Egg Drop Soup (Easy 15-Minute Recipe)

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Egg drop soup is a tasty and quick meal you can make at home. This recipe takes just 15 minutes from start to finish. You’ll love how the egg ribbons swirl in the warm, comforting broth. It’s perfect for cold days or when you want something light but filling.

The soup is easy to make and uses simple ingredients. You only need chicken broth, eggs, and a few seasonings. It’s a great way to use up extra eggs in your fridge. The recipe serves four people, so it’s good for a family dinner or meal prep. Each bowl has only 121 calories, making it a healthy choice too.

Exact Ingredients List

Here’s what you’ll need to make this easy egg drop soup:

• 4 cups chicken broth
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• Salt to taste
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 3 eggs, lightly beaten
• 1 drop yellow food coloring or 1/4 teaspoon turmeric (optional)
• 2 green onions, finely chopped

These simple ingredients come together to make a tasty soup. The chicken broth forms the base, while sesame oil and white pepper add flavor.

The cornstarch and water create a slurry to thicken the soup. Beaten eggs give it those classic ribbons.

For color, you can use food coloring or turmeric. Green onions on top add a fresh touch.

With these items, you’ll have a warm bowl of egg drop soup in just 15 minutes. It’s quick and easy to make at home!

Instructions

Start by heating 4 cups of chicken broth in a big pot. When it starts to bubble, add 1 teaspoon of sesame oil, 1/2 teaspoon of white pepper, and some salt. Taste it and add more salt if needed.

Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until it’s smooth. This is your thickener.

Pour the cornstarch mix into the hot broth. Keep stirring as you pour. The soup will get thicker.

Now comes the fun part! Crack 3 eggs into a bowl and beat them lightly. Slowly pour the eggs into the soup. As you pour, stir the soup in circles. You’ll see the eggs form pretty ribbons.

If you want your soup to be yellow, add a drop of food coloring or 1/4 teaspoon of turmeric. This step is optional.

Chop up 2 green onions. Scoop the soup into bowls and sprinkle the green onions on top.

Your egg drop soup is ready to eat! It’s warm, comforting, and takes only 15 minutes to make. Enjoy your homemade soup!

Possible Substitutes List

You can easily customize egg drop soup with tasty swaps and add-ins. Try these options:

Broth:

• Vegetable broth for a vegetarian version
• Beef broth for a richer taste
• Miso soup base for an Asian twist

Protein:

• Tofu cubes instead of eggs
• Shredded chicken for extra heartiness
• Cooked shrimp for a seafood flavor

Veggies:

• Sliced mushrooms
• Baby spinach leaves
• Diced carrots

Seasonings:

• Grated ginger for a zesty kick
• Soy sauce instead of salt
• Chili oil for heat

Don’t have cornstarch? Use arrowroot powder or potato starch. No sesame oil? Try a neutral oil like canola.

For color, swap turmeric with a pinch of saffron. Green onions can be replaced with chives or cilantro.

Feel free to mix and match these substitutes. You’ll create your own unique version of egg drop soup in no time!

How To Make It Diabetes-Friendly

You can easily adapt this egg drop soup recipe to be more diabetes-friendly. Start by using low-sodium chicken broth to reduce salt intake. This helps manage blood pressure, which is important for people with diabetes.

Skip the cornstarch to lower the carb count. The soup will be thinner, but still tasty. If you want some thickness, try adding a small amount of xanthan gum instead.

Eggs are a great protein source and don’t affect blood sugar. Keep them in the recipe! They make the soup filling without adding carbs.

Add extra veggies for more nutrients and fiber. Try tossing in some sliced mushrooms or baby spinach. These add bulk without many carbs.

For flavor, use herbs and spices instead of salt. Fresh ginger or garlic can give a nice kick. Turmeric is a good choice too – it adds color and may have health benefits.

Remember to watch your portion size. Even though this soup is low in carbs, eating too much can still affect blood sugar. Pair it with a small side salad for a balanced meal.

Tips, Tricks & Storing

To make the best egg drop soup, use fresh eggs at room temperature. This helps them mix better with the hot broth. Stir the soup in one direction when adding the eggs. This creates nice, long egg ribbons.

For extra flavor, try adding a splash of soy sauce or a pinch of ginger. You can also toss in some frozen peas or corn for added color and texture.

If you want a thicker soup, add a bit more cornstarch slurry. For a thinner soup, use less. Remember to mix the cornstarch with cold water before adding it to the hot broth to avoid clumps.

Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove. Avoid using the microwave as it can make the eggs rubbery.

You can freeze egg drop soup, but the texture may change a bit. If you decide to freeze it, leave out the eggs. Add fresh eggs when you reheat and serve the soup.

To make this soup even faster, use pre-made broth and pre-chopped green onions. This can cut your prep time down to just a few minutes!