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This egg drop soup recipe has all the comfort food quality of the restaurant but feeds more people in one go. This is a fast and easy egg drop soup that you can add as a side to your Asian-style meal, or ladle it up as an afternoon snack by itself. Silky, protein-filled ribbons of egg and rich broth really make it, but a handful of those crunchy noodles can’t hurt either.
Without the La Choy noodles, though, this is happily a low-carb egg drop soup because I didn’t add a thickener like cornstarch. Just tasty broth, a couple of seasonings, and beaten eggs. A touch of sesame oil would add to the restaurant-quality flavor, but completely optional.
Steps + Photos to make Chinese Egg Drop Soup
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Step 1: Crack and whisk 2 large eggs with ¼ t black pepper in a small bowl until very smooth.
Step 2: On high heat, bring 4 c chicken broth, ½ t red pepper flakes, ¾ t black pepper, and ¼ t salt to a boil.
Step 3: Reduce heat to medium-high then slowly pour in the beaten eggs; gently stir the broth in a circular motion. The eggs will quickly form thin, silky ribbons as they cook.
Step 4: Once the soup returns to a gentle boil, remove from heat.
Step 5: Ladle into bowls and garnish with the sliced green onion. A touch of sesame oil in to the serving bowl adds to the restaurant-quality flavor. Serve hot with crunchy Chinese noodles if you have them.
The bottom line
Consider this a nice little low-carb comforting treat: This keto egg drop soup doesn’t use cornstarch, just a nice combo of broth, eggs and seasonings.
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Homemade Egg Drop Soup
Equipment
- Medium mixing bowl
- Whisk
- Large pot or saucepan
- Ladle
- Cutting board and knife or kitchen shears for the green onion
- Serving bowls & spoons
Ingredients
- 2 large eggs
- 4 c chicken broth
- 1 t black pepper
- ½ t crushed red pepper flakes
- ¼ t salt
- 1 green onion sliced
- crunchy Chinese noodles optional
- 1 T sesame oil optional
Instructions
- Whisk together 2 eggs in a bowl with ¼ t black pepper. Set aside.
- In a large pot over high heat, combine chicken broth, red pepper flakes, remaining black pepper, and salt. Bring to a boil.
- Once the broth is boiling, slowly pour the beaten eggs into the pot while gently stirring the broth in circles to create thin ribbons. Bring the soup broth back to a gentle boil, then turn off and remove from the heat.
- Add a tablespoon of sesame oil if you have it (it's optional, but it does add to the restaurant-quality flavor).
- Pour into bowls and garnish with green onion. Serve hot; add a handful of La Choy Chow Mein noodles if you're feeling fancy.
I this is such a great and easy soup, difinitely goin g to make this one. Looks so nice and rich tasting.
This recipe was so easy. I added rotisserie chicken and spinach! Wonderful. Added for flavor and made the sup more robust.
I. @alway got egg drop soup when I went to Chinese restaurant now I can make myself Thank you for recipe