Egg Drop Soup – Recipe! Image 1
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Egg Drop Soup – Recipe!

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When I was a kid, my mom would go and get Chinese take-out from a local restaurant in Anaheim when we were feeling under the weather.  Some of the dishes I remember enjoying the most were Egg Foo Young, Moo Shu Pork, and my favorite – Egg Drop Soup.

Egg Drop Soup is a broth based soup made of chicken stock then drizzled with freshly whisked eggs, which gives it a creamy texture.  Preparing it at home is very simple and you can do it with just a few pantry ingredients including; stock-in-a-box, a knob of fresh ginger and a few spoonfuls of prepared miso paste.

The eggs are drizzled into the soup right before serving and stirred with a fork for a stringy effect.  I added soft tofu for an extra boost of protein and to make this soup a little more substantial.  The soft tofu absorbs the flavors of the broth as it warms, and becomes almost pudding-like.

I love to make a batch of this soup when it’s cold and rainy out or when I am craving some delicious Chinese food.  Ladle it into cute bowls with Asian soup spoons for a full authentic experience.

Egg Drop Soup – Recipe! Image 2


1 quart chicken stock

1-inch piece of fresh ginger, peeled

2 tablespoons white miso, refrigerator section of grocery store

2 tablespoons soy sauce

1 tablespoon + 1 teaspoon cornstarch

3 eggs

1/2 teaspoon salt

7 ounces soft tofu

2 scallions, sliced

(Serves 4-6)

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To Prepare:

1. In a large pot over medium heat, add stock, ginger, miso and soy sauce.  Whisk mixture and cook until simmering.  In a small bowl, whisk 1 tablespoon cornstarch with 1/4 cup water.  Drizzle cornstarch mixture into hot broth and whisk until smooth.

2.  In a small bowl, whisk eggs with 1 teaspoon cornstarch.  Drizzle eggs into hot broth and stir with a fork.  Continue to stir for 1 minute.  Season with 1/2 teaspoon of salt and stir.

3.  Slice tofu into cubes and place in bottom of each bowl.  Ladle soup over tofu and sprinkle top of bowls with scallions.  Enjoy!

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