10 Minute Homemade Egg Drop Soup Recipe (2024)

This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup. With just a few simple ingredients and about 10 minutes, you can have warm and comforting egg drop soup at home. This post has been sponsored by Eggland’s Best. All thoughts and reviews are my own
10 Minute Homemade Egg Drop Soup Recipe (1)

My family has a thing for Chinese takeout, we just can't quit it. I do try to limit how often I order, though, because it's not the healthiest dining option. A few years ago I tried making my favorite Chinese takeout entree, Egg Foo Young, and it was an incredible success— it's not an authentic recipe, but it's super delicious and easy to make! It also satisfies most of my takeout cravings!

That leads me to a new recipe that I made, inspired by another favorite Chinese takeout item— Egg Drop Soup.

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I have no idea why it took me so long to try to make my own Egg Drop Soup because it's the most basic recipe ever. I almost feel dumb ordering it out now that I know easy it is to prepare, and I actually think my version tastes better. Oh, and did I mention this is10 Minute Egg Drop Soup!? Yes! It's ready in only 10 minutes!

The great thing about homemade egg drop soup is that you can season the broth to taste before you drop the eggs in. For example, we're big Sriracha fans, so we add a couple of drops to our broth (again, not authentic— but so good!). You can also make egg drop soup with corn, chicken, noodles, cabbage, and other veggies or additional spices....it's totally customizable!

Egg Drop Soup Recipe

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Egg Drop Soup Ingredients:

  • 2 Eggs
  • 4 cups chicken stock - I used a good bone broth!
  • 1 tablespoon cornstarch
  • 1 tsp. ground ginger
  • ¼ tsp. garlic salt
  • ⅛ tsp. Black Pepper
  • 3 scallions, sliced

Omit cornstarch is youlike a thinner egg drop soup, alternatively, add an additional ½ tablespoon if you like a thicker soup.

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How to Make Egg Drop Soup:

1. Mix 3 ½ cups chicken stock, ginger, garlic salt, and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining ½ cup chicken stock and set aside.

2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.

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3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.

4. Bring broth to a rolling boil. Once achieved, stir the broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

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Yield: 4

Homemade Egg Drop Soup

10 Minute Homemade Egg Drop Soup Recipe (7)

This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup and only takes 10 minutes to make.

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

Ingredients

  • 2 Eggs
  • 4 cups chicken stock
  • 1 tablespoon cornstarch
  • 1 tsp. ground ginger
  • ¼ tsp. garlic salt
  • ⅛ tsp. Black Pepper
  • 3 scallions, sliced

Instructions

  1. Mix 3 ½ cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining ½ cup chicken stock and set aside.
  2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
  3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir.Add sliced green onions.
  4. Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving:Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 100mgSodium: 480mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 9g

Can Egg Drop Soup Be Frozen?

Technically, yes, egg drop soup can be frozen— but I wouldn't recommend it after cooking as the eggs can get rubbery. Instead, make and freeze the egg drop soup broth and then add fresh eggs after it has thawed on the stovetop.

Is Egg Drop Soup Keto?

This egg drop soup recipe is not keto as written. For keto egg drop soup, you would have to omit the cornstarch, which thickens the soup. Flavorwise, egg drop soup should taste the same with or without cornstarch.

Is Egg Drop Soup Healthy?

Good news! Egg drop soup is healthy and low in fat and calories per 1 cup portion size. If you're watching your salt intake, choose a low-sodium chicken broth and omit garlic salt, or substitute with garlic powder.

Other Recipes You Might Like:

  • Egg Foo Young Recipe
  • Copycat Chinese Takeout Recipes

More Soup Recipes:

  • Tom Yum Soup
  • Slow Cooker Taco Soup
  • Instant Pot Kale Soup
  • Homemade Chicken Noodle Soup
  • Panera Broccoli Cheddar Soup (Copycat)
10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

Why is my egg drop soup so thin? ›

It's okay if you have to adjust while cooking – if it's too thin, add more cornstarch. If it's too thick, add more water, stock, or broth.

Why is my egg drop soup not yellow? ›

The bright yellow color is achieved naturally in this recipe with turmeric. Restaurant-style egg drop soup often uses yellow food dye to achieve that color. You can get a brighter yellow color naturally by adding more turmeric, and using pasture-raised eggs (which have a brighter yellow yolk).

What is a substitute for MSG in egg drop soup? ›

A substitute for MSG in egg drop soup is to use umami-rich ingredients like soy sauce, fish sauce, nutritional yeast, or chicken or mushroom bouillon for added depth of flavor without MSG.

Which is better for you egg drop soup or hot and sour soup? ›

With the egg drop soup, you get cholesterol and saturated fat from the eggs in high-sodium chicken broth. The hot and sour soup has tofu and vegetables, but is loaded with sodium-rich soy sauce. Which is worse? At about 100 calories per cup, "calorically, they're okay," says Klatell.

Can I use flour instead of cornstarch to thicken egg drop soup? ›

Yes, you can use flour to thicken egg drop soup. You will want to use about half the amount of flour, so about 1.5 tablespoons. You still whisk it together with the water, soy sauce, etc. Your soup will have a cloudiness to it rather than that clear glossy look that cornstarch give.

Why is my egg drop soup so thick? ›

Egg Drop Soup is a chicken broth based Chinese soup often thickened with cornstarch and seasoned with soy sauce, ginger, and green onions. A beaten egg is stirred in the hot soup and makes the soup thick with beautiful egg ribbons.

How do you thicken egg soup? ›

Make a slurry with the cornstarch and cold water, mix it to make sure it's dissolved, and slowly pour into your soup, mixing well. You should bring the soup to a simmer afterwards, for at least a minute, while the cornstarch works and thickens - but not too much longer, or it can thin again as the cornstarch overcooks.

How long does it take for egg drop soup to go bad? ›

How to Store Egg Drop Soup. Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.

Is egg drop soup supposed to be jelly like? ›

In Cantonese imperial courts, egg drop soup was used as a way to showcase a chef's finesse: the fine swirl of eggs, when done right, was meant to mimic the gelatinous texture of a clear stock fortified with rooster and Jinhua ham.

What broth is egg drop soup made of? ›

Egg drop soup is a popular takeout staple at Chinese restaurants made with wispy beaten eggs in chicken broth. It's normally seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and garnished with chopped green onions.

How do you fix salty egg drop soup? ›

Add acid. It may seem counterintuitive, but adding a small amount of acid to the soup can cancel out some of the salty taste by distracting your taste buds. Try a squeeze of lemon juice or apple cider vinegar. And if you're cooking a dish that features crushed tomatoes, throw in some more—tomatoes are very acidic.

What is a substitute for cornstarch in egg drop soup? ›

Yes, you can substitute flour for cornstarch in egg drop soup, but it may slightly alter the texture and clarity of the broth. It's also not a common substitute used in Chinese soup recipes, Use less flour as it's denser.

Which Chinese soup is healthiest? ›

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

Is Chinese egg drop soup healthy? ›

Egg drop soup is quite healthy. Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight. While the chicken broth and eggs are nutritious, this soup has the drawback of being high in sodium. However, you can reduce the saltiness by making the dish at home.

Is egg drop soup good for your stomach? ›

This soup has so many healing benefits and is a great option for when you're feeling a cold coming on, inflamed from eating too much junk food, to help alleviate sinus pressure, cramps and many other uncomfortable situations. The bone broth is also great for your gut health and helps with digestive issues.

How do you fix soup that is too thin? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What to do if soup is too thin? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

How do you thicken egg white soup? ›

Drizzle egg whites into simmering broth

A roux cooks this paste until it's golden brown before adding it to stock, and a ​​beurre manié adds the paste raw. Meaty soups are often thickened with a slurry, a mix of cornstarch or flour stirred with cold water.

References

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