Egg Drop Soup


Egg Drop Soup: A quick and easy, broth-based Asian soup, that takes less than 15 minutes to make!


WHAT IS EGG DROP SOUP?

Egg Drop Soup is an Asian dish, and a staple at American Chinese restaurants. It's made with lightly-seasoned broth, and filled with yummy egg “ribbons”.

The name “Egg Drop” comes from how the soup is made—dropping raw egg into hot soup.


This easy egg drop soup recipe tastes just like your favorite Chinese restaurant egg drop soup, if not better! Tasty, silky, and comforting, as well as fast and easy to whip up, this soup really hits the spot when your craving a Chinese restaurant's most popular soup.

I'm not following a keto diet, but several of my friends are, and will be pleasantly surprised to find out this soup recipe is keto friendly too.


Now you can make and enjoy one of your favorite Asian dishes at home with this tasty soup.

Be sure to check out our other group members delicious recipes below!


Printable recipe

Egg Drop Soup

Ingredients

4 cups vegetable broth
1/2 teaspoon sesame oil
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
3 eggs
1/4 cup chopped green onions (about 2 green onions)
Salt and fresh-ground black pepper, to taste

Directions

Whisk together broth, sesame oil, cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until broth comes to a boil, stirring occasionally.
While broth is heating up, whisk together the eggs in a bowl.
Once the broth comes to a boil, reduce heat to medium-low and using a fork or whisk, gently stir the broth in a circular motion, creating a “whirlpool.” Slowly pour the beaten eggs into the soup as you continue stirring, in order to create egg ribbons.
Remove from heat and stir in green onions, along with salt and pepper to taste.
Serve immediately.

Serves 3 - 4



NOTES
  • Serve as is for an appetizer or light lunch, or with rice or cauli-rice for a complete meal.
  • The speed at which you stir the soup when adding the eggs, determines whether you get large egg ribbons or small egg ribbons. 
  • For a spiced up version, add a little hot sauce to taste.
  • Try adding some corn for additional flavor and texture.
  • Store leftovers in an air-tight container in the refrigerator, for up to 3 days.



Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month, to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers just send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

This month is being hosted by Juli from Pandemonium Noshery, with the theme Asian or Asian Inspired Soups.



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April
8 Comments

8 comments:

  1. I remember the first time I tried making this kind of soup. The egg went into clumps, but it still tasted great. I may just have to make some for breakfast. I like soup for breakfast, what can I say.

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    Replies
    1. It may not have been thin, pretty egg ribbons, but I would have still devoured it too!

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  2. I love a savory egg drop soup, looks delicious!

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    Replies
    1. It sure was delicious Juli, I have it on next week's menu already.

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  3. Love egg drop soup and this version sounds amazing.

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    Replies
    1. It was so good Wendy, I can almost taste it just thinking about it! haha

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  4. I can't wait to try this. I've never made it myself but you've inspired me.

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