This easy Egg Drop Soup has become one of my favorite weeknight dinners… and what better time of year to share this recipe? Not only is it in keeping with the time-honored Jewish tradition of Chinese Food On Christmas, but it’s also a wonderful, warming comfort food on any chilly winter night.
It’s fast, easy, and very flexible, so you can add extra ingredients based on what you have on hand. All you really need to make this soup is chicken or vegetable broth, eggs, and a splash of soy sauce, but I prefer to throw in a lot of veggies — plus tofu or shrimp — turning a standard appetizer into a very satisfying one-pot meal.
Most egg drop soup recipes call for cornstarch, but since that doesn’t pass the Kitchen Test — and it makes the soup a little too “slimy” for my preference — I simply skip it. I’m also happy to save a step, speeding this quick recipe up even more.
Soy sauce (or tamari, for gluten-free) varies considerably in saltiness, so when in doubt, use a bit less at first than you think you might need. It’s very easy to add more, but not the other way around! In fact, pretty much the only way you can screw this soup up is by making it too salty. I also include a little sesame oil, adding another layer of richness without needing as much salt.
Happy Holidays everyone!
Easy Egg Drop Soup
All you really need to make this soup is chicken or vegetable broth, eggs, and a splash of soy sauce, but I prefer to throw in a lot of veggies — plus tofu or shrimp — turning a standard appetizer into a very satisfying one-pot meal.
- 4 cups unsalted chicken or vegetable broth
- 1 1/2 tablespoons low-sodium soy sauce or tamari
- 1/2 teaspoon toasted sesame oil
- 2 green onions
- 3 organic, pastured eggs scrambled
- 1-2 tablespoons water optional
- 1/2 pound extra-firm tofu diced in half-inch cubes
- 1/4 to 1/2 pound medium shrimp peeled
- 4 to 6 ounces mushrooms quartered or sliced (any type you like)
- 1 handful of baby spinach
In a medium-sized pot, heat the broth until simmering. If you're including mushrooms or raw shrimp (or any other meat or veggies that need extra time to cook), add them now. Simmer for about 3 or 4 minutes, until the mushrooms soften a bit.
While that's going on, slice the green onions into 1/8" slivers. Set aside some of the green tips for garnish, and then add the rest into the pot.
Add the soy sauce, sesame oil, and any tofu or spinach, and let simmer for another minute or so.
In a bowl, scramble the eggs, and mix in the water if you want the eggs to be a little lighter in the finished soup.
Turn off the heat, and then while slowly stirring in one direction (I prefer clockwise, but really, it's your call), drizzle the scrambled eggs into the soup. It helps to hold a fork or chopstick across the top of the bowl, with pointy end hanging over the edge, so you can control the speed as the eggs slide past the tines of the fork (or tip of the chopstick). The eggs will cook immediately, forming lovely strands in the pot.
Serve immediately, garnished with bits of green onion.
Photos by Kelly Jaggers for Eating Rules.