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Make this amazing homemade egg drop soup for a Chinese favorite the whole family will love! One of the most popular elements of Chinese cuisine in America, this egg drop soup is easy to make and tastes as good as what you’d get in a restaurant.
Egg Drop Soup Recipe
Ingredients you will need:
- 4 C. prepared chicken stock
- 1/2 t. grated fresh ginger
- 1 T. soy sauce
- 1 T. cornstarch
- 3 large eggs
- 2 green onions, chopped (including ends)
- 1/2 t. sesame oil
- 1 clove garlic, smashed
- Salt and white pepper, to taste
In a pan on medium heat, add 4 cups prepared chicken stock.
Add 1 smashed garlic clove and 1/2 teaspoon grated fresh ginger. Bring the liquid to a simmer.
Whisk 3 large eggs. Make a cornstarch slurry with 1 tablespoon cornstarch and cold water in a bowl.
Remove the garlic clove from the pan. Add the cornstarch slurry and whisk. Add salt, white pepper, and 1 tablespoon soy sauce.
Slowly add the egg mixture. Top that with 1/2 teaspoon sesame oil and 2 chopped green onions.
Serve and enjoy!
Egg Drop Soup
Ingredients
- 4 C. prepared chicken stock
- 1/2 t. grated fresh ginger
- 1 T. soy sauce
- 1 T. cornstarch
- 3 large eggs
- 2 green onions, chopped (including ends)
- 1/2 t. sesame oil
- 1 clove garlic smashed
- Salt and white pepper to taste
Instructions
- In a pan on medium heat, add 4 cups prepared chicken stock.
- Add 1 smashed garlic clove and 1/2 teaspoon grated fresh ginger. Bring the liquid to a simmer.
- Whisk 3 large eggs. Make a cornstarch slurry with 1 tablespoon cornstarch and cold water in a bowl.
- Remove the garlic clove from the pan. Add the cornstarch slurry and whisk. Add salt, white pepper, and 1 tablespoon soy sauce.
- Slowly add the egg mixture. Top that with 1/2 teaspoon sesame oil and 2 chopped green onions.
- Serve and enjoy!
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Egg Drop Soup Video Recipe
Start Video Transcript
Hi, Jess in the Rada Kitchen, thanks so much for joining me. Today I’m going to show you how to make egg drop soup. It’s one of my family’s favorites, but we hate to wait to go out and enjoy it. So with just a handful of ingredients and a short amount of time, I’ll show you how to make it just like we do!
The first ingredient to make our egg drop soup is 4 cups of chicken stock. We’ll bring that into our pan going over medium heat. To this I’m adding one smashed garlic clove. To this I’m going to zest a little bit of ginger root. Ginger is super fibrous which is why we need to grate it. It’s so fragrant and has tons of medicinal purposes so there we go. We’re going to let this come up to a simmer before we add our other ingredients.
Here I have 3 large brown organic eggs that we’re just going to crack into our mixing bowl, being careful not to get any of the shell in. Now with my Rada Handi-Stir we’re just going to whisk these up.
Let’s go ahead and remove our garlic clove. I’m using the Rada Non-Scratch Cook’s Spoon with Holes. There we go, just set that aside. To our simmering we’re going to stir in cornstarch slurry, which is just cold water and about a tablespoon of cornstarch. We’re going to whisk that in until it is thickened up, which doesn’t take very long. There we go. To this I’m going to add some white pepper. A little bit more. And then about a tablespoon of soy sauce.
Now this is about enough for 2 people, so I would suggest doubling or even tripling the recipe, because if your family is like mine, this will be gone in no time. So we are ready to add whisked eggs to our soup. We’re going to start circling our broth and very slowly pouring in our egg mixture. It’s going to feather in the pan. There we go. The final ingredient that we’ll add to this is sesame oil and some fresh, green scallions. You can add green peas, carrots, and corn to this. But we like ours nice and traditional.
So here off our stove we have our traditional egg drop soup ready to be served. Thanks so much for joining us today! Be sure to check us out at RadaCutlery.com, and to subscribe to our YouTube channel.
End of Video Transcript
