Easy Egg Drop Soup

This easy egg drop soup comes together in less than 15 minutes. It is better than take-out from your Asian restaurant. Savory, comforting and satisfying soup that will feed your body and soul.

Making these egg drop soups during the cold and rainy days would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of Hot and Sour Soup or egg drop soup for breakfast. It is comforting and satisfying, and consuming it makes me feel better. Thanks to its anti-inflammatory properties.

What are the Ingredients?

We simply need minimal ingredients to make this Chinese Egg Drop Soup delicious!

• Broth: I make my Homemade Bone Broth from scratch, but you can use store-bought broth, or water is totally fine to use.
• Eggs: You can’t substitute these ingredients.
• Seasonings and Spices: Some of the basics are salt, black or white pepper, garlic powder, ground ginger, and turmeric powder.
• Green Onions: You can use scallions as well for garnish.
• Sesame Oil: Optional but highly recommended for a nutty flavor.

How to Make Egg Drop Soup

1. Bring the chicken stock to a slow boil in a medium saucepan. If you don’t have chicken stock, you can also use water and bullion to add flavor. Stir in your seasonings, such as salt, garlic powder, turmeric powder, and white pepper.
2. Next, add the cornstarch and water mixture. Make sure to dissolve cornstarch with water and mix well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple of small batches.
3. Then add your lightly beaten eggs and stir. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Remove from the heat after you get the desired consistency.
4. Drizzle some sesame oil and sprinkle chopped green onions. Serve and enjoy while it is hot!

Frequently Asked Questions

What makes egg drop soup thick?

There are several thickeners that you can use to make egg drop soup thick. Some options are cornstarch, tapioca starch, or arrowroot powder mixed with liquid like broth or water. The more you add in, the thicker your soup will be. Make sure you add it at the end of cooking as the slurry settles quickly.

Why Chinese egg drop soup is color yellow?

There are a few factors that the color is yellow. One reason is using turmeric powder which adds more health benefits but is completely optional. The other reason is the eggs you are using. Some pasteurize, free-range, organic, and grain-free eggs have a deeper color of yellow, and that gives a vibrant color to your soup.

Why do they call it egg drop soup?

The name “Egg Drop” comes from how the soup is made—dropping a raw egg into hot soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Do not skip to beat the eggs as they will give the thin and silken strands in the soup.

Is egg drop soup healthy

Absolutely! The broth has anti-inflammatory properties that fight inflammation in the body. It also warms your body and soul. Based on my own experience, every time I get sick during cold weather, I feel better after having an egg drop soup. I called it medicinal soup. Eggs are rich in many nutrients as well, including choline, omega-3 fatty acids, protein-rich and more. Bone broth and turmeric are also anti-inflammatory.

Can I still make egg drop soup without cornstarch?

Yes! Cornstarch is the most popular, but it is optional. If you don’t want to use cornstarch, you can blend an egg using a blender for 3-5 minutes and add it at the end of cooking after you turn off the heat to achieve some thickness.