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I’m happy to say that my meal planning and preparation skills have improved quite a bit in the years since college. Those days, most meals involved grabbing food at the food court on campus. Thankfully, they had a decent salad bar and some sushi or I don’t know that I would have consumed many vegetables at all!
I don’t love using a microwave, and my definition of a good meal has (thankfully) drastically changed. I still get my comfort food in the form of nourishing soups like this egg drop soup, a staple in our winter meal rotation.
Egg Drop Soup: Comfort Food in a Bowl
There is just something soothing about egg drop soup! My children like to call it “breakfast soup” because it involves eggs. It is perfect for a light meal when you’re under the weather and need some extra comfort and immune-boosting nourishment.
And I love that this recipe that uses kitchen staples that I almost have on hand, and is so simple even the kids can make it (with a little help from our favorite cooking course.)
How to Make Egg Drop Soup
Egg drop soup uses chicken broth, garlic, fresh ginger, salt and pepper, eggs, and green onions and a little butter to finish it. To make the soup, simply simmer the chicken broth for a few minutes with the garlic and ginger, then add the salt and pepper.
Whisk the eggs in a separate bowl and slowly drizzle them into the hot broth while stirring gently. Add the green onion and butter, give it one last stir, and you’re done!
One note about fresh ginger: I never used to have it when I needed it until one day I learned that you can keep ginger in the freezer. Just use a handheld zester to grate off as much as you need. Fresh ginger on demand!
This egg drop soup rivals (or beats) the soup at any restaurant, and you can make it faster than you could call and order delivery. If you are in the mood for soup or are looking for a quick meal and don’t have much on hand, this is a great recipe to try.
Egg Drop Soup Recipe
Ingredients
- 4 cups chicken broth
- 1 tsp fresh ginger (minced)
- 1 clove garlic (minced)
- ½ tsp salt
- ¼ tsp black pepper
- 4 eggs
- 1 TBSP butter
- 3 green onions (thinly sliced)
Instructions
- In a medium sauce pan, heat the chicken broth.
- Add ginger and garlic and simmer for 5 minutes.
- Add salt and pepper.
- Whisk eggs in a small bowl.
- Remove the broth from the heat and add the eggs, whisking slowly and gently to create little egg ribbons or drops.
- Whisk in butter and sliced green onions.
- Serve immediately. Top with additional green onions for garnish if desired.
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Other Comforting Soup Recipes to Try:
Have you ever made egg drop soup? What’s your method?
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Thank you for the recipe. Quick question: you are listing butter but i do not see where it’s applied
This was excellent. My kids (7, 6, and 4) helped me make it using leftover beef broth, and it was delicious! The four year old even asked for more :o)
The other day my two year old cracked and whisked the eggs for egg drop soup. It was her first time making it and she ran off to play before the eggs went into the broth. When I served the soup she looked at her bowl in confusion and asked “Where are the eggs?”
Made this today. It’s really good. Sharing on FB. Thank you!
Finally made this….but I admit to two changes: Used Sesame oil instead of butter and white pepper instead of black pepper.
That soup rocked.
Thank you for posting. I am happy that there was no cornstarch and no cinnamon like the last recipe I tried.
Blessings….
Suzan
Yummy! Always wanted to make this. Thanks for sharing!
This looks delicious, I am planning to make it tonight! I have a question though, how long does it last for in the fridge? And can it be frozen? Thanks!
My husband and I loved this, but it didn’t look appetizing, to be honest. The egg didn’t cook in ribbons, just little flaky pieces. Any suggestions for next time? We added all sorts of veggies and BACON. Only had beef bone broth made and on hand, but it still tasted great!
The first time I made egg drop soup the same thing happened to me. I found that using my whisk to incorporate the eggs was a bit too rough for the egg noodles and broke them up into little bits (maybe Katie’s whisk is nicer than mine). So now I gently stir the egg in while pouring very slowly and evenly into the soup… you sort swirl them in. Works like a charm!
I love your idea to add bacon! I bet that would taste amazing! I add sesame chili oil to mine for a good kick of spice.
Pour whisked egg slowly into pot. There are two methods for doing this. If you like longer, more solid strips of egg, hold a fork against the edge of the bowl as you pour and let the whisked egg run down along the tines. If you prefer smaller, wispier strips of egg, slowly stir a whisk inside the pot as you pour.
As a college student trying to eat healthily, can this be made well in a microwave?? If so, is it worth it or does that kill most of the health benefits?
I don’t recommend using a microwave, here’s why: https://wellnessmama.com/3736/microwave/
I fear I’ve done something writing. I followed the recipe to the letter but it mostly tastes like salt with a little ginger. Any suggestions?