Homemade Egg Drop Soup
Homemade Egg Drop Soup Recipe – A savory and light soup that’s full of flavor and so easy to make in only 15 minutes! You and your family will love this satisfying homemade egg drop soup. PLUS, it can easily be made paleo-friendly and gluten-free!
Why We Love This Homemade Egg Drop Soup Recipe
You can never have enough fabulous soup recipes. Soup has a way of soothing the body and mind like no other food. Yet some soups do it better than others.
I’ve always felt a simple egg drop soup recipe is one of the most comforting soups around. It’s light, with a delicate fragrance and silky texture. Warming and smooth, yet not overpowering.
To me, this Homemade Egg Drop Soup is the best version – and is even more calming than chicken noodle soup. You know that’s saying a lot.
Ingredients You Need
- Chicken Broth – homemade or store bought
- Cornstarch – or use arrow root powder to make this a paleo egg drop soup recipe
- Soy Sauce – or use coconut aminos for gluten-free and paleo version
- Sesame Oil – if not available substitute with another light-flavor oil such as sunflower, avocado, peanut, or canola oil
- Ginger – freshly grated
- Garlic Powder – for a nice, deep savory flavor
- Ground Turmeric – this vibrant spice also give the soup that lovely golden color
- Eggs – you need 6 large eggs for this protein-packed soup
I like my simple egg drop soup recipe to be really simple. Meaning no mushrooms, or tofu, or little corn kernels floating around. I find them strangely annoying. In fact, the only garnish or add-in I deem acceptable are chopped green onions, and maybe a few crunchy Chinese noodles on top. I’ve got to draw the line somewhere.
How to Make Egg Drop Soup
Bring a pot of chicken broth to a boil over medium high heat, and stir in cornstarch, ginger, garlic powder, sesame oil, and soy sauce.
Add a little bit of turmeric for flavor and to achieve that beautiful light yellow color.
Whisk the eggs together in a small bowl. Once the mixture is gently boiling and slightly thickened, stir the soup into a quick swirl, then slowly pour in beaten eggs.
Get the Full (Printable!) Homemade Egg Drop Soup Recipe Below. Enjoy!
The swirling hot broth will create fine egg ribbons throughout the soup.
Try the soup and season with salt and pepper to taste.
That’s seriously all it takes to prepare this most comforting of soups! In about 15 minutes you can make a steaming pot that tastes even better than your favorite Chinese restaurant’s version.
Serving Suggestions
Serve this homemade egg drop soup with diced green onions and perfectly crunchy Chinese noodles, or whatever your toppings of preference.
I love enjoying a large bowl of soup with a heaping plate of potstickers (and check out this paleo potstickers version!), and savoring as a side dish with Black Pepper Chicken Stir Fry.
Frequently Asked Questions
It can be made paleo-friendly with just a couple of simple switches! Use arrow root powder in place of the cornstarch, and swap the soy sauce with coconut aminos.
Substituting coconut aminos for soy sauce will also make this egg drop soup gluten free.
Just substitute vegetable broth for the chicken broth.
You can store egg drop soup leftovers for 3-4 days in an airtight container in the fridge, and is delicious reheated for a quick lunch or light dinner.
I do not recommend freezing this soup.
For this recipe, I bought some from my local grocery store. I don’t have a recipe in my collection for these crispy Chinese noodles but you can find them at Fresh Gourmet Wonton Strips.
Yes, you can make a simple version of Wonton Egg Drop Soup by buying frozen wontons (or dumplings) at the grocery store. Once the soup is ready, drop the frozen wontons in the hot soup and let them steep for 5 minutes to heat through.
Looking for More Satisfying Soup Recipes? Be Sure to Also Try:
- Tom Yum Soup (Hot and Sour Soup)
- Light and Creamy Asparagus Soup
- 5 Ingredient Miso Soup
- The Best Chicken Tortilla Soup
- Japanese Clear Soup Recipe
- Vegetarian Navy Bean Soup
Get the Full (Printable!) Homemade Egg Drop Soup Recipe Below. Enjoy!
Homemade Egg Drop Soup Recipe
Ingredients
- 8 cups chicken broth
- 1/4 cup cornstarch (1/4 cup arrow root powder for paleo)
- 1 1/2 tablespoon soy sauce (coconut aminos for paleo)
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 6 large eggs
Instructions
- Add the chicken broth, cornstarch, soy sauce, sesame oil, grated ginger, garlic powder, and turmeric in a large sauce pot. Whisk well. Then turn the heat on high and bring to a boil.
- In a small bowl, whisk the eggs well. Then stir the soup base to get it swirling and slowly pour the eggs into the soup. The eggs swirling into the soup will create ribbons of egg. Turn off the heat.
- Taste the soup and add salt and pepper to taste. Serve as-is, or garnish with chopped green onions, and crunchy Chinese noodles.
Thanks for sharing this Homes made Egg Drop Soup, super excited to try this one, my husband gonna love this one .
Made this for the family and it was absolutely hit
This Homemade Egg Drop Soup seems super delicious and unique .My members gonna love this delicious one . Thanks for sharing this one
This is a frequent meal at our house. So quick and easy and super tasty.
Awesome recipe! This reminded me of the Chinese restaurants back I’m New Jersey. Thank you
Oh yum! This is the BEST egg drop soup I’ve EVER had, thank you for sharing it! A big hit with young and old in our household.
Yummy! This is my husband’s favorite soup recipe! Can’t wait to make this! This looks so yummy and so delicious!
My kind of soup! So easy and taste so good!
Actually, you don’t have to substitute the spy sauce for it to be gluten free. There are soy sauces that have made a line if gluten free soy sauces and if you can find the La Choy brand of soy sauce, that brand specifically is always gluten free. It is a difference between Japanese and Chinese one is always gluten free while the other they add wheat. I researched to awhile ago because I have Celiac’s but it’s been so long I can’t remember which one is which. Sorry but the facts remain the same however.
Just an FYI but you can’t make it vegetarian unless you remove the eggs. So there’s no point.
Hi N,
Generally speaking, vegetarians traditionally DO eat eggs and dairy. However, you would not be able to turn this into a VEGAN recipe, because they do not eat any animal products.