Today’s Souper Monday soup is a simple egg drop soup. It is a quick and easy soup to make and it is one of my favorite comfort food type soups.
I love the simplicity of egg drop soup. So simple and yet so good!
Now I am curious have you made egg drop soup before? Because if you have not, you really should give it a try.
Yield: 4 servings
Egg Drop Soup
An easy make at home version of egg drop soup.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 8 cups chicken broth
- 1- 2 inch (or so) piece of ginger, peeled
- 1 tablespoon soy sauce ( Use gluten free soy sauce for gf version )
- 2 cloves minced garlic
- 2 tablespoons cornstarch
- 1/4 cup water
- 4 eggs, beaten
Instructions
- In a large pot combine the chicken broth, ginger, soy sauce, and garlic and heat over medium low for 10 minutes.
- Remove the piece of ginger. (The ginger adds flavors the broth/soup, but you don't want the large piece in the soup so you remove it after it has cooked and added flavor to the broth.)
- In a small bowl whisk together the cornstarch and water until well combined and then add to broth and cook until slightly thickened about 2 minutes.
- Stir the soup in a swirling circular motion.
- And slowly pour the eggs in. You want to pour it in a steady stream.
- Cook for about 1 minute and remove from the heat and let sit 2 minutes more.
- Break the eggs slightly using a fork or whisk.
- Serve and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 196mgSodium: 2139mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 10g
Nutritional values are approximate and aren't always accurate.
Wow, this soup was awesome!! I made it for supper tonight and it was a great hit with me and my hubby. And I have had a lot of food aversions from being pregnant so I was super excited that I loved this!! Thanks for the awesome recipe. Will definitely be making this again!
Thank you so much for letting me know how much you enjoyed this. I am so glad that you liked it!
Lynn, do you serve this with anything else or just the soup?
It depends. I like it on its own, but my husband often wants something else with it, unless he is in the mood for a light dinner. I have served it with fried rice and before we went gluten free I would keep frozen egg rolls on hand for those that wanted to add something else to it. We have also eaten bread with it, although that is not a very asian way to eat it. 🙂
Just tried this for lunch Lynn and all of us enjoyed it. We even laid out the chinese dinner set, so it was all very exciting for the girls. BTW I halved the recipe as there would have been too much for us, and as I didn’t have any ginger root I used a 1/4 tspn of minced ginger and it was still very nice (and hubby and I don’t like ginger so it wasn’t overpowering).
Thank you for posting this recipe. I am undergoing chemo that has caused multiple side effects,one being i have thrush and mouth sores. I have been ordering this soup at my fav chinese place but this sounds soooo goood. Thank you again.
Kandy I am sorry you are going through a rough time. I hope you recover soon. I can’t even imagine what it is like to go through that. I hope you enjoy the homemade version of this soup. It is really easy and reheats well, so you could make a large batch on days that you feel better.
made this tonight…loved it! mine was a bit saltier than I prefer, but I hadn’t planned on it, so I didn’t have my normal chicken broth and used bouillon instead. So, next time I won’t do that. I’m sick and this hit just the right spot! Thanks for this yummy and easy recipe!
I am so glad that you enjoyed it. I hope you feel better soon!
Hi Lynn,
Can the cornstarch be left out to reduce the carbs?
Thank you!
The cornstarch helps thicken it so you can leave it out, but it will be more of a broth texture. I hope that helps.