Quick and Easy Egg Drop Soup
I love Chinese food and miss going to Chinese restaurants but the fact is most, if not all of them, have no clue how to accommodate those of us who are gluten free. So, I get my Chinese food by cooking it myself. Now I have to admit, I had never, ever ordered egg drop soup at a Chinese restaurant before because the wonton, hot and sour, and sizzling rice soups always interested me way more. But I was wrong…egg drop soup is REALLY delicious. This Quick and Easy Egg Drop Soup recipe will have you agreeing with me. The ribbons of egg are super silky and velvety and the broth has a nice, yet subtle, kick to it. And on the table in less than 15 minutes, you can’t beat it!
Jump to RecipeIngredients
Organize the ingredients – eggs, chicken broth (or bouillon), white pepper, kosher salt, turmeric, scallions, sesame oil, and cornstarch
Whisking Eggs
Place the eggs in a measuring cup with a spout. Add one tablespoon water to the eggs and whisk to combine. Set aside.
Making and Heating the Broth
Combine the chicken bouillon with the hot/boiling water. Add the chicken broth to a medium-sized pot and season with white pepper, turmeric, kosher salt, and the white parts of the scallions. Bring broth to a simmer over medium high heat.
Thickening the Broth
Make the cornstarch slurry by combining with cold water. Once the soup reaches a simmer, lower the heat to medium and slowly pour the cornstarch slurry into the pot while simultaneously stirring the broth. Stir until the soup thickens 1-2 minutes.
Stirring in the Eggs and Seasoning the Broth
Once soup is thickened slightly, it’s time to add the egg to the broth. Reduce the heat to medium-low. Then, very slowly stir the broth in a circular motion and simultaneously slowly drizzle the beaten eggs in a thin stream into the pot. Turn off the heat and mix in the sesame oil. Taste and adjust seasoning as needed. Total cooking time is less than 10 minutes!
Quick and Easy Egg Drop Soup
Taste and adjust seasoning as needed. Garnish with reserved green scallion rounds. You can also add cilantro and/or chives, optional. Enjoy!
Quick and Easy Egg Drop Soup
Ingredients
Broth
- 4 cups chicken broth from 4 teaspoons of chicken bouillon mixed with 4 cups of boiling water or chicken broth
- 3 eggs large
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon turmeric
- 2-3 scallions ends trimmed, then sliced into rounds, white and green parts separated
- 1/2 teaspoon sesame oil
Cornstarch Slurry
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Garnish
- Cilantro and chives as garnish optional
Instructions
- Place the eggs in a measuring cup with a spout. Add one tablespoon water to the eggs and whisk to combine. Set aside.
- Combine the chicken bouillon with the water. Add the chicken broth to a medium-sized pot and season with white pepper, turmeric powder, kosher salt and the white parts of the scallions. Bring broth to a simmer over medium high heat.
- While broth is heating, make the cornstarch slurry by combining the cornstarch and cold water until combined. Once the soup reaches a simmer, lower the heat to medium and slowly pour the cornstarch slurry into the pot while simultaneously stirring the broth. Stir until the soup thickens 1-2 minutes.
- Once soup thickens slightly, it’s time to add the egg to the broth. Reduce the heat to medium-low. Then, very slowly stir the broth in a circular motion, and simultaneously slowly drizzle the beaten eggs in a thin stream into the pot. The slower you pour the eggs, the thinner the egg ribbons will be. DON’T pour the eggs in all at once, take your time.
- Turn off the heat and mix in sesame oil. Taste and adjust seasoning as needed. Garnish with reserved green scallion rounds. You can also add cilantro and/or chives, optional. Enjoy!
Notes
Recipe from Instagram account Takestwoeggs.
If you like this recipe, you may also like these other GFchow recipes. Noodle Soup with Bok Choy, Shiitakes, and Jammy Eggs, Breakfast Quesadilla, and Gingery Broth with Wilted Greens.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
