There’s just something sacred about the satisfying simplicity of a delicious egg drop soup. The silky and savory broth leaves you treasuring every single spoonful, and connoisseurs of Asian cuisine genuinely anticipate its comforting flavors. It really is a soup for the soul.
Egg drop soup is a popular menu item at every Asian restaurant, and it’s no surprise why. When you discover how easy it is to make, it will become your new favorite “go-to” recipe at home too!
This Easy Egg Drop Soup recipe is seriously the PERFECT way conveniently quench your cravings! Every tastebud deserves to experience the homemade goodness of this comforting Asian icon. You’ll never settle for takeout again after you realize how foolproof and delicious Easy Egg Drop Soup is!
It only takes 2 stress-free steps and will be ready in less than 20 minutes — that’s faster AND easier than ordering takeout! With minimal prep and clean-up, in addition to simple ingredients, Easy Egg Drop Soup qualifies as a one-pot wonder.
Prepare to impress the pickiest of eaters with this recipe — including kids who don’t like soup! Easy Egg Drop Soup is a faithful favorite to any hungry person. It’s light yet filling, but most importantly, this legendary soup is downright delicious!
- 1 (49.5 fluid ounce) can chicken broth
- 1 bunch chopped green onions
- 1/4 teaspoon white sugar
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1/3 cup cold water
- 3 eggs
- 2 tablespoons cold water
- Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
- Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.
Looking for another easy and delicious Asian recipe? Try our Chicken Yakisoba:
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