Egg Drop Gyoza Soup

4.41 from 10 votes

This recipe could not be easier and it's so warm and comforting on a cold day. Egg drop soup is already amazing on it's own, but it's EVEN better with chewy flavorful dumplings mixed right into the broth.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Chinese

Keyword: 30 Minutes or Less, Dumplings, Egg, Gyoza, Quick and Easy, Soup

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

1 tablespoon Sesame Oil
2 cloves Garlic Finely minced, grated, or use 2 frozen cubes
2 teaspoon Ginger Grated or use 2 frozen cubes
1/2 teaspoon Red Pepper Flakes Adjust based on spice preference
4 cups Chicken Broth
2 teaspoon Light Soy Sauce
1 teaspoon Rice Vinegar
1/2 teaspoon White Pepper
12 Frozen Gyoza or Dumplings I used Trader Joe's Thai Shrimp Gyoza
4 tablespoon Water
2 tablespoon Corn Starch
2 Eggs Beaten
Sriracha, Green Onions, Chili oil Optional, to serve

US Customary - Metric

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

This recipe makes 2 large entree size servings, or 4 smaller appetizer/side servings.

Nutrition