28 egg drop soup recipes

Chicken egg drop soup simmers a ginger-scented broth with velveted chunks of chicken and ribbons of egg swirled through a glossy, lightly thickened base. A protein-packed, restaurant-style soup you can make better at home.

Chinese egg drop soup with shredded pork, dried mushrooms, bamboo shoots, and silky egg ribbons in a cornstarch-thickened stock. A hearty homemade version beyond basic takeout.

Quick egg drop soup made from chicken noodle soup mix, beaten eggs and a splash of soy. Ribbons of egg in savory broth, ready in 30 minutes from pantry staples.

Chinese egg drop soup with silky egg ribbons in a cornstarch-thickened broth seasoned with soy sauce, sherry, and scallions. Simple, warm, and ready fast.

Classic Chinese egg drop soup (don tong) with chicken broth, beaten egg ribbons, and cornstarch for a silky body. A simple, warming soup ready in minutes with just a handful of ingredients.

Easy egg drop soup, the classic Chinese takeout starter made at home with just 4 ingredients: eggs, chicken broth, salt, and scallions. Ready in 10 minutes, four ingredients, no special tools.

Classic egg drop soup with silky egg ribbons, chicken broth, fresh green onions, and a hit of white pepper. Five ingredients, ready in 10 minutes, just like the takeout version.

Egg drop soup recipe streams beaten eggs into boiling chicken broth with green onions for silky egg ribbons. Five ingredients, Chinese takeout favorite, ready in 10 minutes.

Egg drop soup simmered in a ginger-scented pork broth with velveted chicken, sweet corn, and feathery ribbons of egg. A richer, more filling spin on the classic Chinese soup, glossy and lightly thickened.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Egg drop soup built on a rich, ginger-infused pork broth with tender chicken and silky ribbons of egg. A heartier take on the Chinese takeout classic, rounded out with mirin and a glossy, lightly thickened broth.

This was the sourest sourdough I'd ever eaten but it was to die for.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Egg ribbon soup with shrimp and spinach: silky egg drop soup with tender shrimp and baby spinach in a sesame-chili finish. One pot, 40 minutes, 8 grams of carbs.

Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.