Whip up this hot and savory Chinese food classic in just 15 minutes!
When my college friends and I got Chinese takeout years ago, at least one of us would get a side of soup. While most of my pals would favor hot and sour soup, I preferred to order egg drop soup for a less tangy option with just a hint of heat.
If you’re craving this satisfying dish, you can ditch the takeout for this painless 15-minute recipe. All you need is chicken broth, a few seasonings, and two eggs. With this tried-and-true recipe, you can bring these simple ingredients together in five straightforward steps.
Savory chicken broth is infused with ginger, garlic, and white pepper, then swirled with ribbons of whipped egg. The resulting soup is so luxurious, you might start to wonder why you ever bothered with takeout at all. Whether you’re feeding a pack of friends or family, or just want to treat yourself, egg drop soup is an easy winner for lunch or dinner.
Is Egg Drop Soup Healthy?
Egg drop soup is a low-carb dish and contains a small amount of protein from the eggs, though it is a little high in salt. To reduce the sodium levels a bit, use a low-sodium chicken broth and use any extra salt sparingly. To add an extra dose of protein, consider adding crispy fried tofu to your soup.
What Else Can I Add?
Although traditional egg drop soup doesn’t include vegetables, I like to add some once in a while to increase the nutrient density of this dish. For this recipe, I suggest adding half a cup of thinly sliced mushrooms to give it some earthy goodness. You can also add thinly sliced carrots or cabbage, although keep in mind these will take longer to cook in the broth. When a fork easily pierces your veggie additions, you’ll know your soup is ready to be devoured.
How do I store leftovers?
Once cooled to room temperature, egg drop soup can be transferred to an airtight container and refrigerated for 3-4 days. The sooner you enjoy it, the better, since it tastes best when it’s fresh. Heat your leftovers to your desired temperature on the stove at medium heat, stirring occasionally to make sure everything warms evenly.
Serving Suggestions
To bring it all together, garnish your egg drop soup with freshly chopped green onions and a pinch of white pepper. This homemade soup also pairs nicely with other Chinese culinary classics like Chinese Garlic Chicken, Egg Foo Young, Chicken Fried Rice, Broccoli and Mushroom Stir-Fry, and General Tso’s Tofu. Personally, I like this soup best with some Spring Rolls and Air-Fryer Potstickers, but the choice is yours. Experiment to find your favorite combination for a tasty takeout experience in the comfort of your own home.
Ingredients
- 4 cups chicken broth
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 pinches white pepper plus more to taste
- 1 1/2 tablespoons cornstarch
- 2 large eggs lightly beaten
- 1 teaspoon sesame oil
- Salt to taste
- 2 green onions thinly sliced
Instructions
- In a large saucepan, combine 4 cups of chicken broth, ground ginger, garlic powder, and white pepper.
- Place the saucepan over medium-high heat and bring the broth to a gentle boil.
- In a small bowl, combine cornstarch with a bit of water to form a slurry. Gradually add the cornstarch mixture to the boiling broth, stirring until the soup starts to thicken.
- Reduce heat to medium. Stir the soup gently in one direction while slowly pouring in the beaten eggs to form thin ribbons.
- Stir in 1 teaspoon of sesame oil and some salt to taste. Ladle the soup into bowls and garnish with thinly sliced green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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