This easy Egg Drop Soup is your best friend on busy days!

Easy Egg Drop Soup Recipe

I love easy recipes. What could be better than a soup that can be made in 15 minutes or less. I am not talking about powdered soup or canned soup, I am talking about real homemade soup that is ready in 15 minutes, that’s how quick I made this Egg Drop Corn Soup.

How To Make Egg Drop Soup

We used to have a similar soup in the Philippines that I love, but the version that we have there is more filling and heavy, and we call it “Lomi”. It’s a Filipino dish made from thick egg noodles, meat (like chicken or pork), vegetables like carrots and string beans and egg that is mixed into the soup at the end of the cooking. I miss that kind of soup so bad especially on cold rainy day like this. The bad news is that it takes a little bit more than 15 minutes to make it, but it is like a complete meal on its own. So yeah, I think it’s worth the extra time. But for today, I settled for the easy version of that soup instead.

Easy Chinese Egg Drop Soup Recipe

About This Soup

This soup is very easy and simple to make. How hard could it be if it will only take 15 minutes to make it? This soup is very light, a perfect starter for a heavy meal. Since it’s on the lighter side, there will still be plenty of room for full meal and of course for dessert. Were not skipping dessert! This soup also uses very basic ingredients that most probably you already have on hand. Not counting the seasoning and spices, this would pass as a 3 ingredients soup that will surely keep you warm. Although the corn and shredded chicken are optional, I always add them whenever I have some frozen corn or chicken. The corn and chicken gave the soup texture and sweetness, which is always a nice addition for a light soup like this. The soup is good even without them, but if you have them, then treat yourself and be generous with the ingredients.

Egg Drop Soup

2 Simple tips to keep in mind

Since there is very few ingredients here, it is very important to use a good quality ingredients to make this soup. Basically, a good quality chicken or vegetable stock is all you need. Egg will be egg, and how can you go wrong with spring onion? Another important thing to remember, season the soup well and generously otherwise you will end up with a bland soup. Adjust as necessary, and taste again before you declare it done and ready to go. Just 2 simple tips to remember, how hard could that be? Now, let’s get started as the clock is ticking. Your 15 minutes starts now. Enjoy!

Ingredients:

  • 4 cups good-quality chicken stock (If using store-bought, double check if it is high sodium. If that is the case, adjust salt as needed)
  • 2 tbsp cornstarch
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder or 1 clove minced garlic
  • 1/2 tsp onion flakes or 3 tbsp minced white onion
  • 2 large eggs
  • 2 egg whites
  • 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
  • 1/8 black pepper, to taste
  • 1/4 tsp chili flakes
  • 1/4 cup whole-kernel corn or creamed corn (optional)
  • salt, to taste (I use about 3/4 teaspoon, if you are using high sodium stock, adjust seasoning as needed)
  • 1/2 tsp Turmeric – optional

Variations:

  • Spinach and Corn Egg Drop Soup – Add 1/2 cup fresh spinach
  • Chicken Corn Egg Drop Soup – Add 1/2cup cooked shredded chicken

Recipe Notes:

  • For the egg, you can use just whole eggs, or a combination of whole eggs and all egg white. I used the combination when I have leftover egg white from my baking, otherwise I normally use whole eggs.
  • If you are using a homemade broth, make sure to skim out the fat. This is very common when you are making a chicken stock, you will notice oil coming out from the chicken. This will make the soup greasy. If you are using store-bought, then you can use it as is.

Instructions:

  1. Whisk together chicken stock (room-temperature), cornstarch, ginger, onion and garlic in a medium sauce pan until combined and no lumps remain.
  2. Heat over high heat until boiling, stirring occasionally.
  3. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.
  4. Once the broth reaches a boil, remove from heat or close the stove. Use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons.
  5. Stir in the green onions, corn and shredded chicken (if using). Taste and season as desired. Add turmeric powder for a more vibrant yellow color.

Serves 3-4

 If you like this recipe, please give the “Like” button below a click or leave me a comment. I would love to hear from you. Don’t miss up coming easy and delicious recipes, click on the “Follow” button before you go!♥

Restaurant Style Egg Drop Soup Recipe

Recipe Adapted from: Gimme Some Oven with my minor modifications

Checkout my other soup recipes and keep yourself warm!♥

Categories: Soup, Spicy

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