Is egg drop soup healthy?

Yes. Egg drop soup is high in protein, light, and made mostly from broth and eggs. It’s especially great when you want something nourishing without being heavy.

Can I make egg drop soup vegetarian?

Absolutely. Swap the chicken broth for vegetable broth and you’ve got a vegetarian soup - that is if you eat eggs.

Why are my eggs clumping?

The broth may not have been hot enough, or the eggs were poured in too quickly. The key to silky egg drop soup is a steady pour and gentle stirring.

How do you get thick egg drop soup?

If you prefer thicker soup, stir 1 tablespoon cornstarch with 2 tablespoons cold water and add it to the boiling broth before pouring in the eggs.

Healing Egg Drop Soup from The Hungry Waitress

Description

This easy homemade Egg Drop Soup is ready in 30 minutes with simple ingredients like garlic, ginger, and silky egg ribbons. Light, comforting, and better than takeout, it’s the perfect nourishing soup for busy weeknights or sick days.

Ingredients

Units Scale

Egg Drop Soup

1 tablespoon vegetable oil or grape seed oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
5 cups chicken broth
2 eggs, beaten
1 stalk of green onion, chopped

Crispy Wontons (optional)

1 package wonton wrappers, cut into 1" strips
vegetable oil, for frying

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Instructions

Egg Drop Soup

Start by heating the oil in a medium pot over medium-high heat. Add the garlic, ginger, and if you are using any vegetables and cook for about 2 minutes, stirring constantly so nothing burns.
Pour in the chicken broth and turn the heat to high. Bring everything to a boil.
Once the broth is boiling, slowly pour in the beaten eggs while gently stirring the broth at the same time. You’ll see the eggs instantly cook into soft ribbons. This part always feels a little magical.
Finish by sprinkling in the chopped green onion and serve right away.

Crispy Wontons (Optional)

Heat oil in a cast iron skillet or Dutch oven to about 350 degrees. You’ll want enough oil so the wonton strips can float freely.
Working in batches, fry the wonton strips until golden brown. This only takes a minute or two. Carefully remove them and let them drain on paper towels or a wire rack.
Sprinkle a few on top of each bowl right before serving for crunch.

Notes

Whisk the eggs well before pouring so you get soft, even ribbons

Make sure the broth is fully boiling before adding the eggs

Stir gently while pouring. Too aggressive and the ribbons break apart

Use low-sodium broth so you can control the salt level

Prep Time: 5 mins
Cook Time: 20 mins
Category: Soup
Method: Boiling
Cuisine: Chinese