Easy Egg Drop Soup

egg drop soup in a mini red heart shaped ceramic dish on a red and white striped towel

What makes this soup so unique is that it manages to be "creamy" in texture without any dairy. Make the classic Chinese egg drop soup with this very easy recipe and only 5 ingredients.

Course Soup

Cuisine Chinese

Keyword quick and easy soup

Prep Time 5

Cook Time 10

Servings

Calories 104kcal

Author Agile Test Kitchen

Ingredients

4 c chicken stock or vegetable stock
2 ea eggs
2 Tb cornstarch or potato starch mixed with 2 Tb water
1/2 tsp pink Himalayan salt or 1 tsp kosher salt
1/2 tsp mushroom seasoning
Optional Garnish
chopped chives or green onion
ground white pepper black pepper will do too
a few drops of toasted sesame oil

Instructions

Bring chicken stock to a boil. While waiting, whisk eggs, and mix cornstarch with water in a separate bowl.
Whisk the cornstarch slurry into the boiling stock. Stir for about a minute to allow the cornstarch to thicken the stock. Lower heat to a simmer, or small bubble.
Pour the eggs into a thin stream into the hot stock, while stirring the stock in a circular motion with the other.
Proceed slowly, pouring the eggs in the thinnest stream possible. A spouted container helps.
Season the soup with salt and mushroom seasoning, and serve hot.

Notes

Add 1/2 tsp of turmeric if you'd like additional yellow color and additional turmeric health benefits.
You can adjust the eggs to use as little as 1 or as many as 4, depending on how thick you want the soup.
Make sure the water is boiling when you add the cornstarch slurry, otherwise the cornstarch will harden into curds rather than distribute throughout the soup.
Add crabmeat, chopped asparagus, corn kernels, peas, sliced mushrooms, or other vegetables after the eggs if desired. Just simmer the soup a little longer until the vegetables are cooked.
Consume within a week, and avoid freezing.

Nutrition