Egg Drop Soup
Using just a few budget-friendly ingredients, you can whip up a classic egg drop soup with ease. Simmering with the savory aromas of fresh green onions, chicken broth, sesame, and turmeric, it smells incredible, tastes a little fresher than your typical takeout order, and suits virtually any palate!
I love Chinese takeout as much as the next person, but I also find that there’s something gratifying about making my favorite takeout orders at home. Of course, there are times where I order takeout because I simply don’t want to cook. But if a simple craving strikes, I jump at the chance to whip up something impressive on my own…especially something as easy as egg drop soup (that also goes by egg flower soup).
Just like with a classic chicken noodle soup, this soup brings me happy nostalgia for family takeout dinners and college nights as the steaming, savory aromas surround me. Whisked eggs, warming spices, and rich broth give this simple soup an enjoyably distinctive Chinese flavoring — though it’s milder than something like a Sizzling Rice soup. Whether you’re sick in bed, enjoying a snowy evening, or are throwing a dinner party, this soup is bound to fill you with warmth and comfort.
INGREDIENT NOTES AND SUBSTITUTIONS
- Eggs – Can’t have egg drop soup without the egg! This recipe calls for three beaten eggs. If you like a little more protein, feel free to add in an extra.
- Green Onion – Also known as scallions. A classic Chinese cuisine ingredient, these add a mild onion-y flavor. Use chives, shallots, leeks, or regular onion as similar substitutes.
- Cornstarch – You’ll want to mix cornstarch and water to make a slurry. This helps make the soup rich and thick.
- Chicken Stock – The base for this hearty, savory soup. Stock tends to have a more robust chicken flavor, but you can use store-bought or homemade chicken broth as well.
- Sesame Oil – Used in many Asian dishes, this will give a distinct nutty flavor and scent to the soup, but you can substitute with olive or nut oils if needed.
- Turmeric – This earthy, peppery spice is highly pigmented and gives your soup that familiar yellow color.
- Salt & Pepper – Use white pepper for this recipe to really replicate the authentic Chinese flavor.
- Chili Flakes – If you like a little bit of a spicy kick in your soups (or if you’re battling a cold!), feel free to sprinkle some red chili flakes in. For a similar spiciness and some extra flavor, add in some ground ginger.
HOW TO MAKE EGG DROP SOUP
- Prep Ingredients. Beat the eggs in a bowl and set aside. Slice your green onion, keeping the whites and greens separated. Finally, thoroughly mix your cornstarch and water together in a small bowl.
- Start Your Soup. Add chicken stock, sesame oil, turmeric, salt, white pepper, and the whites of the onions to a saucepan and bring it to a boil.
- Carefully Add Slurry. Slowly pour in your cornstarch mixture and stir gently until the soup is thickened. Stir continuously so that it doesn’t clump. Add extra cornstarch to adjust thickness as needed.
- Drop In The Eggs. Carefully drizzle in your beaten eggs while slowly stirring. Stir continuously at a pace that isn’t too slow or too fast. This will allow the eggs to cook and form the delicate ribbons you want without letting them dissolve too much.
- Garnish & Serve! Sprinkle the green parts of the green onion and your chili flakes on top and serve while hot!
Is Egg Drop Soup Healthy?
There’s a reason that soups are our go-to when we’re sick! This soup contains lots of nutritional value. The chicken stock and eggs provide plenty of natural protein and healthy fats in addition to tons of beneficial vitamins.
Green onion and turmeric also offer their own powerful antioxidants and nutrients that help us gain strength and recover from sickness. With the addition of some ginger powder, this soup can even aid in digestion!
Can You Reheat Egg Drop Soup?
This soup should stay good in the refrigerator for three to four days. When reheating, you can simply warm it on the stovetop or in the microwave. This soup won’t freeze well.
If you’re hoping to enjoy leftovers of this soup, a smart tip would be to make the soup base without the eggs or cornstarch. Then, when you’re ready to reheat, add freshly whisked eggs and a mixture of cornstarch and water.
What Should You Serve With Egg Drop Soup?
This soup contains a hearty amount of protein, so it can be eaten as a meal on its own, but feel free to add cooked shrimp or chicken pieces. It’s great topped with fried wonton strips or even with a side of steamed rice. If serving this as an appetizer or side dish, it pairs well alongside Asian classics like broccoli beef and noodle stir-frys. Or, try it with BBQ pork — either sliced or in buns!
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Egg Drop Soup
- 3 eggs beaten
- 2 green onions
- 2 tbsp cornstarch
- 3 cups chicken stock
- 1/2 tsp sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 tsp turmeric
- 1/4 tsp red chili flakes (optional)
- Beat 3 eggs in a bowl and set aside. Slice the green onion, keeping green and white parts separate. Set aside. Mix the cornstarch and 1/4 cup of water together, set aside.
- Pour chicken stock, sesame oil, salt, white pepper, turmeric and the white part of green onions into a saucepan and bring to a boil.
- Slowly pour in the cornstarch water mixture and stir until slightly thickened.
- Slowly drizzle in the beaten eggs, stirring continuously.
- Serve into bowls with green onion sprinkled on top and optional red chili flakes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.