You might be wondering, why bother making egg drop soup at home when you can grab a bowl at your local Chinese takeout spot? Well, let us break it down for you!
Faster Than Takeout
Believe it or not, this homemade egg drop soup recipe takes just 15 minutes to make—faster than ordering, waiting, and picking it up. Plus, you get to enjoy the satisfaction of making it yourself!
Skip the MSG (If You Prefer)
While many restaurants use monosodium glutamate (MSG) to enhance flavor, some people prefer to avoid it. By making your own soup, you’re in full control of the ingredients. Use homemade chicken broth, store-bought organic broth, or even vegetable broth for a cleaner, customizable version.
Customizable and Healthier
When you make egg drop soup at home, you can tailor it to your taste. Prefer a richer flavor? Add a dash of sesame oil. Want a vibrant yellow hue? A pinch of turmeric or a drop of yellow food coloring does the trick. You can even use organic eggs for an extra-healthy twist.
Fun and Easy to Make Egg Drop Soup
This recipe is so simple that you’ll wonder why you didn’t try it sooner. In fact, by the time you finish reading this, you could have already whipped up a bowl! (Though I’ll admit, I’m a slow typist, so you might have time for seconds.)
Egg Drop Soup Recipe: Quick and Easy Instructions
Ingredients:
- 4 cups chicken stock (homemade or store-bought)
- 1 teaspoon sesame oil
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon sugar
- A pinch of white pepper or more (the secret ingredient)
- 1/4 teaspoon turmeric or 1-2 drops yellow food coloring (optional, for color)
- 2 tablespoons cornstarch mixed with 1/4 cup water (cornstarch slurry)
- 2 large eggs, lightly beaten
- Chopped scallions for garnish
Instructions:
- Simmer the Broth:
In a medium-sized pot, bring the chicken stock to a gentle simmer. - Add Flavor:
Stir in the sesame oil, salt, sugar, and white pepper. For that classic golden color, add turmeric or yellow food coloring (optional). Taste and adjust seasoning as needed. - Thicken the Soup:
Give the cornstarch slurry a good mix (it settles quickly!) and drizzle it into the soup while stirring continuously. This prevents clumps and ensures a smooth, velvety texture. Simmer for a couple of minutes until the soup reaches your desired thickness. - Add the Eggs:
Here’s the fun part! Stir the soup in a circular motion and slowly drizzle in the beaten eggs. The speed of your stirring determines the size of the egg swirls—fast for small “flowers,” slow for larger ones. It’s all about personal preference! - Serve and Enjoy:
Ladle the soup into bowls, garnish with chopped scallions, and serve immediately. For an extra crunch, top with fried wonton strips.
Why Homemade Wins Every Time
Making egg drop soup at home isn’t just about saving time or skipping MSG—it’s about creating a dish that’s uniquely yours. With this recipe, you can enjoy a healthier, tastier, and more satisfying version of a takeout favorite.
So, what are you waiting for? Grab your pot, crack those eggs, and let’s get cooking!
For another great and fast recipe try something-different-simple-and-fast-instant-ramen-noodles-with-egg/
Egg Drop Soup
Ingredients
- 4 cups chicken stock
- about 1 liter, organic or homemade preferred!
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper the secret ingredient
- 1/2 teaspoon turmeric Or 5 drops yellow food coloring. Optional, but if you want “the look…”
- 3 tablespoons cornstarch mixed with 1/3 cup water
- 3 eggs lightly beaten
- 1 scallion chopped
- 1/4 teaspoon MSG increase amount to personal preference
Instructions
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve!
- nutrition facts
