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Recipes » lunch » soup » Egg Drop Soup!

Egg Drop Soup!

By Kate Morgan Jackson

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This egg drop soup recipe will make you forget the number of that Chinese restaurant forever…especially if you add dumplings!

egg drop soup

So, at the very beginning of this past holiday season…I’m talking Thanksgiving week…I managed to get myself the world’s most energetic case of strep throat, with a large economy sized cold on top of it.

I was the perfect storm of misery, right smack in the middle of crazy running around cooking/wrapping/decorating time.  And I fervently believe that the thing that saved me (along with a whopping course of antibiotics) was that the Southern husband kept feeding me warm, soothing, delicious-even-with-a-sore-throat bowls of egg drop soup.

Bowl after bowl after bowl of it.  And after I made it out the other side I thought to myself, I really need to come up with my own version of this slightly spicy, slightly creamy, totally wonderful soup.

And as it turned out, not only is egg drop soup the cure for what ails you, it’s also something that you can whip up in about 10 minutes.  Ten minutes!  It just keeps getting better and better.

Now while I was deliriously happy with my egg drop soup exactly as it was, we happened to be at Trader Joe’s at one point, and they had some adorable little frozen shrimp dumplings – fully cooked and just needing to be microwaved.  So I microwaved a few and dropped them into my egg drop soup…and just when I thought it couldn’t get any better?  It got better.

So while I hope you never ever get a sore throat of your own, if you do…egg drop soup. And if you don’t…egg drop soup anyway!

 

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egg drop soup

Egg Drop Soup!


★★★★★ 5 from 2 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Asian
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Description

This egg drop soup recipe will make you forget the number of that Chinese restaurant forever…especially if you add dumplings!


Ingredients

  • 4 cups chicken broth (I like the Pacific and Imagine boxed varieties)
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons cornstarch dissolved in 3 tablespoons cold water
  • 3 eggs, beaten
  • Salt and pepper to taste
  • Pre-cooked dumplings (see note)
  • Chopped scallions for garnish

Instructions

  1. Put chicken broth, soy sauce and ginger in a medium saucepan and bring to a boil.
  2. Whisk in cornstarch mixture and stir until slightly thickened. Turn heat down to low.
  3. Pour in beaten egg and whisk gently for about a minute…the egg will separate a little into strands as it cooks.  This is what we want!
  4. Season to taste with salt and pepper. If you have dumplings on hand, this is the time to add them in. Garnish with scallions. Serve at once.

Notes

We LOVE the shrimp gyoza dumplings at Trader Joe’s – pop them in the microwave until they are heated up and then stir them into your soup!

871.3 g1197.3 mg4.1 g1.2 g0 g5.5 g0.1 g6.7 g144.5 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on January 10, 2013

Good for: Comfort Foods, Dinner In A Hurry

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  1. Mike says

    January 10, 2013 at 10:11 am

    Oh, that looks and sounds delicious! Perfect for a cold, drab and dreary rainy day here in the top of Texas.

    Always look fwd. to new posts from you in my reader!

    Reply
    • Kate says

      January 11, 2013 at 7:28 am

      Thanks Mike! And the soup works great here in wintry NJ too – it’s on my menu (again) this weekend!

      Reply
  2. Shannah @ Just Us Four says

    January 10, 2013 at 10:45 am

    Wow, who knew it would be that easy! I love egg drop soup but always figured it would be pretty complicated to actually make at home. Now I can skip the Pho take-out when I am sick and just make this.

    Reply
    • Kate says

      January 11, 2013 at 7:28 am

      I know, isn’t it great when the best things also turn out to be the easiest? :)

      Reply
  3. Karen Nelson says

    January 10, 2013 at 1:09 pm

    Gonna whip up a batch to take to work… sounds great!
    No more strep!!!

    Reply
    • Kate says

      January 11, 2013 at 7:29 am

      Yes! That is my mantra! (I don’t think I am legally allowed to get strep more than one time per winter…right??)

      Reply
  4. Joanne says

    January 10, 2013 at 9:35 pm

    I’ve always wondered how to make egg drop soup. Who knew it was so easy! Almost everyone I know is sick so I should make a big batch of it and just distribute it.

    Reply
    • Kate says

      January 11, 2013 at 7:29 am

      I know, it is just CRAZY out there. Stay well.

      Reply
  5. Susan says

    January 11, 2013 at 8:12 am

    Just what I was looking for and I am not ill!!!

    Reply
    • Kate says

      January 13, 2013 at 3:27 pm

      Good! Stay healthy. :)

      Reply
  6. Winnie says

    January 11, 2013 at 8:30 am

    I can’t wait to try this. My mom used to make the greek verision of this with eggs, lemon and orzo. Now I can be armed with two and ready for this season. EVERYONE around me is sick and I am hoping it misses me..I am almost tempted to wear garlic around my neck (almost!).

    Reply
    • Kate says

      January 13, 2013 at 3:28 pm

      Yum orzo – that would be a perfect addition to this soup! Stay well, Winnie!

      Reply
  7. Isra {TheFrugalette} says

    January 11, 2013 at 10:31 am

    This is my husband’s fav soup ever! I didnt realize how simple it could be, thanks for the recipe, we are in the dead of winter here in Boston!

    Reply
    • Kate says

      January 13, 2013 at 3:39 pm

      Right below you here in NJ (although we’ve been blessed with a string of 40-50 degree days here. But I’m making this soup anyway!)

      Reply
  8. [email protected] says

    January 11, 2013 at 2:15 pm

    I love egg drop soup but quit eating Chinese restaurant food because of a nasty reaction to the MSG in everything :(
    Now I will make this … all the time… what do I care if someone else is not in the mood for soup … every night ? ;-)

    Reply
    • Kate says

      January 13, 2013 at 3:39 pm

      You are a girl after my own heart…I’m a soup every day person too!

      Reply
  9. Elisabeth says

    January 11, 2013 at 4:36 pm

    Oh my goodness, the process is so simple, I think I’m in love! Thank you!

    Reply
    • Kate says

      January 13, 2013 at 3:40 pm

      Isn’t it great when the simple things are also the best? Yay!

      Reply
  10. ruthie says

    January 19, 2013 at 9:56 am

    Old college dorm ramen hack: whip an egg into the soup for a more filling cup/bowl o’ noodles! Every time I see egg drop soup it brings back those memories. :)

    Reply
    • Kate says

      January 20, 2013 at 2:27 pm

      wow, that definitely brought me back…I’ve definitely had my share of those raman noodles back in the day!

      Reply
  11. Lynn says

    January 31, 2013 at 4:25 pm

    I am making this for my sick daughter (6) tonight. Any idea how this will keep in the fridge? Her appetite isn’t quite there to eat a whole lot at once. Thanks!

    Reply
    • Kate says

      February 1, 2013 at 7:54 am

      Oh no – I hope your bunny is better soon! This will keep a day or two in the fridge – just reheat it slowly. You can also cut the recipe down proportionally to do it one egg at a time so you can make it fresh in batches. Feel better – I know sick little ones make the mama feel bad too.

      Reply
  12. Lynn says

    February 1, 2013 at 11:11 am

    Thanks, Kate! She is feeling much better. I’m attributing it to the soup! :)

    Reply
    • Kate says

      February 2, 2013 at 5:37 pm

      I’m so glad! :)

      Reply
  13. suzanne says

    October 3, 2019 at 2:27 pm

    Don’t you add any hot sauce or red pepper spice? These are usually in the packages I buy at the market.

    Reply
    • Kate Morgan Jackson says

      October 4, 2019 at 9:25 am

      Hi Suzanne! I am a total wimp when it comes to spicy stuff so no, but you definitely could add that in at the end if you want some spice in it – great suggestion!

      Reply
  14. Marty says

    October 24, 2019 at 9:05 pm

    This is awesome..it’s a MYST try recipe. It goes together fast and so comforting.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      October 28, 2019 at 12:49 pm

      Marty! Thank you so much – and it is a great comfort food, right? :)

      Reply
  15. Loretta DeBorde says

    March 23, 2022 at 7:41 pm

    It’s so easy and so good.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      March 24, 2022 at 2:58 pm

      Loretta! Thank you so much – I’m glad you like it. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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