Egg Drop Soup (Also called Egg Flower Soup) is quite possibly the simplest comfort food meal in history. At its core, it has just two ingredients, chicken stock and eggs. Anything else added to the soup is just a bonus. It’s faster and easier to make than a package of ramen, with twice the flavor. What could be better?
If you often order this soup in restaurants and thought there was some magic trick to getting it right, you’ll be pleasantly surprised at the ease of making it. Just boil stock and stir in a beaten egg or two, then top with your favorite garnish. Most recipes I’ve seen call for adding corn starch to the broth to thicken it first, but we find that to be completely unnecessary. (But hey, if you want to thicken your broth, you’re more than welcome to!)
Once you’ve got your basic ingredients together, (Chicken stock and egg, remember?), all you have to do is decide on what to top the soup with and weather or not you want to flavor the stock. We prefer a little ginger, salt and pepper to make a flavorful broth and a simple topping of spring onions or scallions, but feel free to add anything that works with chicken and eggs. (Think marjoram or curry powder, lemon grass, cilantro… Whatever makes you happy on a given day!)
No matter what you add to this classic soup, it’s sure to be a hit with your family and friends. So whip up a batch and impress your loved ones with a restaurant classic that comes straight from your kitchen in 5 minutes! Soothing, comforting restaurant style egg drop soup (Egg flower soup). Our homemade version is better than take out and is simple enough for anyone to make.
Egg Drop Soup: Incredibly Simple Comfort Food
Ingredients
Instructions
Nutrition Information:
Yield:
4 Serving Size:
1
Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 98mgSodium: 367mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 8g
What I would have done differently had I thought of it at the time:
I think I’m going to try a curry variation on this in the near future, but since this is one of my wife’s favorite recipes of all- time, I’ll try it on myself, first.
Do you make egg drop soup? If so, do you thicken your broth? Do you have any additions that we should know about? Let us know in the comments!
I do order it in restaurants and there has always been that mystery about it which you have demystified Jerry.
Yum! I love egg drop soup and will enjoy this very much!
i think i need this right now. sounds so tempting
I love the way the egg gets all soft and ribbony in this soup. It’s a good soup to have when you’re sick!
This is one of my favorite soups to order when we go out to an Asian restaurant – and now with your recipe, I can make it at home! Looks delicious!
Your recipe looks so easy! I would add some peas and carrots to mine. I love the idea of adding ginger for a well rounded flavor.
So that’s how it’s done! Looks so yummy for this chilly weather.