefits. Am I a doctor? Nope. I just love talking about eating things that can have a positive impact on my health. Dr. Rufus does have a nice ring to it, though!
How To Do It: The Short and Sweet Version
This part is so stinking easy. I'll give you the brief rundown here, but the specifics will live in the recipe card before. Basically, what you do is:
- Prepare the broth.
- Add the cornstarch slurry.
- Add the eggs.
It really couldn't be easier! It takes less time to make it than to drive your Chinese restaurant. And, by doing this at home, you're controlling exactly what goes into it (not adding MSG, etc). There is zero reason not to give this egg drop soup recipe a try!
Frequently Asked Questions
What is a cornstarch slurry?
If you add cornstarch directly into hot liquids, it will clump. You don't want clumps. To prevent this, add the cornstarch to a bowl with a little cool water. Whisk it to dissolve and then add to the hot liquid.
Be mindful that after the cornstarch is whisked into the water, it will settle quite quickly. Make sure to immediately add it to the hot liquid or be sure to whisk it right before you add it to your hot liquid help prevent any clumps. Clumps is no bueno.
How do I make egg drop soup thicker?
If you would like a thicker soup, simply add more cornstarch into the slurry. You can also add the slurry in steps. Add a little slurry, check for thickness. Add a little more, check for thickness. You can't mess this part up!
Likewise, if you want a thinner soup, use less cornstarch.
Is this recipe gluten and/or dairy-free?
This recipe is both gluten and dairy-free! No worries at all!
What could I serve with Egg Drop Soup?
I have so many great Asian-inspired recipes that would be great to have with this soup!
Try my:
Asian-Inspired Crispy Chicken Wings
Pork Banh Mi Sandwich
Spring Roll Bowls
30 Minute Asian Shrimp And Noodle
Asian Pork Meatball Bowls
Korean Beef Bowls
Tips, Tricks, and Variations
- Add roasted chicken for an additional protein bump.
- We love adding our favorite cooked ramen noodle.
- Also, being huge fans of every Asian dumpling known to woman, we often add some in at the end and cook until they are warmed through. Divine.
- Add some corn kernels for a bit of sweetness and texture.
- Make sure you stir the cornstarch slurry well right before adding to the hot broth as the cornstarch can settle quickly.
- The speed at which you stir in the egg determines the size of the egg "flower". If you stir quickly, the egg will be in small pieces. If you go slow, you'll get long ribbons. You do you, boo-boo.
Storage and Reheating Instructions
To store the egg drop soup leftovers, simply keep it in the fridge in an airtight container for up to 3 days. Reheating in the microwave or on the stovetop.
I don't recommend freezing leftover. The egg doesn't do well and it can be come rubbery, or worse, gelatinous. Don't do it.
Egg Drop Soup Recipe
Ingredients
- 8 cups chicken or vegetable broth
- 1 teaspoon turmeric optional, for color and because it's good for you
- 1 teaspoon granulated garlic
- 1 teaspoon ground ginger
- ⅓ cup cornstarch mixed with a bit of water
- 6 eggs
- 1½ teaspoon sesame oil
- kosher salt and fresh ground pepper, to taste
- green onions, thinly sliced for garnish
Instructions
- Add the broth to a large pot and bring to a simmer. Add the ginger, turmeric, and granulated garlic. Everyone's broth will be different as far as salt levels. Taste the broth and determine if you need to add any.
- In a separate bowl, add a little water to the cornstarch and whisk until it's combined. Pour the slurry into the simmering broth.
- Whisk the eggs in a separate bowl. With a fork or chop sticks, slowly stir the broth in a circular motion and add the egg. The faster you stir, the smaller the egg ribbons will be. The slower you stir, the longer the ribbons.
- Once the egg is cooked, stir in the sesame oil.
- Garnish with green onion tops and fresh cracked black pepper. Enjoy!
Nutrition
If you guys make this Egg Drop Soup Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Egg Drop Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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New England Clam Chowder - A wonderful classic. It's rich and creamy, but not heavy!
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