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Super Simple Egg Drop Soup
Ordering egg drop soup when you eat out at a Chinese restaurant is a given, but what about making it at home any time you want? Now you can!
Course
Soup
Cuisine
Asian, Chinese
Keyword
egg drop soup
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Calories
97
kcal
Author
Lisa from A Day in the Kitchen
Ingredients
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):
¼
cup
water
1
tbs
tapioca starch
Instructions
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.
Notes
If you like your soup more egg-y, use one egg per serving.
If you're making just one serving, heat up 1 - 1 ½ 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.
Nutrition
Calories:
97
kcal