Egg Drop Soup is a delightfully warm and comforting dish, blending rich chicken broth with silky eggs and a hint of ginger. It’s a simple yet flavorful Asian-inspired soup that comes together in just 10 minutes, making it the perfect quick meal or appetizer for any occasion. Enjoy a bowl of nourishing goodness that feels like a cozy hug!
Budget Information
This scrumptious Egg Drop Soup costs approximately $8.00 to prepare, which breaks down to about $2.00 per serving. It’s a budget-friendly option that doesn’t skimp on flavor, perfect for providing comfort without breaking the bank!
Why This Recipe Works
Egg Drop Soup is a long-standing favorite in Chinese cuisine, and it’s easy to see why! The beauty of this dish lies in its simplicity—just a few ingredients combine to create a luscious broth that’s both fragrant and satisfying. The egg adds richness and creaminess, while the ginger gives it a little zing. Plus, the entire process takes less time than it does to order takeout! It’s a win-win for busy weeknights or when you just want something cozy and soothing.
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this delicious Egg Drop Soup:
- 4 cups chicken broth – $2.00 (or substitute with vegetable broth for a vegan option)
- 2 tablespoons arrowroot powder – $0.50 (you can use cornstarch if you don’t have arrowroot)
- 1 tablespoon soy sauce or coconut aminos – $0.30
- 1 teaspoon sesame oil – $0.25
- 1/2 teaspoon ground ginger – $0.10
- Salt and pepper to taste – $0.05
- 2 large eggs – $0.40
- 1 green onion, sliced (for garnish) – $0.20
Step-by-Step Recipe Instructions
Step 1: Start by combining the arrowroot powder with about two tablespoons of cold water in a small bowl. This will create a slurry, which helps in thickening the soup. Stir it until it’s a smooth paste and put it aside for later.
Step 2: In a medium stockpot, pour in the chicken broth and turn the heat to high. Add the soy sauce (or coconut aminos), sesame oil, ground ginger, and a pinch of salt and pepper. Bring this mixture to a rolling boil, letting those delightful aromas fill your kitchen. Incorporate the arrowroot slurry and stir continuously until the soup thickens—this should take about a minute.
Step 3: Now, reduce the heat to low. This is the fun part! Use a fork to whisk the eggs gently and then slowly drizzle them into the soup while whisking at the same time. This will create those beautiful ribbons of egg. Keep whisking gently for about a minute to ensure the eggs cook evenly and become silky soft.
Step 4: It’s time to serve! Ladle the hot soup into bowls and garnish with sliced green onions. Take a moment to appreciate the steaming bowl in front of you—then dig in and enjoy every comforting spoonful!
Nutritional Facts
Calories: 111 kcal
Protein: 5 g
Carbohydrates: 13 g
Total Fat: 4 g
Saturated Fat: 1 g
Fiber: 1 g
Sugar: 1 g
Sodium: 953 mg
Storage and Reheating Tips
Egg Drop Soup is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. When reheating, do it gently on the stovetop over low heat to prevent the eggs from becoming overcooked and rubbery. You may need to add a splash of broth or water to loosen it back up!
Serving Suggestions
This Egg Drop Soup makes a fantastic starter for a Chinese-themed meal, pairing perfectly with dishes like Kung Pao Chicken or Sweet and Sour Pork. Alternatively, enjoy it as a standalone meal with some crusty bread or steamed rice on the side. Don’t forget to sprinkle extra green onions or a drizzle of sesame oil for an added touch of flavor!
Reader Tips or Helpful Notes
Feel free to customize your Egg Drop Soup! Add in some cooked chicken for extra protein or toss in vegetables like spinach or bok choy for added nutrition. If you love a bit of heat, add a dash of hot sauce or a sprinkle of red pepper flakes to spice things up. This recipe is super forgiving, so make it your own!
Recipe FAQs
Can I use egg whites instead of whole eggs?
Yes, absolutely! Using just egg whites will make the soup lighter but still delicious!
Is there a vegetarian version of this soup?
Definitely! Simply replace the chicken broth with vegetable broth and skip the egg or use tofu instead for protein.
Can I use store-bought broth?
Of course! Store-bought broth is perfectly fine and can save you additional time.
How do I prevent the egg from clumping?
The key is to drizzle the eggs slowly while stirring continuously. This will ensure that they disperse evenly in the broth.
How long does this soup last in the fridge?
Egg Drop Soup is best eaten fresh but lasts about 2 days in the fridge. Reheat gently before serving!
