One of my favorite comfort food recipes a good bowl of classic egg drop soup. While I have enjoyed it at hundreds of restaurants over the years, making it at home is much better. Not only do I get it fresh and hot, but I can save money and add the little extras I prefer in mine with ease.
Egg Drop Soup Recipe
Broth soups are a great way to add comfort to any menu plan. While chicken broth is the base of many soups, one of my favorites is this fast classic egg drop soup recipe. It’s ready in just 10-minutes and becomes the ideal solution to “I feel like soup” at dinnertime.
While this is not a full meal in itself, it pairs beautifully with many dishes and can be a great side to a lunchtime salad or rice bowl. Regardless of when you serve it, this will be a soup your family loves forever.
Is Egg Drop Soup Healthy?
In general terms, egg drop soup is very healthy. It is low in calories and high in protein, so a great choice. However, the term healthy in reference to this recipe is relative to what your personal health goals actually are.
Some will avoid this due to allergies while others will avoid due to sodium. You can easily make this healthier for your needs with minor tweaks to the recipe.
What Makes Egg Drop Soup Thick?
If you prefer a slightly thicker broth, you can add a cornstarch slurry to the mixture while it is cooking. However, egg drop soup will thicken some with the addition of the eggs and is meant to in general, be a thinner broth based soup. You don’t want this overly thick or it will not be the same texture you desire.
Can I use Egg Beaters for This Soup?
I have not personally used egg substitutes or Egg Beaters for this recipe. The results should be the same as they would with any scrambled egg added to the mixture. You might find you prefer this if you do not use a lot of eggs in your regular cooking.
I would recommend farm fresh eggs for the best flavor, but when unavailable, you could use an egg substitute like Egg Beaters instead.
How do You Reheat Egg Drop Soup?
This soup is best served fresh. Since it is so easy to mix up, I rarely have leftovers to reheat. Should you make a batch that is larger than what you can eat, reheating is simple.
I prefer heating in a saucepan over medium heat on my stovetop. This is by far the best method for flavor and consistency. If you don’t have the 3-4 minutes required, you can reheat in the microwave. 1 to 1 1/2 minutes on medium heat in the microwave should get this soup to temperature.
How Long is Egg Drop Soup Good in the Fridge?
This soup is good for 3-4 days when refrigerated in an airtight container. You may also freeze egg drop soup for up to 4 months. When freezing, it is recommended that you place a serving into a slightly larger storage container that allows for liquid expansion while freezing. As always, make sure to label with the recipe name and date prepared before placing into the refrigerator.
What Toppings go Into Egg Drop Soup?
In my experience, it is nearly perfect all bit itself. However, most restaurants will also serve with crispy wonton strips for a little extra crunch.
To your table when serving this recipe, you can add crispy wontons, crunchy chow mein noodles, added sliced green onions, hot sauces, sprouts, or even toasted sesame seeds. You may also find that some like to drizzle additional soy sauce or sesame oil on the top before eating.
- Chicken broth
- Garlic powder (or fresh garlic)
- Onion powder
- Ground ginger
- Black or white pepper
- Green onions
- Sesame oil
- Rice vinegar
- Sesame seeds
How to Make Classic Egg Drop Soup
In a small bowl, whisk together the eggs and egg white until combined then set aside.
Combine 1 cup chicken broth with 2 tablespoons cornstarch in a separate bowl whisking until a slurry has formed then set aside.
Pour 3 cups chicken broth into a medium saucepan along with the garlic powder, onion power, ground ginger, pepper, salt, and 1/4 cup of the chopped onions.
Stir this mixture to combine and bring to a rapid boil over medium-high heat.
Once the mixture is boiling, whisk in the cornstarch slurry and stir for 2-3 minutes while it thickens.
Continue cooking until the mixture boils again, then begin stirring it in a clockwise direction with a wooden spoon.
Gently begin pouring the egg mixture into the broth while continuing to stir the mixture in a clockwise direction.
Stir the eggs in slow and continue stirring for another 30 seconds to minute while the eggs cook.
Add in the sesame oil and rice vinegar then remove from heat.
Serve with additional chopped onions, sesame seeds, and other toppings as desired.
More Delicious Asian Inspired Recipes
If you like Asian inspired foods, you’ll love some of our other favorites. Recently I shared this delicious homemade tonkotsu ramen recipe with the complete video tutorial. You are sure to fall in love with the delicious pork belly and rich homemade broth. Another rich option would be this classic Indian green curry recipe. It’s packed with flavor and aromatics.
This Vietnamese steak and noodle salad is a lighter option. Or, you could simply serve up an Indian style fruit custard after dinner. Asian cuisine is more than one country and really encompasses many flavors and spice profiles. Some might prefer something like this delicious and crispy Mongolian beef recipe or this easy orange chicken with black sesame seeds. You could even make a vegetarian meal with this Kerala egg curry recipe.
When making traditional Asian cuisine from any region, your primary focus is development of flavors with rich spices. I love using RawSpiceBar to get organic spices delivered right to my door. Especially since they offer both large and small quantity options.
- Whisk together the eggs in a small bowl until combined then set aside;
- In a separate bowl, whisk together 1 cup of the chicken broth and the cornstarch until a slurry forms and set aside;
- Pour 3 cups chicken broth into a medium saucepan over medium heat;
- Add in the garlic powder, onion powder, ground ginger, pepper, salt, and half the chopped onions then stir to combine and bring to a boil;
- Once boiling, whisk the cornstarch slurry in and cook for 2-3 minutes until thickened;
- Bring the mixture back to a boil, then begin stirring in a clockwise direction with a wooden spoon;
- Pour the egg mixture into the broth slowly while continuing to stir in a clockwise direction;
- Stir the eggs for another 30 seconds until the eggs are cooked;
- Add in the sesame oil and rice vinegar, then remove from heat;
- Serve with sesame seeds and chopped onions on top.
Serve with crunchy wontons, additional green onions, sesame seeds, and soy sauce.
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Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 1121mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 6g