0 from 27 votes
Easy Homemade Chinese Egg Drop Soup
Easy homemade Chinese egg drop soup literally takes under 15 minutes from start to finish. Better than take-out made at home easy and fast. This is by far the fastest soup you’ll ever make
Prep Time
5 mins
Cook Time
5 mins
Servings: 4 servings
Calories: 63 kcal
Course:
Appetizer , Soup
Cuisine:
Chinese
Ingredients
- 4 whole eggs
- 4 cups chicken broth low-sodium homemade broth best
- ⅓ cup white part of green onions
- 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 toasted sesame oil optional
- ⅓ cup creamed corn optional
- ¼ cup scallions (green part)
For garnish
- scallions
- ground pepper
- toasted sesame oil
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
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Add teaspoon of water to beaten eggs to help pour slowly in slow and thin stream.
- Slowly pour beaten eggs in thin stream and swirl the soup continuously to help eggs spread to ribbons. Do not stop swirling the soup. Pouring eggs too fast and not swirling properly will make scrambled bits of eggs instead of silky egg ribbons.
- Use low sodium broth and soy sauce to make it healthy-ish.
- Add extra ingredients like tofu, chicken, egg noodles or cream corn to make it healthy.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
4mg
(1%)
Sodium
1093mg
(46%)
Potassium
296mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
171IU
(3%)
Vitamin C
20mg
(22%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
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.