If you’ve ever wanted a bowl of comfort that comes together in minutes and delivers pure savory satisfaction, this Egg Drop Soup is here to answer the craving. With its fragrant broth, delicate egg ribbons, pops of color from green onions, and a subtle hint of pepper, Egg Drop Soup is the ultimate quick-fix that always feels nourishing and special. Whether you’re seeking an easy weeknight meal, soothing soup for a chill day, or simply something delicious with minimal ingredients, this recipe is a warm hug in a bowl.
Ingredients You’ll Need
This recipe is delightfully simple, relying on a handful of easy-to-find ingredients that truly shine when brought together. Each one plays a unique role, whether it’s building the savory broth, adding creamy texture, or finishing it all with fragrant, fresh garnish.
- Chicken broth: Forms the backbone of Egg Drop Soup, providing depth and richness; homemade or quality store-bought both work beautifully.
- Large eggs, lightly beaten: The stars of the show, creating those signature silky ribbons throughout the soup.
- Cornstarch mixed with water (slurry): Gives just a bit of body, ensuring your soup isn’t watery but still beautifully light.
- Soy sauce: Adds savory, umami depth and a light golden hue; opt for gluten-free soy sauce if needed.
- Sesame oil: Just a little brings out a nutty aroma that’s absolutely essential to authentic Egg Drop Soup.
- White pepper: Offers gentle heat with subtle floral notes — a classic in many Chinese soups.
- Green onions, thinly sliced: These fresh slices brighten up the soup with color and a delicate onion flavor.
- Salt to taste: Finishes the seasoning perfectly; adjust depending on the saltiness of your broth and soy sauce.
How to Make Egg Drop Soup
Step 1: Prepare the Flavored Broth
Start by pouring your chicken broth into a medium saucepan and heat it over medium-high until it just reaches a boil. This step is where the savory soul of your Egg Drop Soup truly develops! Once it’s gently bubbling, add the soy sauce, sesame oil, and white pepper, giving your broth a boost of aromatics and balanced flavor from the very beginning.
Step 2: Lower the Heat and Get Ready for Eggs
Reduce your stove to low heat. This trick helps prevent the eggs from cooking too quickly or forming clumps. A gentle simmer is key for coaxing those soft, lacy egg threads throughout the soup, which is what makes Egg Drop Soup so visually stunning.
Step 3: Create the Signature Egg Ribbons
With one hand, slowly drizzle the beaten eggs into the gently simmering broth in a thin stream, while stirring the soup in one direction with a fork or chopsticks. This swirling motion creates those beautiful, feathery egg ribbons that float through the soup like silken clouds. Don’t rush — pour slowly for the best results!
Step 4: Thicken the Soup
Add the cornstarch slurry (a mix of cornstarch and water) to your soup while stirring gently. Cook for another 1 to 2 minutes so the Egg Drop Soup thickens slightly, giving it that just-right consistency between silky and substantial.
Step 5: Season, Taste, and Finish
Total time for a flavor check! Give your soup a taste and add salt as needed, adjusting for your preferred level of savory goodness. Finally, sprinkle sliced green onions on top for a burst of color and fresh flavor just before serving. That’s it — pure comfort in under 15 minutes!
How to Serve Egg Drop Soup
Garnishes
A handful of thinly sliced green onions makes a classic, vibrant finish, perfectly complementing the warmth and subtlety of the soup. For extra flair, try a sprinkle of toasted sesame seeds or even a few drops of chili oil if you like a touch of heat. These garnishes don’t just add beauty, they provide flavor and texture contrast that elevates every spoonful.
Side Dishes
Egg Drop Soup pairs beautifully with a variety of Chinese and Asian-inspired sides. Think crispy spring rolls, steamed dumplings, or a light cucumber salad for refreshing crunch. Even a simple bowl of jasmine rice makes for a cozy, satisfying meal. The gentle flavor of the soup lets sides and mains shine together.
Creative Ways to Present
For a fun twist, serve Egg Drop Soup in small cups or mugs for an appetizer course at a dinner party. You can even offer toppings like sautéed mushrooms, fresh cilantro, or a splash of hot sauce so guests can personalize their bowls. If you’re packing lunch, pour the soup into a thermos to keep it steamy and satisfying on the go.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Egg Drop Soup, simply let it cool to room temperature, then transfer to an airtight container. It will keep well in the fridge for up to three days. The flavors actually meld a bit more, making your second bowl just as delightful as the first!
Freezing
Egg Drop Soup generally isn’t ideal for freezing due to the delicate texture of the eggs, which can turn rubbery once thawed. If you must freeze, do it before adding the eggs, then reheat the broth and stir in fresh eggs just before serving.
Reheating
To reheat leftover Egg Drop Soup, warm it gently on the stovetop over low heat, stirring occasionally until hot — avoid boiling to keep the eggs silky. If using a microwave, heat in short bursts and stir in between to prevent uneven heating or overcooking the eggs.
FAQs
What’s the secret to silky, feather-like egg ribbons?
The key is to add the eggs slowly, in a thin stream, while gently stirring the soup in one consistent direction. This technique helps the eggs set into delicate, even ribbons instead of clumps.
Can I make Egg Drop Soup vegetarian?
Absolutely! Just swap out the chicken broth for a good-quality vegetable broth and check your soy sauce to ensure it’s plant-based. The result will still be savory and comforting.
How can I make the soup thicker or thinner?
To make Egg Drop Soup thicker, add a bit more cornstarch slurry and cook for an extra minute or two. For a lighter, brothier texture, use less slurry or omit it altogether — it’s totally customizable to your preference.
What proteins or extras can I add?
Stir in cooked shredded chicken, shrimp, silky tofu, or a handful of sweet corn for extra protein and a more filling soup. These additions turn Egg Drop Soup from a starter into a meal.
Is Egg Drop Soup gluten-free?
It absolutely can be! Just ensure you’re using gluten-free soy sauce or tamari, as regular soy sauce often contains wheat. All other ingredients in this recipe are naturally gluten-free.
Final Thoughts
Warm, quick, and endlessly comforting, this Egg Drop Soup is proof that the simplest recipes can be the most satisfying. Give it a try the next time you need an easy side or nourishing meal — I bet it’ll become a favorite in your kitchen, too!
Print
Egg Drop Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A simple and comforting Chinese soup, Egg Drop Soup is a quick and easy recipe that’s perfect for a light meal or as a starter. The delicate egg ribbons in a flavorful broth make this soup a favorite.
Ingredients
Ingredients:
- 4 cups chicken broth
- 2 large eggs, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced
- salt to taste
Instructions
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Stir in the soy sauce, sesame oil, and white pepper.
- Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction to create ribbons.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the soup slightly thickens.
- Taste and season with salt as needed. Garnish with sliced green onions before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- You can add corn, peas, or tofu for extra texture.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1 g
- Sodium: 660 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 55 mg
