Ah, weary traveler, you've found yourself at my humble tavern, where the fire’s warm, the ale flows freely, and the stew is always simmering. But tonight, I offer you something light yet deeply satisfying—a bowl of my finest Egg Drop Soup. Made with a rich, savory broth, delicate ribbons of egg, and a touch of seasoning to warm the soul, this humble yet hearty dish has comforted many a traveler before you.
So sit, rest your boots, and let this simple yet magical elixir fill you with warmth before you continue your journey.
While this recipe is delightful in cold weather and winters, this recipe is a wonderful year-round soup option to keep your body feeling cozy, nurtured, and warm.
This was inspired by my Gut Healthy Vegetable Broth and my Miso Veggie Udon recipes.
Ingredients
*See recipe card for quantities*
- chicken stock
- smash garlic cloves
- ground ginger
- turmeric
- salt
- cornstarch
- water
- eggs
- soy sauce
- sesame oil
- green onions
Instructions
Left the crafting commence!
- Add your chicken stock to your stovetop pot. Season the stock with your garlic, ginger, turmeric, and salt. Then bring to a simmer.
- In a separate small bowl, combine cornstarch and 2 tbsp of water. Add the contents to the stovetop pot.
- In another small bowl, beat 3 eggs with a fork, then slowly add to the pot while stirring.
- Season soup with soy sauce, sesame oil, and green onions to taste!
Hint: hold your cat while making this recipe. It just makes everything better!
Substitutions
- Vegetarian - you can replace the chicken stock with vegetable stock to make this soup vegetarian!
Equipment
- 1 large stovetop pot
- 2 Small Bowls
- 1 spatula
- 1 fork
Egg Drop Soup
Equipment
- 1 large stovetop pot
- 2 Small Bowls
- 1 spatula
- 1 fork
Ingredients
- 3-4 cups chicken stock
- 3 cloves garlic smashed
- 1 tsp ginger
- 1 tsp turmeric
- 1 tsp salt
- 1 tbsp cornstarch
- 2 tbsp water
- 3 large eggs
- soy sauce to taste
- sesame oil to taste
- green onions to taste
Instructions
- Add your chicken stock to your stovetop pot. Season the stock with your garlic, ginger, turmeric, and salt. Then bring your pot to a simmer.
- In a separate small bowl, combine cornstarch and 2 tbsp of water. Add the contents to the stovetop pot.
- In another small bowl, beat 3 eggs with a fork, then slowly add to the pot while stirring.
- Season soup with soy sauce, sesame oil, and green onions to taste!
Storage
Refrigeration: Store in an airtight container for up to 3 days. The egg strands may break down slightly but will still taste great.
Freezing: Not recommended, as the eggs can become rubbery when thawed.
Reheating: Warm on low heat on the stovetop, stirring gently. Avoid boiling to prevent the eggs from overcooking. Microwave in short intervals, stirring between each.
FAQ
The soup can become cloudy if the eggs were added too quickly or if the broth was boiling. Slowly drizzle the eggs into a gently simmering broth while stirring for the best texture.
Pour the beaten eggs in a thin, steady stream while stirring slowly in one direction. Using a fork or chopsticks instead of a spatula can also help create finer ribbons.
It’s best served fresh, but you can make the broth ahead of time and add the eggs when reheating for better texture.
Related
Looking for other recipes like this? Try these:
