Homemade Egg Drop Soup Recipe
User Reviews
5
Homemade Egg Drop Soup Recipe
Description
Preparing Homemade Egg Drop Soup begins with a flavorful chicken broth enhanced by grated ginger, garlic powder, turmeric, and soy sauce for depth and subtle warmth. Cornstarch is whisked in to thicken the broth slightly, which gives the final soup a smooth consistency rather than a thin liquid. The soup is brought to a boil while stirring to activate the thickener.
Eggs are beaten separately and then slowly poured into the swirling hot broth, forming delicate ribbons as they cook almost instantly due to the circulating heat. This technique results in tender strands of egg that blend visually and texturally with the seasoned broth. The soup can be finished with additional seasoning to taste and optional garnishes like chopped green onions or crunchy noodles for added texture.
The recipe notes mention the option to add frozen wontons for a simple wonton egg drop soup variation by cooking them in the hot broth before adding the eggs. Leftovers store well in the fridge for several days and reheat quickly for a light meal. Freezing is not recommended due to texture changes in the eggs and broth.
Ingredients
- 8 cups chicken broth
- 1/4 cup cornstarch (1/4 cup arrow root powder for paleo)
- 1 1/2 tablespoon soy sauce (coconut aminos for paleo)
- 2 teaspoons sesame oil
- 1 teaspoon ginger grated
- 3/4 teaspoon garlic powder
- 1/4 teaspoon Turmeric ground
- 6 egg large
Instructions
- Add the chicken broth, cornstarch, soy sauce, sesame oil, grated ginger, garlic powder, and turmeric in a large sauce pot. Whisk well. Then turn the heat on high and bring to a boil.
- In a small bowl, whisk the eggs well. Then stir the soup base to get it swirling and slowly pour the eggs into the soup. The eggs swirling into the soup will create ribbons of egg. Turn off the heat.
- Taste the soup and add salt and pepper to taste. Serve as-is, or garnish with chopped green onions, and crunchy Chinese noodles.
Notes
- For a simple wonton egg drop soup, add frozen wontons to the hot broth and cook for 5 minutes before adding the eggs.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently before serving.
- Freezing this soup is not recommended as the texture of the eggs and broth may change.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 121kcal | 6% |
| Carbohydrates | 5.5g | 2% |
| Protein | 9.8g | 20% |
| Fat | 6.3g | 10% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 140mg | 47% |
| Sodium | 985mg | 41% |
| Fiber | 0.1g | 0% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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