Quick Egg Drop Soup Recipe
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Learn how to make this easy egg drop soup recipe. It’s ready in under 15 minutes and is a comforting and fun appetizer for any night.
Did you know that January is Egg Month? I’m celebrating by stirring eggs into soup!
I’ve always loved Egg Drop Soup. There’s something so comforting about that woven hammock of eggs drifting in the broth.
As much as I love eating it, I had never made it before I started working on this recipe. I turned to a trusted resource, The Kitchn, for some Egg Drop Soup tips. They have several tips there but the most important thing that I learned is to mix cornstarch with the whisked eggs and with the broth. This keeps everything nice and silky – no rubbery eggs here!
You can make a basic version of Egg Drop Soup if you’d like. Just use broth with some Asian flavorings and then whisk in the eggs. A sprinkle of chopped green onions at the end is the only other thing you need. But after I started making this recipe I realized how delightful it really is. I started making it whenever friends come over. To make it more special for these occasional I also sautéed some mushrooms and added a sprinkle of toasted sesame seeds at the end. Oh, and a drizzle of sesame oil at the beginning too. In fact, sesame oil is the SouperTip for today’s SOUPin15 recipe.
Every week for the SOUPin15 series I share a 15 minute homemade soup recipe with you. When I do, I also share a SouperTip – the special ingredient or tip that makes the soup so delicious so quickly. For the Egg Drop Soup, or any soup with Asian flavors, sesame oil is a great flavor trick. Add a few drops when sautéing vegetables or a dribble into the broth as it simmers. The smallest bit transforms the broth with a subtle nutty flavor.
If you like today’s SOUPin15 recipe, I think you’ll also like this super-quick version of Vietnamese Noodle Soup (Pho). The recipe calls for leftover turkey but you can also use leftover or rotisserie chicken or even thinly sliced raw beef (it will cook in time, no worries!). This soup is as rich and delicious as restaurant pho but it’s ready in under 15 minutes.
And now, here’s my Easy Egg Drop Soup Recipe. See you in 15!
Quick & Easy Egg Drop Soup
- 4 cups low or no-sodium chicken broth
- 1 Tbsp. soy sauce
- 2 spring onions
- 1 Tbsp. sesame seeds
- 1 Tbsp. plus 1 tsp. cornstarch, divided
- 2 Tbsp. water
- 3 eggs
- 1 Tbsp. unsalted butter
- 1/4 tsp. sesame oil
- 8 oz. sliced mushrooms (buy them pre-sliced)
- Put a large pot or Dutch oven over medium heat. Add the butter and sesame oil. When the butter melts, add the mushrooms. Stir. Turn heat to high and cook for 2 minutes.
- While the mushrooms cook, chop the green onions and set them aside for later.
To the mushrooms add the chicken broth and the soy sauce. Cover and bring to a boil. Reduce heat to a simmer.
- While the broth is heating, put the sesame seeds in a small pan and put it on medium heat. Stir occasionally until lightly toasted 3-5 minutes. Remove from heat and set aside for later.
- Once the soup is simmering, in a small bowl combine 1 tablespoon of the cornstarch with the water. Add 1/4 cup of the hot chicken broth to the bowl. Stir and then pour it all into the soup. Continue to simmer the broth while you prep the eggs.
- In a medium bowl whisk the 3 eggs together with 1 teaspoon of cornstarch. Reduce the heat of the soup until it is barely simmering at all. While gently whisking in a large circle around the pot, stream in the eggs thinly. Stop stirring and let the eggs cook for 20 seconds or so.
- Ladle soup into bowls and top with the green onions and toasted sesame seeds.
Video by Leigh Olson. Article, photos and recipe by Christine Pittman.
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