Authentic Egg Drop Soup (15-Minute Restaurant Style Recipe) (2024)

5 from 20 votes

Quick: Need a quick meal solution? This egg drop soup is your answer. In just about fifteen minutes, you can create a delicious, comforting soup that's perfect for those busy weeknights when you don't have much time to cook.

Family Favorite: With its umami miso soup base and sweet corn, this egg drop soup recipe is sure to become a family favorite.

Versatile: This soup is versatile and adaptable. Feel like adding some rice or noodles to make it a complete meal? Go right ahead! Want to add a can of cream of corn for extra flavor? You can do that too! This soup is easy to customize according to your taste preferences.

Delicious: Let's not forget the most important factor - taste! With its savory broth, sweet corn, and delicate egg ribbons, this soup is a flavor-packed dish that's sure to please your taste buds.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious egg drop soup recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Ginger: I use ginger slices to infuse our soup with a light aromatic ginger flavor, enhancing the overall depth of the soup.
• Miso Paste: Since this soup is quite delicate, I like to use lighter misos (yellow or white) for this recipe. Whether you choose white or yellow miso, this ingredient adds a savory, umami flavor to the soup. If you don't have miso on hand, you can substitute it with salt to taste.
• Low Sodium Broth: Using chicken or vegetable broth forms the main liquid component of the soup. Try to find a good quality broth with low sodium or no sodium for this recipe so you can control how much salt you are putting into the soup so you can tweak it to your liking on how salty you want this soup to be.
• Corn: You can use fresh corn (freshly cut from the cob) or frozen corn for this recipe. I usually buy a few dozen fresh corn on the cob in the summer, pre-cut them, and freeze them in a large ziplock bag, so I always have super sweet corn in the winter time as well. Whether you use fresh or frozen, corn adds a touch of sweetness to the soup, balancing out the savory elements.
• Eggs: The star of our egg drop soup recipe, they are slowly poured into the hot soup to create beautiful, delicate egg flowers or ribbons. Any sized egg works for this recipe.
• Salt: This ingredient is essential for enhancing all the other flavors in the soup. Remember, you can always add more to taste.

Making this incredible egg drop soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Prepare the ginger: Start by slicing your ginger and setting it aside for later use.

Heat up the stove: Set the stove to medium heat to get ready for cooking.

Boil the chicken broth: In a pot, add the chicken broth and bring it to a boil. This forms the basis of your soup.

Add ingredients: Once the chicken stock has started to boil, adjust the heat to medium-low. Now, add in the ginger slices and corn to infuse their flavors into the stock.

Stir in the miso: Add in the miso and stir the soup a few times to dissolve it. This adds a depth of flavor to your soup.

Simmer the soup: Let your soup simmer for about ten minutes on low heat. This allows the flavors to really meld together.

Adjust the heat: After ten minutes of simmering, bring the heat back up to medium.

Prepare the cornstarch slurry: In a small bowl, mix together the cornstarch with cold water. This will be used to thicken the soup.

Thicken the soup: Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened to your liking.

Beat the eggs: In the same bowl you used to make the cornstarch slurry, beat two eggs until they are well mixed.

Create a whirlwind and turn off heat: Once the soup has come to a boil again, stir the soup in one direction a few times to create a whirlwind effect. Then, turn off the heat. The reason I turn the stove off before I add the egg is because soup that is boiling will disrupt the one-direction flow the egg is being cooked in and vigorously boiling soup will also make scrambled eggs with the beaten egg.

Add eggs and stir in one direction: Slowly add the egg mixture in while continuing to stir in the same direction slowly for one minute until you see egg ribbons and the eggs are cooked.

Note: Do not use a whisk for this step. Use chopsticks or a wooden spoon to mix the egg mixture into the soup gently.

Optional step: Mix a few drops of sesame oil into the soup for some additional flavor.

Serve and enjoy: Your egg drop soup is now ready to be enjoyed! Enjoy the subtle flavors and comforting warmth of this classic soup.

Joyce’s Tips For Making the Best Egg Drop Soup

Do Not Use a Whisk: Use chopsticks or a wooden spoon to mix the egg mixture into the soup gently.If you use a whisk, you may overmix the egg into the soup and instead of creating egg ribbons, the egg would have been used as a thickener instead.

Mix The Beaten Egg Slowly and Gently: If you mix the beaten egg into the soup too quickly, the beaten egg won't get a chance to suspend itself in the hot soup to cook and form the egg ribbons. You will end up mixing the egg into the soup and thickening the soup instead.

Turn Off the Heat (Or Set it to Low Heat) Before You Add the Egg: Remember to turn off the heat (or set it to low heat) before adding the eggs. You don't want your soup to be bubbling when you are adding in the eggs because it will not create ribbons, and it may create a more foamy egg instead.

Get Creative with Add-Ins: Feel free to add extra ingredients like cooked rice, noodles, or a can of cream of corn to transform this soup into a hearty meal. Just remember to add them after the soup is done to maintain their texture and flavor.

This delicious egg drop soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Boost It With Beef: For those who prefer a more robust flavor, try adding some cooked beef strips into the soup. This not only adds protein but also gives the soup a hearty, meaty taste. Just make sure that the beef is cooked before adding it to the simmering soup. Alternatively, you can also add strips of chicken breast as well! To make it even easier, you can use ground beef, chicken or pork instead!

Add Some Vegetables: Want to increase your fiber intake? Add more vegetables like broccoli, carrots, and onions into the egg drop soup. These veggies will not only add nutritional value but also give the soup a vibrant color and a delightful crunch.

Try More Garlic: If you're a garlic lover, try adding a clove of minced garlic or a dash of garlic powder to the soup. It will add a wonderful aromatic flavor that compliments the other ingredients perfectly.

Frequently Asked Questions

If you have any egg drop soup leftover, you can easily store it by, letting the soup cool down before placing it in the fridge. Once cooled, transfer the soup into an airtight container. Egg drop soup can be stored in the refrigerator for up to three to four days.

When you're ready to enjoy your leftover soup, you can reheat it on the stove or in the microwave. On the stove, pour the soup into a pot and simmer it over medium heat, stirring occasionally, until it is heated through. If reheating in the microwave, place the soup in a microwave-safe bowl, stir, and heat in one-minute intervals, stirring after each minute until hot.

Unfortunately, egg drop soup doesn't freeze well. The cornstarch slurry and egg ribbons in the soup can change texture when frozen and thawed, becoming grainy or rubbery. So, it is best to enjoy this soup fresh or refrigerated.

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