Egg Drop Soup

This delicious Egg Drop Soup Recipe is easily made in your kitchen with only all-natural ingredients at a fraction of the cost of eating out. It combines green onions, ginger, chicken broth, and eggs in perfect harmony for an ultra-tasty yet simple soup.

I love serving this soup with stir-fry or Asian appetizers, such as homemade egg rolls, Hunan chicken, beef and broccoli, and sesame chicken. It also makes a tasty addition to a small dinner party or Saturday night wok stir fry.

What is Egg Drop Soup

Egg drop soup is a Chinese chicken broth-based soup with silky streams of cooked eggs, ginger, and green onions. It is a staple of Chinese cuisine and a favorite of many other Asian cuisines, such as Japanese and Korean.

Why You’ll Love This Soup

• This soup is easy to make and comes together in less than 15 minutes.
• It tastes better than any restaurant egg drop soup.
• It is made with all-natural ingredients and without artificial flavors or colors.
• Kids love this delicious protein-packed soup. For added fun, serve with crispy fried noodles.
• This recipe has only eight ingredients and is so incredibly easy to make that even the novice cook can master it.

Ingredients Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Cornstarch: The cornstarch thickens the soup a bit and aids in adequately cooking and forming the egg ribbons.
• Chicken broth: For best results, use low-sodium chicken broth so the taste of salt does not overwhelm your recipe.
• Green onion: also known as scallions
• Seasonings: ground ginger, ground turmeric, and ground white pepper. Turmeric is added because of its lovely, all-natural yellow color and earthy pepper flavor. It is not an absolute must, but I highly recommend it.
• Soy sauce: preferably low-sodium
• Eggs: large, four of them

How to make Egg Drop Soup

First, whisk the cornstarch with 1 cup of the chicken broth and set it aside for a few minutes. Heat a little sesame oil in a Dutch oven or a heavy stockpot over medium heat. Add the white parts of the green onion while stirring and cooking for about 1 minute.

Add the ginger, turmeric, and white pepper while stirring, cooking for about 45 seconds. Pour in the remaining 5 cups of chicken broth and bring it to a boil. Whisk in the chicken broth mixed with the cornstarch (cornstarch slurry). It might be necessary to re-whisk it before adding. Then, bring the pot to a low simmer and cook for about 5 minutes.

Beat the eggs just enough to break the yolks and slightly combine. Pour them into a pastry or zipper storage bag and snip the corner, creating a very small hole. Move the bag over the pot, gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon in your other hand. The key here is very slowly. Finally, spoon the soup into bowls and garnish it with the green parts of the scallions.

Preparation Tips

• Sometimes, I use fresh grated ginger if available or purchase ginger paste in the refrigerator section of my local grocery store. Both are equally delicious and add more flavor to the soup.
• I like to use white pepper because it looks nice in a broth soup like this, but you could also use black pepper.
• Though not traditional, you can add mushrooms, peas, carrots, corn, or even finely chopped broccoli.
• To make the eggs, snip just a very small amount off the tip of a plastic pastry bag. It should be just big enough for the eggs to drizzle through slowly. Then, move the bag around over the simmering pot. I usually stir the pot very slowly with a large wooden spoon, using my other hand to create those beautiful, thin egg ribbons.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over very low heat or in the microwave at reduced power.

More Soups Recipes

Creamy Mushroom Soup

Broccoli Cheddar Soup

Cabbage Soup

Minestrone Soup

Beef Barley Soup

Italian Sausage Soup

Egg Drop Soup

This simple yet tasty protein packed soup is better and more natural than most Chinese restaurants at a fraction of the cost.

5 from 36 votes

Print Pin Rate

Course: Soup

Cuisine: Chinese

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 servings

Calories: 106kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons cornstarch
• 6 cups low sodium chicken broth vegetable broth, or chicken stock
• ½ tablespoon sesame oil
• 4 green onions chopped white and green parts separated
• 1 teaspoon ground ginger
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground white pepper
• 1 tablespoon low sodium soy sauce
• 4 large eggs lightly beaten

Instructions

• In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.
• Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute.  Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth and soy sauce. Bring the mixture to a boil.  Whisk in the cornstarch mixture that you set aside.  Bring the pot to a low simmer and let it cook for about 5 minutes.
• Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole.  Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand.  The key here is very slowly.
• Finally spoon the soup into bowls and garnish with the green parts of the scallions.

Notes

• Sometimes, I use fresh grated ginger if available or purchase ginger paste in the refrigerator section of my local grocery store. Both are equally delicious and add more flavor to the soup.
• I like to use white pepper because it looks nice in a broth soup like this, but you could also use black pepper.
• Though not traditional, you can add mushrooms, peas, carrots, corn, or even finely chopped broccoli.
• To make the eggs, snip just a very small amount off the tip. It should be just big enough for the eggs to drizzle through slowly. Then, move the bag around over the simmering pot. I usually stir the pot very slowly with a large wooden spoon, using my other hand to create those beautiful, thin egg ribbons.

Nutrition

Calories: 106kcal | Carbohydrates: 7g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 210mg | Potassium: 282mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.