Leftovers are my nemesis. Don’t get me wrong, I love cooking and trying out new recipes, but I often make way too much food and end up with containers full of leftovers, cramming my fridge. My latest cooking adventure left me with a pot of egg drop soup that could feed a small army. Instead of tossing it, I got creative with ways to use it.
Here are six best ideas for transforming your leftover egg drop soup into something new and delicious. These recipes will rescue your leftovers from the fate of being dumped down the drain and forgotten. So, let’s see what you can make!
Make Egg Drop Soup Pancakes
When I have leftover egg drop soup, my favorite use for it is to turn it into pancakes!
The soup already has the eggs, so all you need to add is some flour, baking powder, and milk. I usually do about 1 cup of flour, 2 teaspoons of baking powder, 1/2 cup of milk, and 1/2 cup of the leftover egg drop soup. Mix everything until just combined — don’t overmix, or the pancakes will be tough.
Cook the pancakes like you normally would, on a hot grill or skillet coated with cooking spray or butter. I prefer cooking them on medium heat so the egg and veggies in the soup can heat through.
Flip the pancakes once bubbles start to appear on the surface, then cook the other side until lightly browned. The egg drop soup pancakes will be deliciously fluffy on the inside with little bursts of flavor from the corn, carrots, and scallions.
Top your pancakes with maple syrup, fresh fruit, whipped cream, or your favorite jam.
Stir into Fried Rice
As someone who hates wasting food, fried rice is one of my go-to recipes for giving leftovers new life. Whenever I have leftover egg drop soup chilling in the fridge, I add a few spoonfuls to the rice while stir-frying. The silky egg ribbons blend right in and add an extra savory flavor.
Heat a tablespoon or two of vegetable oil in a skillet or wok over medium-high heat to make egg drop fried rice. Add diced onion, garlic, and your choice of veggies like bell peppers, carrots, and cabbage. Stir-fry until crisp-tender, about 3 to 5 minutes.
Push the veggies to the side and scramble 2-3 eggs in the center of the skillet. Mix the eggs into the veggies, then add 3 to 4 cups of cooked rice, 2-3 spoonfuls of egg drop soup, 2 tablespoons soy sauce, and 2 teaspoons of sesame oil.
Stir well to combine and continue cooking, stirring frequently, until everything is hot and well mixed, about 5 to 7 minutes. You can also add diced ham, shrimp, or tofu for extra protein.
Blend into Smoothies
One of my favorite ways to use leftover egg drop soup is to blend it into smoothies.
I like combining 1/2 to 1 cup of egg drop soup with 1 banana, 1 cup of milk, or a non-dairy alternative like almond or soy milk, and a handful of spinach or kale.
The veggies add nutrition, but you won’t taste them. Blend everything until smooth and creamy. This combo makes a delicious breakfast smoothie or post-workout snack.
For a tropical twist, you can also blend the egg drop soup with fruit like mango, berries, or stone fruit. The creaminess of the soup pairs perfectly with the tartness of the fruit.
For an extra protein boost, add a scoop of vanilla protein powder. The vanilla flavor mingles nicely with the savory undertones of the soup.
Add Veggies for Egg Drop Soup Stir Fry
I heat a bit of sesame or vegetable oil in a skillet or wok over medium-high heat. Once the oil is shimmering, I add chopped bell peppers, broccoli, cabbage, carrots — whatever veggies I have on hand. Stir-frying the veggies only takes a few minutes.
Then, I add a few spoonfuls of the egg drop soup, stirring frequently. The hot soup will create a flavorful sauce as it reduces. You can also add a splash of soy sauce, rice wine or sherry vinegar, and chili garlic sauce for extra flavor.
Once the veggies are crisp-tender, I push them to the side and scramble a couple of eggs in the center of the skillet. Then, I mix everything together, frequently stirring, until the eggs are set.
Use as a Base for Hot Pot
Hot pot is a fun, interactive meal where you cook raw meat, seafood, veggies, and noodles in a simmering broth at your table.
To make a hot pot with egg drop soup, I pour the leftover soup into my electric hot pot or fondue pot and turn it on to heat up. As the soup simmers, I prepare plates of thinly sliced beef, shrimp, Chinese cabbage, mushrooms, tofu, and udon noodles.
Once the soup is bubbly, my guests and I dig in, dropping the ingredients into the broth to cook right before us. The silky egg drop soup creates a rich base for the hot pot, and as we add the meat and vegetables, the flavors intensify. The eggs and broth soak into the udon noodles, making them deliciously slippery and savory.
Bake Leftovers into Egg Drop Soup Bread
Baking the leftover egg drop soup into bread is a delicious way to use it and avoid waste. This is a bit bigger project than the previous ones, so make sure you have enough time and everything you need first.
Egg drop soup adds a burst of flavor to every bite of the bread. I like to pair it with a fresh salad for a balanced meal, and it’s delicious!
Which one of these ideas will you be trying first? Can’t wait to hear from you in the comments below!
Leftover Egg Drop Soup Bread
- 1 can Crescent Rolls Dough
- 1 cup egg drop soup (cooled)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp melted butter
- Preheat the oven to 350 °F. Grease a 9×5 inch loaf pan.
- Roll out one triangle of the crescent roll dough.
- Spread the cooled egg drop soup over the dough, leaving the edges clear. Sprinkle with Parmesan cheese if desired.
- Roll up the dough tightly from the long side. Place seam side down in the greased loaf pan. Brush with melted butter. You can also sprinkle with spices, kosher salt, or some crushed nuts and seeds.
- Bake for 30-40 minutes, until the bread is golden brown. Let cool slightly, then slice and serve.
- Enjoy with a salad of your choice or as a delicious snack!
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.