This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup. With just a few simple ingredients and about 10 minutes, you can have warm and comforting egg drop soup at home. This post has been sponsored by Eggland’s Best. All thoughts and reviews are my own
My family has a thing for Chinese takeout, we just can't quit it. I do try to limit how often I order, though, because it's not the healthiest dining option. A few years ago I tried making my favorite Chinese takeout entree, Egg Foo Young, and it was an incredible success— it's not an authentic recipe, but it's super delicious and easy to make! It also satisfies most of my takeout cravings!
That leads me to a new recipe that I made, inspired by another favorite Chinese takeout item— Egg Drop Soup.
I have no idea why it took me so long to try to make my own Egg Drop Soup because it's the most basic recipe ever. I almost feel dumb ordering it out now that I know easy it is to prepare, and I actually think my version tastes better. Oh, and did I mention this is10 Minute Egg Drop Soup!? Yes! It's ready in only 10 minutes!
The great thing about homemade egg drop soup is that you can season the broth to taste before you drop the eggs in. For example, we're big Sriracha fans, so we add a couple of drops to our broth (again, not authentic— but so good!). You can also make egg drop soup with corn, chicken, noodles, cabbage, and other veggies or additional spices....it's totally customizable!
Egg Drop Soup Recipe
Egg Drop Soup Ingredients:
- 2 Eggs
- 4 cups chicken stock - I used a good bone broth!
- 1 tablespoon cornstarch
- 1 tsp. ground ginger
- ¼ tsp. garlic salt
- ⅛ tsp. Black Pepper
- 3 scallions, sliced
Omit cornstarch is youlike a thinner egg drop soup, alternatively, add an additional ½ tablespoon if you like a thicker soup.
How to Make Egg Drop Soup:
1. Mix 3 ½ cups chicken stock, ginger, garlic salt, and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining ½ cup chicken stock and set aside.
2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
4. Bring broth to a rolling boil. Once achieved, stir the broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
- 2 Eggs
- 4 cups chicken stock
- 1 tablespoon cornstarch
- 1 tsp. ground ginger
- ¼ tsp. garlic salt
- ⅛ tsp. Black Pepper
- 3 scallions, sliced
Instructions
- Mix 3 ½ cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining ½ cup chicken stock and set aside.
- In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
- When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir.Add sliced green onions.
- Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.
Nutrition Information:
Yield:
4Serving Size:
1 grams
Amount Per Serving:Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 100mgSodium: 480mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 9g
Can Egg Drop Soup Be Frozen?
Technically, yes, egg drop soup can be frozen— but I wouldn't recommend it after cooking as the eggs can get rubbery. Instead, make and freeze the egg drop soup broth and then add fresh eggs after it has thawed on the stovetop.
Is Egg Drop Soup Keto?
This egg drop soup recipe is not keto as written. For keto egg drop soup, you would have to omit the cornstarch, which thickens the soup. Flavorwise, egg drop soup should taste the same with or without cornstarch.
Is Egg Drop Soup Healthy?
Good news! Egg drop soup is healthy and low in fat and calories per 1 cup portion size. If you're watching your salt intake, choose a low-sodium chicken broth and omit garlic salt, or substitute with garlic powder.
Other Recipes You Might Like:
- Egg Foo Young Recipe
- Copycat Chinese Takeout Recipes
More Soup Recipes:
- Tom Yum Soup
- Slow Cooker Taco Soup
- Instant Pot Kale Soup
- Homemade Chicken Noodle Soup
- Panera Broccoli Cheddar Soup (Copycat)
FAQs
Yes, you can use flour to thicken egg drop soup. You will want to use about half the amount of flour, so about 1.5 tablespoons. You still whisk it together with the water, soy sauce, etc. Your soup will have a cloudiness to it rather than that clear glossy look that cornstarch give.
What is a substitute for MSG in egg drop soup? ›
A substitute for MSG in egg drop soup is to use umami-rich ingredients like soy sauce, fish sauce, nutritional yeast, or chicken or mushroom bouillon for added depth of flavor without MSG.
Why is my egg drop soup not thickening? ›
If you prefer a thicker Egg Drop Soup, use more! It's okay if you have to adjust while cooking – if it's too thin, add more cornstarch. If it's too thick, add more water, stock, or broth.
What is egg drop soup made of? ›
Egg drop soup is a popular takeout staple at Chinese restaurants made with wispy beaten eggs in chicken broth. It's normally seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and garnished with chopped green onions.
How do you thicken soup without cornstarch and flour? ›
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
Why is Chinese egg drop soup so thick? ›
Beating the eggs with cornstarch before adding to the broth thickens them so they will be evenly distributed throughout the broth.
What can you use instead of cornstarch slurry for egg drop soup? ›
Yes, you can substitute flour for cornstarch in egg drop soup, but it may slightly alter the texture and clarity of the broth. It's also not a common substitute used in Chinese soup recipes, Use less flour as it's denser.
What can I use if I don't have MSG? ›
Soy sauce is a good substitute, rich in umami. As with broth cubes, first check the list of ingredients to ensure that there is no MSG added. Oyster sauce, fish sauce (nam pla), and Worcestershire sauce can also be used to enhance the taste of dishes. Being high in salt, they should be used in moderation.
Why does my egg drop soup look like scrambled eggs? ›
On a similar note, you should have your soup off your heat source when adding the eggs; too high a temperature, and you'll end up with instant scrambled eggs. Another good trick for making egg ribbons is to add the egg to your soup in a circular motion.
Can you reheat egg drop soup the next day? ›
Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.
Once you've made your egg mixture, just follow these steps.
- Turn off the heat.
- Slowly drizzle in your egg mixture with a soup spoon in a circular motion.
- Let it sit for one minute.
- Stir to break up your glorious egg ribbons.
Mix cornstarch and water in a bowl until it forms a slimy, gooey substance. Pour the mixture into a ziplock bag and seal it. Place the bag in a container and drop the egg on top of it. The oobleck cushion will absorb the impact, protecting the egg.
How long does homemade egg drop soup last? ›
In the Refrigerator: Egg Drop Soup will last about 3 to 4 days in the refrigerator. It warms up nicely on the stove top for about 8 to 10 minutes, stirring occasionally. In the Freezer: If you are needing to freeze this soup, you will want to only freeze the broth. The eggs will become rubbery when reheating.
Is egg drop soup good for your stomach? ›
This soup has so many healing benefits and is a great option for when you're feeling a cold coming on, inflamed from eating too much junk food, to help alleviate sinus pressure, cramps and many other uncomfortable situations. The bone broth is also great for your gut health and helps with digestive issues.
Can I use flour instead of cornstarch in soup? ›
Flour can be used to thicken a soup because of the gluten and protein found in flour. Once wet, the gluten in the flour will expand and create a paste that will help to thicken your soup. In order to thicken a soup with flour, take a small portion of it, and mix in the flour until it is fully dissolved.
Can you substitute flour for cornstarch in soup? ›
All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.
Can I use all-purpose flour instead of cornstarch for soup? ›
If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch. If you're substituting flour for cornstarch to thicken the sauce in your recipe, substitute two tablespoons all-purpose flour for every one tablespoon cornstarch.
