Get ready to savor the comforting flavors of my healthy Egg Drop Soup recipe, a classic Chinese dish that’s both simple to make and utterly delicious! With a light and delicate chicken broth infused with silky beaten eggs, this recipe comes together in under 6 minutes using common ingredients you likely already have at home!
Table of Contents
Why I Love This Recipe
If you’re a fan of the delicate, light flavors of Chinese-style restaurant egg drop soup, then you’ll love my take on this Egg Drop Soup recipe! Crafted with a simple base similar to my beloved Chinese Shrimp Egg Drop Soup and using the same technique found in my Egg Drop Miso Soup to create ribbon-like eggs, my soup mirrors the authentic Chinese-style restaurant version perfectly!
What makes this soup special is its authentic delicate taste that is made with real, natural ingredients you can find anywhere. In just 6 minutes, you can enjoy a bowl of savory soup with hints of white pepper, perfect for anyone craving a quick and delicious homemade meal. Trust me, you won’t want to miss out on the opportunity to recreate this classic dish in your own kitchen!
Ingredients
Ingredients
- Chicken Broth – chicken stock that comes in a can or tetra pack found at grocery stores. Can also use low sodium chicken broth if preferred.
- Eggs – beaten.
- Soy Sauce – low-sodium Soy Sauce preferred.
- Salt – sea salt preferred.
- White Pepper – ground White Pepper in a bottle.
- Thickener – corn starch slurry, Xanthan Gum for low carb, or thickener of choice.
- Green Onion – sliced green onion scallion.
🍗 Chicken Broth Note
Preferably opt for Chinese-Style Chicken Broth, found at Chinese supermarkets. Chinese-style broth differs from Western-style broth in its preparation, offering a unique flavor profile.
Directions
Step 1 Begin by combining chicken broth, soy sauce, and white pepper in a pot, bringing it to a gentle boil. Add your choice of thickener and mix well, then reduce to a simmer.
🥄 Corn Starch Pro Tip
If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it thickens to your liking.
💡 Restaurant Flavoring Pro Tip
If you want that exact restaurant-style flavor, consider adding a light sprinkle of MSG to enhance the flavor.
Step 2 Slowly pour in beaten eggs while whisking, and finish by ladling the soup into bowls and topping it with chopped or sliced green onions.
🧂 Seasoning Pro Tip
Adjust seasoning with additional Salt or White Pepper according to your preference for a perfectly balanced flavor profile.
Pairing Recommendations
This Egg Drop Soup pairs wonderfully with other Chinese-inspired dishes, such as Black Pepper Chicken or Kung Pao Chicken, along with a vibrant stir-fried vegetable dish like Baby Bok Choy Stir Fry.
Frequently Asked Questions
How do I achieve the classic ribbon-like texture of the eggs in Egg Drop Soup?
To achieve the classic ribbon-like texture of the eggs in Egg Drop Soup, simply whisk the soup while streaming in the eggs slowly.
Can I freeze leftover Egg Drop Soup for later consumption?
Yes, you can freeze leftover Egg Drop Soup for later consumption. Simply freeze it in single-size servings, and it will maintain its quality in the freezer for 4-5 months, allowing you to enjoy this delightful soup at your convenience.
What are some recommended garnishes to enhance the presentation of the soup?
The recommended garnish is finely chopped green onions.
Storage Tips
To store leftovers, use an airtight container in the fridge, where it will remain fresh for 5-7 days.
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Watch How To Make It
Egg Drop Soup
Ingredients
- 29 oz Chicken Broth use low sodium if preferred
- 2 Whole Eggs
- 1/2 tsp Soy Sauce
- 1/8 tsp Salt dash
- 1/8 tsp White Pepper dash
- 1/8 tsp Xanthan Gum or thickener of choice
- 1 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Beat eggs in a bowl.
- Finely chop green onions and set aside.
- Heat chicken broth in a large stove top pot over medium heat. Add soy sauce, salt, white pepper and xanthan gum and bring to boil.
- When chicken broth reaches a boil, turn off heat and immediately stream eggs into the pot while stirring soup slowly in a circle. Ladle soup in bowls, top with green onions and serve hot!
Nutrition
I just made the egg drop soup, but using chicken bone broth instead (it is what I had on hand). Not really a fan so will try the chicken broth you suggest next time. Or did it need more soy sauce? I know egg drop soup should be very light in flavor. I really like the ease of this recipe and it warms the tummy which will be a plus in the coming winter months.
Hey Marla!
The kind of broth you use for this soup is going to influence the taste greatly. From my understanding, chicken bone broth is just chicken, so it’s going to taste very light/flavorless. Where as chicken broth is mixed in with vegetables providing more flavors and the tastes of egg drop soup. More so, the ‘Asian’ canned chicken broth has more flavor because it’s loaded with MSG. So you can use either Asian or American chicken broth, but just make sure it’s broth.
For extra soy sauce, I wouldn’t recommend that because the main flavors are chicken broth and white pepper, so adding more soy sauce would throw the balance off. I hope that answers your question!
Thank you!
No problem! Let us know if you have any other questions at all!
Does this refrigerate well? I’d love to meal prep for the week and not sure how this holds. Thanks!
Hey Amanda! I’ve never tried with this particular soup, but we refrigerate soups all the time and they hold just fine for us (5-7 days). I would just recommend not to add the green onions until you’re about to enjoy, otherwise they’ll get soggy.