This simple and easy Egg Drop Soup tastes just like your favorite Chinese takeout and is prepared in just 15 minutes!
This Chinese restaurant classic appetizer can easily be made at home in a matter of minutes. Whisked eggs are drizzled into a simmering seasoned chicken broth, then thickened with a cornstarch slurry.
Egg Drop Soup Ingredients
- Eggs – 4 large eggs.
- Chicken broth (low sodium) – Chicken stock can also be used.
- Seasonings – Ground ginger, garlic powder, salt and pepper. As always, feel free to adjust the seasonings to your taste.
- Sesame oil
- Cornstarch – The cornstarch slurry is the thickening agent in this soup.
- Green onions
How to Prepare
- Prepare the cornstarch slurry. Whisk together cornstarch and ½ cup of the chicken broth until smooth. Set aside.
- Simmer the broth mixture. Pour the remaining chicken broth in a medium pot and add oil and seasonings. Bring to a simmer. While the broth is reaching a simmer, whisk the eggs in a small bowl (or preferably a 2-cup measuring cup with a spout).
- Drizzle in the eggs. Once the broth has reached a simmer, use a large spoon or whisk to stir the broth in a circular motion with one hand, while slowly drizzling/pouring in the beaten eggs with your other hand.
- Add the green onions, slowly pour in the cornstarch mixture, and stir to combine.
What to Serve with Egg Drop Soup
Serve as an appetizer with beef and broccoli lo mein, vegetable lo mein, or any favorite Chinese main course.
Storing and Reheating Leftovers
- Once the soup has cooled, store in an airtight container in the fridge for up to 3 days.
- Reheat in a saucepan on the stovetop, stirring occasionally.
Can You Freeze Egg Drop Soup?
I don’t recommend freezing this soup because the eggs will become a rubbery texture after defrosting and reheating.
Enjoy!
Egg Drop Soup
This simple and easy egg drop soup tastes just like your favorite Chinese takeout and is prepared in just 15 minutes!
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Servings: 6 cups
Ingredients
- 6 cups chicken broth divided, low sodium
- 3 tablespoons cornstarch
- 1 ½ teaspoons sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 large eggs
- â…“ cup sliced green onions and additional for garnish, if desired.
Instructions
- Make the slurry by whisking together ½ cup of the chicken broth with cornstarch in a small bowl until smooth. Set aside.
- Pour the remaining 5 ½ cups of the chicken broth in a medium pot over medium high heat. Add sesame oil, ginger, salt, pepper and garlic powder. Stir or whisk to combine and bring to a gentle simmer.
- While the broth is reaching a simmer, whisk the eggs in a small bowl (or a measuring cup with a spout with a 2-cup capacity).
- Once the broth has reached a simmer, use a large spoon or whisk to stir (or whisk) the broth in a circular motion (this will help the beaten eggs to form into "ribbons").
- While stirring in a circular motion with one hand, use your other hand to slowly drizzle in the beaten eggs in a thin stream, while continuing to stir.
- Add green onions and stir to combine.
- Stir the cornstarch slurry you prepared earlier. Slowly pour in the cornstarch slurry and stir to combine. Bring back to a gentle simmer and remove from heat.
- Season with additional salt and pepper, to taste. Serve topped with additional sliced green onions, if desired.
Notes
- Once cooled, store in an airtight container in the fridge for up to 3 days.
- This recipe yields approximately 6 cups.
Nutrition
Serving: 1cup | Calories: 113kcal | Carbohydrates: 8g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 313mg | Potassium: 271mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
I love this soup! I’m making it this weekend, thanks Amy
Thank you, Susan! It’s one of my favorites, too… hope you enjoy and have a great weekend! 🙂
Yummy! My favorite, too!
Thanks so much, Arthur! 🙂