If you are feeling under the weather, nothing is more soothing than a hot, soothing soup. This quick and easy homemade egg drop soup has a ginger infused broth that makes it extra soothing to your achy head and body.
It is easy to make and so easy to prepare, and it lends itself well to several variations, so you can customize it to suit the ingredients you have on hand.
It is also quite easy to customize this soup to suit your own tastes and preferences. In order to save some money, it is recommended that you skip take out and make a large pot of soup for about the price you would pay for one order of take out.
The following recipe that Apronese recommends will help you cook a delicious pot of soup.
Homemade Egg Drop Soup with Spinach and Mushrooms
What Is the Best Way to Thicken Egg Drop Soup?
It is very likely that you have noticed that classic egg drop soup has a slight thickness to it, and the broth isn’t as thin as a traditional chicken broth.
This thickness can be achieved through using a cornstarch slurry, and the reason for this thickness is that the cooked egg threads are created throughout the soup, creating a beautiful, delicate look.
When the egg is added to the hot soup, because of the viscosity of the broth, it won’t break up into tiny pieces.
As a way of sneaking in some veggies to my egg drop soup, I added mushrooms and spinach to it. However, if you are looking for an egg drop soup that is simply brothy, you can leave them out.
Or, if you want something a little heartier, you could even add some noodles to the soup.
Want to make it vegetarian? You just need to switch the chicken broth with vegetable broth and you’re done.
Easy Egg Drop Soup
The delicious homemade egg drop soup is the ideal comfort food when you suffer from sickness, whether it be to ease your bug or to keep you warm during the cold months. It can be whipped up in under thirty minutes.
Prep Time: 10 mins / Cook Time: 20 mins / Total Time: 30 mins
- 8 oz. mushrooms ($1.99)
- 3 green onions ($0.32)
- 1 Tbsp fresh grated ginger ($0.10)
- 1 Tbsp cooking oil ($0.02)
- 4 cups chicken broth* ($0.50)
- 2 cups water ($0.00)
- 1 Tbsp soy sauce ($0.09)
- 1 Tbsp cornstarch ($0.04)
- 2 large eggs ($0.48)
- 2 cups fresh baby spinach, optional ($1.13)
- The mushroom slices should be washed and sliced thinly, as should the green onions. Now peel off the ginger skin with a vegetable peeler or the edge of a spoon, and then use a cheese grater to grate about 1 tablespoon of ginger.
- Using a large soup pot, add the mushrooms, green onions, and ginger, along with about one tablespoon of cooking oil to the pot. Sauté the vegetables on medium heat for about two minutes, or just until the mushrooms are soft (about three minutes).
- In a small bowl, stir together 1 Tbsp cornstarch and 1 Tbsp water until the cornstarch is completely dissolved, then pour into the soup pot, stirring to combine all ingredients. Pour the cornstarch slurry over the boiled chicken and completely combine the ingredients. Pour in 4 cups of chicken broth, 2 cups water, and 1 Tbsp soy sauce, and whisk to combine.
- During the time that the soup boils over medium-high heat, whisk two eggs in a bowl and whisk the mixture until it is done. Once the soup is done boiling, turn off the heat and let it cool for at least 10 minutes, then add the eggs to the bowl. Stir the broth gently into one direction with a wooden spoon while slowly stirring. Let the whisked eggs gently be poured into the soup in a thin stream while it is swirling. Let the eggs sit in the hot liquid for at least 1 minute without being disturbed.
- After you have added the fresh spinach to the pot, remove from the heat and stir until it has wilted. Taste and adjust the salt if necessary by adding more soy sauce, if necessary. Serve as soon as possible.
There is no way to measure the size of your egg threads in advance, but it does depend on how fast you stir the soup and how quickly you pour the eggs in.
If you would like larger or thicker egg threads, do not stir as fast and pour the eggs in more quickly. In a rapidly boiling soup, the eggs will break apart into tiny pieces and you won’t be able to get egg threads. Do not pour the eggs in quickly as they will break apart into very small pieces.
*I use Better Than Bouillon to make my broth.
Serving: 1 Serving ・ Calories: 67.92 kcal ・ Carbohydrates: 4.45 g ・ Protein: 4.52 g ・ Fat: 4.2 g ・ Sodium: 749.95 mg ・ Fiber: 0.83 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Egg Drop Soup: How to Make It – Step By Step Photos
This recipe calls for washing and slicing 8 ounces of mushrooms, 3 ounces of green onions, approximately 1 Tbsp of fresh ginger, and peeling and grating about 1 Tbsp of fresh garlic.
The original version of this recipe only requires four ounces of mushrooms, so you can cut it in half if you wish.
A large stock pot or pot can be used to cook mushrooms, green onions, ginger, and 1 tablespoon of vegetable oil.
Place all the ingredients in a large pot or pot and bring to a simmer on medium heat. Sauté for a few minutes, until the mushrooms begin to soften.
Put four cups of chicken broth, two cups of water, and one tablespoon of soy sauce into the pot, and bring it to a boil.
To make my broth, I use a product called Better Than Bouillon.
The product makes it easy to make broth, adds very little storage space to your kitchen, and you can mix up any amount you need (1 tsp of BTB + 1 cup water = 1 cup of broth).
It is a simple matter of mixing 1 Tbsp cornstarch with 1 Tbsp water in a small bowl, then adding it to the pot of soup and bringing it to a boil.
This is the time to serve! This small amount of cornstarch thickens the soup, giving it a little bit more body and allowing the egg to stay in nice threads rather than just mixed in with the broth, so it’s important to use it.
Although it’s a very small, almost undetectable amount of thickening, it’s an important one.
During the time it takes to bring the soup up to a boil, whisk two eggs in a bowl while it is simmering.
Upon reaching a boiling point in the soup, you should turn the heat down to a low temperature, and wait to stop the boiling once it has stopped.
You can add egg drop soup to your egg drop soup during boiling if you like a million tiny pieces of egg. However, if you want thin, pretty threads of egg, wait for it to cool before adding it.
After that, you should take a large spoon and stir the soup in a single direction. It is recommended that as the soup swirls, slowly drizzle the egg in a thin stream, and then do not touch it for at least a minute, preferably for a couple of minutes, to allow the eggs threads to set and become less visible.
As you stir the pot you will be able to see the egg threads rise to the surface and if you please, look at how beautiful they look.
I was able to take pictures with one hand while pouring in the eggs with the other, so my threads are a bit thick, but they are still pretty nevertheless.
After that, add a couple handfuls of fresh baby spinach to the pot and stir until they are wilted into the broth, then remove them from the heat.
In a nutshell, you are done! This egg drop soup is seriously easy to make, and I strongly recommend you to taste it before adding more salt if you desire.
In addition, I would recommend adding Soy Sauce rather than plain salt to keep the flavor profile intact.
In my opinion, the ginger in the broth makes it so soothing and calming.
And believe Apronese, this is the most delicious and easiest dish to make, a great soup for dinner with the family.
Remember to comment on your process and everyone’s opinions on this dish in the comments section below