Egg Drop Soup: Incredibly Simple Comfort Food

Egg Drop Soup

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!)

Egg Drop Soup

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!

Egg Drop Soup: Incredibly Simple Comfort Food

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Yield: 4 servings

Serving Size: 1 bowl

Egg Drop Soup: Incredibly Simple Comfort Food

  • 3 cups chicken stock
  • 1 or 2 eggs, beaten
  • 1 small knob of ginger, peeled
  • Salt and pepper to taste
  • Scallions, for garnish

Instructions

Slice two or three scallions on the bias. Put the stock and ginger in a small saucepan over medium heat. Beat one or two eggs in a separate bowl and det aside.

When the stock comes to a boil, remove the ginger with a slotted spoon and discard. Drizzle the eg into the stock, stirring constantly with a fork while adding. Continue stirring for about 30 seconds.

Remove from heat, ladle into bowls and top with scallions. Serve hot.

Share and enjoy!

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!

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