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Egg Drop Soup Recipes Biography

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This egg drop soup recipe is my absolute favorite. It's easy, light, takes less than 15 minutes to make, and is total comfort food.Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.comGuesswhatguesswhat? Today we are revisiting my favorite recipe for my favorite soup of all time — egg drop soup!

Yes, we are “revisiting” the recipe because I decided it was time to give it a little photo makeover. As often tends to be the case with food bloggers, I posted some of my longtime favorite recipes in the first year that I started blogging. And while the food was delicious, the photos were often a little less than “appetizing”. And the dark and orange-looking egg drop soup photo happened to fall into that category. I was reminded of this when I made a batch of egg drop soup this weekend and popped it on Instagram, and then had to look up the recipe when people started asking for the link (and kind of didn’t want to send it out). So I took it as an excuse to make a second batch of egg drop soup to enjoy in one weekend and do a quick photo shoot with the second batch. We call that win-win, folks.

Also yes, I meant what I said and I said what I meant that egg drop soup’s my faithful favorite soup one-hundred-percent. Always has been, always will be. I ordered it every single Saturday at our family’s neighborhood Chinese restaurant growing up, and over the years have ordered it at over 200 other restaurants along the way. Basically, anytime egg drop soup is on a menu, I order it. But when I was in college, I also discovered how super easy it is to make egg drop soup homemade. And now I’d say that I’ve probably made it over 200 times at home. I adore egg drop soup.

In addition to being simple, flavorful, and oh-so-comforting, egg drop soup is also a great healthy choice if you’re looking for a lighter soup. So since we’re in the middle of our healthy eating month here on Gimme Some Oven, I thought this would be a perfect time to re-share this favorite recipe. If you’ve never tried making homemade egg drop soup, now’s the time. You must try it!

Well, first of all, it was one of the first soups I tried as a kid that I liked. (Key word: liked.) I was an extremely picky eater as a child, and for years, egg drop soup was the only thing on the menu that I would order when my family visited our neighborhood Chinese restaurant every Saturday. Eventually, I grew to like other dishes there as well, but almost every week I still ordered an enormous steaming bowl of egg drop soup. And then I would enjoy every last spoonful, and start counting the days until the next Saturday. I absolutely adored this restaurant’s egg drop soup.

But ever since then, I’ve been hard-pressed to find Chinese restaurants whose egg drop soup lives up to their standard. As I mentioned above, I order egg drop soup literally every chance I get. But I’ve found there’s a lot of really lame egg drop soup being served out there. Too often the egg drop soup is bland, clumpy, or made with totally unnecessary dark yellow food coloring. (Actually, I’ve found it to be a pretty reliable barometer for a restaurant’s menu — if the soup’s good, usually the main courses are as well, and vice versa. Kind of like chips and salsa with Mexi restaurants!)
But when egg drop soup is good, it’s good. I like mine made with a good egg-to-broth ratio, with nice thin egg ribbons, slightly thickened broth, lots of good flavor (hints of ginger and sesame oil), with just a tiny bit of corn stirred in (totally optional, but a personal preference), and green onions on top.

So once I learned how ridiculously easy egg drop soup is to make, I began tweaking my recipe until I found a good one. And then I’ve been making it and tweaking it multiple times a month ever since. So without further ado, here’s where the photos and recipe are good. I’ve made a few small changes to the recipe since I first published, and hope you enjoy it.I find a bowl of egg drop soup to be one of the most soothing and comforting dishes ever invented. You really only need three base ingredients to make it, two in a pinch. And yet breathing in that steamy broth and savoring the first spoonful of silky egg curd, all my troubles immediately fade away.