Egg drop soup is a comforting and satisfying soup that is perfect for any time of the day. It’s also incredibly easy to make, taking only 10 minutes from start to finish. With its short ingredient list and quick cooking time, egg drop soup is a great recipe to have in your weeknight arsenal. Plus, it’s much better than takeout and can be customized to your liking.
What is Egg Drop Soup?
Egg drop soup has become a staple in American Chinese cuisine, but its origins can be traced back to traditional Chinese cuisine. The soup was traditionally made with chicken broth and beaten eggs, and was often served as a light meal or a starter dish. Over time, different variations of the soup have emerged, including adding corn, tofu, or mushrooms.
What kind of broth is in egg drop soup?
When making egg drop soup, the broth is the star of the show. I prefer to use homemade chicken bone broth, which not only adds flavor but also provides nutritional benefits. Homemade bone broth is made by simmering bones and connective tissue for an extended period of time, which results in a broth that is rich in minerals and collagen. I like to use leftover Costco rotisserie chicken to make homemade bone broth which I store in my freezer to use in recipes. You can find my recipe for homemade chicken bone broth here. If you don’t have time to make homemade bone broth, store-bought chicken broth works just fine for this recipe.
Better than Bouillon chicken base gives the soup a boost of flavor
I also like to add a teaspoon of Better than Bouillon roasted chicken base to my egg drop soup. This is a staple Costco item that I keep in my kitchen and I use it whenever I want to give my soups and other dishes a flavor boost. Better than Bouillon is available at Costco, and can also be found at most grocery stores. Alternatively, you can use a chicken bouillon cube or a teaspoon of chicken bouillon powder.
Tips for making the perfect egg drop soup recipe:
- Add a little water to your eggs: Adding water to the eggs helps them fluff up and creates the signature egg ribbons.
- Pound your green onion stalks: Pounding the white parts of the green onion before adding them to the soup intensifies their flavor as they simmer.
- Use a whisk to avoid clumps: Whisk in the seasonings and cornstarch slurry to ensure everything is mixed well and there are no clumps.
- Don’t overcook your eggs: Take your pot off the heat as soon as the eggs are added to avoid overcooking. This will help your eggs retain a velvety soft texture.
- Add corn to your egg drop soup: The corn gives the soup a nice bite of sweetness and also adds texture. It also adds more bulk to the dish if you are looking to enjoy it as a main course. You can use frozen or canned corn.
How to make egg drop soup
First, add broth along with green onion and ginger. Bring to a boil and allow to simmer for 5 minutes.
Second, while your broth is simmering, prepare your egg mixture and cornstarch slurry and set them aside so they are ready when you need them.
Third, add Better Than Bouillon roasted chicken base, sugar, white pepper, salt, turmeric, and your cornstarch slurry. Whisk well and add corn then cover and allow to simmer for an additional 2 minutes.
Fourth, drizzle in your egg mixture and immediately take the pot off the heat. Gently mix with a wooden spoon and watch as the beautiful egg ribbons appear.
Finally, finish with a drizzle of sesame oil and garnish with sliced green onions. Serve hot and enjoy!
Egg Drop Soup
Ingredients
- 3 cups chicken broth
- 2 green onions
- 1 coin ginger, about 1/4" thick
- 1/2 cup corn You can use frozen or canned
- 2 tsp Better than Bouillon chicken base or 1 tsp chicken bouillon powder
- 1 tsp sugar
- 1 pinch turmeric
- 1/8 tsp white pepper
- 1/2 tsp salt
- 1 tsp sesame oil
For the cornstarch slurry
- 1 tbsp corn starch
- 3 tbsp water
Instructions
- Add chicken broth into a pot. Pound the white part of a green onion stalk and add it to the pot along with the ginger coin.
- Bring the broth to a boil and reduce to a simmer. Cover the pot with a lid and allow to simmer for 5 minutes, then use tongs to remove the green onion stalk and ginger coin.
- Add chicken bouillon base or powder, white pepper, sugar, salt, and turmeric and mix until the seasonings have fully dissolved. Add the corn and allow to simmer for 2 minutes.
- In a small bowl, whisk the eggs and add a tablespoon of water. Slowly drizzle in the eggs and use a wooden spoon to stir with your other hand. Gently mix with a wooden spoon until the egg ribbons form then take the pot off the heat so the eggs do not overcook.
- Thinly slice just the green parts of the other green onion and add to the pot.
- Pour the soup into individual bowls and serve immediately.
