How To Make Egg Drop Soup At Home
There are varying levels of fame with all things but this Egg Drop Soup is up in the higher tier in my little world. I have received countless recipe requests for it over the years – it is the one recipe I keep promising myself I will put on my website, if only to be able to pass on a link when folks ask for it! And here it is.
How to Make Egg Drop Soup At Home
This light delicious and healthy soup is a recipe that is quick and easy to make from scratch.
Enjoy!
It’s a great addition to an Asian inspired meal made at home!
Servings: 4 about 4 servings
Calories: 84.3kcal
Ingredients
- 1 ½ tablespoons cornstarch
- 4 cups chicken broth
- ½ teaspoon ground ginger
- ¼ teaspoon garlic salt
- 2 large eggs slightly beaten
- 1 teaspoon white vinegar
- ½ teaspoon dark sesame oil
- ½ cup thinly sliced mushrooms
- 2 tablespoons thinly sliced green onion
Instructions
- In a large saucepan, stir together cornstarch, broth, ginger, and garlic salt. Bring to a boil; cook 1 minute. Reduce heat to medium-low.
- Slowly pour eggs into broth mixture, stirring with fork, until eggs are cooked, approximately 1 minute. Stir in vinegar and sesame oil. Top with mushrooms and green onion.
Nutrition
Calories: 84.3kcal
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Here are other Asian inspired meals that you may enjoy along with the Egg Drop Soup:
“Try to be a rainbow in someone’s cloud.” ~Maya Angelou
This was really good. Will make again. I’ll leave out the cornstarch next time. Didn’t really do anything for the broth but make it cloudy. Not sure what the 1/4 cup of vegetable oil was for either. I used a couple of tablespoons instead along with sesame oil for browning chicken then cooking onions. Added veggies then rice then eggs per directions. Great recipie
There is not 1/4 cup of vegetable oil in this recipe.
I beat my eggs then pour them into a quart size (whatever size you have they will fit in) ziplock bag, slightly cut the corner off and squeeze the egg mixture into the boiling broth– works great and doesn’t make a mess
What a great idea!!! Thanks for sharing Michelle!!
Something I learned to get those fine ribbons in the soup, is to hold a fork over the bowl edge as you pour the eggs in. As your pour slowly the eggs trickle off the tines of the fork.
Great idea Anne, thank you for sharing!!
I love egg drop soup and am now looking forward to having it very soon. Just have to buy sesame oil and mushrooms. Thanks so much for your wonderful recipes.
I hope you enjoy Bev!!
Christy, I, like you, am following a low-carb diet these days. I also LOVE egg drop soup and would really like to try this. Do you by chance have the carb count for The Famous Egg Drop Soup per serving? I’m wondering if the cornstarch, mushrooms and onions are going to bust the ceiling? Thanks!
Mushrooms and onions are both on the low carb vegetable list, although mushrooms are technically not a vegetable.
Someone earlier suggested using Glucomannan in place of the corn starch, just about 1/4 a teaspoon is all you’ll need – or you can just leave it out entirely. It won’t be as thick but that is no big deal. If you have never used gluc as a thickener you are in for an amazing treat! I use it in smoothies, soups, etc. I don’t have the carb count but whenever I need it I just go to myfitnesspal.com and there is a place where you can build a recipe. For recipes like this where I know the carb count is pretty low and the carbs present are “good carbs” I don’t worry about it. I really don’t have to count carbs closely, I just know what foods to avoid and what to stick with. Here is a link to the Gluc that I use. It comes in a fine powder. Oh! It is excellent in gravies and custards, too! Just remember to go light because it packs a huge thickening punch. https://amzn.to/3iCigfZ
I may try to do a quick video of me using Gluc this weekend if I can work it in 🙂
Have you ever tried cauliflower fried rice? You actually used cauliflower crumbles instead of rice. Some people might think it sounds weird, but it is very good! I think I would make it with this soup recipe.
I haven’t tried it yet but it is on my list!!
Is the cornstarch used as a thickener? Is there any alternative? Maybe glucomanin?
Glucomanin would work really well, but I would start with just 1/4 of a teaspoon. I can’t imagine it would need more than that. Isn’t it amazing? I love using it!
there is also rice starch and tapioca starch. I find the tapioca starch makes for a less coulldy broth.
What is glucomanin and where do I find it?