It’s officially soup season! This soup blew up on TikTok and for good reason! There is almost zero prep involved and the soup comes together in about 15 minutes. It is warm, hearty, savory – exactly what you want on a cold day. Egg drop soup is one of my favorite soups, but it is made 1,000 times better with the addition of some gyoza or dumplings of your choice cooked right in the broth. This recipe is also perfect because most of the ingredients are things many of us already have in our fridge/pantry. I listed specific measurements and ingredients below, but feel free to measure with your heart and have fun customizing!
If you give this Egg Drop Gyoza Soup recipe a try, feel free to rate/leave a review!
Egg Drop Gyoza Soup
Equipment
Ingredients
- 1 tbsp Sesame Oil
- 2 cloves Garlic Finely minced, grated, or use 2 frozen cubes
- 2 tsp Ginger Grated or use 2 frozen cubes
- 1/2 tsp Red Pepper Flakes Adjust based on spice preference
- 4 cups Chicken Broth
- 2 tsp Soy Sauce
- 1 tsp Rice Vinegar
- 1/2 tsp White Pepper
- 12 Frozen Gyoza or Dumplings I used Trader Joe's Thai Shrimp Gyoza
- 4 tbsp Water
- 2 tbsp Cornstarch
- 2 Eggs Beaten
- Siracha, green onions, chili oil Optional, to serve
Instructions
- In a medium saucepan, heat sesame oil over medium heat then add garlic, ginger, and red pepper flakes. Cook for 1-2 minutes stirring occasionally.
- Add chicken broth, soy sauce, rice vinegar, and white pepper. Bring to a boil for 3-5 minutes.
- Add frozen dumplings and cook for 5 more minutes.
- Meanwhile, in a small bowl, combine water and cornstarch until smooth. Pour into the soup and stir.
- Turn heat to low and slowly pour in the beaten eggs, stirring as you pour so they break apart as they cook. The eggs should cook almost instantly.
- Serve with optional toppings.
Video
@carolbeecooks Warm up with this quick and easy gyoza egg drop soup 🍜 #soup #goodsoup #souptok #eggdrop #gyoza
♬ Jungle – Drake
Notes
