Egg Drop Soup

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers  in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link for the recipe.

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Egg Drop Soup

Yield: 6

Cook Time: 10 -15 min.

Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

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24 Responses to “Egg Drop Soup”

  1. 1

    Louise — December 19, 2012 @ 8:38 pm

    Oh Pam, this soup sounds right up my alley. I’ve had such a craving for Egg Drop Soup I was beginning to think there was something un natural about it. Now, however, I know why. It sounds dee…li…cious!

    Thank you so much for sharing…

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  2. 2

    Chung-Ah | Damn Delicious — December 19, 2012 @ 11:23 pm

    I’ve always wanted to make homemade egg drop soup but I’ve always been intimidated! But it really isn’t – this is definitely a must-try as the weather is starting to get really cold out here!

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  3. 3

    Michelle — December 20, 2012 @ 12:15 am

    Great recipes! I’d love if you linked some of them up with me here http://michellesfavoritethings.blogspot.com/p/tuesdays-tasting-party.html

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  4. 4

    grace — December 20, 2012 @ 2:28 am

    you know, i have NEVER had egg drop soup! something about the name has made me avoid it all these 29 years. i didn’t even know what it was, but now that i do, i must admit that it sounds tasty!

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  5. 5

    Carmen Rosa — December 20, 2012 @ 2:48 am

    Mmmmmm…your soup looks wonderful!

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  6. 6

    Debbie — December 20, 2012 @ 3:47 am

    One of my favorite soups! Looks like a picture from a Chinese restaurant – delicious!

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  7. 7

    Mary — December 20, 2012 @ 5:53 am

    This sounds amazing! I never even thought about making egg drop soup at home. I’m adding it to my list now. Thanks, Pam!

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  8. 8

    Kim in MD — December 20, 2012 @ 7:11 am

    I have never had egg drop soup, but I love everything in your recipe so I know I will love it! How cool that your daughter took the leftovers for lunch after learning there are eggs in it! :-)

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  9. 9

    Hazel - Chicken in a Cherry Sauce — December 20, 2012 @ 9:30 am

    I love love LOVE this soup! Had never even thought of making it and had no idea how to!

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  10. 10

    Larry — December 20, 2012 @ 12:15 pm

    The soup look delicious Pam. We just had lunch at a Chinese place and I had egg drop soup with lots of so fried wontons.

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  11. 11

    Rhonda (@diningalone) — December 20, 2012 @ 1:13 pm

    This is one of my favorite soups, perfect for winter but not too heavy. yum.

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  12. 12

    Peggy Recker — December 20, 2012 @ 1:14 pm

    This sounds so good!

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  13. 13

    Kevin @ Closet Cooking — December 20, 2012 @ 1:48 pm

    Looks good! I really like the texture that egg drops adds to soup!

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  14. 14

    The Café Sucré Farine — December 20, 2012 @ 4:09 pm

    Such a fun soup, I love the story about your daughter, kids are so funny! I’ve never made egg drop soup at home, thanks!

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  15. 15

    Joanne — December 20, 2012 @ 6:11 pm

    I agree – Chinese Ribbon Soup is much more fitting! (and aesthetically pleasing!)

    [Reply]

  16. 16

    Marjie — December 20, 2012 @ 6:17 pm

    This is pretty much how a friend from China told me to make egg drop soup, except that she doesn’t thicken her broth. It’s so easy, and everyone loves it!

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  17. 17

    Words Of Deliciousness — December 20, 2012 @ 7:34 pm

    I love egg drop soup. This one looks so yummy.

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  18. 18

    Angie@Angie's Recipes — December 21, 2012 @ 6:16 am

    Quick to make and delicious to taste. I love the soup.

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  19. 19

    OrGreenic — December 21, 2012 @ 8:17 am

    Thanks for the egg drop soup recipe. It seems like a nice idea for any cold day.

    [Reply]

  20. 20

    Melanie @ Just Some Salt and Pepper — December 21, 2012 @ 2:45 pm

    I think I like that name better too! I love the soup but egg soup has always freaked me out a little bit.

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  21. 21

    Chris — December 29, 2012 @ 2:55 pm

    This is one of my favorite soups when I am sick. Comforting and if I add some spice to it, it helps clear out the head cold, a bit.
    Happy Holidays to you and your family, Pam!

    [Reply]

  22. 22

    Lisa — January 17, 2013 @ 1:25 pm

    This was tasty. I added more ginger as mine was a bit bland, and a splash of rice wine vinegar to give it a little kick. Yum. Thanks for the recicpe.

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  23. 23

    Cari — February 7, 2014 @ 3:53 pm

    Hello! I know this is an older post but i was wondering if anyone can tell me how long it keeps?

    Thanks!

    [Reply]

    • Pam replied: — February 10th, 2014 @ 8:37 am

      Cari,

      I’d say a day or two but I honestly don’t know because it never lasts long enough for leftovers in my house.

      Pam

      [Reply]

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