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5 from 1 vote

Easy Egg Drop Soup

I’ve had the weird desire to make homemade egg drop soup recently – probably because where I live in San Diego, there just isn’t great Chinese food locally, so I’ve been craving it. I made some tonight, and it came out fantastic — and took about 10 minutes to make — so I figured I’d share.

Prep Time10 minutes mins

Course: Soup

Servings: 4

Calories: 127kcal

Ingredients

• 4 cups chicken broth
• 1/2 Teaspoon ground ginger
• fresh green onions or chopped chives
• 1/4 teaspoon salt
• 1 1/2 Tablespoons cornstarch
• 3/4 Tablespoon soy sauce
• 3/4 Tablespoon sesame oil
• 1/8 Teaspoon of paprika
• 1/8 Teaspoon of cinnamon
• 4 eggs
• 1 egg yolk

US Customary – Metric

Instructions

• Add the 4 cups of chicken broth to a medium saucepan, bring it to a rolling boil.
• While you’re waiting for the broth to boil, in a small bowl, whisk the eggs and egg yolk together using a fork or whisk.
• Stir in the cornstarch with a whisk to thicken the broth a bit (this makes it easier for the eggs to get the stringy effect you’re used to in egg drop soup), making sure it’s completely dissolved.
• Stir in the salt, ginger, green onions/chives, soy sauce, sesame oil, paprika and cinnamon.
• Taste the broth at this point, to see if you want to add more soy sauce, sesame oil, ginger, paprika or cinnamon. I add cinnamon to just about every savory dish I can, but you do have to be sparing with it in this one. You probably won’t need to add more salt, since the soy sauce is pretty salty already.
• Drizzle the egg a little at a time from the fork into the boiling broth mixture. Egg should cook just about immediately.
• Once all of the egg has been dropped, stir for another 30 seconds or so and you’re done! Enjoy!

Nutrition

Calories: 127kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 213mg | Sodium: 1259mg | Potassium: 249mg | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 1mg | Net Carbs: 5g

Remember to Experiment!

You could certainly add seaweed, vegetables, mushrooms or anything else you like. I kept mine simple mostly because I haven’t been grocery shopping in ages and didn’t have a lot of extra materials. 🙂 If you like it spicy, consider adding a little sambal oelek or sriracha.

I do go a bit egg-heavy in this recipe, so if you like yours a little brothier, you could use 2 eggs and one yolk instead.