Egg Drop Soup
Dive into a hearty twist on the beloved egg drop soup, where fluffy eggs swirl in a savory broth packed with protein! This delightful dish combines rich chicken stock with tender greens and a splash of soy sauce for an umami kick. Perfect for a cozy night in, it's a warm hug in a bowl that will leave you craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2-300g corn (preferably on the cob) (0.07-10.6 oz)
- 5–7 cloves garlic (≈ 20 g), minced
- 1 knob ginger (≈ 25–30 g), sliced or smashed (0.88 oz)
- 2 green onions (≈ 30 g), sliced for finishing
- 3–4 tbsp potato starch (45 ml)
- 300–500 ml water (adjust to preferred thickness) (10.1 fl oz)
- 4 tbsp cold water (for slurry) (60 ml)
🥩Meat & Seafood(2)
- 500 ml chicken stock (16.9 fl oz)
- 500 g skinless chicken thighs, cut into large pieces (1.1 lbs)
🥛Dairy & Eggs(1)
- 3 eggs, beaten
🫙Pantry Staples(1)
- ½ tbsp oil (olive, avo) (7.5 ml)
🍯Sauces & Condiments(1)
- 1½ tbsp soy sauce (22.5 ml)
👨🍳 Instructions
- 1
Marinate chicken in a bowl and mix with soy sauce and a touch of pepper.
- 2
During marinade, mince garlic, slice and smash the ginger, cut the corn and beat the eggs in a bowl, slice the green onions for finishing.
- 3
Over medium-high heat add the oil and cook the chicken for 2-3 minutes per side until lightly browned. Add the ginger during searing so it perfumes the oil.
- 4
Remove chicken from the pot. Cut the chicken into bite-size cubes and set aside.
- 5
Lower heat to medium. Add minced garlic into the same pot and cook 30–45 seconds until fragrant, using the remaining chicken fat.
- 6
Pour in chicken stock and 300 ml water. Bring to a gentle simmer.
- 7
Mix potato starch with cold water to form a smooth slurry. Slowly stir the slurry into the simmering broth and cook 1–2 minutes until the soup thickens slightly.
- 8
Return the cubed chicken to the pot and simmer gently for 3–5 minutes until cooked through.
- 9
Reduce heat to low. Slowly pour in beaten eggs in a thin stream while gently stirring in one direction to create egg ribbons.
- 10
Turn off heat, add sliced green onions, taste, and adjust seasoning if needed. Serve hot.
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Egg Drop Soup
Dive into a hearty twist on the beloved egg drop soup, where fluffy eggs swirl in a savory broth packed with protein! This delightful dish combines rich chicken stock with tender greens and a splash of soy sauce for an umami kick. Perfect for a cozy night in, it's a warm hug in a bowl that will leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2-300g corn (preferably on the cob) (0.07-10.6 oz)
- 5–7 cloves garlic (≈ 20 g), minced
- 1 knob ginger (≈ 25–30 g), sliced or smashed (0.88 oz)
- 2 green onions (≈ 30 g), sliced for finishing
- 3–4 tbsp potato starch (45 ml)
- 300–500 ml water (adjust to preferred thickness) (10.1 fl oz)
- 4 tbsp cold water (for slurry) (60 ml)
🥩Meat & Seafood(2)
- 500 ml chicken stock (16.9 fl oz)
- 500 g skinless chicken thighs, cut into large pieces (1.1 lbs)
🥛Dairy & Eggs(1)
- 3 eggs, beaten
🫙Pantry Staples(1)
- ½ tbsp oil (olive, avo) (7.5 ml)
🍯Sauces & Condiments(1)
- 1½ tbsp soy sauce (22.5 ml)
👨🍳 Instructions
- 1
Marinate chicken in a bowl and mix with soy sauce and a touch of pepper.
- 2
During marinade, mince garlic, slice and smash the ginger, cut the corn and beat the eggs in a bowl, slice the green onions for finishing.
- 3
Over medium-high heat add the oil and cook the chicken for 2-3 minutes per side until lightly browned. Add the ginger during searing so it perfumes the oil.
- 4
Remove chicken from the pot. Cut the chicken into bite-size cubes and set aside.
- 5
Lower heat to medium. Add minced garlic into the same pot and cook 30–45 seconds until fragrant, using the remaining chicken fat.
- 6
Pour in chicken stock and 300 ml water. Bring to a gentle simmer.
- 7
Mix potato starch with cold water to form a smooth slurry. Slowly stir the slurry into the simmering broth and cook 1–2 minutes until the soup thickens slightly.
- 8
Return the cubed chicken to the pot and simmer gently for 3–5 minutes until cooked through.
- 9
Reduce heat to low. Slowly pour in beaten eggs in a thin stream while gently stirring in one direction to create egg ribbons.
- 10
Turn off heat, add sliced green onions, taste, and adjust seasoning if needed. Serve hot.