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.
Egg Drop Soup
- 8 cups chicken broth
- 1- 2 inch (or so) piece of ginger, peeled
- 1 tablespoon soy sauce ( I use gluten free)
- 2 cloves minced garlic
- 2 tablespoons cornstarch
- 1/4 cup water
- 4 eggs, beaten
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!
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
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!