There’s no need to order take-out egg drop soup when you can make it at home any time you want! Quick and delicious, you can enjoy a hot bowl of soup in less than 10 minutes.
Egg drop soup seems to be a bit of a popular dish to order when dining out at a Chinese restaurant.
But seriously, making it is so easy to make that you can have it any time at home!
If you are someone who likes egg drop soup, you are going to love this recipe.
As long as you have a few of staple ingredients on hand, you can, literally, be enjoying a bowl of egg drop soup within minutes!
All you need is some eggs (DUH!), chicken stock or broth, soy sauce (or tamari for gluten-free), and a pinch of white pepper.
If you like your soup slightly thicker, you just need to mix together some tapioca starch and water for a slurry. Otherwise, that’s it!
Then making the soup is simply a matter of heating up the chicken broth and soy sauce, stirring in the tapioca starch slurry (if using), removing the pot from the heat, and stirring in your scrambled egg.
I happen to like thicker swirls in my soup, so I actually wait a couple of seconds to stir after pouring in the scrambled egg. But if you like your egg swirls thinner and wispier, start stirring that egg right away!
And as noted in the recipe below, remove the pot from the heat before stirring in the egg…the soup will already be hot enough to cook the egg on contact!
If you happen to have homemade chicken stock on hand, that gives the best flavor, but boxed organic chicken broth also works in a pinch!
Top your soup with some chopped green onions, an extra sprinkle of white pepper, or just enjoy it as is. You can even have the soup with my mom’s version of another popular Chinese take-out dish, Mom’s Noodle Egg Foo Young!
Now you don’t have to wait until the next time you go for Chinese food to enjoy a bowl of piping hot egg drop soup. In about 5 minutes, with just 5 ingredients, you can be slurping up spoonfuls of this goodness any time you want!
Super Simple Egg Drop Soup
- 4 cups chicken broth
- 1 tbs soy sauce (tamari for gluten-free)
- Pinch white pepper
- 2 eggs, lightly scrambled
- Chopped green onions (optional)
Thickening slurry (optional):
- 1/4 cup water
- 1 tbs tapioca starch
- Combine chicken broth, soy sauce (tamari), and white pepper in a pot over medium-heat and bring to a gentle boil.
- If using thickening slurry, combine water and tapioca starch and mix well. Add slurry to the chicken broth and stir well.
- Heat for another minute, then remove the pot from the heat.
- Stir the broth as you pour in the scrambled eggs.
- Ladle into bowl and top with chopped green onions and a dash of white pepper, if desired.
- If you like your soup more egg-y, use one egg per serving.
- If you're making just one serving, heat up 1 - 1 1/2 cups of broth or stock and stir in one egg.
- I like larger wisps of egg in my egg drop soup, but if you prefer finer wisps, be sure to start stirring immediately as you pour the egg in.
- If you like larger wisps like me, pour the egg in and pause a moment before starting to gently stir so as not to break the egg up immediately.
- The tapioca starch slurry is completely optional. It is only there if you like a slightly thicker soup, but it's not necessary.
- If you like a bit of spice, add some chopped chili peppers to your bowl and let the spiciness infuse into the the soup.
If you make this recipe, share your photos on Facebook or Instagram and tag me @dayinthekitchen!
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