If you’re looking for an easy, flavourful homemade soup that can be made in the same time as heating a canned soup, then look no further. This one uses a handful of ingredients you likely already have in your fridge and pantry, and comes together in only 10 minutes!
This soup is such an easy go to recipe. It is so simple, it can be made in 10 minutes with very little prep, and it uses ingredients that are typically on hand. What could be more perfect on cold, lazy night?
This recipe works great as a starter soup alongside some Asian cuisine. Check out my recipe for steamed pork dumplings, which tastes great with this soup and helps to turn it into a heartier meal. Other sides include Vietnamese spring rolls, stir-fries, fried rice, Ginger Beef, or Sesame Chicken. Check back soon as I’ll be posting these recipes in the near future!
This soup easily serves a family of four, though it can be easily adjusted. It keeps well if stored in an airtight container in the fridge for 2-3 days. It makes for a nice light lunch later in the week or can easily be reheated as part of a meal.
If I’m making this soup when I feel like I might be coming down with something, I will increase the amount of fresh ginger and garlic in it. You could also toss in some handfuls of spinach or diced Bok choy to increase some greens into it too, which tastes delicious.
So let’s get to this super easy recipe!
Egg Drop Soup Ingredients
Stock – You can use either vegetable or chicken stock in this recipe. It comes down to your preference. I keep a bottle of the concentrate in my pantry so that I always have some on hand. Personally, I prefer to use chicken stock in this recipe, but both are good!
Garlic – Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster. I use the rasp again in this recipe when I go to add the ginger.
Ginger – fresh ginger is preferred here over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh.
White pepper – White pepper comes from the same plant as black pepper, however it is processed differently. The result is a more complex, earthy flavour overall. It’s a great addition to your spice cabinet, as it has a unique flavour and in addition, it can be used in light coloured sauces and soups if you want to avoid the look of black pepper specks.
Soy Sauce – If you’ve ever been inside an Asian grocery store, it is amazing how many different varieties of soy sauce are out there! Like most things, if you find one that you like that fits your price point, then go with that. Keep in mind that you can find ones with reduced sodium and that are gluten-free. I recommend finding a light soy sauce for this recipe, though ultimately, any will work.
Sriracha – This recipe does not call for a large amount of Sriracha. In the end, it provides a bit of flavour, without adding any heat. Feel free to adjust the quantity as you please. Afterall, it often joins us at the table once we sit down to eat, as each of my family member have their own preferences.
Peas – Just use regular frozen peas here. If you purchased the economy size bag from Costco that you’ve been working your way through for over a year, it may be worthwhile to invest a new bag!
Green Onions (scallions) – green onions give this soup a mild onion flavour. It’s also a nice pop of colour alongside the peas. Here, I dice the 4 to be added to the pot to start. I also chop an additional 1-2 to be added once the soup is served.
Eggs – I use a 4 large eggs for this recipe. You will want to scramble them all together, then slowly pour over a fork or slotted spoon.
Egg Drop Soup Tools
Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.
Zester/Rasp/Micro plane – this is a staple in my kitchen. I prefer it to be more on the fine side, as I use it almost daily for garlic or zesting citrus fruits. When shopping for one, find one that fits comfortably in your hand. Be sure to use extra caution as they sure are sharp!
Heavy-bottomed sauce pan – You will want to use a small to medium size sauce pan for this recipe, as by the end, you will end up with about 5 cups of ingredients altogether.
Measuring cups and spoons – this recipe uses standard measuring tools. Be sure to level each of the measured ingredients (I typically use a knife). You will also want a liquid measuring cup for the stock.
In addition you will also need a for or slotted spoon, a ladle, a chef’s knife and a chopping board.
Egg Drop Soup
If you’re looking for an easy, flavourful homemade soup that can be made in the same time as heating a canned soup, then look no further. This one uses a handful of ingredients you likely already have in your fridge and pantry, and comes together in only 10 minutes!
4
servings2
minutes8
minutes10
minutesIngredients
4 cups stock (either vegetable or chicken)
1 tbsp. ginger, minced
1 tsp. garlic, minced
1/4 tsp. white pepper
2 tbsp. soy sauce
1/2 tsp. Sriracha (optional)
1/2 cup frozen peas
4 green onions, diced
4 eggs, scrambled
- Garnishes (optional)
Green onions
Cilantro
Soy Sauce
Sriracha
Directions
- Combine stock, ginger, garlic, white pepper, soy sauce, Sriracha, and frozen peas in a pot. Bring to a boil, then simmer, about 5 minutes.
- Once it has simmered, taste, and adjust seasoning if needed.
- Remove pot from heat. Using either a fork or a slotted spoon, pour the eggs slowly over it to help break them up. Cover, and let stand 2 minutes.
- Garnish with additional green onions, cilantro, soy sauce or Sriracha.
- Enjoy!
