Homemade Egg Drop Soup

Sometimes you just want something simple and effortless for supper and Egg Drop Soup fits that order perfectly with warm broth filled with swirls of delicate egg.

You only need a few simple ingredients!

In a Dutch oven, combine 2 cups of vegetable broth, 2 tablespoons of soy sauce, and a teaspoon of fresh grated ginger. You’ll need 4 cups of chicken broth as well, but before you pour that into the Dutch oven, pour a little of it (about a third of a cup) into a little glass. Then pour the rest into the pot. Stir the contents of the pot together and bring it to a boil.

While that is heating up, whisk 2 eggs in a dish until smooth. Set it aside for a moment.

Grab the little glass with the broth and add in a tablespoon of cornstarch. Whisk this smooth.

Pour the cornstarch mixture into the boiling broth.

With the broth boiling, begin stirring it around in one direction, so that the liquid begins to swirl around the pot. While you are stirring, slowly drizzle the beaten egg into the soup. The egg will fan out and instantly cook in the broth. Add in a half teaspoon of white pepper. Turn off the heat.

Serve topped with slices green onions.

Enjoy!

Homemade Egg Drop Soup

Constance Smith - Cosmopolitan Cornbread

Sometimes you just want something simple and effortless for supper and Egg Drop Soup fits that order perfectly with warm broth filled with swirls of delicate egg.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Soup

Cuisine Asian inspired

Servings 5

Calories 73 kcal

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Ingredients

  

1x2x3x

• 2 c vegetable broth
• 4 c chicken broth, divided
• 2 Tb soy sauce
• 1 teaspoon fresh grated ginger
• 2 eggs
• 1 Tb cornstarch
• ½ teaspoon white pepper
• 2 green onions, sliced

Instructions

 

• In a Dutch oven, combine the vegetable broth, soy sauce, and grated ginger. Before you pour the chicken broth into the Dutch oven, pour a little of it (about a third of a cup) into a little glass. Then pour the rest into the pot. Stir the contents of the pot together and bring it to a boil.
• While that is heating up, whisk the eggs in a dish until smooth. Set it aside for a moment.
• Grab the little glass with the broth and add in the cornstarch. Whisk this smooth. Pour the cornstarch mixture into the boiling broth.
• With the broth boiling, begin stirring it around in one direction, so that the liquid begins to swirl around the pot. While you are stirring, slowly drizzle the beaten egg into the soup. The egg will fan out and instantly cook in the broth. Add in the white pepper. Turn off the heat.
• Serve topped with slices green onions.
• Enjoy!

Nutrition

Serving: 1cCalories: 73kcalCarbohydrates: 5gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 98mgSodium: 1732mgSugar: 2g

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

Unit Conversions:

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