Homemade Egg Drop Soup

The aroma of boiling chicken stock filling your kitchen is a comforting reminder that hearty homemade meals are just a few simple steps away. This Homemade Egg Drop Soup combines rich flavors and silky egg ribbons for a soothing dish that takes only about 15 minutes to prepare. With minimal ingredients and a straightforward cooking process, it’s a quick and satisfying option for lunch or dinner.

This recipe is perfect for anyone seeking a warm, nourishing dish, especially on chilly days or when you’re feeling under the weather. It’s an ideal make-ahead meal and can be stored in the fridge for up to three days.

Why You’ll Love This Recipe

• A creamy, dreamy texture from freshly whisked eggs.
• Cooks in just 15 minutes for a quick meal.
• Simple ingredients create a rich, comforting broth.
• The stirring technique ensures perfect egg ribbons.

What You’ll Need

Gather these ingredients to create your delicious egg drop soup.

For the Broth

• 4 cups chicken stock
• 1 tablespoon cornstarch
• 1 tsp. ground ginger
• ¼ tsp. garlic salt
• ⅛ tsp. black pepper

For the Eggs

• 2 Eggs, beaten

For Garnish

• 3 scallions, sliced

Use low-sodium chicken stock for a healthier option.

Substitutions & Swaps

• Chicken stock can be replaced with vegetable stock.
• Eggs can be exchanged for egg whites for a lighter dish.
• Ground ginger can be substituted with fresh ginger.
• Scallions can be swapped with chives for a milder flavor.

How to Make It

Follow these simple steps to craft your egg drop soup.

Mix the Broth

In a saucepan over medium-high heat, mix 3 ½ cups chicken stock, ground ginger, garlic salt, and black pepper. Stir everything together until combined.

Prepare the Cornstarch Mixture

Stir cornstarch into the remaining ½ cup chicken stock and set this mixture aside to thicken the broth later.

Whisk the Eggs

In a small bowl, whisk the 2 Eggland’s Best eggs until they are completely blended. Set this aside for later.

Combine the Broth

Once the seasoned chicken stock reaches a boil, add in the cornstarch mixture while stirring well to combine. Then, add the sliced scallions and allow the broth to return to a rolling boil.

Add the Eggs

Stir the boiling broth continuously in one direction using a non-slotted spoon. While stirring, slowly pour in the beaten eggs. You’ll see the eggs immediately start to cook and form delicate ribbons.

Serve

Top with additional sliced scallions if desired and enjoy your warm bowl of egg drop soup.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture won’t hold up well.
Reheat: Microwave for 1-2 minutes or until hot.

Tips for Best Results

• Make sure the broth is boiling vigorously before adding the eggs for perfect ribbons.
• Use fresh eggs for a richer flavor and better texture.
• If making ahead, keep uncooked eggs separate until ready to serve.
• Adjust the seasoning to your taste before serving for the best flavor.

Serving Suggestions

• Serve alongside steamed dumplings for a complete meal.
• Pair with a fresh salad for a light lunch option.
• Enjoy with crusty bread to soak up the delightful broth.