Name: Egg Drop Soup - Better Than Restaurant!
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 large eggs; 4 cups chicken broth; 1 tsp salt; 1 tsp white pepper; 1/2 tsp turmeric, for color (optional); cornstarch slurry (mix 2 tbsp cornstarch with 3 tbsp water); 1 green onion, chopped (for garnish); sesame oil (optional)

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This silky and delicious egg drop soup is a simple and comforting dish that is perfect for anytime you need a quick, light meal. It is my go-to recipe for busy weeknights. With just a few basic ingredients, you can make a delicious homemade egg drop soup in 10 minutes!

If you like soup, check out my EASY WONTON SOUP and GARLIC GINGER CHICKEN SOUP RECIPE.

WATCH EGG DROP SOUP RECIPE BELOW:

WHAT IS EGG DROP SOUP?

Egg drop soup, or Egg Flower Soup, is made by slowly dropping the eggs into a hot broth, creating a delicate and silky strands of cooked eggs throughout the soup. It is often flavored with simple seasonings like sesame oil or white pepper, and customized with ingredients like corn, tofu, or vegetables. There are many variations of egg drop soup, but here I am going to show you how to make the super easy and classic egg drop soup you can make at home. For this recipe, you only need a handful of ingredients and it only takes 10 minutes to cook.

INGREDIENTS:

Large Eggs
Chicken Broth
Cornstarch Slurry (Cornstarch + Water)
Salt
White Pepper
Turmeric (optional)
Green Onion (for garnish)
Sesame Oil (optional)

HOW TO MAKE EGG DROP SOUP?

HEAT THE BROTH

In a small pot, add chicken broth and bring it to a simmer. Then add salt, white pepper, and turmeric (for color). Slowly add your cornstarch slurry while stirring the soup continuously. Let the broth simmer for a few minutes to allow it to thicken to your preferred consistency.

WHISK THE EGGS

In a bowl, add 3 eggs and whisk them lightly.

STIR IN THE EGGS

Turn the heat down to low to ensure the broth is gently simmering but not boiling. Slowly drizzle the eggs into the broth, while stirring the soup in a circular motion with a spoon. Continue stirring until you have added all the eggs. Taste and adjust seasonings as needed.

SERVE

Transfer the soup into a big bowl. Drizzle some sesame oil and garnish with chopped green onions. Serve hot and enjoy!

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Egg Drop Soup - Better Than Restaurant!

Author: ou.christian
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 4 servings 1x

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Description

Ingredients

Scale

4 large eggs
4 cups chicken broth
1 tsp salt
1 tsp white pepper
½ tsp turmeric, for color (optional)
cornstarch slurry (mix 2 tablespoon cornstarch with 3 tablespoon water)
1 green onion, chopped (for garnish)
sesame oil (optional)

Instructions

In a small pot, add chicken broth and bring it to a simmer. Then add salt, white pepper, and turmeric (for color). Slowly add your cornstarch slurry while stirring the soup continuously. Let the broth simmer for a few minutes to allow it to thicken to your preferred consistency.
In a bowl, add 3 eggs and whisk them lightly.
Turn the heat down to low to ensure the broth is gently simmering but not boiling. Slowly drizzle the eggs into the broth, while stirring the soup in a circular motion with a spoon. Continue stirring until you have added all the eggs. Taste and adjust seasonings as needed.
Transfer the soup into a big bowl. Drizzle some sesame oil and garnish with chopped green onions. Serve hot and enjoy!