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.
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.
This Recipe Goes Well with:
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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.
- 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
In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
Bring 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.