Cheap, Quick, and Easy to Make Egg Drop Soup

(Psst…It also tastes better than the pricier take-out varieties!)

Growing up in Hawai’i, instant ramen was a comforting staple in our home. I fondly remember when you could find it for just 13 cents a packet on sale! Back then, there were only three main flavors—beef, chicken, and shrimp—but today, there are so many varieties to choose from, which makes me so happy. My favorite was always the shrimp flavor, so I was shocked during the 2020 lockdown to see empty store shelves with only boxes of shrimp ramen left behind. It seemed like no one else liked shrimp-flavored ramen (but I refuse to believe that!).

When I was younger, it was always a treat to find something else to add to my ramen while it cooked. Most of the time, it was an egg. I’d crack it straight into the boiling broth and stir until it was cooked through. It was so good! That was my version of Egg Drop Soup before I even knew what Egg Drop Soup was.

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Later in life, I discovered Chinese restaurant staple soups like Hot and Sour Soup and Egg Drop Soup—both of which I enjoy. Unfortunately, living in a small town means that there aren’t many restaurant options, so whenever I’m craving a bowl, or two, or four of Egg Drop Soup, I make it at home.

I almost always have everything on hand for a very basic recipe, and you probably do too. The most basic recipe includes some kind of broth, your favorite dry seasonings to flavor your broth, and eggs. My recipe adds more flavor to a basic recipe while still keeping it simple. Plus, everything besides the broth and eggs can be substituted or left out completely, depending on your or your family’s taste buds! Here’s how to make it:

Heat 1 Tbsp of toasted sesame oil in a pot on medium heat. Chop up 2 stalks of green onion, reserving the dark green tops to garnish with at the end. Sauté the white and light green parts and 2 tsp of ginger puree until fragrant (about 1 minute).

Add 8 cups (2 quarts) of low sodium chicken broth or stock and bring to a simmer. Stir in 2 tsp salt, 1/2 tsp pepper, and 1 Tbsp low sodium soy sauce. Taste your broth and season as desired until you are happy with it.

In a cup, mix together 2 Tbsp cornstarch and 3 Tbsp water until all the cornstarch has dissolved (this will be used to thicken the broth). Slowly pour the cornstarch slurry into the broth while stirring. Keep an eye on the consistency of the broth as you add in the cornstarch- if you want a thicker broth, mix another 1 Tbsp cornstarch with 2 Tbsp water and repeat this step until you’re happy with it. Likewise, if you prefer a thinner broth, this step can be omitted altogether.

Once you are satisfied with the taste and consistency of your broth, crack 4 eggs into a small bowl and beat them slightly. Drizzle in the lightly beaten eggs while stirring the broth. Stir slowly for bigger egg blooms or quickly for thinner egg strands (I prefer larger egg blooms, so I stir slowly). Garnish with the dark green parts of the green onion and enjoy! (I always add a bit more toasted sesame oil and black pepper to my bowl.)