10-Minute Budget Egg Drop Soup (Restaurant-Quality for Under $1.50)
Quick • One-Pot • Beginner-Friendly
KEY INFO
Total Cost: $3.00-$6.00 for entire batch
Cost per portion: $0.75-$1.50 (4 servings)
Cost breakdown per ingredient (per serving):
– Chicken/vegetable stock: $0.25-$0.50
– Eggs: $0.35-$0.50
– Cornstarch: $0.10
– Green onions: $0.05-$0.10
– Seasonings & sesame oil: $0.10-$0.20
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Servings: 4-6
Difficulty: Beginner
Price level: Very inexpensive
Dietary tags: Vegetarian (with veggie stock), gluten-free (check your stock), dairy-free, low-carb, high-protein
EQUIPMENT NEEDED
Essential tools:
– Medium pot with lid
– Whisk or fork
– Measuring cups and spoons
– Small bowl
– Ladle
Money-saving alternatives:
– Use a large mixing bowl instead of ladle
– Fork works fine instead of whisk
– Any pot size will work—just adjust quantities
INGREDIENTS
Listed in order of use
- 4 cups (1 liter) chicken or vegetable stock (low-sodium preferred)
- 2-3 tablespoons cornstarch
- 6 tablespoons cold water (for slurry)
- 3 large eggs (lightly beaten)
- 1 teaspoon fresh ginger, minced (or 1/2 tsp ground)
- 1/2 teaspoon garlic powder
- 1/2-1 teaspoon salt (to taste)
- 1/4 teaspoon white pepper (black pepper works too)
- 1 teaspoon sesame oil
- 2 green onions (scallions), thinly sliced
Smart substitutions:
– No sesame oil? Use 1/2 tsp olive oil + pinch of toasted sesame seeds
– Want more umami? Add 1 tbsp soy sauce or 1/4 tsp MSG
– Vegetarian version? Use vegetable stock
– No fresh ginger? Ground ginger works fine
METHOD
- Pour stock into your pot and bring to a gentle simmer over medium heat. Add ginger and garlic powder.
- Mix cornstarch with cold water in a small bowl until completely smooth. This prevents lumpy soup—trust me on this one.
- Whisk the cornstarch slurry into simmering stock. Cook for 2-3 minutes until slightly thickened. The soup should coat a spoon lightly.
- Season with salt and pepper. Taste and adjust—this is your flavor foundation.
- Create a whirlpool in the pot using your ladle or whisk. Keep stirring in one direction.
- Slowly drizzle beaten eggs into the swirling broth while stirring constantly. This step creates those silky egg ribbons everyone loves.
- Remove from heat immediately after all eggs are added. Stir in sesame oil and half the green onions.
- Serve hot topped with remaining green onions.
CRUCIAL TIPS
Money-saving secrets:
- Buy eggs in bulk when on sale—they keep for weeks
- Make your own stock from chicken scraps and vegetable peels
- Green onions regrow in water on your windowsill
- Double the recipe and freeze half in portions
Success guarantees:
- Never add cornstarch directly to hot liquid—always make a slurry first
- Keep the heat low when adding eggs—high heat makes them rubbery
- The whirlpool motion is non-negotiable—it creates perfect egg ribbons
- Add sesame oil at the end—heat kills its delicate flavor
Storage wisdom:
- Refrigerate leftovers up to 3 days
- Reheat gently—don’t boil or eggs get tough
- Egg texture softens when stored (still delicious though)
Scaling made simple:
- Double everything for meal prep
- Halve for 2 servings
- Add more cornstarch for thicker soup, less for brothier
Common mistakes I see:
- Adding eggs to boiling (not simmering) broth
- Skipping the whirlpool step
- Using hot water for cornstarch slurry
- Over-salting early in the process
Smart Variations That Won’t Cost Extra
- Heartier version: Add leftover cooked rice or small pasta shapes
- Protein boost: Stir in shredded rotisserie chicken (use the cheap day-old ones)
- Veggie power: Add frozen corn, spinach, or peas in the last minute
- Spicy kick: Drizzle with chili oil or add white pepper
- Weekend special: Top with crispy fried wonton strips (make from wonton wrappers)
This egg drop soup has saved my family countless dollars on takeout nights. When I first moved to London and was stretching every pound, this recipe became my comfort food lifeline. The ingredients cost less than a single coffee, but the satisfaction rivals any expensive restaurant bowl.
The beauty of this soup lies in its simplicity. You’re not just making dinner—you’re creating a warm hug in a bowl that happens to be incredibly budget-friendly. Master this technique, and you’ll never need to order Chinese takeout again.
Your wallet will thank you, your family will think you’re a kitchen wizard, and you’ll have discovered the secret to restaurant-quality soup that costs pennies to make.
