If you’re looking for comfort in a bowl that comes together in record time, Egg Drop Soup is your answer. This classic Chinese takeout favorite features tender ribbons of egg swirling through a savory, gingery broth, all topped with fresh green onions and a sprinkle of sesame. No need to be a chef—this dish is incredibly approachable and tastes just as amazing as what you’d find in a restaurant (maybe even better). Whether you want an easy weeknight meal or a soul-soothing starter, Egg Drop Soup is always a winner.
Ingredients You’ll Need
One of the best things about Egg Drop Soup is how a handful of simple ingredients come together in harmony. Each component lends its own flavor or texture—from the umami-rich broth to the bright punch of fresh ginger.
- Chicken broth (4 cups, low-sodium): Forms the savory foundation of the soup; opt for low-sodium to control saltiness.
- Eggs (2 large): The true star of Egg Drop Soup, forming the signature ribbons.
- Cornstarch (1 tablespoon): Creates a lightly thickened, silky broth.
- Water (2 tablespoons): Used with cornstarch to make a smooth slurry.
- Fresh ginger (1/2 teaspoon, grated): Adds a subtle zing and warmth to the broth.
- Soy sauce (1 tablespoon): Infuses the soup with umami and balance.
- Sesame oil (1/2 teaspoon): For a toasty, aromatic note that lingers deliciously.
- Salt and white pepper to taste: Enhances all the other flavors; white pepper adds gentle heat without overpowering.
- Green onions (2, thinly sliced): Lend freshness and crunch as a garnish.
- Toasted sesame seeds & extra green onions (optional): The perfect finishing touches for texture and aroma.
How to Make Egg Drop Soup
Step 1: Prepare the Broth
Grab a medium saucepan and pour in the chicken broth. Bring it to a gentle boil over medium heat—you want a nice steady simmer that’ll allow all the flavors to meld. This is your soup’s backdrop, so make sure it’s hot and inviting!
Step 2: Thicken and Flavor
In a small bowl, thoroughly whisk together the cornstarch and water until you’ve got a smooth slurry. Now, stir this into your simmering broth, along with the fresh grated ginger, soy sauce, and that heavenly sesame oil. Give the mixture 2–3 minutes on low heat so it gently thickens and perfumes your kitchen with the unmistakable aroma of Egg Drop Soup.
Step 3: Create the Egg Ribbons
Beat the eggs well in a separate bowl. Here’s the magic moment: use a fork or chopsticks to stir the broth in a circular motion, then slowly drizzle in the beaten eggs in a thin stream. You’ll watch as delicate ribbons of egg form instantly—the visual transformation is always irresistible!
Step 4: Season and Finish
Let the soup simmer for about 30 seconds more, just until the eggs are fully set. Now, taste and adjust with salt and a pinch of white pepper (start small—white pepper can be potent). Your Egg Drop Soup is now ready to serve!
How to Serve Egg Drop Soup
Garnishes
Finish your Egg Drop Soup with a generous scattering of sliced green onions for a burst of color and freshness. If you want to impress, add a sprinkle of toasted sesame seeds. They offer a lovely nutty crunch that contrasts beautifully with the silky soup.
Side Dishes
Pair this nourishing bowl with a light cucumber salad or some steamed dumplings for a full, balanced meal. Simple stir-fried vegetables or a crispy spring roll can also complement the delicate flavors of Egg Drop Soup without competing for attention.
Creative Ways to Present
Serve your Egg Drop Soup in elegant bowls and consider swirling in a little chili oil for color and extra zing. For a fun twist, add a few shreds of cooked chicken, baby spinach, or corn kernels before ladling into bowls—the options are endless for making it your own.
Make Ahead and Storage
Storing Leftovers
If you have leftover Egg Drop Soup, let it cool completely, then transfer to an airtight container and refrigerate. It stays fresh for up to 2 days, but do note that the texture of the egg ribbons may soften over time.
Freezing
Freezing Egg Drop Soup isn’t ideal because the delicate eggs can turn rubbery. However, you can freeze the flavored broth (before adding the eggs) and then add fresh eggs after reheating for best texture.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally until hot. Avoid boiling—the eggs can toughen if overheated. If the soup thickens, stir in a splash of broth or water to restore its silky-smooth consistency.
FAQs
Can I use vegetable broth instead of chicken broth for Egg Drop Soup?
Absolutely! Swapping in vegetable broth makes this recipe vegetarian. Choose a flavorful broth to ensure your Egg Drop Soup keeps its savory depth.
Why do I need to stir while adding the eggs?
Stirring the soup in a circular motion as you drizzle in the eggs is the secret to getting those signature thin, wispy egg ribbons in your Egg Drop Soup—no clumps, just beautiful strands.
Can I make Egg Drop Soup gluten-free?
Yes! Simply use tamari or a certified gluten-free soy sauce. Everything else in Egg Drop Soup is naturally gluten-free.
How do I add extra protein?
Feel free to stir in cooked shredded chicken or silken tofu for a heartier version of Egg Drop Soup. Both work beautifully with the gentle flavors.
What if I don’t have white pepper?
No worries—black pepper works in a pinch, though white pepper offers a milder, more traditional touch. You can even skip it if you prefer a gentler flavor profile in your Egg Drop Soup.
Final Thoughts
Egg Drop Soup is proof that cozy, authentic flavor can come together in mere minutes with just a handful of pantry staples. Give this recipe a try, and you might just find yourself craving it again and again—just like I do!
Print
Egg Drop Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
A comforting and easy-to-make Chinese classic, Egg Drop Soup is a light and flavorful broth-based soup with silky egg ribbons, highlighted by hints of ginger and soy. This recipe yields a delicious soup that’s perfect for a quick and satisfying meal.
Ingredients
Ingredients:
- 4 cups chicken broth (low-sodium)
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and white pepper to taste
- 2 green onions (thinly sliced)
- Optional garnish: toasted sesame seeds, additional green onions
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil over medium heat. In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the simmering broth along with the grated ginger, soy sauce, and sesame oil. Reduce heat to low and let the broth simmer for 2–3 minutes, stirring occasionally.
- In a separate bowl, beat the eggs well. Slowly drizzle the eggs into the simmering soup in a thin stream while gently stirring the broth in a circular motion. The eggs will cook instantly and form thin ribbons. Once all the egg is added, let the soup simmer for another 30 seconds. Taste and season with salt and white pepper as needed.
- Ladle into bowls and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot.
Notes
Notes:
- To make it vegetarian, use vegetable broth instead of chicken broth.
- For extra flavor, add a few drops of chili oil or a pinch of white pepper.
- Egg Drop Soup is best served fresh but can be refrigerated and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 430mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
