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Egg Drop Soup

A quick and comforting Egg Drop Soup that balances savory flavors and textures with silky eggs in a healthy broth, perfect for busy families.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon vegetable oil For sautéing the green onions.
  • ¼ cup chopped green onions Adds freshness and flavor.
  • 5 cups low sodium chicken broth Opt for low sodium for better control of salt intake.
  • 2-3 tablespoons cornstarch Thickens the broth; adjust for preference.
  • ½ teaspoon garlic powder Enhances flavor; fresh garlic can be substituted if desired.
  • ½ teaspoon ground ginger powder Adds warmth and a subtle spice.
  • 2 large eggs, lightly beaten The star ingredient; contributes protein and richness.
  • ½ teaspoon salt Seasoning; adjust based on broth used.
  • ¼ teaspoon freshly ground black pepper Adds depth to the flavor.
  • optional red pepper flakes For garnish; for those who enjoy a little heat.

Method
 

Preparation
  1. In a soup pot or saucepan, heat the vegetable oil over medium-high heat until it shimmers.
  2. Add the chopped green onions to the hot oil and cook for 1 minute, stirring frequently.
  3. Pour 4 cups of chicken broth into the pot, stirring well to combine with the sautéed green onions.
  4. In a mixing bowl, combine the remaining 1 cup of chicken broth and 1 tablespoon of cornstarch, whisking until well incorporated.
  5. Add the cornstarch slurry to the soup, whisking continuously until it’s fully incorporated.
  6. Whisk in the garlic powder and ginger and cook for an additional minute.
  7. Increase the heat to high to bring the mixture to a steady simmer, stirring occasionally for about 5 minutes.
  8. Reduce the heat to low and place a wire mesh sieve over the soup pot. Slowly strain the beaten eggs through the sieve, allowing them to cascade into the broth, creating silky ribbons. Cook for 1 minute.
  9. Remove from heat, stir in salt and pepper to taste, and garnish with chopped green onions and red pepper flakes.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth. You can replace cornstarch with arrowroot powder for a gluten-free option. Store leftovers in single-serving containers for easy, budget-friendly meals.