This warm and comforting Egg Drop Soup recipe is a classic Asian dish that’s filled with silky egg ribbons in a thickened broth that’s quick to prepare and tastes great!
What Is Egg Drop Soup?
Egg drop soup is a thickened chicken broth that’s seasoned with ginger, garlic and scallions.
This classic Asian soup gets it’s name because you slowly drop beaten eggs into the soup while stirring. The egg cooks quickly in the hot broth, creating fine ribbons of egg all throughout the soup. Not only is it a pretty dish, but it also tastes amazing!
Ingredients for Egg Drop Soup
- Chicken Broth – you can use a low sodium chicken broth
- Corn Starch – to help thicken the soup to it’s traditional consistency
- Ground Ginger or Fresh Ginger – since I don’t always have fresh ginger on hand, I’ll use ground ginger when in a pinch
- Garlic – I like to use garlic powder here to keep the consistency of the soup
- Green Onions – use the white parts of the green onion for seasoning the broth and the green parts to garnish the finished soup
- Salt – or you can use a dash of soy sauce
- Frozen Veggies – I like to add these in for my kids, but you can leave these out if desired
- Eggs – for making the egg noodles
Since my children eat this like it’s going out of style I like to bulk it up with some peas, carrots and corn. You don’t have to throw them in there, but I like the extra nutrition they bring to this simple soup.
One of our favorite Asian restaurants would start each meal out with a bowl of fried wonton strips and sweet & sour sauce for dipping. It was like a Mexican restaurant with their chips and salsa. Brilliant.
We like to toss some of those lightly fried wonton strips into our egg drop soup for an added crunch.
How To Make Egg Drop Soup
This soup is so simple, that I find myself making it over and over again. You can watch the video above for a visual on how to make it, but here are the simple steps you’ll need to follow.
- Combine the broth, ginger, garlic and green onion pieces in a pot and bring to a boil for a few minutes to season the broth.
- Use a slotted spoon to remove the green onion pieces and discard them.
- If you’re adding in veggies, now is the time to do it. Bring the mixture back up to a small boil after adding the veggies.
- Combine a little cornstarch and chicken broth together and stir until smooth. Pour the cornstarch mixture into the broth and heat until the soup starts to thicken.
- Whisk the eggs in a small, pourable measuring cup and then slowly stream the eggs into the hot soup, while slowly stirring the broth.
That’s it! Suuuuper simple and out of this world delicious!
What To Serve with Egg Drop Soup
You really can’t go wrong with any of my favorite Asian recipes, but here are some of my go-to recipes that I love to pair with egg drop soup.
- Easy Mongolian Beef
- Quick Fried Rice / Shrimp Fried Rice
- Copycat Orange Chicken
- Chicken Egg Rolls
- Beef with Broccoli
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Egg Drop Soup
Ingredients
- 4½ cups chicken broth, divided
- 2 tbsp corn starch
- 1 tsp ground ginger
- ½ tsp garlic powder
- ½ tsp salt
- 2 green onions, chopped into 1 inch pieces
- 1 cup corn, peas and carrots, frozen blend
- 3 large eggs
- ⅛ tsp black pepper
Garnish (optional):
- 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying
- 1 tbsp diced green onions
Instructions
- Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.
- Add the frozen corn, peas and carrots; return to a boil.
- In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.
- Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.
For the wonton strips:
- Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate.
- Serve the soup with wonton strips and diced green onions. Enjoy!
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