Super Simple Classic Egg Drop Soup
There’s no easier soup to make when you’re hungry than Super Simple Classic Egg Drop Soup. Ready in under 10 minutes, this Better Than Takeout recipe is my easy way to complete any meal. This savory, umami-packed soup is mixed with ribbons of delicate egg and kernels of sweet corn that warms me right up. If you’re ever missing that classic Chinese Takeout flavor, you have to make this egg drop soup at home!
Chinese Takeout Sweet Corn Egg Drop Soup
Welcome to Day 4 of cooking Street Food for 21 days. Now that the weather is getting colder, I thought I would make a childhood classic Egg Drop Soup. Anyone else parents also made egg drop soup for them whenever they are sick? This dish warms me up inside and out, and the best part is … it’s SO easy to make. I am adding corn today, but you can add other protein, such as crab or shredded chicken.
This dish is often served at Chinese buffets and Chinese takeout restaurants growing up. So, I also thought this dish was complicated to make. But, it only takes 10 minutes, and all the ingredients are super simple to find! You can make this dish vegetarian by adding vegetable stock instead, and it will taste amazing as well!
Egg Drop Soup Ingredients
- 5 cups Chicken Stock or vegetable stock or bone broth
- 1 can Sweet Corn
- 2 Tbsp Sesame Oil
- 2 Ginger thin slices
Egg Mixture
- 4 Large Eggs
- 1 Tsp Salt
- 1 tsp White Pepper
- 1 Green Onion separate white and green, optional, save some of the green parts for garnish
Corn Starch Slurry
- 2 tbsp Corn Starch
- 1 tsp White Pepper
- 1 tsp Salt
- 2 tbsp water
Corn Starch Slurry
To get that thick, classic texture to egg drop soup, and a must-do step for the best egg ribbons is adding corn starch slurry. This is a mix of water and corn starch that’s a common cooking method to get thicken soups and sauces like Jjajangmyeong and egg drop soup. As it cooks, the starch molecules start absorbing water, giving it that thickened texture.
For egg drop soup, we’re using a smaller amount because it is still a soup. The thickening also plays an important part in slowing down the egg mixture in the hot liquid so the ribbons can form. So, always add the corn starch slurry before the egg mixture!
Tips for Beautiful Egg Flowers
The best part of a good egg drop soup is the egg flowers 蛋花, or egg droplets. They should be flowy, thin ribbons that are silky smooth and melt in your mouth. Here are a few secret tips for of having beautiful egg droplets:
- Heat Off: For the prettiest ribbons, let the soup thicken with corn starch and then add in the egg with the heat off. This helps the egg form beautiful ribbons instead of short clumps.
- Pour Slowly: a slow, steady, but thin pour will get the prettiest egg ribbons.
- Let the egg set: Make sure to let the egg sit for 30 seconds before mixing and stirring it.
How To Make Easy Egg Drop Soup
- Whisk together egg, green part of the green onion, 1 tsp of salt, and 1 tsp of white pepper.
- Mix corn starch, 1 tsp of salt, 1 tsp of white pepper, and 2 tbsp of water.
- In a pot, add chicken stock, ginger, corn, and the white part of green onion and turn the heat to medium-high.
- Once it starts to simmer, let it cook for 2-3 minutes.
- Pour in the corn starch mixture and let it simmer for 1 minute, or until thickened
- Turn the heat off and drizzle in the egg mixture, let it sit for 30 seconds for the egg to set, and then mix it.
- Drizzle on sesame oil and the rest of the green onion, and you are ready to serve!
What To Eat with Egg Drop Soup
My personal pro tip is to make some dumplings on the side and dip them straight into the soup. It’s one of my FAVORITE combos growing up in Taiwan. It can be anything from boiled Pork and Chive dumplings to some crispy shrimp potstickers!
Better Than Takeout Recipes To Enjoy with Egg Drop Soup
Super Simple Egg Drop Soup
By Tiffy Cooks
Ingredients
- 5 cups Chicken Stock or vegetable stock or bone broth
- 1 can Sweet Corn
- 2 Tbsp Sesame Oil
- 2 Ginger thin slices
Egg Mixture
- 4 Large Eggs
- 1 Tsp Salt
- 1 tsp White Pepper
- 1 Green Onion separate white and green, optional, save some of the green parts for garnish
Corn Starch Slurry
- 2 tbsp Corn Starch
- 1 tsp White Pepper
- 1 tsp Salt
- 2 tbsp water
Instructions
- Whisk together egg, green part of the green onion, 1 tsp of salt, and 1 tsp of white pepper.
- Mix corn starch, 1 tsp of salt, 1 tsp of white pepper, and 2 tbsp of water.
- In a pot, add chicken stock, ginger, corn, and green onion and turn the heat to medium-high.
- Once it starts to simmer, let it cook for 2-3 minutes.
- Pour in the corn starch mixture and let it simmer for 1 minute, or until thickened
- Turn the heat off and drizzle in the egg mixture, let it sit for 30 seconds for the egg to set, and then mix it.
- Drizzle on sesame oil, and you are ready to serve!
Video
@tiffycooks Day 4: Egg Drop Soup, full recipe on IG #asianfood #tiktokcooks #streetfood #soup #HalloweenAtHome #vegitarian #fyp #food #foodie #myrecipes
♬ Steven Universe – L.Dre
