This post may contain affiliate links. Please read my privacy policy.
FREE EMAIL BONUS:
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
Instead of tomatoes, use chopped green onions, and celery.
Add tofu for texture. For more asian restaurant flavor add sesame oil, ginger, and soy sauce.
Delicious!
I might salt the (coarsely chopped) tomatoes and let them sit for a few moments before adding to soup.
Also add a dash of sesame oil, as well as some scallions for even more extra flavor!
White pepper yes!
Thanks for your trying!
Hi Bee! Just made this soup, and it is so delicious with the tomatoes! What an excellent idea. I saw this recipe awhile ago, and remembered it when I was in the mood to make some today. SO glad those tomatoes stuck in my head!
Thanks!
As much as your thinking is appreciated, it is very important to have a beautiful mind to write a beautiful post and in fact, you have rarely seen such a beautiful post as the beautiful post you have written, it is very much in my life Beautiful post.
Thanks for your support, Nisha.
I made this for a Chinese theme potluck. I was going to make for 12, hubby said….double that. I was very, very doubtful we needed that much. I was WRONG!!! We ran out! Even the people who said they don’t normally eat egg drop soup ate it and they raved! “Souper” EASY!!! and “SOUPER” DELISH!!!!
Hi Arpita, thanks for trying my egg drop soup. All my recipes are real good, please try more: https://rasamalaysia.com/recipe-index-gallery/
I only had Egg Drop once in a while, always thought to be a little bland but I still liked it. This soup was AWESOME! I have my favorite chicken broth I use which is Simply Organic, trust me I set them all up one day, tried them and this had the most flavor. Instead of using water I used all broth and it turned out excellent. I guess I could use my own chicken stock for a more intense flavor, but why waste the stock, it was fine as it was.
I didn’t know you had a book, I will buy it. I would like to do more Asian dishes. Thank you….
This recipe looks great! I can’t wait to try it. Perfect for a rainy day. Love your recipes Bee!
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.
Hi Marcus, yes, white pepper is the secret to many Chinese cooking! :)
My go-to soup when my stomach feels ‘iffy’. Excellent recipe, Bee.
Thanks Karen for trying my egg drop soup recipe.
This 1 nice! Thx for sharing the recipe