Egg Drop Soup is one of those classic comfort foods I remember from my childhood—it was the silver lining on sick days, and the perfect starter when we dined out at Chinese restaurants. Its origins are deeply rooted in Chinese cuisine, and this humble yet flavorful dish has traveled worldwide, finding a place in the hearts (and bowls) of so many. It’s the go-to quick-fix for anyone in need of a warm and soothing meal, especially considering that it takes almost no time to whip up. Whether you’re feeling a bit under the weather or just craving something simple and delicious, Egg Drop Soup is like a cozy hug in a cup.
When I serve Egg Drop Soup at home, I love to pair it with a light cucumber salad or some steamed greens. It’s a great appetizer, but you can also make it a hearty meal alongside some fried rice or stir-fried veggies. Personally, a pile of pot stickers or spring rolls turns it into a full-on feast without much fuss.
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Homestyle Egg Drop Soup
Servings: 4
Ingredients
– 4 cups chicken or vegetable broth
– 1 teaspoon ginger, grated
– 2 tablespoons cornstarch
– 3 tablespoons room-temperature water
– 2 large eggs, lightly beaten
– 1 green onion, thinly sliced
– Salt and white pepper to taste
– Sesame oil for drizzling (optional)
To get that super yellow color like restaurant, you’ll want to add food coloring.
Directions
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