Homemade Egg Drop Soup
User Reviews
5
Homemade Egg Drop Soup
Description
Homemade Egg Drop Soup relies on simmering chicken broth infused with minced fresh ginger and green onions to build an aromatic base. Frozen corn contributes gentle sweetness and texture. A mixture of cornstarch and water thickens the broth slightly for a velvety mouthfeel. Slowly pouring beaten eggs into the gently swirling, simmering broth creates signature silky egg ribbons that contrast with the broth's smoothness.
The addition of turmeric provides a natural yellow hue rather than artificial coloring, and white pepper adds optional mild spiciness. Sesame oil adds a finishing touch of aromatic flavor. This soup offers a balance of warmth, subtle spice, and delicate egg texture, ideal as a light starter or soothing snack.
For variations, vegetarian versions can use vegetable broth, and thickness can be adjusted by cornstarch amount. Fresh grated frozen ginger simplifies prep. Leftover egg whites can be used to reduce waste. Adjust seasoning to taste based on broth salt content, making it flexible to personal preference.
Ingredients
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 tablespoon ginger minced (or 1 teaspoon ground ginger, see notes, fresh
- 3 green onions thinly sliced, white and green parts separated
- 1 cup corn frozen
- 2 tablespoons corn starch (or 3 tablespoons for extra-thick)
- 1 teaspoon garlic powder
- ¼ teaspoon salt plus more if needed
- ¼ teaspoon white pepper (optional, for a slightly spicy flavor)
- ¼ teaspoon Turmeric (optional, for color and peppery flavor)
- ¼ cup water
- 6 egg
- 1 teaspoon sesame oil plus more for garnish, if desired, toasted
Instructions
- Heat chicken stock (4 cups), minced ginger (1 tablespoon), white and light green parts of the green onions, and frozen corn (1 cup) in a large pot over high heat until just boiling, then turn heat to low.
- In a separate small cup or bowl, mix ¼ cup of water with the cornstarch (2 tablespoons), garlic powder (1 teaspoon), salt (¼ teaspoon), white pepper, if using (¼ teaspoon), and turmeric, if using (¼ teaspoon) until smooth and no lumps remain. Stir mixture into the soup and continue heating on low until thickened.
- In a small bowl or glass measuring cup (preferably with a pouring spout), beat the eggs (6).
- Stir the hot broth to create a slow swirl. While you are stirring and the broth is swirling, SLOWLY pour in the eggs. If using a bowl without a pour spout, place two chopsticks or the tines of a fork over the rim of the bowl as you pour to separate the egg and gently add it to the soup to create nice egg ribbons. After a few seconds, you can break the eggs up as necessary with a spoon.
- Turn off the heat. Stir in most of the dark green parts of the green onions and the toasted sesame oil, reserving some to garnish each bowl. Taste and add more salt if needed. Serve.
Notes
- Freeze fresh ginger peeled, then grate it frozen with a microplane for easy use and long storage.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add more turmeric for a naturally brighter yellow color in the soup.
- Adjust corn starch amount to change soup thickness; 3 tablespoons for thicker soup.
- Leftover egg whites from baking can substitute for one or two whole eggs in this soup.
- Taste and adjust salt according to the saltiness of your broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 315mg | 13% |
| Potassium | 460mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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