Chinese Egg Drop Soup Recipe

Enjoy the simplicity of egg drop soup with this recipe which can be tailored to your dietary needs.



From “Ladled”
December 2014

Yield: 4 to 6 small servings

Rekindle a love for making soups and stews at home with Ladled (Victory Belt, 2012) by Kimberly Harris. Find more than 100 recipes for nutritious, healing soups with simple instructions for every step of the soup-making process. The following recipe from “Stocks, Broths and Simple Soups” is for a Roasted Vegetable Broth that can be used as the base for most soups.

You can purchase this book from the Mother Earth Living store: Ladled.

I have always loved the simplicity of this soup in Chinese restaurants. It’s the perfect start to a Chinese dinner, especially if the soup and the main dish are homemade! Ginger and garlic are infused into the broth, adding a subtle backdrop. The longer you simmer it, the more pronounced the flavor will become. While Egg Drop Soup tends to be thickened a lot in restaurants, I have only lightly thickened it here for a more subtle approach. You can certainly thicken the soup to your liking or leave out the thickener entirely for a thin version.

Quick Recipe | Gluten-Free | Grain-Free
Dairy-Free | Budget-Friendly

Chinese Egg Drop Soup Recipe

Ingredients:

• 4 cups chicken stock
• 1-inch fresh ginger, cut into 4 thin slices
• 3 green onions, sliced (plus more for garnishing, if desired)
• 3 garlic cloves, peeled and crushed
• 1 tablespoon organic cornstarch, arrowroot powder, or tapioca starch
• 1 tablespoon water
• 1 tablespoon soy sauce or tamari (use tamari for gluten-free option)
• Unrefined salt to taste (about 1/2 teaspoon if using unsalted stock)
• White pepper to taste (black pepper can be substituted)
• 3 large eggs, whisked

Instructions:

1. In a small pot on high heat, bring the chicken stock to a boil and add the ginger, green onions, and garlic to the soup. If desired, you can place the garlic and ginger in a linen bag (generally used for tea) or tie them in cheesecloth for easier removal. Simmer on low, covered, for 5 to 20 minutes.

2. Remove the garlic and ginger. If they are free-floating, you can use a slotted spoon. Mix the cornstarch, arrowroot powder, or tapioca starch with 1 tablespoon of water. Add the mixture to the soup and whisk. Cook for a couple of minutes to thicken.

3. Add the soy sauce or tamari and salt and pepper to taste.

4. Bring to a simmer and then take the soup off of the heat. Whisk the broth into a small whirlpool, slowly drizzle in the eggs, and leave the soup to set for one minute.

5. Break up the eggs into ribbons with a fork. Taste, and season with salt or pepper if necessary.

More Recipes from Ladled

Roasted Vegetable Broth Recipe
Vietnamese Hot and Sour Soup Recipe
Quinoa and Chicken Soup Recipe


This excerpt has been reprinted with permission from Ladled: Nourishing Soups for All Seasons by Kimberly Harris and published by Victory Belt Publishing Inc., 2012. Purchase this book from our store: Ladled.