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Easy Egg Drop Soup
Chinese

Easy Egg Drop Soup

This super simple egg drop soup recipe is very comforting on a dreary day.
Chinese

Easy Egg Drop Soup

This super simple egg drop soup recipe is very comforting on a dreary day.

20 mins

Prep Time

15 mins

Cook Time

Easy

Level

Serves 6

Servings

20 mins

Prep Time

15 mins

Cook Time

Easy

Level

Serves 6

Servings

There’s something magical about watching silky ribbons of egg swirl through hot, savory broth. This easy egg drop soup brings that restaurant experience right to your kitchen with just a handful of pantry staples. Ready in just 20 minutes, it’s the perfect comfort food when you’re craving something warm, light, and satisfying. The secret to those gorgeous egg ribbons? A simple whisking technique that creates the most beautiful texture every time.

Ingredients

  • chicken broth
    1
    (49.5 fluid ounce) can
  • green onions, chopped
    1
    bunch
  • cold water
    ⅓
    cup
  • cornstarch
    3
    tablespoons
  • soy sauce
    2
    tablespoons
  • white sugar
    ¼
    teaspoon
  • eggs
    3
  • cold water
    2
    tablespoons

Tips

  1. Add diced tofu or mushrooms for extra protein and texture.

  2. Stir in a teaspoon of sesame oil just before serving for added richness.

  3. Include fresh ginger and garlic for a more aromatic base.

  4. Top with crispy fried onions or sesame seeds for extra crunch.

Storage

Store leftover soup in the refrigerator for up to 3 days. The texture may change slightly upon reheating, but it will still be delicious. Reheat gently on the stovetop, stirring occasionally.

Steps:

Heat the broth
Heat chicken broth in a large pot over medium-high heat and stir in the chopped green onions. Let the flavors meld as the broth comes to temperature.
Make the cornstarch slurry
In a bowl, whisk together ⅓ cup cold water, cornstarch, soy sauce, and sugar until completely smooth with no lumps. Stir this mixture into the hot broth, bring to a boil, and simmer for 1 minute. Then reduce heat to medium-low.
Create the egg ribbons
In a small bowl, whisk the eggs with the remaining 2 tablespoons cold water using a fork. While stirring the hot broth gently with one hand, use the fork to drizzle the egg mixture into the soup in a thin stream, creating beautiful ribbons. Remove from heat and serve immediately.

Nutritions

  • Calories

    84 kcal

    Energy

    352 kJ

    Protein

    5 g

    Fat

    3 g

    Carbohydrates

    8 g

    Fiber

    1 g

    Sugars

    2 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add diced tofu or mushrooms for extra protein and texture.

  2. Stir in a teaspoon of sesame oil just before serving for added richness.

  3. Include fresh ginger and garlic for a more aromatic base.

  4. Top with crispy fried onions or sesame seeds for extra crunch.

FAQ

Yes! Simply substitute the chicken broth with vegetable broth for a vegetarian version that’s just as flavorful.
This usually happens when the broth is too hot or you add the eggs too quickly. Make sure the broth is simmering, not boiling, and drizzle the eggs very slowly while stirring.
While you can freeze it, the texture of the eggs may become slightly rubbery after thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
This soup pairs wonderfully with fried rice, potstickers, spring rolls, or simply enjoyed on its own as a light meal or appetizer.