Egg Drop Soup is one of my favorite soups to order at Chinese restaurants, and I love making it at home too. If you have kids, this recipe is going to be a staple in your house. Egg drop soup is so easy to make, perfect for a healthy and light lunch for your family.
Because my husband is part Japanese, I add extra flavor to my store-bought chicken broth by adding a tablespoon of miso paste. The result is oh-so-good. I also add leftover rotisserie chicken (or baked chicken) and chop it into bite-sized pieces. It adds just a little extra protein and is a delicious addition.
Before serving, chop up some green onions and add a grind or two of fresh cracked pepper. This is the perfect sick soup for those in your family not feeling well. It’s easy to swallow and adds a lot of hydration. It’s SO GOOD and SO, SO EASY TO MAKE!
Egg Drop Soup with Miso and Chicken
- 6 cups chicken broth
- 1 tbsp miso paste
- 1 cup leftover rotisserie chicken (or baked chicken), chopped
- 1 tbsp cornstarch mixed with 2 tbsp water
- 3 large eggs, beaten well
- 1 tsp soy sauce (optional)
- green onions, thinly sliced (for serving)
- black pepper, to taste
- Over medium-high heat, bring the chicken stock and miso paste to a boil. Cook for 3-4 minutes, or until the miso paste is well combined.
- Add the chopped chicken. (You can use rotisserie chicken, or baked chicken for this).
- Stir in the cornstarch slurry and cook for another 2-3 minutes, or until the broth has thickened slightly.
- Slowly add in the beaten eggs. Allow them to cook for 2-3 minutes before stirring.
- Taste the broth. Add more soy sauce, if desired. (Some store-bought chicken broth are saltier than others. Add more water if the broth is too salty. More soy sauce if not salty enough.)
- To serve, ladle the soup into bowls. Top with green onion slices and freshly ground black pepper, to taste.