This 10-minute Egg Drop Soup is the perfect take-out alternative that you can easily make at home. A fragrant broth lightly flavored with garlic, ginger, and green onions, holds soft, wispy ribbons of egg creating the perfect delicate bite!
I will admit that I never used to like Egg Drop Soup growing up. I was always a wonton soup girl. But as I have gotten older, I have started appreciating eggs more so I thought I would give it a go!
I am so glad that I did. It is light and airy. The ribbons of beaten egg are so thin and wispy it almost feels like you are just eating chicken broth with more mouthfeel. The addition of garlic, ginger, and green onions give the soup just enough flavor without being overpowering. It was wonderful!
How do you make egg drop soup?
This soup is so simple to make.
Start by heating up your broth to a simmer. While it's heating up, add in smashed garlic clove, grated ginger, and the white of the green onions
Take the ½ cup of reserved broth that you kept to the side and add the cornstarch to it until it is well combined. Pour that combined slurry mixture into the simmer stock to thicken it.
In a small bowl (I used a pyrex measuring cup with a small spout) lightly beat your eggs. Gently and slowly pour the beaten eggs into the simmering stock, watching the egg set into ribbons.
Remove garlic clove, add salt to taste, and serve with the green parts of the green onions on top.
Why do you add cornstarch to Egg Drop Soup?
To thicken it! And to allow the eggs ribbons to form correctly. The cornstarch inhibits some of the protein bonds in the eggs and ensures that they remain silky and not rubbery. Watching the eggs set in beautiful strands is such a fun part of the process.
You can choose how thick or thin you would like your broth. I did 2 tablespoons for 6 cups of broth and it was a light/medium thickness. Simply add more or less cornstarch to suit your tastes.
What can you add to the soup?
I love the simplicity of this soup on its own. But you can certainly add some extras to make this more of a full meal.
Try....
- tofu
- chicken
- mushrooms (my favorite!)
- thinly sliced jalapeno
- bean sprouts.
Egg Drop Soup
Ingredients
- 6 cups chicken broth
- 2 tbs. cornstarch
- 3 eggs
- 5 green onions
- 1 garlic clove smashed
- 1 tsp. ginger grated
- salt to taste
Instructions
- Start by heating up your broth to a simmer. While it's heating up, add in smashed garlic clove, grated ginger, and the white of the green onions
- Take the ½ cup of reserved broth that you kept to the side and add the cornstarch to it until it is well combined. Pour that combined slurry mixture into the simmer stock to thicken it.
- In a small bowl (I used a pyrex measuring cup with a small spout) lightly beat your eggs. Gently and slowly pour the beaten eggs into the simmering stock, watching the egg set into ribbons.
- Remove garlic clove, add salt to taste, and serve with the green parts of the green onions on top.
Leave a Reply