Another classic dish at Chinese restaurants is egg drop soup! This is a super simple soup where a egg is poured into simmering chicken broth in a thin stream the cooks into smooth ribbons that gives the soup an amazing creamy texture. I like to use a homemade chicken broth for this to maximize flavour but store bought will also do! The chicken broth is jazzed up by simmering it with green onions, ginger and white peppercorns along with a dried shiitake mushrooms and a few slices of bacon. The green onions, ginger and white peppercorns give the chicken broth a nice Asian flare and the dried shiitake mushrooms and bacon add layers of umami flavour and a hint of smokiness and meatiness! Once the broth is ready cornstarch is added to thicken a bit before the eggs slowly are added in a thin stream that allows them to cook into thin ribbons in the soup. The egg drop soup is finished off with toasted sesame oil, for its magical aroma, along with a garnish of green onions and optional sliced shiitake mushrooms. The perfect way to start off your Lunar New Year celebrations!
Egg Drop Soup
A super quick and easy Chinese style egg drop soup!
- 4 cups chicken broth or pork bone broth
- 4 green onions, sliced
- 1 inch knob ginger, sliced
- 1 teaspoon white peppercorns
- 2 slices bacon or ham (optional)
- 1 dried shiitake mushroom (optional)
- salt to taste (or soy sauce)
- 2 tablespoons corn starch mixed into 2 tablespoon water
- 4 eggs, lightly beaten
- 1 teaspoon toasted sesame oil
- 4 fresh shiitake mushrooms, sliced (optional)
- Bring the broth, the whites of the green onions, ginger, peppercorns, bacon, and mushroom to a boil, reduce the heat and simmer, covered, for 30 minutes, before straining out the solids and seasoning with salt to taste.
- Mix the cornstarch and water mixture into the simmering broth until it thickens, about a minute.
- Swirl the broth in the pot and while it is still swirling, pour a thin stream of the eggs into the broth until it has all been added.
- Remove from heat, add the sesame oil, the greens of the green onions, and the mushrooms and enjoy!
Tip: Do step one the day before to save time when serving it.
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First of all lovelovelove your recipes! My Mom and I used to go to lunch at our Iocal Asian restaurants all the time, but Covid has pretty much ruined it for us. I want to surprise her with a big container of this and some homemade egg rolls and I want it to come out perfect! If I use the bacon is it supposed to be raw or cooked? Also, could I use a three peppercorn blend instead of strictly white peppercorn? Keep cooking Kevin, I can’t wait!
I’ll just jump in here and answer: the bacon gets tossed in the ingredients for the broth, so just use the bacon right out of the package (I assume). As for the peppercorns, it only calls for 1 tsp so I’d just use what you have on hand. Don’t think it would make too much of a difference, as they are part of the broth. If push comes to shove, just pick out the lighter peppercorns out of your mix and go with that. Good luck – this recipe sure sounds like a winner to me!
The bacon is raw/uncooked and you could either use the three peppercorn blend or pick out the white peppercorns to use! Enjoy!
Deepa's Review says
Thanks for sharing the wonderful soup recipe.
This soup is delicious and nice. In fact, in the winter season, we should drink the egg soup given here to keep our health good. I must not waste time looking at this pic must make this delicious egg soup.
Jen Bumann says
We really liked this egg drop soup. I loved the bite of ginger. Didn’t use bacon (prefer vegetarian style) or mushrooms (didn’t have), and dropped in black peppercorns, (don’t have white).
Simmering the broth added great flavor to the soup! I didn’t use the bacon and it was fantastic!