This Easy Egg Drop Soup Recipe is the ultimate comfort dish that’s ready in just 15 minutes! It’s light, silky, and savory—everything you want from a cozy, warm bowl of soup.
Perfect for busy weeknights or when you’re craving something warm and satisfying, this simple egg drop soup recipe comes together with ingredients you probably already have in your fridge and pantry. This authentic recipe is better than restaurants so don't wait and make this at home today!
What is Egg Drop Soup?
Egg drop soup is a classic Chinese comfort dish made by streaming beaten eggs into hot broth to form beautiful, delicate egg ribbons. The name “egg drop” literally comes from how the eggs are “dropped” into the soup!
Traditionally, it’s flavored with chicken broth, white pepper, and sesame oil, creating that signature soothing flavor. You’ll often find it served as a starter in Chinese restaurants, but my easy egg drop soup recipe lets you recreate that same restaurant-quality taste at home in just 15 minutes.
Why You’ll Love This Easy Egg Drop Soup Recipe
- Quick and effortless: This simple egg drop soup recipe comes together in under 15 minutes from start to finish—perfect for when you want something cozy, fast, and satisfying.
- Irresistibly comforting: The silky texture and savory flavor make this a soup you’ll crave again and again. It’s warm, soothing, and perfect for cold weather or when you’re feeling under the weather.
- Customizable: I prefer this easy egg drop soup recipe as is but you can make it your own by adding mushrooms, shredded carrots, or corn.
- Better than takeout: This authentic egg drop soup recipe gives you that same delicious restaurant flavor but fresher, lighter, and made exactly how you like it.
Equipment You’ll Need
- Large pot or saucepan
- Whisk or spoon
- Measuring cups and spoons
- Small bowl or measuring cup for eggs
- Chopsticks or fork for stirring
- Ladle
Ingredients
- Chicken Broth: The base of the soup, giving it that rich, comforting flavor. You can use vegetable broth if you want this soup vegetarian.
- Chicken Bouillon Powder: Boosts the umami and depth of the broth for a savory finish. You can use mushroom powder to make this soup vegetarian.
- Ground Ginger: Adds gentle warmth and aroma that complements the broth.
- Turmeric: Gives the soup its beautiful golden color and a subtle earthy note.
- Salt: Enhances all the flavors in this easy egg drop soup recipe.
- White Pepper: Brings a mild heat and classic Chinese soup flavor.
- Cornstarch Slurry: Thickens the soup slightly for that silky texture.
- Eggs: The star of this simple egg drop soup recipe, creating those iconic ribbons when stirred into the broth.
- Sesame Oil: Adds a nutty aroma and smooth finish.
- Scallions: Brings freshness and a pop of color to the final bowl.
Customizations
- Add Veggies: Toss in some sweet corn, spinach, or mushrooms for more texture and nutrition.
- Spice It Up: Add a dash of chili oil or white pepper for extra heat.
- Protein Boost: Mix in cooked shrimp, shredded chicken, or tofu to make it heartier.
How to Make This Easy Egg Drop Soup Recipe
Prepare the Broth
In a large pot, whisk together chicken broth, bouillon powder, ground ginger, turmeric, salt, and white pepper. Heat it over medium-high until it comes to a gentle boil.
Thicken the Soup
Lower the heat to medium-low and slowly pour in your cornstarch slurry while stirring continuously. The broth should slightly thicken after 1–2 minutes.
Create the Egg Ribbons
Beat your eggs in a small bowl. Then, slowly pour the eggs into the simmering broth in a thin stream while stirring gently in one direction with chopsticks or a spoon. This technique creates those silky, delicate egg ribbons.
Add Finishing Touches
Once the eggs are set, turn off the heat. Stir in sesame oil and chopped scallions. Taste and adjust seasoning with more salt or white pepper if needed.
Serve and Enjoy
Ladle into bowls, garnish with extra scallions, and serve hot. This easy egg drop soup recipe is perfect on its own or as a side with rice or noodles!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally to maintain the silky texture.
Tips To Make the Perfect Easy Egg Drop Soup Recipe
- Steady Pour for Egg Ribbons: Pour the eggs slowly in a thin, steady stream while stirring in one direction for those perfect silky ribbons.
- Don’t Overcook the Eggs: Once the eggs set, remove from heat immediately to keep them soft and tender.
- Use Cornstarch Wisely: Add the slurry gradually—too much at once can make the soup too thick.
Frequently Asked Questions (FAQs)
What are common mistakes when making egg drop soup?
The biggest mistake is pouring the eggs too quickly or into a rapidly boiling broth, which causes them to clump instead of forming ribbons. Keep the broth at a gentle simmer and pour slowly.
Is egg drop soup healthy?
Yes! This simple egg drop soup recipe is light, high in protein, and low in calories. You can also add vegetables or tofu to boost its nutrition.
What gives egg drop soup its flavor?
The combination of chicken broth, chicken bouillion, white pepper, sesame oil, and ginger gives this authentic egg drop soup recipe its signature flavor and aroma.
Can you make egg drop soup ahead of time?
You can make the broth ahead and store it in the fridge, then add freshly beaten eggs right before serving for the best texture.
Can you freeze egg drop soup?
It’s not recommended to freeze this soup because the eggs can become rubbery when thawed. Fresh is always best!
What other ingredients can you add in egg drop soup?
You can add mushrooms, corn, shredded carrots, or even tofu for more flavor and texture without changing the dish too much.
Related Recipes You’ll Love
- Hot and Sour Soup
- Easy Wonton Soup Recipe
- Vietnamese Chicken Pho (Pho Ga)
- Easy Beef Pho (Vietnamese Noodle Soup)
Easy Egg Drop Soup
Equipment
Ingredients
- 4 cups low sodium chicken broth
- 1.5 teaspoon chicken boullion powder
- ½ teaspoon ground ginger
- ¼ teaspoon tumeric for color
- ¾ teaspoon salt
- Dash of white pepper adjust to taste
- 3.5 tablespoons cornstarch + ⅓ cup water to make cornstarch slurry
- 3 eggs beaten
- ½ teaspoon sesame oil
- 2 scallion chopped
Instructions
- In a large pot, combine the chicken broth, chicken bouillon powder, ground ginger, turmeric, salt, and a dash of white pepper. Whisk everything together until the powders dissolve then heat on medium-high until liquid comes to a gentle boil. Once it reaches a boil, reduce the heat to medium-low and slowly pour in the cornstarch slurry while stirring continuously until the broth slightly thickens, about 1-2 minutes.4 cups low sodium chicken broth, 1.5 teaspoon chicken boullion powder, ½ teaspoon ground ginger, ¼ teaspoon tumeric, ¾ teaspoon salt, Dash of white pepper, 3.5 tablespoons cornstarch + ⅓ cup water
- In a small bowl or measuring cup, beat the eggs until well combined. To create the signature egg ribbons, slowly pour the beaten eggs into the simmering broth in a thin, steady stream while stirring the soup in one direction with chopsticks or a spoon. Continue stirring gently until the eggs are set and form silky ribbons throughout the soup.3 eggs
- Turn off the heat and stir in the sesame oil and chopped scallions. Taste and adjust seasoning with more salt or white pepper if needed.½ teaspoon sesame oil, 2 scallion
- Ladle the soup into bowls and garnish with extra scallions. Serve hot and enjoy!
Gemma says
Delicious !❤️
Herman says
Thanks so much!