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Bowl of easy homemade egg drop soup garnished with green onions

Egg Drop Soup

A comforting bowl of Homemade Egg Drop Soup is quick to prepare, featuring silky eggs in a savory broth that evokes warm family dinners.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Asian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large Eggs Fresh, rich eggs will create that signature silky texture in your soup.
  • 4 cups chicken stock Aromatic and savory, this forms the hearty base of your soup.
  • 1 tablespoon cornstarch Adds a subtle thickness that helps the broth cling to your ingredients.
  • 1 teaspoon ground ginger Infuses the soup with a warm, comforting flavor.
  • ¼ teaspoon garlic salt Offers an aromatic depth, enhancing the overall taste.
  • ⅛ teaspoon black pepper A dash of spice that elevates the flavor profile.
  • 3 pieces scallions, sliced Fresh and crunchy, they add a touch of color and a mild onion flavor.

Method
 

Preparation
  1. In a saucepan, combine 3 1/2 cups of chicken stock, ground ginger, garlic salt, and black pepper. Set over medium-high heat and bring to a rolling boil.
  2. In a separate small bowl, stir 1 tablespoon of cornstarch into the remaining 1/2 cup of chicken stock until smooth. Set this aside.
  3. In another small bowl, crack and whisk the 2 eggs until mixed well and homogenous.
Cooking
  1. When the broth is boiling, pour in the cornstarch mixture while stirring constantly. Next, add the sliced scallions and allow it to boil for a minute.
  2. Stir the broth in one direction with a non-slotted spoon. As you stir, slowly pour in the beaten eggs, forming egg ribbons.
Serving
  1. Once done, you can top with additional scallions if you like. Serve your warm soup immediately.

Notes

For a vegetarian version, use vegetable stock and replace eggs with tofu. To enhance flavor, add soy sauce and sesame oil. Store in an airtight container in the refrigerator for up to 3 days.