egg drop soup

Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions. If you&#x27;re looking for a healthy, warm, easy soup, this recipe is for you!

Egg Drop Soup

low-sodium chicken broth ((I

soy sauce

ginger

cornstarch

water

eggs,

salt

sesame oil ((see note))

green onions

In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.&nbsp;

In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened.

Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a circle in the same direction.

Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.

This easy egg drop soup recipe will taste just like your favorite Chinese restaurant&#x27;s egg drop soup (maybe a little better). It&#x27;s delicious, and can be made in minutes.

chicken stock ((about 1 liter, organic or homemade preferred!))

sesame oil

sugar

white pepper

turmeric

cornstarch ((mixed with 1/3 cup water))

eggs ((lightly beaten))

scallion ((chopped))

Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.

Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you&#x27;ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.

Now we&#x27;re ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.

Ladle the soup into bowls, top with scallions, and serve!

https://content.jwplatform.com/videos/CYstwyZ0.mp4

Our easy, authentic Chinese takeout egg drop soup recipe.

EggDropSoup

Thai Meatball and Egg Drop Soup: Thai flavors mixed into a traditional egg drop broth for a comforting and filling soup. Paleo + Whole 30 + Low Carb

Thai Meatball and Egg Drop Soup

lb turkey

cilantro

chili

Coconut Aminos

salt *see note

pepper

red pepper flakes

sesame oil, or coconut oil

chilies

chicken stock

Coconut Aminos, or gluten free soy sauce

fish sauce

lime juice

eggs

onions

carrot

salt & pepper

Preheat oven to 400°F/200°C

In a bowl combine all of your meatball...

In a bowl combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.

Place balls on lined baking sheet and bake...

Place balls on lined baking sheet and bake for 20-25 minutes.

Once cooked remove from the heat and set...

Once cooked remove from the heat and set aside until your'e ready to add them to the soup

In a large pot, warm the sesame oil...

In a large pot, warm the sesame oil on a medium heat. Add the minced ginger and chopped chilis to the oil and gently sauté for 1-2 minutes.

Add the stock, water, coconut aminos, fish sauce,...

Add the stock, water, coconut aminos, fish sauce, and lime juice to the pot and turn up the heat to medium high.

While the broth is heating up, whisk your...

While the broth is heating up, whisk your eggs. Once the broth begins to boil, slowly drizzle the eggs into the soup. Use a fork to stir the eggs to create ribbons and prevent clumping.

Reduce the heat and then add the spring...

Reduce the heat and then add the spring onions, carrot, and cilantro and let the soup cook an extra minute. Carefully drop the meatballs into the broth. Taste the soup and season with salt and pepper to your own preference.

Top with more spring onions, cilantro, and/or chili...

Top with more spring onions, cilantro, and/or chili if you'd like and serve.

How should egg drop soup taste to someone who regularly makes trips down to Chinatown? This recipe from is far more refined than the gloppy renditions I'm used to, plus it's really simple.

Dinner Tonight: Egg Drop Soup Recipe

scallions, ends trimmed, chopped

black pepper

shiitake mushrooms, stems discarded, thinly sliced

Crack eggs into medium-sized bowl and whisk lightly. Rinse off whisk. Pour ½ cup of stock into another medium-sized bowl and add cornstarch. Whisk until cornstarch is dissolved.

Pour remaining stock into medium-sized saucepan along with ginger, soy sauce, scallions, mushrooms, and black pepper. Turn heat to high and bring to boil. Slowly drizzle in cornstarch mixture, whisking constantly. Reduce heat to medium-low and bring soup to simmer.

Slowly drizzle in eggs, stirring lazily with a fork. Egg should immediately turn into ribbons. Once added, turn off the heat. Season to taste with salt and pepper.

This warm and comforting Egg Drop Soup recipe is a classic Asian dish that&#039;s filled with silky egg ribbons in a thickened broth that&#039;s quick to prepare and tastes great!

chicken broth (divided)

tbsp corn starch

garlic powder

tsp salt

corn, peas and carrots (frozen blend)

tsp black pepper

wonton wrappers (stacked oil

tbsp diced green onions

Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.

Add the frozen corn, peas and carrots; return to a boil.

In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.

Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.

Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate.

Serve the soup with wonton strips and diced green onions. Enjoy!

For the wonton strips:

Egg Drop Soup is a quick, easy dish that&#039;s perfect for a busy weeknight!

chicken broth

garlic (whole)

green onions (thinly

eggs (lightly beaten)

red peppers

Combine 1/2 cup chicken broth and cornstarch in a small bowl.

Bring remaining chicken broth, garlic clove, ginger slice and the whites of the green onions to a simmer over medium-high heat. Add the cornstarch mixture and continue stirring until the broth is simmering.

While stirring the soup, pour in the eggs slowly in a very thin stream* (see tip), this should take about 1 minute. Bring just to a boil and remove from heat. Discard ginger and garlic clove.

Top with green onions and crushed red pepper flakes (if using).

Try out this easy Egg Drop Soup from Delish.com.

tbsp. low-sodium soy sauce

eggs, well beaten

Kosher salt

tbsp. thinly sliced green onions,

Egg drop soup will always be my favorite.

Awesome flavor, I didnt have ginger so I used lemon instead! Great and super easy to make.

I loved the recipe! I didn’t have green onions so I used regular onions instead. Delicious!

This is great! I didn’t have chicken broth so I used cabbage water. Instead of soy sauce I used molasses. Substituted baking soda for corn starch, and olive oil instead of sesame. Oh also I used an ostrich egg. 10/10 I definitely recommend this soup, wouldn’t change a thing!!!

This tasty soup is super satisfying and hard to beat for a quick and inexpensive meal.

eggs, beaten

green onions (about 2 green onions)

salt and pepper

Add chicken broth, ground ginger and soy sauce...

Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer.

Slowly stream in beaten eggs while stirring the...

Slowly stream in beaten eggs while stirring the soup in one direction.

Add green onions. Salt and pepper to taste.

This simple and easy egg drop soup tastes just like your favorite Chinese takeout and is prepared in just 15 minutes!

chicken broth (divided, low sodium)

green onions (and additional

Make the slurry by whisking together ½ cup of the chicken broth with cornstarch in a small bowl until smooth.  Set aside.

Pour the remaining 5 ½ cups of the chicken broth in a medium pot over medium high heat.  Add sesame oil, ginger, salt, pepper and garlic powder.  Stir or whisk to combine and bring to a gentle simmer.

While the broth is reaching a simmer, whisk the eggs in a small bowl (or a measuring cup with a spout with a 2-cup capacity).

Once the broth has reached a simmer, use a large spoon or whisk to stir (or whisk) the broth in a circular motion (this will help the beaten eggs to form into &quot;ribbons&quot;).

While stirring in a circular motion with one hand, use your other hand to slowly drizzle in the beaten eggs in a thin stream, while continuing to stir.

Add green onions and stir to combine.

Stir the cornstarch slurry you prepared earlier.  Slowly pour in the cornstarch slurry and stir to combine.  Bring back to a gentle simmer and remove from heat.

Season with additional salt and pepper, to taste.  Serve topped with additional sliced green onions, if desired.

Creamy, flavorful egg drop soup, a Chinese restaurant classic that is loaded with flavor and can be on the table in under 15 minutes.

eggs (beaten)

Tablespoon green onions (or chopped fresh chives)

In a small saucepan, combine the chicken broth, soy sauce and sesame oil.

Bring to a boil.

In a small bowl combine cornstarch and water together stirring to make a slurry

Pour cornstarch slurry into the boiling broth.

In a small bowl, beat 3 eggs, then gradually add the beaten eggs to your boiling broth, stirring continuously to get the egg ribbons.

Remove from heat, taste, season with salt and pepper as desired.

Garnish with fresh chives.

This delicious restaurant-style Egg Drop Soup Recipe is made with simple ingredients like chicken stock, eggs, soy sauce, and green onions. Just like at your favorite Chinese restaurant, enjoy this easy egg drop soup in less than 20 minutes.

chicken broth ((good-quality))

soy sauce ((low-sodium))

sesame oil (optional)

Add chicken broth, ground ginger, garlic powder, soy sauce and toasted sesame oil to a medium saucepot. Bring to a boil over medium-high heat.

Meanwhile, as the broth comes to a boil, whisk together the cornstarch and water until combined. Stir into the boiling broth and mix well until thickened.

Reduce heat to low and use a fork or whisk to stir the broth in a circular, whirlpool motion. Stirring continuously (don&#x27;t stop) slowly pour the whisked eggs into the soup creating long egg ribbons.

Immediately remove from heat and stir in the toasted sesame oil (if using) and sliced green onions. Season with additional soy sauce or salt and pepper, if desired.

Best served immediately.

This easy egg drop soup is a simple dish made with beaten eggs, green onions, ginger and corn, all in a complex and savory broth. A classic dish that tastes even better than what you&#039;d get at a restaurant!

chicken broth (divided use)

corn kernels

green onions (sliced, plus more for garnish)

Whisk together 1/4 cup of chicken broth with the cornstarch until smooth. Set aside.

Place the rest of the broth, ginger, soy sauce, sesame oil, salt and pepper in a pot over medium heat. Bring to a simmer.

Slowly whisk in the cornstarch mixture. Increase the heat to high and bring to a boil. Cook for 1 minute, then turn the heat back down to medium.

Use a spoon to slowly stir the soup in a circular motion, while streaming in the beaten eggs at the same time.

Stir in the corn and green onions and cook for 1 more minute. Serve, garnished with additional green onions if desired.

https://content.jwplatform.com/videos/p3dlg1pA.mp4

his easy egg drop soup is a simple dish made with beaten eggs, green onions, ginger and corn, all in a complex and savory broth. A classic dish that tastes even better than what you'd get at a restaurant!

Egg drop soup, or egg flower soup, is a simple and nourishing soup that you can make from ingredients that you already have in your pantry. It’s also perfect for the keto diet and can be easily modified to fit your macro needs.

chicken

green onions (plus extra for topping)

garlic

red pepper flakes (optional, for heat)

sweet corn (I prefer frozen to canned)

In a medium pot over medium high heat, add chicken broth, green onions, garlic, ginger, soy sauce, white pepper, crushed red pepper flakes, and corn.

In a small bowl, whisk together cold water and cornstarch.

In a separate small liquid measuring cup or small bowl, crack eggs and whisk completely.

When the soup comes to a boil, stir in the cornstarch slurry and whisk until thickened, about 2 minutes. Turn off the heat, then slowly drizzle a thin stream of the beaten eggs in a circular motion. Do not stir! Stirring will make the soup cloudy. Wait about 1 minute for the eggs to finish cooking, then drizzle in the sesame oil. Serve immediately with additional green onions, if desired.

Egg Drop Soup. A delicious soup made of hot broth with wispy eggs seasoned with sesame oil and green onions. Ready in 10 minutes!

Easy 10-min. Egg Drop Soup

chicken stock (unsalted (or sub with vegetable or beef broth))

green onion

tsp chicken bouillon powder ((aka chicken stock powder))

tsp sesame oil

tsp white pepper ((or sub with black pepper))

cornstarch ((or sub with potato starch

First in a bowl or measuring cup with a lip, crack and beat your eggs until smooth. Set aside. (Tip: the measuring cup with a lip makes pouring your eggs into a stream more easier)

In a separate small bowl, combine cornstarch and water until starch has dissolved. Set aside.

In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil.

Once boiled, uncover and lower heat to medium heat. While stirring, pour in cornstarch water mixture. (Do not pour in without stirring or it’ll become clumpy). Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.

Season stock with chicken stock powder, sesame oil, salt and white pepper. Mix well.

Slowly pour beaten eggs in a thin stream while stirring for small egg flowers. Alternatively, for large egg flowers, without stirring pour eggs in a thin stream in a circulation motion, let it set for 20 seconds and gently stir. Allow your soup to bubble for 1 minute. Remove off heat.

Serve &amp; garnish with scallion greens. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670872927/qzlbajrmhmpizf6jah7u.mp4

This is a soup my Italian Grandma and Mom made with pastina and egg. This is super quick and perfect anytime you want a bowl of hot comfort food.

Pastina and Egg

Pastine

butter

Pecorino Romano cheese grated to taste

Note: see instructions

This&nbsp;Hot and Sour Egg Drop Soup recipe combines two classic Chinese food recipes into one! It's low carb, gluten free and VSG friendly!

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