published Dec 16, 2022, updated May 31, 2023 I love Chinese takeout as much as the next person, but I also find that there’s something gratifying about making my favorite takeout orders at home. Of course, there are times where I order takeout because I simply don’t want to cook. But if a simple craving strikes, I jump at the chance to whip up something impressive on my own…especially something as easy as egg drop soup (that also goes by egg flower soup). Just like with a classic chicken noodle soup, this soup brings me happy nostalgia for family takeout dinners and college nights as the steaming, savory aromas surround me. Whisked eggs, warming spices, and rich broth give this simple soup an enjoyably distinctive Chinese flavoring — though it’s milder than something like a Sizzling Rice soup. Whether you’re sick in bed, enjoying a snowy evening, or are throwing a dinner party, this soup is bound to fill you with warmth and comfort.
INGREDIENT NOTES AND SUBSTITUTIONS
Eggs – Can’t have egg drop soup without the egg! This recipe calls for three beaten eggs. If you like a little more protein, feel free to add in an extra.Green Onion – Also known as scallions. A classic Chinese cuisine ingredient, these add a mild onion-y flavor. Use chives, shallots, leeks, or regular onion as similar substitutes.Cornstarch – You’ll want to mix cornstarch and water to make a slurry. This helps make the soup rich and thick.Chicken Stock – The base for this hearty, savory soup. Stock tends to have a more robust chicken flavor, but you can use store-bought or homemade chicken broth as well.Sesame Oil – Used in many Asian dishes, this will give a distinct nutty flavor and scent to the soup, but you can substitute with olive or nut oils if needed.Turmeric – This earthy, peppery spice is highly pigmented and gives your soup that familiar yellow color.Salt & Pepper – Use white pepper for this recipe to really replicate the authentic Chinese flavor.Chili Flakes – If you like a little bit of a spicy kick in your soups (or if you’re battling a cold!), feel free to sprinkle some red chili flakes in. For a similar spiciness and some extra flavor, add in some ground ginger.
HOW TO MAKE EGG DROP SOUP
Is Egg Drop Soup Healthy?
There’s a reason that soups are our go-to when we’re sick! This soup contains lots of nutritional value. The chicken stock and eggs provide plenty of natural protein and healthy fats in addition to tons of beneficial vitamins. Green onion and turmeric also offer their own powerful antioxidants and nutrients that help us gain strength and recover from sickness. With the addition of some ginger powder, this soup can even aid in digestion!
Can You Reheat Egg Drop Soup?
This soup should stay good in the refrigerator for three to four days. When reheating, you can simply warm it on the stovetop or in the microwave. This soup won’t freeze well. If you’re hoping to enjoy leftovers of this soup, a smart tip would be to make the soup base without the eggs or cornstarch. Then, when you’re ready to reheat, add freshly whisked eggs and a mixture of cornstarch and water.
What Should You Serve With Egg Drop Soup?
This soup contains a hearty amount of protein, so it can be eaten as a meal on its own, but feel free to add cooked shrimp or chicken pieces. It’s great topped with fried wonton strips or even with a side of steamed rice. If serving this as an appetizer or side dish, it pairs well alongside Asian classics like broccoli beef and noodle stir-frys. Or, try it with BBQ pork — either sliced or in buns!
