Ditch the takeout menu and make your own egg drop soup! This easy recipe takes less than 10 minutes to prepare.
As you’ve likely noticed by now, I love dining out for Asian food then coming home and recreating the dishes at home. In fact, one of the ways I’ve been able to achieve long term weight loss success is by finding ways to make traditionally calorie-rich foods lighter and healthier in my own kitchen.
If you love Chinese food as much as my family, likely you’re a big fan of egg drop soup. To be perfectly honest, I wasn’t a huge fan of it until I started making my own version at home. While restaurant versions tend to be a bit thick and overly salty, my egg drop soup is fresh, fragrant and well balanced.
Of course, the secret to any good soup is good broth. Short of making my own homemade stock, I love working with Imagine Organic Free Range Chicken Broth. Made with the finest organic free range chicken and the freshest vegetables, it’s a great time saver in the kitchen that adds flavor to endless soups and other dishes.
To bring out all of the flavors, I like to go pretty heavy with the minced scallions. I use about 2 tablespoons per serving but you can feel free to dial it down if you prefer.
For a fragrant nutty flavor, toasted sesame oil is essential. Since I keep a well-stocked pantry for Asian cooking, I always have it on hand but you can find it on Amazon or at most major grocery stores or Asian food markets.
What are your favorite Chinese food dishes that you’d like to see me lighten? I’d love to hear from you!
Your spoon is waiting.
Egg Drop Soup
- 2 teaspoons toasted sesame oil (divided)
- 2 teaspoons ginger (minced)
- 2 cloves garlic (minced)
- 8 cups Free Range Chicken Broth (Imagine)
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- 4 large eggs (whisked)
- ½ cup scallions (minced)
- Heat half of the sesame oil (1 teaspoon) over medium-high heat in a medium soup pot. Stir in ginger and garlic and heat until fragrant, about 30 seconds.
- Whisk in the Imagine Free Range Chicken Broth along with the rice wine vinegar and soy sauce. Bring mixture to a boil then reduce to a simmer.
- Slowly pour in the whisked eggs while continuously whisking the soup mixture. Cook until eggs just set, about 2 minutes. Remove from heat and stir in the scallions. Check for seasoning and add salt and pepper to taste. You may also wish to add in more sesame oil.
Check out my Pinterest board for more Asian-inspired recipes!
13 thoughts on “Egg Drop Soup”
I agree that toasted sesame oil and a great broth are essential. Ready to slurp this up!
This was delicious!! My kids loved it too!!
Whoops!! I meant to give it 5 stars
So glad you enjoyed it!
I LOVE how easy this is to make! Can’t wait to try it!
This looks so sunny and delicious Liz, and I love Imagine broths, they’re so light and clean!
Thank you so much Sue!!
No lack of flavor in this fabulous egg drop soup! And so easy that there’s no excuse not to make it!
Thanks so much Liz!
General Tsos! Love it but it’s always heavily breaded!
Oh dear ! It reminds me of my grandmother’s egg drop soup, This one is updated with “modern” spices and sounds great ! Will do. Thank you so much !
I hope you love it!! :)