Egg Drop Soup Recipe (2024)

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posted by Amy Johnsonon October 1, 2017 (updated Sep 14, 2021) 100 comments »

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This simple, yet oh so satisfying,Egg Drop Souprecipe can be made in no time.

As I write this post, I have boxes needing to be purged that beckon me, or rather, mock me. Can you hear them? I can. They are not nice.

A few years ago a friend of mine, Kristen, from Dine and Dish, mentioned reading a book on the art of decluttering, The Life-Changing Magic of Tidying Up. Of course, I wasted no time and ordered it right away. I was able to declutter quite a bit back then, but we moved last year, downsizing, and the decluttering and purging has yet to stop. It’s mind boggling how we have gathered so much stuff.

As you may know, decluttering can be quite overwhelming: The stacks of books and papers and clothes and random things I’m not sure what to do with,the electronic boxes and instructional booklets,the drawer of chargers and tangled cords … all of it. Basically, I’m just overwhelmed with being overwhelmed. Kristen’s recommendation back then was helpful. Even though I don’t believe objects have feelings, the approach to tidying up was inspiring.

This week decluttering is high on the list of things to do. Consolidate a few boxes here, a kitchen cabinet (or five) there … it will all get done, eventually. With all the fun work ahead of me, I’m already thinking of what I can prepare for a quick lunch. Something that will not interrupt my important work that’s also quick, easy and comforting. Something like soup …Egg Drop Soup. Perfect!

Egg Drop Soup is not only quick and easy, but comforting too. And with that mound of clothes growing, I’m thinking I’m going to needa whole lot ofcomfort. I can’t tell you how much I enjoy this simple soup. It’s easy to keep the ingredients for this Egg Drop Soup recipe always stocked up to be able to whip it up for a quick lunch or light dinner.

Sometimes I like to add a bit of sriracha hot sauce to spice things up a bit, because need all the help I can get to tackle those boxes. A little bit of spice may just do the trick. We’ll see. If you don’t hear from me, send in reinforcements armed with trash bags. Over and out.

A few Egg Drop Soup recipes notes:

  • Many Egg Drop Soup recipes call for using cornstarch to thicken it up. I’ve made it both ways and honestly don’t care for adding it. Less is best in my book. But if you desire a slightly thicker broth, whisk together 1 tablespoon of cornstarch and 2 tablespoons of chicken broth in a small measuring cup or bowl, then slowly stir cornstarch mixture into simmering broth to thicken.
  • For a spiced up version, add a bit of sriracha hot sauce and/or ground red pepper to taste. I do like it spice-say!

Here are some of myother favoritesoup recipes you may enjoy:

  • Verde Chicken Soup Recipe
  • White Bean and Roasted Mushroom Soup
  • Coconut Chicken Soup Recipe

Egg Drop Soup Recipe

Egg Drop Soup Recipe (4)

Egg Drop Soup

Yield: 4 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This tasty soup is super satisfying and hard to beat for a quick and inexpensive meal.

Ingredients

  • 32 ounces chicken broth
  • 1 teaspoon ground ginger
  • 1 tablespoon soy sauce
  • 2 eggs, beaten
  • 1/4 cup chopped green onions (about 2 green onions)
  • salt and pepper

Instructions

  1. Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer.
  2. Slowly stream in beaten eggs while stirring the soup in one direction.
  3. Add green onions. Salt and pepper to taste.

Notes

If you desire a slightly thicker broth, whisk together 1 tablespoon of cornstarch and 2 tablespoons of chicken broth in a small measuring cup or bowl, then slowly stir cornstarch mixture into simmering broth to thicken.

For a spiced up version, add a bit of sriracha hot sauce or ground red pepper to taste.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Originally published February 23, 2015.

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Main Dishes

originally published on October 1, 2017 (last updated Sep 14, 2021)

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Egg Drop Soup Recipe (8)

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100 comments on “Egg Drop Soup Recipe”

  1. ElenaReply

    Can I make this without ginger?

  2. SashaReply

    I love this soup! I had to tweak mine a bit because I didn’t have ginger or green onions. I only had 28 oz left of chicken broth, so I used that, 1 tsp of soy, 3 large eggs, and 1/8 cup of chives. It’s DELICIOUS. I’ve been craving egg drop soup and was always curious about making it myself. I’m glad I did!

  3. Kathy DavisReply

    I am just finishing my bowl of your Egg Drop Soup 🙂
    I didn’t thicken it………kind of like it soupy…………….

    YUMMY…………….will be making this a lot ~

    THANK YOU

  4. Christina ChurchReply

    First time trying this. The eggs didn’t form the way they were supposed to. What did I do wrong for next time?

    • Sharon Mooney

      Wondering the same thing! Mine weren’t as chunky as I like!

  5. Christina m lohmeierReply

    I made the egg drop soup tonight for the first time and it came out great. Thank you so much

    • Colin

      it was very good and very easy to make definitely putting this in my recipe book .

  6. AmyReply

    I’ve used the same recipe for egg drop soup for years and just replaced it with this one in my cookbook, after making it twice over the last few months. I like it much better. I think it’s the ginger. I also prefer it without the cornstarch. Thanks!

    • Amy Johnson

      I’m so happy to hear that you enjoy it, Amy. I love ginger!

  7. Marielaina Perrone DDSReply

    Awesome recipe!!! Thanks for share.

  8. HandfulReply

    Yummy. I suggest finishing it with a drizzle of toasted sesame oil.

  9. Arpita PatelReply

    This soup is awesome! Better than the resturant! I did do as others did and added the cornstarch before the eggs. I also added a small sprinkle or garlic powder and a dash of soy sauce. I will make this many more times!

  10. JReyReply

    So easy, so good! Thanks for sharing!

  11. CJReply

    my entire family loves this recipe! I’ve made it with essentially nothing but the soy sauce and the broth before, along with every ingredient combination under the sun, and it literally never goes wrong. You can even severely mess up the measurements and it won’t come out *bad*. I’m a beginner cook and so is pretty much everyone else under my roof, and this is one of the only reliably good meals we’ve had in ages haha.

    Highly recommend. Also, if you have inexperienced cooks working with you, can be a good teaching tool to show when water is simmering vs when it isn’t (a thing i have had to learn to not get my eggs all wonky LOL)

  12. EleanorReply

    I had no idea that making egg drop soup was so easy and fast. I like mine a little thicker so I added a little corn starch and chicken stock like the recipe suggested. Delicious!

  13. Kayla CurryReply

    Little salty for my taste with the soy sauce but still delicious. Made another batch without soy sauce and turned out fantastic

  14. Katherine KeagleReply

    I made this for dinner tonight and it was so much better than what you get from takeout ! Did add a little cornstarch and cut the ginger to half a tsp. I will be adding this recipe to my book. Thank you so much <3

  15. ShannonReply

    For some reason, when I’m feeling under the weather, egg drop soup is all I want. It also can’t be takeout. I can’t stand takeout. Lacking a few ingredients, which I often am, I made it with what I had on hand. I also made a smaller portion for my seasonal allergy breakfast. I didn’t really measure anything, just kinda used my sniffer to the best of its red and raw ability. Some water, better than bouillon, a squirt of ginger paste, dash of soy, little S and P, then stirred in two beaten eggs. I didn’t have any green onions. I did, however, take your advice on the spice and added a dash of cayenne. Oh how soothing and warming this was. I believe this is the fastest and best to date! Thank you for sharing!

  16. David PolisterReply

    Made it for a side/starter with some left-over takeout Chinese. So we halved it. Didn’t have ginger powder at store but did have fresh ginger so sliced that up and minced it. I overdid the chicken bouillon broth, getting used to the powder and how much per cup. But turned out great. Will do this again. (With less bouillon powder) Maybe a little more ginger. Then since I like spice, will add in the spices that my wife can no longer tolerate.

  17. Stefanie PersonReply

    made this for the first time tonight it came out amazing!! I may omit the ginger next time but that’s a personal preference. I loved the recipie!!

Leave a comment »

Egg Drop Soup Recipe (2024)

FAQs

Can I use flour instead of cornstarch in egg drop soup? ›

Yes, you can use flour to thicken egg drop soup. You will want to use about half the amount of flour, so about 1.5 tablespoons. You still whisk it together with the water, soy sauce, etc. Your soup will have a cloudiness to it rather than that clear glossy look that cornstarch give.

How long will egg drop soup keep in the refrigerator? ›

How to Store Egg Drop Soup. Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.

Which is better for you egg drop soup or hot and sour soup? ›

With the egg drop soup, you get cholesterol and saturated fat from the eggs in high-sodium chicken broth. The hot and sour soup has tofu and vegetables, but is loaded with sodium-rich soy sauce. Which is worse? At about 100 calories per cup, "calorically, they're okay," says Klatell.

What is egg soup made of? ›

Egg drop soup is a popular takeout staple at Chinese restaurants made with wispy beaten eggs in chicken broth. It's normally seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and garnished with chopped green onions.

How do you thicken soup without cornstarch and flour? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Which ingredient below is best substitute for cornstarch? ›

The 11 Best Substitutes for Cornstarch
  1. Wheat flour. Share on Pinterest AwakenedEye/Getty Images. ...
  2. Arrowroot. Arrowroot is a starchy flour made from the roots of the Maranta genus of plants, which is found in the tropics. ...
  3. Potato starch. ...
  4. Tapioca. ...
  5. Rice flour. ...
  6. Ground flaxseeds. ...
  7. Glucomannan. ...
  8. Psyllium husk.

Can I eat egg drop soup left out overnight? ›

So, yeah: Toss that soup that sat out overnight. Now, to the question of whether or not boiling it will kill off these bugs — that might be technically true, but it comes with a big caveat. To be completely safe, you'll have to boil the soup vigorously for 10 minutes.

Is egg drop soup healthy for you? ›

Egg drop soup is quite healthy. Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight. While the chicken broth and eggs are nutritious, this soup has the drawback of being high in sodium. However, you can reduce the saltiness by making the dish at home.

Why is restaurant egg drop soup so yellow? ›

The bright yellow color is achieved naturally in this recipe with turmeric. Restaurant-style egg drop soup often uses yellow food dye to achieve that color. You can get a brighter yellow color naturally by adding more turmeric, and using pasture-raised eggs (which have a brighter yellow yolk).

Which Chinese soup is healthiest? ›

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

Is egg drop soup good for your stomach? ›

This soup has so many healing benefits and is a great option for when you're feeling a cold coming on, inflamed from eating too much junk food, to help alleviate sinus pressure, cramps and many other uncomfortable situations. The bone broth is also great for your gut health and helps with digestive issues.

Why is Chinese egg drop soup so thick? ›

Beating the eggs with cornstarch before adding to the broth thickens them so they will be evenly distributed throughout the broth.

Why is my egg drop soup like jelly? ›

When you simmer a fresh chicken — complete with bones, skin, and meat — you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock.

What broth is egg drop soup made of? ›

So What Is Egg Drop Soup? In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It's typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

Do people in China eat egg drop soup? ›

In Chinese cuisine, egg drop soups have a thinner consistency than most common Western variants. Depending on the region, they may be garnished with ingredients such as tofu, scallion, bean sprouts and corn.

Can I use flour instead of cornstarch in soup? ›

Flour can be used to thicken a soup because of the gluten and protein found in flour. Once wet, the gluten in the flour will expand and create a paste that will help to thicken your soup. In order to thicken a soup with flour, take a small portion of it, and mix in the flour until it is fully dissolved.

Can you substitute flour for cornstarch in soup? ›

All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.

Can I use all-purpose flour instead of cornstarch for soup? ›

If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch. If you're substituting flour for cornstarch to thicken the sauce in your recipe, substitute two tablespoons all-purpose flour for every one tablespoon cornstarch.

What can I use to thicken soup if I don't have cornstarch? ›

5 Best Cornstarch Substitutes
  • All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
  • Arrowroot Powder. If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. ...
  • Potato Starch. ...
  • Rice Flour. ...
  • Tapioca Starch.
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