5 from 18 votes
Easy Homemade Chinese Egg Drop Soup
Easy Homemade Chinese Egg Drop Soup features a savory broth thickened with cornstarch and enriched with silky ribbons of egg. The soup includes aromatics like ginger, garlic, shiitake mushrooms, and scallions, brightened with turmeric and seasoned with soy sauce and white pepper, resulting in a fragrant, comforting dish with smooth texture.
Prep Time
5 mins
Cook Time
10 mins
Servings:
4
servings
Calories:
63 kcal
Course:
Appetizer, Soup
Cuisine:
Chinese
Ingredients
- 4 whole egg
- 4 cups chicken broth low-sodium homemade broth best
- ⅓ cup green onion white part
- ½ teaspoon ginger grated
- ¼ cup shiitake mushrooms or enoki mushrooms
- 1.5 tablespoon cornstarch heaped
- 2 teaspoon soy sauce (light soy sauce)
- 1 teaspoon white pepper (adjust to taste)
- ¼ teaspoon Turmeric
- 1 teaspoon sesame oil optional, toasted
- ⅓ cup creamed corn optional
- ¼ cup scallions (green part)
For garnish
- scallions
- black pepper ground
- sesame oil toasted
Instructions
- Stir together cornstarch and ¼ cup broth. Keep aside.
- Whisk eggs. Pro-Tip : Add teaspoon of water to beaten eggs to help pour slowly in slow and thin stream.
- To a deep bottom soup pan add broth, white part of green onions, minced ginger, rehydrated shiitake mushrooms, toasted sesame oil, light soy sauce, salt, white pepper and turmeric powder. Whisk well and bring it to boil. Let it boil for 2-3 minutes.
- Reduce flame to low so the broth comes to gentle boil. Add cornstarch slurry to the soup with constant stirring. Cook with constant stirring to 1 to 2 minutes or until the broth is slightly thickened.
- Now slowly pour beaten eggs in thin stream while stirring the soup in swirls. Eggs will spread into ribbons. Pro-Tip : The size and shape of egg flower will vary. It largely depends on how eggs are poured and how you swirl the soup.
- Add creamed corn, stir it together. At this stage you can add any extra ingredients you like- cooked chicken, tofu. Let it boil for 2 minutes, while stirring constantly.
- Turn off stove. Stir in green onions into the soup.
- Just before serving, garnish with more chopped green onions, cracked pepper and drizzle toasted sesame oil on top. Serve immediately.
Cup of Yum
Notes
- Adding a teaspoon of water to beaten eggs helps create thin, consistent ribbons when poured slowly into the soup.
- Pour eggs in a slow, thin stream while continuously swirling the soup to form silky egg ribbons; avoid pouring too fast or stopping the swirl to prevent scrambled egg bits.
- Using low-sodium broth and soy sauce helps control saltiness.
- Additional ingredients such as tofu, chicken, egg noodles, or creamed corn can be added for variety and heartiness.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
1093mg
(46%)
Potassium
296mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
171IU
(3%)
Vitamin C
20mg
(22%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 1093mg | 46% |
| Potassium | 296mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 20mg | 22% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.