Quick and Easy Egg Drop Soup Recipe (Just in 20 minutes)

Chinese egg drop soup is a deliciously straightforward recipe. A stunning cup of soup is made using just a few simple ingredients.

The Egg Drop Soup is cooked in a broth that has been flavored with ginger and garlic. This recipe is flavorful and easy to prepare, making it the ideal choice for a busy midweek meal.

Egg Drop Soup: What is it?

A delectable Chinese classic, egg drop soup has a ginger-flavored broth that is packed with delicate egg strands. And making this soup is incredibly simple! Dinner is ready in just a few easy steps and one pot!

Ingredients

The same components are used in nearly all recipes for this soup: broth with flavorings (ginger, garlic), cornstarch, eggs, and green onions. All there is to it is that!

CONSISTENCY

This recipe needs cornstarch for consistency, but it’s needed to improve the texture of the egg strands themselves.

Although you can pour the eggs into the soup from a bowl, I find that placing them in a sandwich bag and snipping a little hole in the top makes this soup considerably simpler to make.

ADDITIONS

This soup can be customized by adding additional ingredients like tofu, mushrooms, bean sprouts, sesame oil, sriracha, or even corn. I prefer to keep things basic and straightforward.

Making Egg Drop Soup: A Recipe

1. Some of the broth and corn starch should be whipped together.
2. Everything should simmer (eggs excluded). Whisked eggs should be added gradually while stirring the soup.
3. Ginger and garlic should be removed before serving.

Tips

• Once the soup is cooked, take the ginger and garlic out. By preventing their strong flavors from dominating the soup, a more delicate flavor is produced.
• To make it simple to stream the whisked eggs into the soup, pour the eggs into a tiny sandwich bag and snip off the bottom corner.
• When adding the eggs, make sure that the broth is only simmering, not boiling.

For leftovers, store egg drop soup in the fridge for up to 5 days in an airtight container. Reheat on the burner and add little salt and pepper to revive the flavors.

Egg Drop Soup

A quick and simple meal like Egg Drop Soup is ideal for a hectic weekday!

Ingredients

• 6 cups chicken broth
• 2 tablespoons cornstarch
• 1 clove garlic whole
• ½ inch slice of fresh ginger
• 5 green onions thinly sliced whites and greens divided
• 2 eggs lightly beaten
• crushed red peppers to taste optional

Instructions

1. In a small bowl, mix cornstarch and 1/2 cup chicken broth.
2. Over medium-high heat, boil the remaining chicken stock with the garlic clove, ginger slice, and green onion whites. Stir the cornstarch mixture while adding it to the simmering broth.
3. Pour the eggs into the soup while continuing to whisk; this should take about a minute (see tip). Just bring it to a boil, then turn off the heat. Garlic and ginger should be discarded.
4. Add green onions and red pepper flakes on top (if using).

Notes

• Before commencing, make sure the eggs have been thoroughly whisked.
• Placing the eggs in a tiny sandwich bag and cutting a tiny hole in the corner makes pouring the eggs simply. While stirring, squeeze the eggs into the broth.
• The eggs should be added to a simmering, not boiling, broth.
• Mushrooms thinly sliced, bean sprouts, cubed tofu, 1/2 teaspoon sesame oil, and white pepper are optional additions.

Nutrition information

Calories: 57 | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 893mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg