Every Saturday, my family had a habit of eating lunch at a little Chinese restaurant in our neighborhood. And I would order “the usual” every Saturday – we’re talking nearly two decades of Saturdays here. Anyone who knows me knows how much I enjoy a hearty cup of egg drop soup. As a kid, it was my absolute favorite cuisine on the planet, and it’s still one of the most soothing, sentimental, and delicious soups I’ve ever had.
It’s also one of the simplest soups I’ve ever made. To prepare delicious egg drop soup, you need 15 minutes (max) in the kitchen, a few simple ingredients, and a quick trick for drizzling those lovely egg ribbons. Then, in no time, you’ll have a lovely bowl of egg drop soup simmering on the stove, ready to serve.
Let’s get started with some soup!
What is Egg Drop Soup, Exactly?
If you’re unfamiliar with egg drop soup, it’s a popular dish in Chinese restaurants. It’s usually cooked with gently salted chicken or vegetable broth and topped with delectable egg “ribbons” produced by whisking raw eggs into the simmering soup.
The name “Egg Drop” comes from how the soup is made: whisked eggs are dropped into a hot broth and continually swirled in one direction. The eggs are uncooked in the whirlpool and cook practically instantly as they swirl around.
While the American name refers to the manner of preparing Egg Drop Soups, the Chinese word refers to the appearance. Egg Drop Soup (Danhuatang; traditional:; pinyin: dànhutng) translates to Egg Flower Soup in Chinese. This is a reference to the wispy eggs’ flower-like appearance.
How to Make Egg Drop Soup?
You’ll need the following ingredients to prepare this homemade egg drop soup:
Either good-quality chicken or veggie stock would suffice.
Cornstarch is used to thicken the soup.
We’ll whisk the eggs and then drizzle them into the soup.
Sesame oil is a must-have in this dish and one of my personal favorites!
Green onions, thinly cut, are to be used as a garnish in the soup.
To create egg drop soup, simply follow these steps:
Prepare your supplies: Before placing on the heat, whisk together the stock, cornstarch, ginger, and garlic powder until smooth. The broth must be at normal temperature or slightly cooler, or the cornstarch will clump and not dissolve.
Bring the stock to a low boil, then reduce to low heat: Occasionally stirring. While it’s heating up, whisk your eggs together in a separate measuring cup or basin.
Stir in the eggs slowly: Once the stock has reached a simmer, swirl it constantly with a whisk or fork to create a gradual “whirlpool” effect. Then, as you whisk the stock, gradually sprinkle in the eggs, transforming them into those great little ribbons. Remove
Mix in the remaining ingredients. Combine the sesame oil and green onions in a mixing bowl. Season to taste with salt and pepper if necessary.
Warm the dish before serving. If desired, top with more green onions.
Making Egg Drop Soup: Tips and Tricks
Cornstarch is essential in this project, and it helps preserve the eggs smooth and soft while thickening the soup just enough to give it body. It is not to be overlooked! (If you want your soup to be thicker, add more cornstarch.)
It’s also crucial to carefully add the eggs to the pot rather than quickly. You want enough movement to form ribbons, but not so much that the egg disintegrates into wisps.
The stock should be stirred. To prevent the cornstarch from settling at the bottom of the stock/broth as it comes to a boil, stir it occasionally.
When adding the eggs to the stock, stir slowly. You can swirl the stock as quickly as you want to produce the vortex, but once you start adding the eggs, you’ll want to slow down, or they’ll melt into nearly unidentifiable wisps.
The thickness of the egg blooms is proportional to the speed at which they are stirred. The thickness of your egg ribbons “egg flowers” will determine how quickly you whisk the stock while adding the eggs. Stir more quickly for little, thin egg blossoms (but not too soon) and gently for thicker, chunkier egg ribbons. You can also change the speed of your stirring to get various effects.
Slowly pour in the eggs. If you scramble the eggs too quickly, the broth’s temperature will drop. We want the broth to stay hot, so the eggs cook nearly instantly, plunging them into long ribbons rather than clumping.
Serve right away. The sensation of hot broth paired with silky egg flowers is part of the appeal of Egg Drop Soup; therefore, it’s best served soon away.
What are the Benefits of Making Egg Drop Soup at Home?
Why prepare it at home when you can get a small order for a buck fifty is the 300-pound gorilla in the room.
M, S, and G are the three causes.
Monosodium glutamate is used liberally in most restaurants to prepare these soups (though some restaurants these days do limit their use of MSG).
We don’t necessarily have a problem with MSG, but if you want to be sure to avoid it in your soup, prepare it yourself with homemade chicken broth, store-bought organic chicken broth, or even vegetarian broth. You can season your egg drop soup with salt and pepper to taste, and you can even use organic eggs!
You could definitely cook a cup of this restaurant-style egg drop soup in less time than it took me to compose this piece! (Though I must admit, I am a sluggish typist.)
I hope you appreciate this one as much as I did!
Is Egg Drop Soup Keto Appropriate?
Yes. This soup has only 5 grams of carbs per serving, making it keto-friendly. You can also add more sesame oil to increase the fat content, which is beneficial to the keto diet. Below the recipe, you’ll find all the nutritional information for egg drop soup. You could also use bone broth to make it more Keto-friendly.
Yes. It’s low in calories and high in protein! A single serving of soup (about 1 cup) contains only 71 calories.
Do I Need to Add Cornstarch to a Recipe for Egg Drop Soup?
Cornstarch is an American ingredient in Egg Drop Soup. Theoretically, you can make it without cornstarch, but I don’t recommend it. Adding cornstarch to Egg Drop Soup has several advantages:
The soup becomes thicker as a result of the thickening. Cornstarch doesn’t make the Egg Drop Soup excessively thick, but it does give it body and a creamy richness that it wouldn’t have otherwise.
Silky egg blossoms are created. Cornstarch prevents protein bonds in the eggs from forming, resulting in rubbery eggs rather than soft, delicate eggs.
What are Other Variations on Homemade Egg Drop Soup?
This Egg Drop Soup can be used as a starting point for various other dishes. Here are a few suggestions:
Tofu, shrimp, chicken, and ground pork are wonderful protein additions.
Corn kernels and mushrooms are popular additions to Egg Drop Soup, and it’s also good with peas, zucchini, broccoli, edamame, bok choy, spinach, bell peppers, and other vegetables.
Tomatoes should be added to the Egg Drop Soup after the cornstarch has dissolved but before it reaches a boil.
Add crunchy wontons, crushed peanuts, and other garnishes to make it more interesting.
If you add either vegetables or protein, you’ll need more broth/stock and the right amount of cornstarch.
Is Egg Drop Soup Good for Health?
Egg Drop Soup is incredibly low in calories and carbs with a good dose of protein. Before adding the eggs, boil some veggies in the broth to add more nutrition.
Calories in Egg Drop Soup: One cup of Egg Drop Soup has about 57 calories.
Carbohydrates in Egg Drop Soup: One cup of Egg Drop Soup has about 4.5 grams of carbohydrates.
Fat in Egg Drop Soup: One cup of Egg Drop Soup has about 2.4 grams of fat.
Protein in Egg Drop Soup: One cup of Egg Drop Soup has about 4.3 grams of protein.
Can an Egg Drop Soup be Reheated?
Because the texture of the eggs changes when they are warmed, it is better to consume Egg Drop Soup soon away. You can reheat Egg Drop Soup; just keep in mind that it isn’t like most soups in that it doesn’t get better with age.
When reheating, be careful not to overheat the eggs; you don’t want them to scramble, or they’ll get rubbery. The name of the game is low and slow.
Heat over medium-low heat, stirring periodically, until thoroughly cooked.
Microwave: Place individual servings of Egg Drop Soup in a microwave-safe bowl and heat for 30 seconds, stirring after that, then warm at 15-second intervals as needed, being careful not to overheat.
Can I Prepare Egg Drop Soup in Advance?
Because Egg Drop Soup is best served right away, making the soup completely ahead of time is not recommended. Alternatively, you can:
Combine all of the stock ingredients in a mixing bowl, cover, and chill.
Combine all eggs in a mixing bowl, cover, and chill. Chop green onions and put them in an airtight container in the refrigerator.
When it’s time to create Egg Drop Soup, whisk the soup thoroughly to remove any clumps of cornstarch before simmering and adding the eggs.
What are the Serving Suggestions for Easy Egg Drop Soup?
Traditionally, Egg Drop Soup is served as an appetizer. It would go well with any of the following Asian appetizers:
- Egg Rolls with Sweet and Sour Chicken
- Satay Chicken with Peanut Sauce
- Lettuce Wraps with Asian Chicken
- Meatballs from Korea
- Spring Rolls from Vietnam
- Alternatively, serve with a main Chinese dish such as:
- Broccoli with Beef
- Sweet and Sour Baked Chicken (General Tso’s)
- Mongolian Beef or Mongolian Chicken is a dish that can be prepared in various ways.
- Chicken with Sesame Sauce
- Kung Pao Shrimp with Cashew Chicken.
What is the Shelf Life of Egg Drop Soup?
Egg Drop Soup can keep in the refrigerator for 3 to 4 days. It warms up well for approximately 8 to 10 minutes on the stovetop, stirring occasionally. You’ll only want to freeze the broth if you need to freeze this soup. When the eggs are reheated, they turn rubbery, and it’s better to reheat the broth first before adding the eggs.
What Causes the Thickening of Egg Drop Soup?
This soup thickens thanks to the chicken stock and corn starch quickly. If it’s too runny, thicken it with extra corn starch, flour, or whichever thickener you choose. Egg Drop Soup should have a thick texture and a clear, creamy color.
Egg Drop Soup is a healthful Chinese soup that takes only a few minutes to prepare at home. It’s created with soy sauce, sesame oil, ginger, garlic, pepper, and green onions in a savory, salty chicken stock base. Raw eggs are poured into a heated, seasoned broth to create soft, wispy egg “noodles” instantly — it’s like magic! Warm and comforting, savory but not overbearing, creamy yet light and calming, this Egg Drop Soup dish has it all. It can also be made more nutritious by adding protein or vegetables.