Why You’ll Love Egg Drop Soup Recipe
This Egg Drop Soup is incredibly quick to prepare, taking less than 20 minutes from start to finish. It’s made with just a handful of ingredients, making it perfect for busy weeknights or when your pantry is running low. You’ll love how easily customizable it is, and how comforting and satisfying it tastes with so little effort. Best of all, it feels like a warm hug in a bowl—simple, soothing, and deeply nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken broth
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Eggs
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Cornstarch
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Water
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White pepper
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Sesame oil
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Salt
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Green onions (optional, for garnish)
Directions
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In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
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In a small bowl, mix the cornstarch and water until smooth. Slowly stir this slurry into the boiling broth to thicken it slightly.
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Reduce the heat to low and let the broth simmer.
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In a separate bowl, beat the eggs thoroughly.
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While stirring the broth in a circular motion, slowly drizzle in the beaten eggs in a thin stream. The eggs will cook immediately and form delicate ribbons.
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Add white pepper, sesame oil, and salt to taste.
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Serve hot, garnished with sliced green onions if desired.
Servings and timing
This recipe serves 4 and takes about 15 minutes to prepare and cook.
Variations
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Vegetarian: Use vegetable broth instead of chicken broth for a meat-free version.
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Spicy: Add a dash of chili oil or a pinch of red pepper flakes for heat.
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Thicker texture: Increase the amount of cornstarch for a heartier, thicker soup.
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With vegetables: Add finely chopped spinach, corn, or peas for added texture and nutrition.
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With tofu: Add small cubes of silken tofu to make the soup more filling.
Storage/Reheating
Egg Drop Soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid bringing it to a hard boil during reheating, as this may cause the eggs to become rubbery.
FAQs
How do I make egg ribbons in the soup?
To get perfect egg ribbons, slowly pour beaten eggs into gently simmering broth while stirring in a circular motion. The movement helps the eggs form thin, silky strands.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great alternative for a vegetarian version of this soup.
Can I make Egg Drop Soup in advance?
You can prepare it a few hours ahead, but it’s best enjoyed immediately. The texture of the eggs may change if stored too long.
What can I do if the soup is too thin?
If the soup feels too light, mix a bit more cornstarch with water and stir it in while the soup simmers until it thickens.
Why did my eggs clump together?
Pouring the eggs too quickly or not stirring the broth while adding them can cause clumping. Stirring in a circular motion is key.
Can I freeze Egg Drop Soup?
Freezing is not recommended, as the texture of the eggs will degrade after thawing.
Is this soup gluten-free?
It can be gluten-free if you use gluten-free chicken broth and ensure the cornstarch hasn’t been processed with gluten-containing ingredients.
Can I add meat to this soup?
Yes, shredded chicken, pork, or shrimp can be added for extra protein.
How can I make it spicier?
Add chili oil, Sriracha, or finely chopped fresh chilies while cooking or just before serving.
Is it safe to reheat Egg Drop Soup?
Yes, reheat it gently over low heat to preserve the egg texture. Avoid boiling it vigorously.
Conclusion
Egg Drop Soup is a simple yet deeply satisfying dish that comes together in minutes with minimal ingredients. Whether you’re craving something light, soothing, or quick, this soup delivers on all fronts. Versatile, customizable, and comforting—this classic recipe is a must-have in any home cook’s repertoire.
Egg Drop Soup
Warm up with this classic Egg Drop Soup—a comforting, light, and easy Chinese soup made with simple ingredients like eggs, chicken broth, and scallions. Perfect for a quick lunch or starter, this low-carb, gluten-free dish is ready in under 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
- 4 cups chicken broth (low-sodium)
- 2 large eggs
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (for cornstarch slurry)
- ½ teaspoon ground white pepper
- ½ teaspoon sesame oil
- Salt, to taste
- 2 green onions, thinly sliced
- Optional: soy sauce or tamari for added flavor
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil.
- In a small bowl, mix cornstarch with cold water to form a slurry (if using). Stir into the broth and simmer for 1–2 minutes until slightly thickened.
- Lightly beat the eggs in a separate bowl.
- Reduce the soup to a low simmer. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create egg ribbons.
- Add white pepper, sesame oil, and salt to taste.
- Garnish with sliced green onions. Serve hot.
Notes
- For a richer flavor, use homemade chicken broth.
- Add vegetables like corn or peas for extra texture.
- For a keto version, omit the cornstarch.
- You can use tamari for a gluten-free option or a splash of soy sauce for depth.
