If you’re craving something comforting, light, and full of simple goodness, Egg Drop Soup is just what you need. With wisps of velvety egg swirling in a savory, ginger-scented broth, this Chinese restaurant favorite comes together in minutes yet feels like a bowlful of comfort. Whether you want a quick lunch, a soothing starter, or a way to impress guests with your homemade touch, Egg Drop Soup will become one of those recipes you reach for again and again. It’s easy, endlessly customizable, and always deeply satisfying.
Ingredients You’ll Need
The beauty of Egg Drop Soup lies in its short ingredient list, where every element has an important role—contributing flavor, texture, or a pop of color! Each ingredient here works together to create a delicately balanced soup that’s as cozy as it is quick to make.
- Chicken broth: Go for a rich, good-quality broth—the foundation of your soup’s flavor.
- Eggs: The star of the show, creating those magical, silky ribbons you see.
- Cornstarch: This thickens the broth just enough for that classic texture.
- Water: Essential for making the cornstarch slurry smooth and lump-free.
- Ground ginger: It adds gentle warmth and classic Chinese soup aroma.
- Soy sauce: For savory depth and that hint of umami.
- White pepper: Lighter than black pepper, it adds a subtle, perfumed heat.
- Green onions: Delicate slices scattered on top for flavor and a fresh pop of color.
- Salt to taste: Always adjust at the end for your perfect seasoning.
- Sesame oil (optional): Just a tiny drizzle adds a fragrant, toasty finish.
How to Make Egg Drop Soup
Step 1: Simmer the Broth
Start by pouring your chicken broth into a medium saucepan and bring it up to a gentle simmer over medium heat. This is the moment your kitchen starts to smell soothing and inviting—don’t let it boil, just a nice soft simmer is all you need.
Step 2: Thicken the Base
In a small bowl, whisk together cornstarch and water to make a smooth slurry. This simple mix is your secret weapon for a soup with just the right amount of body—no lumps allowed! Stir the slurry into the simmering broth along with the ground ginger, soy sauce, and white pepper. Let it all simmer gently for two to three minutes, allowing the flavors to fully infuse and the broth to take on a subtle thickness.
Step 3: Add the Eggs
Now for the magic moment! Beat your eggs thoroughly in a bowl. Gently stir the soup in a slow circular motion, then slowly pour in the beaten eggs in a thin stream. You’ll see beautiful ribbons forming right in front of your eyes. Let the Egg Drop Soup cook for another one to two minutes without stirring so those delicate ribbons can fully set.
Step 4: Final Seasoning
Take a quick taste and adjust the salt as needed. Remember, the soy sauce adds some saltiness so start slow and add to your taste. Once the flavor is just right, remove the pot from the heat. Your Egg Drop Soup is ready for its finishing touches!
Step 5: Garnish and Serve
Ladle the hot soup into bowls and scatter plenty of thinly sliced green onions over the top for freshness and color. If you like, add a tiny drizzle of fragrant sesame oil for richness. Every bowl feels like a warm hug!
How to Serve Egg Drop Soup
Garnishes
The classic touch is a heap of fresh green onions for that little crunch and freshness. If you’re feeling fancy, a light drizzle of sesame oil or even a sprinkle of toasted sesame seeds adds a wonderful aroma. For a little heat, toss on a pinch of white pepper or a few chili flakes—this soup loves a little customization!
Side Dishes
Egg Drop Soup pairs effortlessly with mains and sides alike. Try it alongside steamed dumplings, crispy spring rolls, or a simple bowl of steamed jasmine rice. For a light dinner, enjoy it with a crunchy Asian salad or a plate of sautéed greens. The simplicity of the soup means it never overshadows other dishes, making it the ultimate team player on your table.
Creative Ways to Present
Serve Egg Drop Soup in elegant tea cups or small appetizer bowls at a dinner party for an instantly “wow” factor. Swirl in a touch of chili oil or top with microgreens for extra flair. You can even personalize each bowl with extras like corn kernels, diced tofu, or mushrooms to make it your signature version!
Make Ahead and Storage
Storing Leftovers
Egg Drop Soup stores surprisingly well. Pour any leftovers into airtight containers and keep chilled in the fridge for up to three days. Just keep in mind that the eggs may continue to absorb some broth, thickening the soup a little as it sits—but the flavor holds up beautifully.
Freezing
Generally, it’s best to avoid freezing Egg Drop Soup, as the silky egg ribbons can break down and become grainy once thawed. If you must freeze, do so in small portions and expect a slightly different texture upon reheating. Fresh is always best for this soup’s delicate consistency.
Reheating
To reheat, gently warm the soup over low heat on the stovetop, stirring slowly to help redistribute the eggs. Avoid boiling, which can make the eggs rubbery. Microwaving is also an option—just go low and slow, stopping to stir every 30 seconds until steaming hot.
FAQs
Can I make Egg Drop Soup vegetarian?
Absolutely! Swap out chicken broth for a rich vegetable broth. Everything else stays the same, and you’ll still get those signature silky egg ribbons in every spoonful.
How do I keep the eggs from clumping or getting stringy?
The trick is to pour the beaten eggs in a very thin, slow stream while stirring the soup in one direction. This method helps the eggs form delicate ribbons instead of clumps.
Can I add extra ingredients for more flavor or texture?
Definitely! Feel free to add extras like sweet corn, diced tofu, mushrooms, or even spinach for added veggies and variety. Egg Drop Soup is wonderfully adaptable.
Is it possible to use low-sodium broth and soy sauce?
Yes—using low-sodium versions is a great way to control the saltiness of your Egg Drop Soup. You can always add salt at the end, but you can’t take it out!
What if my soup isn’t thick enough?
If you prefer a thicker broth, simply mix up a little more cornstarch and water and stir it in while the soup is simmering. Adjust to your perfect consistency!
Final Thoughts
There’s something truly magical about making Egg Drop Soup at home—it’s fast, easy, and always feels special, whether you’re cooking for yourself or sharing with friends. Give this recipe a try and you might just find yourself craving it on repeat!
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 Egg Drop Soup recipe that is perfect for a quick and delicious meal. This Chinese-inspired soup is light, flavorful, and satisfying.
Ingredients
Ingredients:
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 2 green onions (thinly sliced)
- Salt to taste
- Optional sesame oil for drizzling
Instructions
- In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. In a small bowl, whisk together the cornstarch and water to make a slurry, then stir it into the broth. Add the ground ginger, soy sauce, and white pepper. Let the soup simmer for 2–3 minutes, stirring occasionally.
- In a separate bowl, beat the eggs well. While stirring the broth in a slow circular motion, slowly drizzle in the beaten eggs in a thin stream to create ribbons. Let cook for another 1–2 minutes without stirring to fully set the eggs.
- Remove from heat, taste, and adjust salt as needed. Serve hot, garnished with sliced green onions and a light drizzle of sesame oil if desired.
Notes
Notes:
- For a thicker soup, add more cornstarch slurry.
- You can also add corn, tofu, or mushrooms for variety.
- Use low-sodium broth and soy sauce if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg
