Egg Drop Soup
Whenever I’m feeling under the weather or just need a comforting hug in a bowl, I turn to my favorite dish: Egg Drop Soup. It’s the kind of soup that warms you from the inside out, bringing a sense of home and nostalgia. Growing up, my family would whip up this delightful soup whenever someone was sick, and the aroma of simmering broth would fill the air, promising relief and comfort. The silky texture of the eggs swirling in the broth, along with the crunch of the wonton strips, makes each spoonful a little celebration. It’s quick to make, and honestly, there’s nothing like enjoying a steaming bowl of Egg Drop Soup while wrapped up in a cozy blanket.
Recipe Snapshot
18 mins
3 mins
15 mins
Medium
180 kcal
10 g
Keto, Paleo, Whole30
7 g
Skillet, Large Pot, Chef’s Knife, Blender, Wooden Spoon, Cutting Board, Whisk
The Magic of This Egg Drop Soup
Comforting and Healing
There’s something inherently soothing about a warm bowl of Egg Drop Soup. It’s packed with warm flavors that seem to cheer you up instantly. Whether it’s a rainy day or a chilly evening, it can lift your spirits.
Quick and Simple
What I love most is how effortlessly this soup comes together. In less than twenty minutes, I can create a dish that feels indulgent and satisfying. Perfect for when you’re short on time but need something delicious.
Versatile Ingredients
The ingredients are simple and versatile. You can easily add leftover veggies or adapt it based on what you have in your fridge. This flexibility means I can make it different every time, yet it always tastes amazing!
A Family Favorite
This recipe has been passed down through my family, and each time I make it, I think of my grandmother stirring the pot on the stove. The memories attached to this soup make it even more special.
Perfect for Any Season
Egg Drop Soup is fantastic year-round. In winter, it warms you up, while in summer, it can be a light, refreshing meal alongside a salad. It’s truly a versatile dish.
Enjoyable for Everyone
No matter the age, everyone loves Egg Drop Soup. It’s gentle on the palate, making it great for kids and those feeling under the weather. Plus, it’s a delightful starter for any Asian-inspired dinner.
Everything You Need for Egg Drop Soup
The ingredients for Egg Drop Soup are straightforward yet essential for creating that comforting flavor profile. Each component plays a vital role in achieving the silky texture and rich taste that we adore. Let’s dive into what you need:
- 4½ cups chicken broth: This is the soul of your soup, providing a rich base.
- 2 tbsp corn starch: Essential for thickening the broth to a perfect consistency.
- 1 tsp ground ginger: Adds warmth and a hint of spice.
- ½ tsp garlic powder: Enhances the flavor profile beautifully.
- ½ tsp salt: Balances all the flavors.
- 2 green onions: Chopped for freshness and a mild onion flavor.
- 1 cup corn, peas and carrots: A colorful mix that adds sweetness and nutrition.
- 3 large eggs: The star ingredient that gives this soup its name and creamy texture.
- ⅛ tsp black pepper: For a touch of heat.
- 5 wonton wrappers: Cut into strips, they add a delightful crunch.
- 1 tbsp diced green onions: For garnishing and added flavor.
Step by Step Guide for Egg Drop Soup
Making Egg Drop Soup is a rewarding experience that’s easy to master. Follow these simple steps to create this beloved dish at home. Let’s get started!
Start by combining 4 cups of chicken broth, 1 tsp ground ginger, ½ tsp garlic powder, ½ tsp salt, and chopped green onions in a large pot. Place it over medium heat and bring to a gentle boil. This step is crucial as it infuses the broth with flavor.
Once it’s boiling, carefully remove the green onion pieces with a slotted spoon and discard them. This ensures the broth is smooth and allows the other flavors to shine.
Next, add 1 cup of frozen corn, peas, and carrots into the pot. Let the soup return to a boil. The vibrant colors of the vegetables will brighten your soup and make it visually appealing.
Meanwhile, take a small bowl and combine the remaining ½ cup chicken broth with 2 tbsp corn starch. Stir until there are no clumps remaining. This mixture is what will give your soup a lovely thick texture.
Once well mixed, slowly dissolve the corn starch mixture into the boiling soup. Stir continuously for a few minutes until it begins to thicken. You’ll notice a change in the soup’s consistency, which is exactly what we want.
In a separate measuring cup, whisk together 3 large eggs. This is where the magic happens! Slowly stream the beaten eggs into the soup while stirring gently in a clockwise direction. The eggs will cook almost instantly and create those lovely strands.
Season the soup with ⅛ tsp black pepper to taste. This little kick adds a wonderful depth to your soup.
Now, heat a small pot with about an inch of oil over medium-high heat. When the oil is hot, carefully add a few wonton strips and fry until they turn golden brown, which should take about 30 to 45 seconds. These crispy strips will be the perfect topping for your soup.
Once golden, remove the wonton strips using a slotted spoon, and transfer them onto a paper towel-lined plate to drain excess oil. This step ensures they remain crispy until serving.
Finally, ladle your Egg Drop Soup into bowls and top with freshly fried wonton strips and diced green onions. Enjoy the warmth and comfort of this classic dish!
Things Worth Knowing
- Perfect Broth: Using a good quality chicken broth will greatly enhance the flavor of your soup. Homemade broth is always the best option!
- Egg Technique: When adding the eggs, pour them slowly and stir gently to achieve those beautiful strands of cooked egg.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.
- Thickening the Soup: If your soup isn’t thickening as you’d like, you can add a little more corn starch mixed with water.
Substitutions and Tips
While Egg Drop Soup is delicious as is, here are some tips and substitutions to enhance your experience:
- Storage: Store leftovers in an airtight container in the fridge. They will last for up to three days, but the texture may change slightly.
- Freezing: It’s best not to freeze this soup as the eggs may become rubbery. It’s best enjoyed fresh!
- Pairing: Serve with a side of steamed rice or a fresh salad for a complete meal.
- Vegetable Variations: Feel free to mix in any vegetables you have on hand, like bok choy or mushrooms, for added nutrients.
- Spice It Up: If you like a little heat, add some chili flakes or a dash of hot sauce for an extra kick.
What to Serve Alongside Egg Drop Soup
When it comes to serving Egg Drop Soup, there are plenty of delicious options to consider. Here are some ideas:
- Steamed Rice: A bowl of fluffy white rice complements the soup perfectly, soaking up the flavorful broth.
- Spring Rolls: Crispy spring rolls make a fantastic starter that pairs well with the lightness of the soup.
- Salad: A light Asian-inspired salad with sesame dressing can provide a refreshing contrast to the warm soup.
- Occasions: This soup is great for cozy dinners, quick lunches, or even special occasions like Chinese New Year.
- Seasonal Pairings: Enjoy it in winter for warmth, or in summer as a light meal.
FAQ
Conclusion
Egg Drop Soup is a timeless dish that combines simplicity with comforting flavors. Its ease of preparation makes it perfect for busy evenings or when you’re looking for something warm and nurturing. I encourage you to try making it; you’ll find it’s not just a bowl of soup, it’s a bowl of happiness. Enjoy every spoonful and share it with those you love!
Egg Drop Soup
Ingredients
Equipment
Method
- Start by combining 4 cups of chicken broth, 1 tsp ground ginger, ½ tsp garlic powder, ½ tsp salt, and chopped green onions in a large pot. Place it over medium heat and bring to a gentle boil.
- Once it’s boiling, carefully remove the green onion pieces with a slotted spoon and discard them.
- Next, add 1 cup of frozen corn, peas, and carrots into the pot. Let the soup return to a boil.
- Meanwhile, take a small bowl and combine the remaining ½ cup chicken broth with 2 tbsp corn starch. Stir until there are no clumps remaining.
- Once well mixed, slowly dissolve the corn starch mixture into the boiling soup. Stir continuously for a few minutes until it begins to thicken.
- In a separate measuring cup, whisk together 3 large eggs. Slowly stream the beaten eggs into the soup while stirring gently in a clockwise direction.
- Season the soup with ⅛ tsp black pepper to taste.
- Now, heat a small pot with about an inch of oil over medium-high heat. When the oil is hot, carefully add a few wonton strips and fry until they turn golden brown.
- Once golden, remove the wonton strips using a slotted spoon, and transfer them onto a paper towel-lined plate to drain excess oil.
- Finally, ladle your Egg Drop Soup into bowls and top with freshly fried wonton strips and diced green onions.
Notes
- Storage: Store leftovers in an airtight container in the fridge. They will last for up to three days, but the texture may change slightly.
- Freezing: It’s best not to freeze this soup as the eggs may become rubbery. It’s best enjoyed fresh!
- Pairing: Serve with a side of steamed rice or a fresh salad for a complete meal.
- Vegetable Variations: Feel free to mix in any vegetables you have on hand, like bok choy or mushrooms, for added nutrients.
- Spice It Up: If you like a little heat, add some chili flakes or a dash of hot sauce for an extra kick.
