Chinese Egg Drop Soup
This Chinese Egg Drop Soup is a classic and comforting dish that is perfect for any time of the year. With just a few simple ingredients, you can create a delicious and nourishing soup that will warm you from the inside out.
Egg drop soup is one of our go-to Chinese restaurant choices. But, with the cold weather here, we don’t feel like leaving the house, we decided to make this delicious soup at home. And, we are so glad that we did.
Table of contents
❤️ Why You’ll Love This Recipe
- This soup is easy to make and comes together in just about 20 minutes.
- And, you only need a few simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- If you ask us, this soup tastes just as good if not better than your favorite Chinese restaurant.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- broth
- cornstarch
- ground ginger
- ground garlic
- soy sauce
- whole eggs
- egg whites
- sesame oil
- Garnishes – Green onions, cilantro, or sliced peppers.
🔪 How to Make This Chinese Egg Drop Soup
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a medium sized pan, place the broth, cornstarch, ginger and garlic and whisk until smooth. Bring the pan to a simmer over medium heat.
- In a small measuring cup, whisk the eggs and egg whites together until combined.
- While continuing to whisk the broth, slowly pour the eggs into the broth and keep stirring until all the eggs have been added. Add the sesame oil.
- Garnish with sesame oil, green onions, cilantro, or sliced jalapenos.
🥄 Equipment
This is a list of the equipment that you will need to make this Chinese egg drop soup recipe:
- medium saucepan
- small measuring cup or bowl
- Whisk
🥫 Storage
Storage – Store leftover egg drop soup is an airtight container and keep in the fridge for up to 3 days.
Freezing – You can also freeze any leftovers or extras for later use. Simply place the food in an airtight container and store it in the freezer. When you’re ready to enjoy it, just thaw and reheat according to your preference.
Serve With
We love to serve this homemade soup alongside our other Chinese food favorites such as this Slow Cooker Sweet and Sour Pork, Air Fryer Egg Rolls, or these Creamy Crab Wontons.
💭 Tips
- We like to use beef or vegetable broth. However, you can use any type of broth that you have on hand.
- Make sure that you stir your soup consistently while you are add the eggs, so that they don’t become to big.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Potato starch or cornstarch is typically used to thicken broth.
Stock is typically thicker and has more flavor than broth.
🍽 More Soup Recipes
Do you enjoy soup? If so, try these delicious recipes:
Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chinese Egg Drop Soup
Equipment
- medium saucepan
- small measuring cup or bowl
- Whisk
Ingredients
- 4 cups broth
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 3 teaspoons soy sauce
- 2 whole eggs
- 2 egg whites
- 1 teaspoon sesame oil
- Garnish with green onions cilantro
Instructions
- In a medium sized pan, place the broth, cornstarch, ginger and garlic and whisk until smooth.
- Place the pan over medium/low heat and continue to whisk until the broth starts to simmer.
- In a small measuring cup, whisk the eggs and egg whites together until combined.
- While continuing to whisk the broth, slowly pour the eggs into the broth and keep stirring until all the eggs have been added.
- Add in the sesame oil and stir.
- Remove from heat and serve in bowls.
- Garnish with fresh green onions, small pieces of cilantro, or for added heat, a few slices of jalapeno.
- Also drizzle a bit of extra sesame oil for added flavor.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
