Egg Drop Soup Recipe

This classic Egg Drop Soup recipe is quick and easy to make in just 15 minutes and always tastes so cozy and comforting.

Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we’re talking nearly two decades of Saturdays here — I would order “the usual.”

Anyone who knows me will tell you that I absolutely adore a good bowl of egg drop soup. It was my favorite food in the whole entire world as a kid. And today, it’s still one of the most comforting, nostalgic, delicious soups I know.

It’s also one of the easiest soups I know. All you need to make this egg drop soup recipe is about 15 minutes (tops) in the kitchen, a handful of easy ingredients, and a quick tip for how to drizzle those beautiful egg ribbons. Then a delicious batch of egg drop soup can simmering on the stove and ready to be served in no time.

In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

Egg Drop Soup

This easy egg drop soup recipe will taste just like your favorite Chinese restaurant’s egg drop soup (maybe a little better). It’s delicious, and can be made in minutes.

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 4 cups chicken stock ((about 1 liter, organic or homemade preferred!))
• 1/2 teaspoon sesame oil
• 3/4 teaspoon salt
• 1/8 teaspoon sugar
• 1/8 teaspoon white pepper
• 1/2 teaspoon turmeric
• 3 tablespoons cornstarch ((mixed with 1/3 cup water))
• 3 eggs ((lightly beaten))
• 1 scallion ((chopped))
• 1/4 teaspoon MSG ((increase amount to personal preference))

Instruction:

1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
2. Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
3. Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
4. Ladle the soup into bowls, top with scallions, and serve!

Egg Drop Soup

This classic Egg Drop Soup recipe is quick and easy to make in just 15 minutes and always tastes so cozy and comforting.

Prep: 5min

Total: 15min

Yield: 6

Ingredients:

• 4 cups good-quality chicken or vegetable stock
• 2 tablespoons cornstarch
• 2 teaspoons ground ginger
• 1 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 3 large eggs
• 1 teaspoon toasted sesame oil
• fine sea salt and freshly-cracked black pepper, to taste
• thinly-sliced green onions, for garnish

Instruction:

1. Make the broth. Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
2. Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
3. Stir in the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons.
4. Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also adding a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but I generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.)
5. Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper.

Egg Drop Soup

Egg Drop Soup is a popular Chinese soup made with eggs, chicken broth, cornstarch, and green onions. If you’re looking for a simple soup, with only ingredients in a classic egg drop soup, this is a great addition to your rotation.

Prep: 5min

Total: 10min

Yield: 4

Serving Size: 1 /4 of the recipe

Nutrition Facts: servingSize 1 /4 of the recipe, calories 45 kcal, Protein 3.5 g, Fat 2.5 g

Ingredients:

• 4 cups low-sodium chicken broth ((I like better than Bouillon chicken base))
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon ground ginger
• 2 tablespoons cornstarch (For Keto use 1/2 teaspoon Xanthum gum)
• 2 tablespoons water
• 2 large eggs (beaten)
• 1/4 teaspoon kosher salt ((more to taste))
• optional 1/4 teaspoon sesame oil, (see note)
• 1/4 cup sliced green onions

Instruction:

1. In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
2. In a small bowl, combine the cornstarch and cold water. Stir the cornstarch slurry into the boiling broth until thickened.
3. Reduce heat to a simmer. Slowly drizzle the whisked eggs into the soup while gently stirring in a circle motion in the same direction.
4. Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.

BETTER THAN TAKEOUT – Easy Egg Drop Soup in Two Ways

FAQ

How to make a good egg drop soup?

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