Healthy Egg Drop Soup Recipe

EGG DROP SOUP IS THE QUICKEST AND EASIEST SOUP YOU’LL EVER MAKE- ON YOUR TABLE IN  LESS THAN 15 MINUTES!

Healthy Egg Drop Soup Recipe

Egg Drop Soup is a healthy Chinese soup that is easy to make at home with minimal ingredients and prep.  It is made with a savory, salty chicken stock base seasoned with soy sauce, sesame oil, ginger, garlic, pepper and green onions.  Raw eggs are streamed into the hot seasoned broth to instantaneously create tender, wispy egg “noodles” – magic before your eyes!  This Egg Drop Soup recipe is warm and comforting, flavorful but not overpowering, creamy yet light and soothing all at the same time.  It’s also customizable by adding protein or veggies.  I’ve included a recipe video on How to Make Egg Drop Soup as well as tips and tricks for the Best Egg Drop Soup recipe. Now, let’s hear it for restaurant-style Egg Drop Soup bursting with flavor, all cooked in one pot for an easy meal any day of the week! 

EGG DROP SOUP RECIPE

This Egg Drop Soup is about to become your easy go-to easy appetizer, lunch or light dinner recipe.  Here’s why:

Quick.  From start to finish, this Egg Drop Soup will be done in 15 minutes – probably closer to 10!   This means you can whip up some soup minutes before lunch or dinner but everyone will be blown away at your deceptively simple recipe.  

Minimal ingredients.  The chicken stock and the eggs are the stars in this Egg Drop Soup recipe.  All we need are a few seasonings, a splash of soy sauce, and sesame oil to really make it sing. 

Pantry friendly.  All the ingredients are pantry friendly except the green onions which means once you pick those up, you can make this Egg Drop Soup recipe any time.  If you’re in a bind, you can also swap the green onions for some dried minced onions.

Budget friendly.  With just minimal, simple ingredients, this Egg Drop Soup recipe is a win for the pocket book!

Minimal Prep.  Whisk your eggs and chop your green onions -that’s it! 

Versatile.  There are many variations of Egg Drop Soup but this recipe is fantastic in its simplicity.  As written, it is more commonly an appetizer, even though I eat it as an entrée all the time.  If you want to mix things up or bulk it up to a satisfying meal-in-one, add anything your heart desires to suit your taste buds:  protein, mushrooms, corn or other veggies.

Less expensive:  make a pot of Egg Drop Soup for the same price of a bowl at a restaurant!

Easy to Double: you can easily scale this Egg Drop Soup recipe up if serving a larger crowd. 

WHAT IS EGG DROP SOUP?

Most of you have probably heard of Egg Drop Soup but if you haven’t had the pleasure of trying it, prepare to meet chicken noodle soup’s Chinese cousin. 

Egg Drop Soup is a staple at Chinese restaurants in the United States. It’s made with warm, comforting chicken stock or broth often spiked with pepper and green onions, loaded with silky egg “noodles.”

The name “Egg Drop” literally describes how the soup is made – whisked eggs are dropped into hot broth which is being stirred continuously in one direction.  The eggs enter the whirlpool raw and cook almost instantaneously as they swirl around. 

While the American name describes Egg Drop Soups cooking method, the direct translation in Chinese describes its appearance.  In Chinese, Egg Drop Soup (Danhuatang; traditional: ???; pinyin: dànhuatang), literally means Egg Flower Soup.  This refers to the flower-like appearance the wispy eggs create.

But no matter what you call Egg Drop Soup, I think you’ll fall in love!

INGREDIENTS

  • 3 eggs
  • 4 cups chicken stock or broth
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon ground ginger
  • 1/4 tsp EACH garlic powder, onion powder
  • 1/8 teaspoon pepper
  • pinch red pepper flakes (optional)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon toasted sesame oil
  • 1/4 cup chopped green onions plus more for garnish
  • Additional Salt and pepper to taste
  • top view of a ladle full easy Egg Drop Soup recipe

INSTRUCTIONS

  1. Whisk eggs together in a pourable measuring cup. Set aside.
  2. Whisk together all the ingredients except eggs and green onions in a medium saucepan until smooth (OFF HEAT).
  3. Bring to a boil, stirring occasionally. Reduce to a simmer and stir the stock in one direction with a fork to create a "whirlpool" effect.
  4. Slowly drizzle the whisked eggs into the stock while continuing to stir the soup in the same direction. The eggs will spread and feather into ribbons.
  5. Remove from heat and stir in green onions. Taste (careful it will be hot!) and season with additional salt and pepper to taste. Garnish individual servings with additional sesame oil if desired (careful, a little goes a long way!). Serve immediately.

RECIPE NOTES

TIPS AND TRICKS FOR THE BEST EGG DROP SOUP

  • Use high quality ingredients. With so few ingredients, it is important to use quality ingredients, especially quality chicken stock.  It will give you the maximum flavor.
  • Use pourable measuring cup.  The spout will make the eggs easy to pour in a thin stream.  If you don’t have a measuring cup, you can add them to a anything with a spout like a pitcher or transfer to a plastic bag and snip a tiny corner off.
  • Fully dissolve cornstarch off heat.  Do not turn the heat on until the cornstarch is fully dissolved otherwise it will stay clumpy and never dissolve.
  • Stir stock.  Stir the stock/broth occasionally while it comes to a boil so the cornstarch doesn’t settle at the bottom.
  • Stir stock slowly when adding eggs. You can stir the stock as rapidly as you like to create the whirlpool, but you’ll want to slow down once you start adding the eggs, otherwise they can dissolve into almost unrecognizable wisps.
  • Speed of stirring = thickness of egg flowers.  The speed at which you stir the stock when adding the eggs will determine how thin or thick your egg ribbons “egg flowers” are.  For small, thin egg flowers, stir more quickly (but remember, not too rapidly), for thicker, even chunkier egg ribbons, stir more slowly. You can also vary your stirring speed to create a variety of thin and thick egg flowers.
  • Slowly add eggs.  You don’t want to add the eggs too quickly or it will lower the temperature of the broth.  We want the broth to stay nice and hot so the eggs almost instantaneously cook which helps them feather into long ribbons and not clump.
  • Serve immediately. Part of the charm of Egg Drop Soup is the sensation of hot broth paired with the silky egg flowers AKA it is best served right away.

Source: carlsbadcravings.com

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