Egg Drop Soup: the simple, fast recipe for a popular Chinese dish
If you've ever eaten at a Chinese restaurant or ordered a Chinese takeaway, odds are you've enjoyed egg drop soup at some point. This fantastic appetizer is a very popular Chinese dish that is loved by people all over the world.
Egg drop soup is incredibly easy to make, and making it at home is a healthier option because you can control how much salt goes into it. Homemade egg drop soup has a wonderful thick texture and a savory, lightly spiced flavor.
For the best flavor and texture, egg drop soup should be served immediately. Enjoy it with other classic Chinese dishes like beef and broccoli, fried rice, and more.
What is Egg Drop Soup?
Egg drop soup is a delicious dish that's a fixture at Chinese restaurants. It's usually served as a starter. This tasty soup is made with broth, seasoned with spices, and has long threads of eggs in it, which are made by swirling beaten eggs into hot, simmering broth, hence the name “egg drop soup.”
Egg Drop Soup Ingredients
You don't need any fancy ingredients to make egg drop soup – odds are you have most of the ingredients in your kitchen right now.
To start, you'll need chicken broth (or vegetable broth if you're making vegetarian egg drop soup).
To the broth, add garlic powder and ground ginger for flavor, and cornstarch to thicken the soup.
You'll also need three eggs, plus some green onions and a dash of sesame oil for finishing the soup.
How to Make Egg Drop Soup
To make the best egg drop soup you'll ever taste, pour the chicken broth, cornstarch, ginger powder, and garlic powder into a pot. Whisk until the mixture is smooth, then bring it to a simmer over high heat. Once the broth starts simmering, lower the heat.
In a small bowl, beat the eggs well. Stir the simmering broth, then while still stirring slowly pour in the eggs. Take the pot off the heat. Add in the sesame oil, green onions, salt, and pepper. Garnish with extra green onions, and serve hot.
What to Serve with Egg Drop Soup
Egg drop soup is fantastic as an appetizer. Serve it with your favorite Chinese takeaway copycat dishes like chow mein, fried rice, or General Tso's chicken.
However, you don't need to limit yourself. Egg drop soup is also a wonderful starter with beef, chicken, fish, or tofu served with steamed or fried vegetables, or as a light lunch.
Tips for the Best Homemade Egg Drop Soup
Make your egg drop soup vegetarian-friendly by using vegetable broth instead of chicken stock.
To make your egg drop soup a little heartier, add 1/4 cup whole-kernel corn or creamed corn.
You can use chicken stock or chicken broth interchangeably.
To make vegetarian egg drop soup, use vegetable or mushroom broth instead of chicken stock.
Cornstarch is an essential ingredient for making your egg drop soup thick.
If you're on a keto or low-carb diet, you can leave the cornstarch out and use xanthan gum or glucomannan powder to thicken your soup.
Don't let your broth come to a boil. The cornstarch in the mixture will make the soup slimy if it boils.
Kakitamajiru is the Japanese version of egg drop soup, and it's equally delicious. It's made with dashi, sake, soy sauce, water, salt, and cornstarch, and is garnished with chopped green onions.
How to Store Egg Drop Soup
Let the soup cool down slightly. Pour it into an airtight container and keep it in the fridge for 3 to 4 days.
Instructions
In a medium-sized saucepan, combine chicken stock, cornstarch, ginger powder, and garlic powder until smooth.
Bring to a simmer over high heat, then reduce the heat.
Beat the eggs in a small bowl.
Stir the simmering broth, then while still stirring slowly pour in the eggs.
Take the pot off the heat. Mix in the sesame oil, green onions, salt, and pepper.
Garnish with extra green onions, and serve.
Notes
Use high-quality chicken stock or chicken broth.
