If you're craving a bowl of soup that's both comforting and flavorful, then this egg drop soup recipe is for you. It’s a 15-minute recipe that’s both quick and easy and will give you a deliciously comforting egg drop soup that’s made with an umami miso soup base with little bits of sweet corn.
Table of Contents
- What is an Egg Drop Soup?
- Why You’ll Love This Egg Drop Soup Recipe
- Ingredients You’ll Need to Make Egg Drop Soup
- How to Make Egg Drop Soup (Step by Step)
- Joyce’s Tips For Making the Best Egg Drop Soup
- Serving Suggestions
- Recipe Variation Ideas for Egg Drop Soup
- Frequently Asked Questions
- How to Store Leftover Egg Drop Soup
- Recipes To Use Up Leftover Miso
- More Soup Recipes You May Like
- Did You Make This Miso Egg Drop Soup Recipe?
- Recipe Card
Egg drop soup is a popular Chinese takeout dish known for its simplicity and richness in flavor. It features a delicious chicken broth-based soup with wispy bits of eggs flowing through it.
The soup has a simple yet delicious taste with it’s umami salty flavors. The wispy eggs come from the technique used to make the soup, where raw eggs are dropped into the hot soup and stirred, hence giving it its iconic name.
This egg drop soup recipe is special because of the added miso paste and corn. The miso paste lends a unique umami flavor to the soup, while the corn provides a satisfying sweet crunch. The result is a soup that's packed with flavor in every bite! Give this recipe a try, and you’ll know why it’s a top favorite!
Read on to learn exactly how to make this delicious egg drop soup recipe today!
What is an Egg Drop Soup?
Egg drop soup, a staple in Chinese cuisine, is a simple yet delicious dish made primarily with eggs and chicken broth. The name comes from the process of dropping beaten eggs into a hot broth, where they cook into delicate, feather-like strands.
Making egg drop soup at home is an excellent idea. Not only does it allow you to control the ingredients and adjust the flavor to your liking, but it is also incredibly satisfying to create the egg ribbons yourself.
The end result is a warm, comforting bowl of soup that's both visually appealing and tasty. The combination of the rich chicken broth, soft egg ribbons, and the kick from the ginger and white pepper makes for an unforgettable meal.
Why You’ll Love This Egg Drop Soup Recipe
Quick: Need a quick meal solution? This egg drop soup is your answer. In just about fifteen minutes, you can create a delicious, comforting soup that's perfect for those busy weeknights when you don't have much time to cook.
Family Favorite: With its umami miso soup base and sweet corn, this egg drop soup recipe is sure to become a family favorite.
Versatile: This soup is versatile and adaptable. Feel like adding some rice or noodles to make it a complete meal? Go right ahead! Want to add a can of cream of corn for extra flavor? You can do that too! This soup is easy to customize according to your taste preferences.
Delicious: Let's not forget the most important factor - taste! With its savory broth, sweet corn, and delicate egg ribbons, this soup is a flavor-packed dish that's sure to please your taste buds.
Ingredients You’ll Need to Make Egg Drop Soup
All you need are some incredibly simple, pantry-staple ingredients to make this delicious egg drop soup recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Ginger: I use ginger slices to infuse our soup with a light aromatic ginger flavor, enhancing the overall depth of the soup.
- Miso Paste: Since this soup is quite delicate, I like to use lighter misos (yellow or white) for this recipe. Whether you choose white or yellow miso, this ingredient adds a savory, umami flavor to the soup. If you don't have miso on hand, you can substitute it with salt to taste.
- Low Sodium Broth: Using chicken or vegetable broth forms the main liquid component of the soup. Try to find a good quality broth with low sodium or no sodium for this recipe so you can control how much salt you are putting into the soup so you can tweak it to your liking on how salty you want this soup to be.
- Corn: You can use fresh corn (freshly cut from the cob) or frozen corn for this recipe. I usually buy a few dozen fresh corn on the cob in the summer, pre-cut them, and freeze them in a large ziplock bag, so I always have super sweet corn in the winter time as well. Whether you use fresh or frozen, corn adds a touch of sweetness to the soup, balancing out the savory elements.
- Eggs: The star of our egg drop soup recipe, they are slowly poured into the hot soup to create beautiful, delicate egg flowers or ribbons. Any sized egg works for this recipe.
- Salt: This ingredient is essential for enhancing all the other flavors in the soup. Remember, you can always add more to taste.
For the Cornstarch Slurry (Thickener):
- Corn Starch: Mixed with water to create a cornstarch slurry, this ingredient is key to thickening our soup to the perfect consistency.
- Cold Water: It is important that you use cold water to make the corn starch slurry because cornstarch doesn't dissolve easily in hot or warm water.
- Sesame Oil: A few drops of this optional garnish adds a nutty aroma and flavor to the soup.
- Green Onions: This adds a pop of color and a fresh, oniony flavor to the finished soup.
How to Make Egg Drop Soup (Step by Step)
Making this incredible egg drop soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Prepare the ginger: Start by slicing your ginger and setting it aside for later use.
Heat up the stove: Set the stove to medium heat to get ready for cooking.
Boil the chicken broth: In a pot, add the chicken broth and bring it to a boil. This forms the basis of your soup.
Add ingredients: Once the chicken stock has started to boil, adjust the heat to medium-low. Now, add in the ginger slices and corn to infuse their flavors into the stock.
Stir in the miso: Add in the miso and stir the soup a few times to dissolve it. This adds a depth of flavor to your soup.
Simmer the soup: Let your soup simmer for about ten minutes on low heat. This allows the flavors to really meld together.
How to Thicken the Soup with a Cornstarch Slurry
Adjust the heat: After ten minutes of simmering, bring the heat back up to medium.
Prepare the cornstarch slurry: In a small bowl, mix together the cornstarch with cold water. This will be used to thicken the soup.
Thicken the soup: Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened to your liking.
How to Make the Egg Ribbons
Beat the eggs: In the same bowl you used to make the cornstarch slurry, beat two eggs until they are well mixed.
Create a whirlwind and turn off heat: Once the soup has come to a boil again, stir the soup in one direction a few times to create a whirlwind effect. Then, turn off the heat. The reason I turn the stove off before I add the egg is because soup that is boiling will disrupt the one-direction flow the egg is being cooked in and vigorously boiling soup will also make scrambled eggs with the beaten egg.
Add eggs and stir in one direction: Slowly add the egg mixture in while continuing to stir in the same direction slowly for one minute until you see egg ribbons and the eggs are cooked.
Note: Do not use a whisk for this step. Use chopsticks or a wooden spoon to mix the egg mixture into the soup gently.
Optional step: Mix a few drops of sesame oil into the soup for some additional flavor.
Serve and enjoy: Your egg drop soup is now ready to be enjoyed! Enjoy the subtle flavors and comforting warmth of this classic soup.
Joyce’s Tips For Making the Best Egg Drop Soup
Do Not Use a Whisk: Use chopsticks or a wooden spoon to mix the egg mixture into the soup gently. If you use a whisk, you may overmix the egg into the soup and instead of creating egg ribbons, the egg would have been used as a thickener instead.
Mix The Beaten Egg Slowly and Gently: If you mix the beaten egg into the soup too quickly, the beaten egg won't get a chance to suspend itself in the hot soup to cook and form the egg ribbons. You will end up mixing the egg into the soup and thickening the soup instead.
Turn Off the Heat (Or Set it to Low Heat) Before You Add the Egg: Remember to turn off the heat (or set it to low heat) before adding the eggs. You don't want your soup to be bubbling when you are adding in the eggs because it will not create ribbons, and it may create a more foamy egg instead.
Get Creative with Add-Ins: Feel free to add extra ingredients like cooked rice, noodles, or a can of cream of corn to transform this soup into a hearty meal. Just remember to add them after the soup is done to maintain their texture and flavor.
- If you prefer a dinner option, pair your egg drop soup with Chinese BBQ pork and egg fried rice. The delicious flavors of the BBQ pork and the lightness of the egg fried rice will complement the soup beautifully.
- For those who love spicy food, enjoy your egg drop soup with a side of chilli chicken. The heat from the chicken will add an delicious kick to your meal.
- Another great dinner pairing is the sweet and sour pork with your egg drop soup. This is a must-try if you want a Chinese takeout theme at home.
- If you're a beef lover, serve your egg drop soup with crispy Cantonese beef chow mein or beef noodle stir fry. The rich beef flavors will work wonderfully with the delicate taste of the soup and is another authentic and delicous Chinese takeout combo!
Recipe Variation Ideas for Egg Drop Soup
This delicious egg drop soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Boost It With Beef: For those who prefer a more robust flavor, try adding some cooked beef strips into the soup. This not only adds protein but also gives the soup a hearty, meaty taste. Just make sure that the beef is cooked before adding it to the simmering soup. Alternatively, you can also add strips of chicken breast as well! To make it even easier, you can use ground beef, chicken or pork instead!
Add Some Vegetables: Want to increase your fiber intake? Add more vegetables like broccoli, carrots, and onions into the egg drop soup. These veggies will not only add nutritional value but also give the soup a vibrant color and a delightful crunch.
Try More Garlic: If you're a garlic lover, try adding a clove of minced garlic or a dash of garlic powder to the soup. It will add a wonderful aromatic flavor that compliments the other ingredients perfectly.
Frequently Asked Questions
Egg drop soup is fully cooked. The egg that is added at the very end to make egg drop soup is cooked through the residual heat from the soup.
If you don't have miso on hand, you can simply omit it and use salt instead. Start with about one and a half teaspoons of salt and adjust to your taste. Remember, it is easier to add more salt later than to try and fix an overly salty soup!
You can easily transform this comforting soup into a meal by adding cooked rice or noodles once the soup is done. This not only adds more calories and fiber but also makes it more filling.
Absolutely! Feel free to add other vegetables like carrots, broccoli, or onions to this recipe. Just remember to adjust the cooking time accordingly to guarantee that all the ingredients are cooked properly.
For an extra flavor kick, you could add a few drops of sesame oil to the soup. You could also include other spices like white pepper, garlic powder, or even some fresh chives or green onions for garnish.
How to Store Leftover Egg Drop Soup
If you have any egg drop soup leftover, you can easily store it by, letting the soup cool down before placing it in the fridge. Once cooled, transfer the soup into an airtight container. Egg drop soup can be stored in the refrigerator for up to three to four days.
When you're ready to enjoy your leftover soup, you can reheat it on the stove or in the microwave. On the stove, pour the soup into a pot and simmer it over medium heat, stirring occasionally, until it is heated through. If reheating in the microwave, place the soup in a microwave-safe bowl, stir, and heat in one-minute intervals, stirring after each minute until hot.
Unfortunately, egg drop soup doesn't freeze well. The cornstarch slurry and egg ribbons in the soup can change texture when frozen and thawed, becoming grainy or rubbery. So, it is best to enjoy this soup fresh or refrigerated.
Recipes To Use Up Leftover Miso
- 15 Fantastic Recipes That Prove Miso Is a Pantry Essential
- Miso Butter
- 15-Minute Chili Garlic Oil (Classic Spicy Asian Oil With Miso)
- Delicious Homemade Udon Soup (Quick & Easy Noodle Soup)
- Honey Miso Garlic Roasted Potatoes
- Pan Fried Lamb Chops with Miso Butter
- Miso Eggplant (Nasu Dengaku) with Black Garlic
- Buttery Scallion Pancakes
More Soup Recipes You May Like
- Tom Yum Goong (Thai Hot & Sour Soup with Shrimp)
- Creamy Roasted Mushroom Garlic Soup
- Creamy Miso Bacon Pumpkin Soup
- Roasted Miso Cauliflower Mushroom Soup
- Bun Bo Hue (Spicy Vietnamese Beef Noodle soup)
- Wonton Noodle Soup
Did You Make This Miso Egg Drop Soup Recipe?
If you made this corn egg drop soup recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!
Please also consider leaving a ⭐⭐⭐⭐⭐ rating and a comment to tell me how it went! I'd love to hear from you if you made this!
If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!
Miso Egg Drop Soup with Corn
Joyce's Recipe Notes
- Transform this soup into a meal by adding cooked rice or noodles in once the soup is done
- You can also add a can of cream of corn for extra flavor.
- If you don't want to use miso, you can omit it and use 1 and ½ teaspoons of salt instead. Do a taste test, if it's not salty enough add some more.
Starch Slurry (to thicken the soup)
- 3 tablespoons corn starch (or potato starch)
- 4 tablespoons cold water
- optional a few drops of sesame oil
- optional green onions (chopped)
- Slice 2 slices ginger and set aside.
- Set the stove the medium heat.
- In a pot, add 4 cups low sodium chicken broth and bring it to a boil.
- Once the chicken broth starts to boil, adjust the heat to medium-low and add in 2 slices ginger, and 2 cups corn.
- Add in 2 ½ tablespoons miso paste and stir the soup a few times to dissolve it.
- Let it simmer for 10 minutes on a low simmer.
Thicken the Soup with a Cornstarch Slurry
- After 10 minutes of simmering, bring the heat back up to medium heat.
- In a small bowl, mix together 3 tablespoons corn starch with 4 tablespoons cold water.
- Pour the starch slurry into the soup slowly while stirring. Keep stirring until the soup has thickened.
Make the Egg Ribbons
- In the same bowl, you used to make the cornstarch slurry, beat 2 eggs with a fork or chopsticks until they are well mixed.
- Once the soup has come to a simmer again, stir the soup in 1 direction a few times to create a whirlwind effect and turn off the heat.
- Slowly add the egg mixture in while continuing to stir. Keep stirring in the same direction slowly for 1 minute until you see egg ribbons and the eggs are cooked.**Do not use a whisk to do this step. Use chopsticks or a wooden spoon to gently mix the egg mixture into the soup.
- (Optional) Mix a few drops of sesame oil to the soup for some additional sesame flavor
- Find the ginger slices, and discard them before serving.
*Nutritional information is calculated using online tools and is an estimate*
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, while I appreciate the support - I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)