With a flavorful chicken broth base and light wisps of egg throughout, Egg Drop Soup is a wonderful,
light and simple soup 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.
Did you know that you can make egg drop soup with little more than a couple of eggs and some chicken stock or broth?
Egg Drop Soup
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 this soup as a first course or a bowl (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 a bowl of egg drop soup every single day.
Chinese Egg Drop Soup
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 Egg Drop Soup as an appetizer or side dish with an Asian-inspired entree like Chinese Vegetable Stir-Fry , Chinese Lemon Chicken or Ginger Chicken and Broccoli Stir-Fry. Or pair the soup with Chinese Chicken Salad for an easy and nourishing lunch.
My kids and I also just love to eat this 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.
Egg Flower Soup
Often called Egg Flower Soup as well, Egg Drop Soup is an 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 this 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, (occasionally garlic, If I feel like it), and a touch of 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 egg 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!
Is Egg Drop Soup Gluten Free?
This recipe is naturally gluten-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!
Many restaurant 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!
However you serve it, this 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
Start by combining 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. Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup.
Remove the soup from the heat and add the green onions. Taste once more and adjust seasonings as needed. Serve warm.
Want a few more simple soup recipes to try? This three ingredient tomato soup gets two thumbs up every time we make it, and my youngest son frequently requests it – along with grilled cheese sandwiches.
My cousin Helene’s Pizza Soup is filled with hearty white beans, tender pasta, spicy sausage, and plenty of great Italian flavor. While this could also be called ” Pasta Soup with White Beans and Sausage,” the soup smells so much like pizza while it simmers, our name for it is Pizza Soup.
Loaded with Mexican flavors, this 10-Minute Southwest Chicken Soup is a slightly spicy soup with generous chunks of tomatoes, corn, black beans, and chicken.
This old fashioned potato soup (with just five ingredients) is a journey back to Grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.
Chinese Egg Drop Soup
Ingredients
- 5 cups chicken or vegetable stock
- ½ teaspoon freshly minced fresh ginger
- 2 tablespoons soy sauce
- ½ – ¾ teaspoon kosher salt adjust to taste
- ¼ teaspoon white pepper freshly ground black pepper will work as well, adjust to taste
- 2 tablespoons cornstarch plus 2 tablespoons water
- 2 eggs beaten
- Optional: 2 green onions sliced thin
Instructions
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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.
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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!
Nutrition
{originally published 1/17/13 – recipe notes and photos updated 1/22/24}
recipe gently adapted from and with thanks to Tyler Florence via For the Love of Cooking
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