If you’ve had Chinese take out, chances are you have at least heard of egg drop soup. This Chinese soup features silky strands of egg that floats around in a hot light-tasting broth. I love making this soup not only because it’s delicious, but it’s so simple and easy to make!
It has only 7 ingredients and takes less than 20 minutes from start to finish. Aside from eggs, you just need your favorite chicken broth, garlic cloves, a tiny knob of ginger, green onions, sesame oil, and cornstarch to thicken the broth.
When I make egg drop soup, I make a big pot of it to keep in my fridge. It reheats so well and it’s a good filler to have alongside meals. Much like most soups, choosing a good broth is key to making egg drop soup taste amazing.
I recommend using your favorite chicken broth, either homemade, store-bought or prepared bouillon. I have a bouillon paste that I keep in the fridge. You just add some to hot water and it turns into a really nice broth.
The broth is flavored with a bit of grated ginger, grated garlic, and green onions. A tiny bit of sesame oil is used to saute the garlic and ginger until fragrant. The flavor of this soup is so light and subtle, yet so good.
While this soup is great on its own, it’s pretty light so I recommend serving it as a side with a more sturdy main dish. I’ve been having egg drop soup alongside a beef and broccoli stir fry I made the other night.
Egg Drop Soup
- large pot
- 2 tsp sesame oil
- 4 garlic cloves, grated
- 1 tsp grated ginger
- 8 cups chicken broth
- 1 bunch green onions, sliced thinly
- 8 large eggs
- 3 tbsp cornstarch
- In a large pot over medium-low heat, add in the sesame oil, grated garlic, and grated ginger. Saute this for about 15-30 seconds or until it smells fragrant.
- Add the broth and the green onions to the pot and stir. Bring the heat up to medium-high and let it come up to a low boil.
- Meanwhile, whisk all of your eggs. Do this really well, making sure the whites and yolks really get broken up and combined.
- In a small bowl, whisk together the cornstarch and 3 tbsp of water.
- Once the broth has reached a low boil, turn down the heat to simmer and with a large spoon, stir the soup creating a slight whirlpool. Keep stirring slowly and drizzle in the whisked eggs. The slower you pour, the thinner the egg ribbons will be. This may be easier for you to pour from a vessel that has a spout, such as a large measuring cup.
- Stir the cornstarch mixture once more, as it tends to separate. Using the large spoon, stir the soup while adding the cornstarch mixture. Cook for just 30 seconds longer and then turn off the heat and it's done!