This American-Chinese restaurant style Egg Drop Soup is light yet so delicious and soothing. It’s a snap to prepare and is the perfect complement to any Asian meal.
Egg Drop Soup (also known as Egg Flower Soup) is found in just about every Chinese restaurant all across the United States. Each restaurant has their own take but Egg Drop Soup is essentially a thick chicken stock with silky strands of egg, garnished with scallions.
Simple and light, yet so delicious. In this recipe, we are adding diced tomato for some color and extra flavor. You may also add shredded chicken, tofu or sliced mushrooms if you wish.
The best part about this soup is that it is so easy to prepare! It takes just a few minutes to put together and with minimal ingredients.
How to Make Egg Drop Soup
Mix 3 tablespoons of cornstarch with about ½ cup of water. Stir well to break up all of the cornstarch clumps.
In a large pot, bring 6 cups of Chinese Chicken Stock or regular store-bought chicken stock or broth to a boil over medium-high heat.
Just as the chicken stock starts to boil, add 2 teaspoons of salt and a generous dash of ground white pepper.
Add 1 teaspoon of soy sauce for a little more depth of flavor.
Stir the soup to ensure that all of the salt is completely dissolved.
Give the cornstarch mixture a good stir, then pour it into the soup. Stir immediately to allow the cornstarch to distribute evenly in the soup. It will start to thicken as it boils.
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Crack 2 eggs into a separate small bowl and beat them very lightly.
Pour the eggs into the soup in a steady flow.
Immediately swirl the soup using a pair of chopsticks.
Swirl quickly for silky strands, or if you prefer a slightly chunkier egg consistency, swirl slowly.
Add 1 tomato (diced) to the soup.
Top with chopped scallions before serving.
Enjoy with your favorite Chinese dishes!
Egg Drop Soup
Ingredients
- 3 tablespoons cornstarch
- ½ cup water
- 6 cups chicken stock Chinese chicken stock preferred
- 2 teaspoons salt
- 1 dash ground white pepper
- 1 teaspoon soy sauce
- 2 eggs lightly beaten
- 1 to mato diced
- 2 stalks scallions chopped
Instructions
- Mix cornstarch with water. Stir well to break up all of the cornstarch clumps.
- Bring the chicken stock to a boil over medium-high heat.
- Just as the chicken stock starts to boil, add salt, white pepper and soy sauce. Stir to combine the ingredients and dissolve the salt.
- Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
- Pour the eggs into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.
- Add diced tomato to the soup.
- Top with scallions before serving.
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