Egg Drop Soup

I’ve always thought that Egg Drop Soup was a classic Asian recipe, but then I visited a Chinese restaurant in Canada and they had absolutely no clue what Egg Drop Soup was!

So maybe it’s an American-ized Chinese dish?? I’m not really sure. All I know is that it’s a delicious soup that my kids could eat by the gallon.

Needless to say, I make this recipe a lot.

Egg Drop Soup

Egg drop soup is a thickened chicken broth that’s seasoned with ginger, garlic and scallions.

It gets it’s name because you slowly drop the beaten eggs into the soup while stirring. The egg cooks quickly, creating fine ribbons of egg all throughout the soup. It’s pretty!

Egg Drop Soup

Since my children eat this like it’s going out of style I like to bulk it up with some peas, carrots and corn. You don’t have to throw them in there, but I like the extra nutrition they bring to this simple soup.

One of our favorite Asian restaurants would start each meal out with a bowl of fried wonton strips and sweet & sour sauce for dipping. It was like a Mexican restaurant with their chips and salsa. Brilliant.

We would toss some of those lightly fried wonton strips into our egg drop soup…

Egg Drop Soup

It adds a delightful crunchy texture when eaten right away. If left to soak they almost turn into little noodles. Both ways are great, but I prefer the crunch of the wonton.

Egg Drop Soup

This Egg Drop Soup would pair perfectly with my Beef with Broccoli or Orange Chicken Cauliflower. Hello dinner!

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Egg Drop Soup

Yield: serves 4

Egg Drop Soup

recipe adapted from Gimme Some Oven

Ingredients

  • 4 cups + 1/2 cup chicken broth
  • 2 tbsp corn starch
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 green onions, chopped into 1 inch pieces
  • 1 cup blend of frozen corn, peas and carrots
  • 3 eggs
  • 1/8 tsp black pepper
  • Garnish (optional):
  • 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying
  • diced green onions

Instructions

  1. Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.
  2. Add the frozen corn, peas and carrots; return to a boil.
  3. In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.
  4. Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.
  5. For the wonton strips:
  6. Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate.
  7. Serve the soup with wonton strips and diced green onions. Enjoy!
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Comments

  1. This looks incredible, I love eggs drop soup but I have never had it homemade!

  2. Egg drop soup is now a must try for me!!! Looks incredible!!

  3. I love egg drop soup but have never tried making my it myself – I think I for sure will be trying your recipe!

  4. The best egg drop soup I’ve ever had is from a local restaurant, and it’s similar to yours (adding the peas, carrots & green onions or finely chopped leeks) but they also include small thinly sliced mushrooms and a few very tiny baby shrimp in each serving. It’s YUMMY!!!

  5. I have never really considered making egg drop soup. Sort of thought it was too much hassle. This recipe seems doable. I may skip the wontons and just add some rice instead!

  6. At our house we called this Egg Slop Goop. When raising boys, a gross name can get the to eat things they might not try otherwise. Anyway, it worked, especially if I paired it with grilled cheese. There was however, no way they would stand for a corrupted Egg Slop Goop (vegetables added). Another favorite gross food was Asparaguts swimming Hollandaise sauce.

  7. Egg drop is one of my favorites as well. Its such a nice and faster alternative to chicken noodle when I’m not feeling well. Because, let’s face it, nobody cooks for Mom when she’s sick!

  8. Simple enough even I could make this! I can’t wait to try it. Thank you.

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