Egg Drop Soup
This egg drop soup recipe is a common soup you can find in most Chinese restaurants, especially the Westernized ones.
The recipe itself has no origin story, but food historians agree it’s been around for a long time. The domestication of fowl for easy access to the protein in their eggs has been recorded as early as 1,400 B.C.E. in China and Egypt.
In Chinese egg drop soup, the most common ingredients include tofu, scallions, white pepper and sesame oil.
There are many varieties of egg drop soup recipes, from basic to more complex ones. What makes it egg drop soup though, is wispy beaten eggs in boiled chicken broth.
Regardless of how it’s made, egg drop soup is known to be a simple-to-prepare soup in different East Asian and Western countries.
Egg Drop Soup Recipe
Prep Time: 7 minutes
Cook Time: 13 minutes
- 3 large eggs, lightly beaten
- 4 cups chicken stock or homemade if preferred
- 1 tbsp cornstarch
- 1/2 tsp grated ginger
- 1 tablespoon soy sauce
- 3 green onions
- 1/4 tsp white pepper
- 3/4 cup shiitake mushrooms
- 1 tbsp sesame oil
- Crack the eggs into a small bowl and lightly beat them.
- Wash the green onions and chop them thinly. Peel the ginger and grate it.
- Slice the shiitake mushrooms.
- Next, in a separate bowl mix the cornstarch with about ½ of the chicken stock until dissolved. This will help the soup thicken.
- Add the stock, ginger, soy sauce, ¾ of the green onion, mushrooms, white pepper in the pot and bring to boil.
- Stir in the corn starch and broth mixture and reduce heat to a simmer.
- Stir in beaten eggs. Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.
- Turn off the heat and drizzle the sesame oil on top. Garnish with a few more chopped green onions. Ready to enjoy!
Note: Feel free to add personal tastes to the soup by adding other ingredients. Edd drop soup goes great with shrimp, tofu, peas and other vegetables! Don’t be scared to experiment.