Chinese Egg Drop Soup
I am sure everyone has tried Chinese egg drop soup, either at Chinese restaurants, buffet, or takeout.
This soup is always warm and comforting, with silky threads of eggs in every spoon.
This recipe is from my best-selling Chinese cookbook “Easy Chinese Recipes.” I added fresh tomatoes for a sweet tang.
My recipe closely replicates the version I had in Shanghai, but slightly thickened with corn starch. It’s eggy, soothing, and utterly comforting, especially on a cold day.
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Is Egg Drop Soup Bad for You?
This soup recipe contains only 72 calories per serving. The soup also provides a great amount of your daily needed Vitamin C.
Can Egg Drop Soup Be Frozen?
Eggs will become rubbery when frozen. Therefore, freeze the broth and add the eggs when necessary before serving. This will make for the best reheated soup!
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Egg Drop Soup Recipe
Egg drop soup - easiest and best Chinese egg drop soup recipe you'll find online. Takes 10 minutes, delicious and much better than takeout.
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 can store-bought chicken broth (14 oz/ 400 g)
- 1 cup water (250 ml)
- 1/2 tomato, diced
- 3 dashes white pepper
- 1/2 teaspoon salt or to taste
- 2 large eggs, lightly beaten
Directions
-
1In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
-
2Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.
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Neli Howard | Delicious Meets Healthy
This recipe looks great! I can’t wait to try it. Perfect for a rainy day. Love your recipes Bee!
Marcus
Great recipe, although I’ve not made it with tomatoes (I need to try that still). I’ve made it several times successfully and the family really likes it. It really is super easy to make. For me the white pepper is what makes this dish so good. I’ve made other recipes for this soup that did not contain it and there always seemed like there was something missing.
Rasa Malaysia
Hi Marcus, yes, white pepper is the secret to many Chinese cooking! :)
Karen Stone
My go-to soup when my stomach feels ‘iffy’. Excellent recipe, Bee.
Rasa Malaysia
Thanks Karen for trying my egg drop soup recipe.
Max Ong
This 1 nice! Thx for sharing the recipe
Mo
Will recipe work using only egg whites? Thanks for sharing the recipe.
Rasa Malaysia
Yes.
Jag
1. Great recipe. Thanks. One question on recipe measures:
a.”1 3/4 cups (425 ml) homemade chicken broth”
b.”1 cup (250 ml) water”
2. The cup measures do not seem consistent? 3/4 cup= 188 ml? Please clarify.
Rasa Malaysia
Good question. Just use 1 can (14-oz/400-g ) store-bought chicken broth.
Eloise
Hi Bee, how do you make your chicken broth? Would using a stock cube be an acceptable replacement? Thanks!
MaryW
I made this, and I must say, it was really bland and missing something. :(
Rasa Malaysia
Mary – did you add some salt? The taste is supposed to be very light.