I love this Homemade Egg Drop Soup. Here’s why: When I was growing up our family used to frequent a local Chinese restaurant that was well known for their food. As a result of our many visits I learned to love egg drop soup. It was our favorite place to go even after Pete and I were married. Sadly, one day after many years of serving the community, they closed their doors and retired. When I was forced to go somewhere else I realized how different egg drop soup is from place to place. This recipe reminds me of the simple yet delicious flavor of that I learned to love as a child in that restaurant.
There are many variations of Homemade Egg Drop Soup. Some recipes use chicken broth instead of stock. I prefer stock as it gives the soup more of a full bodied flavor and a rich color. In my testing I made a batch using Swanson chicken stock and another batch using Kitchen Basics chicken stock. The KB had much more flavor and depth of color and yielded the result I was looking for. Since the recipe calls for a quart of stock, I find it convenient that the KB brand comes in a 32 ounce (1 quart) box verses the Swanson brand that comes in a 26 ounce box.
This Homemade Egg Drop Soup is so incredibly quick and easy to make. The longest part of the prep time is waiting for the stock to boil. You’ll want to use a wooden spoon when pouring the egg into the stock. Make sure you pour in a very slow stream while slowly and constantly stirring the stock. The wooden spoon gently stirs the egg around without cutting through it creating a nice ribbon effect. I tend to pour a little, stir a little, then pour a little, stir until it’s all used. A whisk will cut through the eggs before the ribbons form in the broth, resulting in very fine and thin egg pieces.
This recipe doesn’t have ginger or sesame oil. I was striving to recreate a soup I loved and after trying different versions quickly came to the conclusion that my beloved childhood soup did not have those ingredients. Plain. Simple. And delicious – that’s what it was, and I’m convinced this is as close to it as I’ll get.
Let’s talk about egg to stock ratio for a minute. I only use one large egg to a quart of stock. I think some recipes call for way to many eggs. This makes the soup way to thick with…well…eggs. However, if having lots of eggs is your thing you can add more. Get creative. I plan on trying it using two egg whites and omitting the yolk.
I had a couple of “taste-testers” show up just as I was finishing this up. One of them loves egg drop soup and the other – not so much. The one who loves it said it tasted better than the restaurants. After some convincing, the one who has never liked it in restaurants tasted it…and LIKED it. Wow…now that’s success! After that, I thought I was going to have to beat ’em both away with a stick.
The best thing about make this at home – you control the sodium and don’t have worry about it being loaded with MSG.
We enjoy eating our egg drop soup topped with green onions and wonton strips. Throwing in a couple of spring rolls is always a good idea too!
- 1 egg
- 2 drops vegetable oil
- 1 teaspoon water
- 1 quart chicken stock
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- ¾ teaspoons salt
- ¼ teaspoon sugar
- Bring stock to a boil and thicken with cornstarch mixture, stirring with a whisk.
- Turn burner off.
- Beat egg with oil and water.
- Pour egg very slowly into stock while stirring gently and constantly with a wooden spoon
- Add salt and sugar.
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