Chinese Egg Drop Soup

Egg Drop Soup is a perfectly light and simple soup that everyone loves. With a flavorful chicken broth base and light wisps of egg throughout, this soup is a wonderful and warming dish your whole family will request again and again.

The first time I made this soup, my kids went crazy over it and devoured every single sip. They requested it again the very next day for lunch.

Thankfully, this soup comes together in just a few minutes making it  one of my go-to lunches for the kids.

I’ve made this soup for a few years now and the recipe is quite versatile. It doubles nicely and the addition of an extra egg makes it a bit heartier and filling as well.

I absolutely love that I can serve a cup of egg drop soup as a first course for a fancy dinner or a bowl of egg drop soup (with an extra egg) as a meal all on its own.

No wonder it’s such a staple in my house. Truth be told,  my middle son would probably be happy to eat Egg Drop Soup every single day.

You just might want to eat it every day, too. And I wouldn’t stop you. There are so many ways to enjoy this Chinese soup that you’ll want to try them all.

You can serve it as an appetizer or side dish to an Asian-inspired entrees like Chinese Vegetable Stir-Fry , Chinese Lemon Chicken or Ginger Chicken and Broccoli Stir-Fry. Pair with with Chinese Chicken Salad for an easy and nourishing lunch.

My kids and I also just love to eat egg drop soup all on its own. This is one of those soups that results in complete silence at the kitchen table as everyone focuses on enjoying every last spoonful. Magic.

What is Egg Drop Soup?

Egg drop soup is a Asian dish that’s become especially popular in American Chinese cuisine.

If you’ve never tried it before, you’re in for a treat. And if you’ve only had takeout versions, I think you’ll be surprised by how good and how easy homemade egg drop soup can be.

 How to Make Egg Drop Soup

We begin with boiling chicken stock or vegetable stock flavored by fresh, aromatic ginger, soy sauce and a touch of white pepper. A mixture of cornstarch and water helps thicken this brothy base.

A beaten egg added at the end of cooking results in feathery whisps of cooked egged swirling through the soup. Stir the soup in one direction to evenly distribute the egg and allow it to finish cooking. This process keeps the eggy flavor and texture from overwhelming the rest of the dish.

I like to garnish my egg drop soup with finely chopped green onion for a little color and extra flavor but it’s also plenty tasty without!

Vegetarian Egg Drop Soup

Many restaurant egg drop soups are made with a chicken broth or chicken stock base. You can make a meat free version at home by substituting vegetable stock for chicken stock. Either one will yield a delicious result!

Gluten Free Egg Drop Soup

Egg drop soup is naturally wheat free, but it’s incredibly easy to make it safe for those avoiding all forms of gluten. Simply substitute regular soy sauce with your favorite gluten free soy sauce or Tamari and you’re good to go!

However you serve it, homemade Egg Drop Soup is guaranteed to be:

• Warm and comforting
• Full of savory, salty, creamy rich flavor 
• Totally kid approved
• Quick and easy to make for lunch or dinner any day of the week

Egg Drop Soup Recipe

1. Combine the stock, ginger and soy sauce in a large pot and bring to a boil.
2. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup.
3. Stir to combine and slightly thicken the soup.
4. Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup.
5. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed.

Print

Chinese Egg Drop Soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Recipe gently adapted from and with thanks to Tyler Florence and For the Love of Cooking

Course: Soup

Cuisine: Chinese

Keyword: egg drop soup

Servings: 6 servings

Calories: 107 kcal

Ingredients

• 5 cups chicken or vegetable stock
• 1/2 teaspoon freshly minced fresh ginger
• 2 tablespoons soy sauce
• 1/2 - 3/4 teaspoon kosher salt adjust to taste
• 1/4 teaspoon white pepper freshly ground black pepper will work as well, adjust to taste
• 2 tablespoons cornstarch or arrowroot plus 2 tablespoons water
• 2 eggs beaten
• Optional: 2 green onions sliced thin

Instructions

1. Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
2. Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!

{originally published 1/17/13 – recipe notes and photos updated 12/19/18}

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