Name: Egg Drop Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups chicken broth; 1/2 teaspoon grated fresh ginger; 1/2 teaspoon garlic powder; 1/4 teaspoon white pepper (or black pepper); 1/2 teaspoon sesame oil; salt to taste; optional soy sauce for seasoning; 2 large eggs; 1 tablespoon cornstarch; 2 tablespoons water; 2 green onions (thinly sliced)

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Egg Drop Soup is the little black dress of comfort food: elegant, unfussy, and endlessly versatile—ready to turn any ordinary day into something a bit more special. With just a handful of pantry staples, you can whisk up velvety ribbons of egg swirling through a piping-hot, gingery broth that’s both soothing and surprisingly satisfying. Whether you’re chasing away a chill, craving a light meal, or simply want a taste of nostalgic takeout at home, this Egg Drop Soup delivers on flavor, warmth, and pure joy with every spoonful.

Ingredients You’ll Need

The beauty of Egg Drop Soup is that every ingredient truly shines. Each element—whether it’s the aromatic ginger or the lush sesame oil—plays a big role in creating its signature silky texture and crave-worthy flavor. Here’s what you’ll need to make your own magical pot of soup:

Chicken broth: The backbone of the soup, rich and savory, providing that deep, soul-soothing base—choose low-sodium for more control over seasoning.
Large eggs: The star of the show—beaten and swirled to form those delicate, irresistible ribbons that define Egg Drop Soup.
Cornstarch: A quick stir thickener that gives the broth its subtle silkiness without making things gloopy.
Water: Mixed with cornstarch, it creates a smooth slurry to avoid lumps in your soup.
Fresh ginger: Adds just the right touch of warmth and zing, brightening every bite.
Garlic powder: A gentle, savory depth that hums in the background.
White pepper (or black pepper): Classic for a gentle heat; white pepper is traditional for a slightly earthy kick, but black works in a pinch.
Sesame oil: Just a drizzle brings nutty aroma and unmistakable warmth that rounds out the soup.
Green onions: Sliced thin for a pop of color, crunch, and mild oniony bite right on top.
Salt to taste: Fine-tune the seasoning as you go for your perfect balance.
Optional soy sauce: A splash adds savory depth and umami, especially delicious if you love a touch more complexity.

How to Make Egg Drop Soup

Step 1: Prepare the Broth

Start by bringing your chicken broth to a gentle simmer in a medium pot over medium heat. You want it bubbling softly—just enough to infuse warmth and set the stage for those beautiful egg ribbons. If you’d like, give your broth a taste at this stage and adjust with a pinch of salt if needed.

Step 2: Mix Cornstarch Slurry

In a small bowl, whisk together the cornstarch and water until completely smooth and lump-free. This slurry is your secret to that dreamy, velvety broth texture—don’t skip it! Make sure it’s well mixed to avoid any little bits in your final soup.

Step 3: Season the Broth

Stir the cornstarch slurry into your simmering broth, followed by the grated ginger, garlic powder, white pepper, and drizzle of sesame oil. Let everything mingle for a moment or two so the flavors can bloom and the broth thickens slightly. Lower the heat to keep things at a gentle simmer—too fierce a boil and the eggs will overcook once added.

Step 4: Add the Eggs

Lightly beat the eggs in a separate small bowl just until the yolks and whites come together. With the broth swirling in a gentle circular motion (use a spoon or chopstick), slowly drizzle in the beaten eggs. This swirling action is the magic touch that creates those delicate, classic Egg Drop Soup ribbons. Watch as the eggs instantly transform into silky wisps, dancing in the broth.

Step 5: Final Touches and Taste

Let the soup cook for another 1 to 2 minutes so the eggs fully set and the flavors meld. Taste your soup—add salt if needed, or a dash of soy sauce for extra savoriness. Once you’re happy with the seasoning, remove from heat.

Step 6: Garnish and Serve

Right before serving, sprinkle on the sliced green onions for freshness, color, and crunch. Ladle the steaming soup into bowls and serve immediately for that irresistible silky texture at its peak.

How to Serve Egg Drop Soup

Garnishes

The top layer is where you can have a little fun! Classic green onions are a must, but you might also add a sprinkle of toasted sesame seeds or even a splash of chili oil for extra color and aroma. For extra flavor, a pinch of fresh cilantro or a few drops of soy sauce make each bowl pop.

Side Dishes

Egg Drop Soup is famously cozy as a starter, but it pairs brilliantly with a variety of sides. Try it with crunchy spring rolls, steamed dumplings, or a simple plate of stir-fried veggies. For a light lunch, serve alongside jasmine rice, or as part of a Chinese-inspired feast.

Creative Ways to Present

Give your Egg Drop Soup a modern twist by serving it in stylish mugs for a fun appetizer, or as soup shooters at a party. Swirl in some baby spinach, sweet corn, or tofu cubes for extra color and nutrition. You can even set up a “soup bar” with bowls of garnishes for guests to personalize their bowls!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Egg Drop Soup, cool it to room temperature, then store in an airtight container in the fridge for up to three days. The eggs will continue to absorb some liquid, making the soup a bit thicker—still totally delicious for a quick lunch.

Freezing

While you can technically freeze Egg Drop Soup, it’s best enjoyed fresh. Freezing may slightly alter the texture of the eggs and broth, but if needed, portion the cooled soup and freeze for up to one month. Defrost gently in the fridge before reheating.

Reheating

To reheat, warm the soup over low heat on the stovetop, stirring gently to preserve those lovely egg ribbons. Avoid boiling, as high heat can toughen the eggs. Add a splash of broth or water if it seems too thick, and adjust seasonings just before serving.

FAQs

Can I make Egg Drop Soup vegetarian?

Absolutely! Just swap the chicken broth for a high-quality vegetable broth. You’ll still get that wonderful warmth and comfort, especially if you use a flavorful homemade stock.

What’s the secret to those perfect egg ribbons?

The biggest trick is to pour the eggs in slowly while gently stirring the broth in one direction. This creates the signature silky threads that make Egg Drop Soup so appealing.

Can I add extra vegetables or protein?

Yes—a handful of frozen corn, baby spinach, or soft tofu cubes are stellar add-ins. Even shredded cooked chicken or peas can be stirred in for more heartiness while keeping the soup quick and light.

Is Egg Drop Soup gluten-free?

It is naturally gluten-free when made with cornstarch and gluten-free soy sauce or tamari. Always double-check your broth and soy sauce labels to be sure!

Why is my soup too thick or too thin?

If it’s too thick, simply whisk in an extra splash of broth or water. Too thin? Mix a little more cornstarch with water and add gradually, letting it simmer to reach your desired consistency.

Final Thoughts

If you’ve never tried homemade Egg Drop Soup, now is the perfect moment. It’s quick, comforting, and endlessly customizable—plus, there’s something deeply satisfying about creating those signature egg ribbons yourself. Give it a try and let this wonderful soup become a go-to favorite in your kitchen!

Egg Drop Soup Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and easy-to-make Egg Drop Soup recipe that’s perfect for a quick meal. This Chinese-inspired soup is light, flavorful, and satisfying, with delicate egg ribbons floating in a fragrant broth.

Ingredients

Scale

For the soup:

4 cups chicken broth
1/2 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
1/4 teaspoon white pepper (or black pepper)
1/2 teaspoon sesame oil
salt to taste
optional soy sauce for seasoning

For the egg mixture:

2 large eggs
1 tablespoon cornstarch
2 tablespoons water
2 green onions (thinly sliced)

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Instructions

In a medium pot, bring the chicken broth to a gentle boil over medium heat. In a small bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch slurry into the simmering broth along with ginger, garlic powder, white pepper, and sesame oil.
Reduce heat to low and keep the soup at a gentle simmer. Lightly beat the eggs in a separate bowl. Slowly drizzle the eggs into the hot soup while stirring gently in a circular motion to create thin ribbons. Once all the egg is added, let the soup cook for another 1–2 minutes.
Taste and adjust seasoning with salt or a splash of soy sauce. Remove from heat and garnish with sliced green onions. Serve hot.