Egg Drop Soup
User Reviews
4.9
Egg Drop Soup
Description
This Egg Drop Soup starts with chicken broth infused with whole garlic, fresh ginger slice, and the white parts of green onions brought to a boil. A cornstarch slurry made with some broth and cornstarch is added to the boiling broth to slightly thicken it. Beaten eggs are then poured slowly into the simmering broth while stirring, forming silky ribbons or strands of egg throughout.
The soup is quickly brought to a boil just after adding eggs, then removed from the heat. The aromatics are removed, and the soup is garnished with remaining green onion greens and optional red pepper flakes for mild heat.
The final soup has a silky, light texture with gentle garlic and ginger undertones. It can be enjoyed alone or as a starter in an Asian meal. Additional ingredients such as mushrooms, bean sprouts, diced tofu, sesame oil, or white pepper can be included for variation.
For ease, eggs can be poured through a small hole in a sandwich bag while stirring to create thin egg strands. Ensuring the broth simmers gently rather than boiling helps maintain a tender egg texture.
Ingredients
- 6 cups chicken broth divided
- 2 tablespoons cornstarch
- 1 clove garlic whole
- 1 lice ginger ½-inch thick, fresh
- 5 green onions thinly sliced, whites and greens divided
- 2 egg lightly beaten
- red pepper flakes to taste, optional
Instructions
- In a small bowl, combine 1/2 cup of the chicken broth and the cornstarch to create a slurry.
- In a pot, bring the remaining chicken broth, garlic clove, ginger slice, and the whites of the green onions to a boil over medium-high heat. Stir in the cornstarch mixture. Reduce the heat to a simmer.
- Slowly pour in the beaten eggs in a thin stream (*see note) while stirring the soup. Once the eggs are added, bring just to a boil and remove from the heat.
- Discard the ginger and garlic clove. Top with green onions and crushed red pepper flakes (if using).
Notes
- Whisk eggs thoroughly before adding for consistent strands.
- Pour beaten eggs slowly through a small hole in a sandwich bag while stirring to form fine ribbons.
- Maintain broth at a simmer, not a full boil, to keep eggs tender.
- Optional additions include thinly sliced mushrooms, bean sprouts, diced tofu, sesame oil, or white pepper for extra flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57 | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 893mg | 37% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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