A quick and easy comforting recipe with minimal ingredients this Egg Drop Soup is a healthy, tasty option made in under 15 minutes.
Soup is one of our favorite things around here. There is just something super comforting about sitting down with a warm bowl of freshly made soup that is just awesome.
This Egg Drop Soup is one of those recipe that we make all year long. Whether we are feeling sick, wanting a quick and easy healthy dinner option or just because this is the soup we run to.
WHY THIS RECIPE WORKS:
- With minimal ingredients and one pan, this soup whips up in under 15 minutes.
- The flavor of this soup is neither overpowering or underwhelming, the flavors are strong enough to enjoy but tame enough to not be too much.
- Using ingredients that are readily available with no “weird” additions make this egg drop soup recipe simple and tasty.
We regularly have themed nights in our house and we always pair this soup with some of our other ethnic favorites such as Potstickers, Sweet and Sour Chinese Chicken and our Shrimp Tempura Rolls.
This Egg Drop Soup recipe can either be a stand alone recipe or easily served alongside many different meals, we go either way.
Plus it is SUPER easy to whip up! Let me show you how!
HOW TO MAKE EGG DROP SOUP, STEP BY STEP:
In medium saucepan on stove add your broth, soy sauce and ginger and bring to a boil. Whisk together your water and cornstarch and whisk into boiling broth (Photos 1 & 2).
Whisk in your beaten eggs slowly, stirring clockwise until fully added and they are cooked through (Photos 3 &4).
Lastly whisk (clockwise) in your green onions, salt and pepper until combined (Photos 5 & 6).
See how easy this Egg Drop Soup Recipe is? No wonder why we make it so often, it is just one of those soups that you can’t help but fall in love with.
CAN I USE GROUND GIGNER?
After getting a lot of questions about using ground ginger in place of the freshly grated ginger the answer is yes! You absolutely can swap out the fresh for ground.
You really don’t need much of the ground ginger and I would use just a pinch because the equivalent for substitution is about 1/2 tsp for each tablespoon of fresh ginger in a recipe.
TIPS AND TRICKS FOR MAKING EGG DROP SOUP:
- We use cornstarch as a thickener for this recipe, you do not need to thicken if you do not want to so you can absolutely skip that step.
- Yes you can swap out ground ginger for fresh, reference the not above for measurements.
- Some additions that people add to their egg drop soup is corn, peas, bok choy, spinach, tofu, etc.
- You can swap out broths for this recipe some suggestions are using vegetable or bone broth.
- Add a drizzle of sesame oil at the end of cooking for a more rich flavor.
If you are looking for that perfect comforting “takeout” recipe then this Egg Drop Soup is one that you need. Super easy, flavorful and comforting.
If you like this soup recipe you might also like:
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Egg Drop Soup
Ingredients
- 4 cup chicken broth
- 1/2-1 tsp fresh grated ginger
- 1 Tbs soy sauce
- 2 Tbs water
- 2 Tbs cornstarch
- 2 eggs beaten
- 3 green onions chopped
- Salt and pepper
Instructions
- In pot on stove add your broth, ginger and soy sauce and bring to a boil.
- Mix together your water and cornstarch and add to boiling broth and stir, reducing heat to medium.
- Using a whisk slowly pour in your beaten eggs into your broth and stir clockwise until all eggs are added.
- Whisk in (in the same direction) your chopped green onions, salt and pepper.
Video
Notes
- We use cornstarch as a thickener for this recipe, you do not need to thicken if you do not want to so you can absolutely skip that step.
- Yes you can swap out ground ginger for fresh, reference the not above for measurements.
- Some additions that people add to their egg drop soup is corn, peas, bok choy, spinach, tofu, etc.
- You can swap out broths for this recipe some suggestions are using vegetable or bone broth.
- Add a drizzle of sesame oil at the end of cooking for a more rich flavor.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Gina
Do you use the entire green onion or only the green?
Tornadough Alli
Just the green
Sarah Castro
I have made this so many times. It is delicious and easy!!! Thank you.
AM
I made this a lot when I was sick .
Thank you
Taylor
So delicious and easy! Love it with a dash of sesame oil on top. I also throw in an extra egg. Thanks for the recipe!
Catherine
Very good!! Easy and delish!
Tornadough Alli
Thank you so much Catherine, this is one of our favorite go to easy soups!
pedapudi dasu
Supar
Rachael Yerkes
Love this soup so much!
April
Wow, I can’t wait to try this!!
Toni
I really loved how easy this is to make!!
Kara
My husband and boys love egg drop soup, and this homemade version was a big hit!
Julie
Love that I can now make this as home instead of having to order take out! So delicious! Thanks for sharing.
April
I always have the Chinese restaurants add soft tofu to my egg drop soup. It adds more protein and it’s soft like the eggs. Perfect.
Rebecca
I’m starting to make freezer meals before I have my baby, and I would love to have this as an option! Any thoughts on how well it would freeze? Thanks!
Tornadough Alli
So with this soup you can freeze it but the issue is since it has the cornstarch and water mixture in it to thicken it slightly might be lumpy or congeal when it is reheated. You can absolutely leave that out of the recipe and you should have no issues freezing it, or just freeze and when it comes to a boil reheating add the cornstarch/water mixture in before you serve. I hope that helps!
BethMary
This was my first time making this. I was a little worried it was not going to come out right but up and behold it did. It is different then what I get from Chinese place. It was really good. I would definitely make it again. It was very filling. Some egg stands were thick and thin. They say practice makes perfect. Looked just like picture. Thank you for the share.
Ashley
Wow, this is the best eggdrop soup I’ve ever had!! I may add an extra egg next time, but the flavor is incredible!
Tornadough Alli
Yay! I love hearing this. You can never go wrong with more eggs, we love adding extra at times!
elizabeth yoder
my eggs did not make long strands (only stirred in one direction)
what did i do wrong?
Tornadough Alli
What did it look like when you were done? Regardless of what it looks like it should taste the same. But my best bet goes with pour the eggs in really slowly in a stream and whisk faster, it helps to pull them into strands better. I hope this helps!
Roya
I think this would be plenty nutritious, especially if made with bone broth.
Shirley Sheppard
Sounds good i will try it I like anything with eggs in it Thanks for the recipe
Melissa Pisarski
Hey there! I’ve made this a few times and it is so delicious. But I’m finding that my egg ribbons are really thin and short. What am I doing wrong?
Tornadough Alli
Hey Melissa! While there is nothing wrong with short thin ribbons what I would try to do is just pour your eggs in slower and maybe whisk a little slower as well to see if it will string them along better without breaking them up 🙂 So happy you like this recipe!
Phyllis
Where can I find the blue bowl you have the egg drop soup in? Or who is the manufacturer?
Tornadough Alli
Hey Phyllis, the bowl is actually grey! I got it at World Market, here is a link where you can purchase it https://www.worldmarket.com/product/gray-reactive-glaze-noodle-bowls-set-of-4.do?sortby=ourPicks It only lets you do a set of 4 online, but when I bought mine in the store it was able to be purchased as just one. Hope that helps 🙂