Easy Homemade Egg Drop Soup
I’ve been on a little mission lately to recreate some of my daughter’s favourite soups at home. Egg drop soup is one of her top three, so naturally, it was one of the first ones I wanted to tackle.
She absolutely loves it. Whenever we order Chinese food, egg drop soup is one of the things she asks for, and I kept thinking that surely I could figure out how to make it at home. So I tried. And then I tried again. I wanted that warm, comforting thick broth with those delicate ribbons of egg running through it. Nothing complicated, just a simple egg drop soup that tasted like the one she loves. And finally, I did it!
This version is so easy to make and comes together quickly. The fresh ginger adds just a little warmth, the turmeric gives the broth its beautiful golden colour, and the sesame oil brings everything together. And when my daughter tasted her first spoon and loved it, I knew I had finally gotten it right.
There is something so satisfying about recreating a food your kids love. It may be a simple bowl of soup, but after trying to get it just right, having your child ask you to make it at home feels like a pretty big win. I’m still working my way through my daughter’s top three soups, but I can officially check egg drop soup off the list. After all my experimenting, this is the version we both love, and I’m so happy I finally figured it out. Give my recipe a try. I think this one is going to become a favourite in your house too!
INGREDIENTS:
4 cups of chicken broth
1 chicken bouillon cube, crumbled
1/4 teaspoon of turmeric
1/2 teaspoon of salt
1-inch piece fresh ginger
3 ½ tablespoons cornstarch
1/3 cup of cold water
3 large eggs, beaten
1/2 teaspoon of sesame oil
STEPS:
Prepare the broth. Add the chicken broth, crumbled chicken bouillon cube, turmeric, salt and a slice of fresh ginger to a medium pot. Bring to a gentle boil over medium-high heat, then reduce the heat slightly and let it simmer for a few minutes to allow the ginger to infuse the broth.
Thicken the soup. In a small bowl, whisk together the cornstarch and cold water until completely smooth. Slowly pour the mixture into the hot broth while stirring. Continue stirring until the soup begins to thicken.
Add the eggs. Slowly drizzle the beaten eggs into the simmering soup while gently stirring in one direction. As the eggs hit the hot broth, they will cook and form those soft, delicate ribbons throughout the soup.
Finish the soup. Remove the ginger slice and stir in the sesame oil. Taste and add a little more salt if needed.
Serve. Ladle the soup into bowls and serve hot.
Bon appétit! Enjoy!
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