The origins of “Egg Drop” soup lie in its method of preparation—adding raw egg to hot soup. Interestingly, its Chinese translation, “egg flower soup,” derives from the egg’s creation of intricate swirls resembling flowers in the soup. While there exist numerous variations of Egg Drop soup, the following recipe presents a classic rendition akin to what you’d find in restaurants, now easily replicable at home.
But why bother making it yourself when you can simply grab a small serving for a few dollars? The answer is simplicity and speed. This homemade version is not only straightforward but also quicker than waiting for takeout!
Moreover, many restaurants heavily rely on monosodium glutamate (MSG) in their egg drop soup, although some are reducing its usage nowadays. Our recipe stands out by omitting MSG entirely, ensuring a healthier choice. Whether you opt for homemade chicken broth, organic store-bought broth, or even vegetable broth, the result is a customizable, flavorful Egg Drop soup. You can adjust the seasoning to your preference and even use organic eggs for added quality. Enjoy your homemade creation!
Easy egg drop soup
Ingredients
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 green onions thinly sliced
- 1 teaspoon fresh ginger grated
- 2 eggs beaten
- salt and pepper to taste
- sesame oil optional, for drizzling
- chopped fresh cilantro or parsley for garnish optional
Instructions
- In a pot, bring the chicken or vegetable broth to a simmer over medium heat.
- In a small bowl, mix soy sauce with cornstarch until smooth. Stir the mixture into the simmering broth.
- Add sliced green onions and grated ginger to the broth. Let it simmer for a few minutes to infuse the flavors.
- Slowly pour the beaten eggs into the simmering broth while stirring gently with a fork or chopsticks. This will create delicate egg ribbons.
- Season the soup with salt and pepper to taste. If you like, drizzle a bit of sesame oil for added flavor.
- Garnish with chopped cilantro or parsley if desired. Ladle the egg drop soup into bowls and serve hot.
