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My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
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!
How Many Calories per Serving?
This recipe is only 52 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Egg Drop Soup
Ingredients
- 2 tablespoons corn starch
- 3 tablespoons water
- 14 oz (400g) store-bought chicken broth
- 1 cup water
- 1/2 tomato (diced)
- 3 dashes white pepper
- 1/2 teaspoon salt or to taste
- 2 large eggs (lightly beaten)
Instructions
- 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.
Nutrition
Will recipe work using only egg whites? Thanks for sharing the recipe.
Yes.
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.
Good question. Just use 1 can (14-oz/400-g ) store-bought chicken broth.
Hi Bee, how do you make your chicken broth? Would using a stock cube be an acceptable replacement? Thanks!
I made this, and I must say, it was really bland and missing something. :(
Mary – did you add some salt? The taste is supposed to be very light.
Wow… simple recipe, add a scoop of jasmine rice to the bowl, slice of homemade bread and you have dinner! My kids loved it! This was a couple min prep and 15 min cooked, quick meal, quick clean up!
This is the tastiest egg drop I’ve ever made! The tomatoes really make it!
Hi,
I would like these recipes, but I do not have a Facebook account.
The recipe is here on the site, you don’t need Facebook to have the recipe. https://rasamalaysia.com/chinese-egg-drop-soup/2/
I will try this tomorrow, and Thank You! I found your website.
Thank you very much for
all soup.
The photo has red stuff in the soup but no reference to that in the recipe. The red looks like chili pieces. Also, the egg looks like it has cabbage mixed in. Is the photo attached to the correct recipe?
The recipe is here: https://rasamalaysia.com/chinese-egg-drop-soup/2/
1/2 tomato and there is no cabbage.
Yes Sally.
I don’t know what kind of tomatoes you eat Sally, but over here, they’re red.