You won’t believe how easy it is to make Simple Egg Drop Soup at home! This recipe uses basic ingredients like chicken broth & eggs, and it is ready to eat in 10 minutes! A perfect healthy side dish to homemade Chinese food or great for a light lunch!
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Easy Egg Drop Soup
Such a Chinese restaurant classic but you are going to be shocked on how easy this is to make at home!
I have found myself even whipping this one together for a comforting lunch as well! Something about those silky strings of egg, it really is a family pleaser.
At its simplest Chinese Egg Drop Soup is literally broth and eggs. In my version I have added slight addition (very small and simple) to make sure that this soup has a great umami flavor (aka savoriness). So in addition to the heart of this soup you will also see soy sauce, dry ginger, and dry mustard.
What you need
- chicken broth
- soy sauce – use low sodium if you are sensitive to salt
- ground ginger
- ground mustard
- green onions – sliced thin for garnishing the soup
For a complete detailed list of the ingredients continue towards the bottom of the page.
You can also feel free to use some simple add-ins to make this soup a little more filling. Some popular additions are:
- sliced mushrooms
- a little bit of miso paste or sesame oil for extra flavor
- also if you like your soup a little thicker add a cornstarch slurry
How to make Simple Egg Drop Soup
Add chicken broth, soy sauce, ginger, and mustard to a large pot. Bring to a boil over Medium-High heat.
While the chicken broth is coming to a boil, beat the eggs together well in a small bowl.
Once the chicken broth is at a rapid boil use a large spoon to make large circles in the broth creating a whirlpool effect.
With the broth moving in circles slowly drizzle the beaten eggs into the broth. Let the broth come back to a slight boil, only about 1 minute. Remove from heat, stir, and serve with sliced green onions in each bowl.
TIPS, TRICKS, & QUESTIONS
- Ensure the chicken broth is boiling, if the broth isn’t hot enough the egg won’t form into a silky noodle shape but instead will blend into the broth making it creamy
- A tip I noticed after making this a few times is to not actually stir the eggs until a few moments after they have been in the hot broth. Give them about 30-60 seconds to cook before stirring the soup so that they have time to cook, stirring too quickly might make the egg blend into the soup instead of forming the silky noodle shape.
- If you want a truly vegetarian soup you can make this with a different broth like a veggie broth.
You might also like:
- Asian Chopped Salad
- Ground Pork Stir Fry
- Crockpot Beef Pho
- Easy Vegetable Stir Fry
- Teriyaki Sauce
- Grilled Teriyaki Chicken
- 4 cups chicken broth
- 2 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground mustard
- 3 eggs
- 2-3 green onions, sliced thin
- Add chicken broth, soy sauce, ginger, and mustard to a pot. Bring to a boil over Medium-High heat.
- While the chicken broth is coming to a boil, whisk the eggs together well in a small bowl.
- Once the chicken broth is at a rapid boil. Use a large spoon to make large circles in the broth creating a whirlpool effect. With the broth moving in circles slowly drizzle the beaten eggs into the broth. Let the broth come back to a slight boil, only about 1 minute. Remove from heat, stir, and serve with sliced green onions in each bowl.
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Serving Size:~1 cup
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 144mgSodium: 1417mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 7g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Peace & Love
Lauren, The Schmidty Wife