This simple Egg Drop Soup comes together in about 15 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love!
Ingredients You’ll Need
Let’s break down what you’ll need to whip up this comforting bowl of goodness. Here’s your shopping list:
- 4 cups chicken stock: Homemade is great, but a good store-bought variety works perfectly too. You can even use vegetable stock if you want to keep it vegetarian!
- 1/2 teaspoon sesame oil: This adds a wonderful nutty depth to the soup. Seriously, don’t skip it!
- 3/4 teaspoon salt: I like to start with a little less and adjust to taste – it depends on how salty your stock is.
- 1/8 teaspoon sugar: A tiny bit of sugar helps to balance the flavors.
- 1/8 teaspoon white pepper: This is more subtle and slightly earthier than black pepper, but if you don’t have it, go ahead and use black pepper.
- 1/2 teaspoon turmeric (or yellow food coloring, if you’re feeling adventurous): This gives the soup a beautiful golden hue. Turmeric also adds a hint of flavor without overpowering the dish.
- 3 tablespoons cornstarch, mixed with 1/3 cup water: This will help thicken your soup just right.
- 3 eggs, lightly beaten: They are the star of this show and create those delicate ribbons of egg that make the soup so special.
- 1 scallion, chopped: For garnish and a fresh pop of flavor. You could also use green onions if that’s what you have!
- 1/4 teaspoon MSG (optional): If you’re feeling particularly cheeky, adding MSG can enhance the umami flavor in your soup. But no worries if you want to skip it!
Let’s Get Cooking!
So, are you ready? Let’s dive into how to make this Egg Drop Soup that’s not only easy but also loaded with flavor!
Start with the Stock: In a medium soup pot, bring the chicken stock to a gentle simmer over medium heat. You’ll want to hear that comforting bubbling sound. It’s like your stock is singing, “I’m ready!” (about 3-4 minutes).
Add the Aromatics: Stir in the sesame oil, salt, sugar, white pepper, and if you’re using it, MSG. The aroma will start to fill your kitchen, and oh, it’s divine! Now, add in the turmeric (or food coloring) and stir to combine. Taste a spoonful and adjust the seasoning as needed, maybe a couple pinches more?
Thicken it Up: In a small bowl, mix your cornstarch and water until smooth. Gradually pour this mixture into the simmering stock while stirring continuously. What you’re doing here is creating a smooth, silky soup. Keep stirring until it thickens, just a couple of minutes, and you’ll see it start to bubble and get all luscious (around 2-3 minutes).
Egg Droppin’ Time: Alright, here comes the magic! Gently drizzle the beaten eggs into the soup while stirring slowly. This creates those beautiful ribbons that are totally Instagram-worthy. You’ll want to take a moment to admire your creation, it’s lovely! Cook for another 1-2 minutes until the eggs are cooked through.
Garnish & Serve: Ladle your Egg Drop Soup into bowls, sprinkle with chopped scallions, and maybe a dash more white pepper if you like. Serve it hot with some crunchy crackers or a side of rice, and enjoy every last drop!
If you loved this recipe, be sure to check out my Chicken Pot Pie Soup or my Creamy Sausage Gnocchi Soup!
Why This Recipe Works
Quick & Easy
This Egg Drop Soup comes together in under 15 minutes. Seriously, it’s one of those recipes you can rely on when you realize, oh no! Dinner is in T-minus 30 seconds.
One Pot Wonder
Can I just say how much I love when a recipe comes together in one pot? Minimal cleanup is the goal, and this soup allows you to make a flavorful dish without dirtying every dish in your kitchen!
Comfort Food
There’s something inherently comforting about a steaming bowl of soup on a chilly evening. It hits the spot every time, especially when you need a little hug in a bowl.
Customizable
Feel free to switch up the ingredients based on what you have on hand. If you’ve got leftover veggies, toss ’em in! Feeling adventurous? Add some tofu for extra protein.
Budget-Friendly
With simple, everyday ingredients that you likely already have in your kitchen, it’s a recipe that won’t break the bank. Perfect for those months when you want to spend less but enjoy more meals at home.
Serving and Storage Tips
How to Serve This Egg Drop Soup
Serve Egg Drop Soup hot, straight from the pot, the way it’s meant to be enjoyed! I love pairing it with some crispy wontons or, honestly, just a few good crackers. It’s a great choice for a light lunch or as a starter for a more elaborate dinner.
Storing
If you’ve got any leftovers (which I doubt because it’s so good), store it in an airtight container in the refrigerator. It’ll keep well for about 3 days. Just remember that the eggs will continue to cook slightly and can get a little rubbery when reheated, so eat it up as soon as you can!
Reheating Instructions
When reheating, it’s best to do it on the stove over medium heat, stirring gently so you don’t break up the egg ribbons too much. You can also use the microwave, but keep an eye on it, nobody wants an exploded soup in the microwave, right?
Freezer Friendly?
A big ol’ no on this! While I love a good freezer meal, the texture of the eggs just doesn’t hold up well once frozen. Best eaten fresh, folks!
There you have it! Your guide to making this delicious Egg Drop Soup that’s packed with flavor and perfect for busy weeknights. I can’t wait for you to try it out, let me know in the comments how it turns out for you, and what little tweaks you made to make it your own! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Egg Drop Soup
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and comforting Egg Drop Soup that comes together in about 15 minutes, perfect for busy weeknight meals.
Ingredients
- 4 cups chicken stock (or vegetable stock)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or yellow food coloring)
- 3 tablespoons cornstarch, mixed with 1/3 cup water
- 3 eggs, lightly beaten
- 1 scallion, chopped
- 1/4 teaspoon MSG (optional)
Instructions
- In a medium soup pot, bring the chicken stock to a gentle simmer over medium heat (3-4 minutes).
- Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using) along with turmeric. Taste and adjust seasoning.
- In a small bowl, mix the cornstarch and water until smooth, then pour it into the simmering stock while stirring until thickened (2-3 minutes).
- Gently drizzle the beaten eggs into the soup while stirring slowly, cooking for another 1-2 minutes until the eggs are set.
- Ladle the soup into bowls, sprinkle with chopped scallions, and serve hot.
Notes
Feel free to customize by adding leftover veggies or protein like tofu. Best served fresh but can be stored for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg