Easy homemade egg soup

This fast and easy house falling soup gathers faster than ordering to take away and has an infused ginger broth which additional comforting (especially if you feel under time). And because this soup is incredibly simple with only 10 ingredients, it lends itself well to several variations, allowing you to personalize the soup according to what you have on hand. So jump the take -out dishes and make agiant Soup pot for what you would probably spend on a delivery portion. 😉

“Do that for tonight! It was a success that my mother loved so much! I can’t believe how easy it was, tasted like something of a restaurant but better because it was in the comfort of my own house 🙂 Thank you very much !!!!”

Aria

Take away to take away

Drop drop soup (also called egg flowers soup) is a basic food in many Chinese restaurant menus, but it is surprisingly quick and friendly to do at home. My plug uses a ginger infused broth and some additional supplements for additional texture and nutrition. I added mushrooms and spinach to my recipe to try to sneak into some vegetables, but if you want a falling egg drop soup, you can either reduce the amount used or leave them aside!

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Easy egg soup

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This easy and soothing homemade egg soup recipe, and much faster than ordering Chinese take -out dishes. Ready in less than 30 minutes!

Step -by -step photos can be seen under the recipe card.

Course Soup

Kitchen Chinese

Total cost $ 4.61 Recipe / $ 0.77.

Preparation time 10 minutes minutes

Cook time 20 minutes minutes

Total time 30 minutes minutes

Portions 6

Calories 74kcal

Author Beth Moncel

Equipment

• Grated
• Large tablet
• Bowl

Ingredients

• 3 cups mushrooms trench, (8 oz, 225g) $ 1.88
• 3 green onions Sly, $ 0.36
• 1 Tablespoon Fresh ginger grated, $ 0.48
• 1 Tablespoon cooking oil $ 0.04
• 4 cups chicken broth 32 oz., $ 0.37 *
• 2 cups water 16 oz., $ 0.00
• 1 Tablespoon I am sauce $ 0.05
• 1 Tablespoon cornflour $ 0.06
• 2 big eggs $ 0.82
• 2 cups Fresh spinach Optional, (60g) $ 0.55

Instructions

• Gather all your ingredients.
• Wash and slice the mushrooms. Finely slice the green onions. Use a vegetable peeler or the side of a spoon to scrape the ginger skin, then use a cheese grater to grate about 1 tablespoon.
• Add the mushrooms, green onions and ginger to a large pot with 1 tablespoon of cooking oil. Sauté the vegetables over medium heat or simply until the mushrooms start to soften.
• Add 4 cups of chicken broth, 2 cups of water and 1 tablespoon of soy sauce in the pot. In a small bowl, stir 1 tablespoon of cornstarch with 1 tablespoon of water until the cornstarch is completely dissolved. Pour the suspension of the cornstarch in the pot and stir to combine.
• Bring the soup to a boil over medium-high heat. While waiting for the soup to boil, whisk two eggs in a bowl.
• Once the soup is boiling, lower the heat at low and wait until the soup stops boiling. Use a large wooden spoon to stir the pot and swirl the broth in one direction. While the swirl soup slowly pour the eggs searched into the soup in a thin flow. ** Let the eggs rest in the hot, not disturbed liquid, for 1 to 2 minutes to adjust completely.
• Finally, add the fresh spinach to the pot and stir until it has withered. Taste and adjust the salt by adding more soy sauce, if necessary. Serve hot.

See how we calculate the recipe costs here.

Notes

*I use Better than broth To make my broth. It is super practical, takes very little storage and you can mix any necessary quantity (1 tbsp btb + 1 cup of water = 1 cup of broth).

**The speed at which the soup swirls and the speed with which you pour the eggs will determine the size of the “wires” of the eggs. If you want larger or thicker egg threads, do not stir the soup as fast and pour the egg faster. Do not pour the eggs into a boiling soup quickly Or else it will separate into very small pieces and you will not have an egg threads.

Nutrition

Portion: 1Portion | Calories: 74kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Sodium: 787MG | Fiber: 1g

How to take pictures step by step of soup to eggs step by step

Gather all your ingredients. Start by washing and slice 8 oz. Mushrooms (you need approximately 3 slices cups), cutting edges 3 green onions and coat and grate about 1 tablespoon of fresh ginger.

Sauté the vegetables: Add the mushrooms, green onions and ginger to a large pot with 1 tablespoon of cooking oil. Sauté over medium heat for a few minutes, or just until the mushrooms start to soften.

Make the soup base: Add 4 cups of chicken broth, 2 cups of water and 1 tablespoon of soy sauce in the pot.

Add the cornstarch: In a small bowl, mix 1 tablespoon of cornstarch and 1 tablespoon of water. Incorporate the suspension of corn into the pot. Bring the soup to a boil. The small amount of cornstarch helps to thicken the soup very slightly, giving it more bodies and helping the egg stay in beautiful threads rather than mixing in the broth. It is a very small quantity of almost undetectable thickening, but it is important.

While you are waiting for the soup to boil, whisk 2 large eggs in a bowl.

Add the egg: Once the soup has reached boiling, lower the fire at low and wait for it to stop boiling. If you like your egg fall soup to have a million small pieces of eggs, go ahead and add it while it is boiling. If you like the pretty egg sons, you have to wait until it stops boiling.

Then take a large spoon and start swirling the soup in one direction. While the soup swirls, sprinkle slowly from the egg in a thin flow, do not touch it for at least a minute, perhaps two, to give the sons of the eggs for a moment to settle.

Add the spinach: Now stir the pot to put the egg threads back to the surface and see their beauty! Finally, add 2 cups of fresh spinach and stir until they are dressed in the broth.

Serve: And that’s it! It’s a seriously Easy egg soup recipe! It’s always a good idea to taste and adjust the salt if necessary. To stay with the flavor profile, I would add a soy sauce if you need more salt, rather than adding ordinary salt.

This ginger in the broth makes it so soothing!

What to serve with the drop of the drops eggs

When I do this egg fall soup for a group, I like to make a full take -out to take it home for the delivery. Associate it with our spicy firecracker chicken, or try honey garlic chicken for a softer and less spicy option. On the side, my fried rice with vegetables or my easy lo mein are both super budgetary. Then, a portion of homemade egg rolls gives the whole meal that it came directly from your favorite point of view!

Storage and reheating

You can keep the leftovers in an airtight container in the refrigerator up to 3-4 days. Keep them in the microwave or, for the best texture, on the stove over low heat to avoid cooking the egg. I do not recommend freezing this one, because the egg can become rubbery once frozen and thawed.

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