Egg Drop Soup

Egg Drop Soup is a silky, comforting Chinese restaurant classic that you can make at home in just 15 minutes! With wispy ribbons of egg floating in a savory, ginger-kissed broth, this soup is light yet satisfying.

Love More Soup Recipes? Try My Healing Chicken Soup or this Snow Day Soup next.

Why You’ll Love This Recipe

The broth is deeply flavorful with hints of ginger and sesame, while the eggs create those gorgeous, delicate strands that make this soup so special. It’s one of those recipes where the ingredient list is simple, but the result tastes like you’ve been simmering it all day. Plus, it’s incredibly versatile – serve it as a light starter or add some cooked chicken and vegetables to make it a complete meal.

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Ingredient List

For the Broth:

• 6 cups chicken broth (grab the low-sodium kind)
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water

For the Eggs:

• 3 large eggs
• 1 tablespoon water
• Pinch of salt

For Serving:

• 2 green onions, thinly sliced
• Additional sesame oil for drizzling
• Fresh cilantro (optional)

Why These Ingredients Work

Chicken broth is where all your flavor lives, so don’t grab the cheapest box on the shelf unless you want sad soup. That fresh ginger? It’s what makes people stop mid-spoonful and go “wait, what IS that?” Game changer. The cornstarch mixture is weird, I get it, but without it your eggs just sink to the bottom like tiny yellow rocks. Not cute.

Sesame oil sneaks in this nutty flavor that you don’t notice right away but absolutely miss if it’s not there. And white pepper gives you warmth without setting your mouth on fire. Room temp eggs are the hill I’ll die on – cold eggs straight from the fridge turn into scrambled egg chunks, and that’s just wrong.

Essential Tools and Equipment

Big pot or Dutch oven, whisk for beating eggs, small bowl for the cornstarch thing, and a fork. That’s it. Forget fancy equipment. I’ve tried chopsticks, spoons, even a butter knife once (don’t ask), and a regular fork works best for making those ribbons. Keep a ladle nearby for serving and maybe a little bowl for your prepped stuff. Done.

How To Make Egg Drop Soup

Step 1: Prepare Your Ingredients

Listen, I used to start cooking and then realize halfway through I hadn’t even peeled my ginger yet. Don’t be me. Get everything ready first – mince the ginger and garlic, slice your green onions, beat those eggs with water and salt. Line it all up like you’re on a cooking show because this moves fast once you start.

Step 2: Build the Broth Base

Medium-high heat. Pour in your chicken broth, soy sauce, ginger, and garlic. Let it bubble up to a gentle boil – we’re not trying to launch it into space, just get it moving. Back off the heat to simmer for maybe 3-4 minutes. Your kitchen’s gonna smell insane right now. That’s how you know the ginger’s working its magic.

Step 3: Add Sesame Oil and White Pepper

Dump in the sesame oil and white pepper. Grab a spoon and taste it – this is important, don’t skip this. Too bland? More soy sauce. Want more kick? Another pinch of white pepper. This is your last shot to fix the flavor before eggs go in.

Step 4: Create the Silky Texture

Mix your cornstarch with cold water in that small bowl till it’s completely smooth. Any lumps now means weird gloppy bits later, and nobody wants that. While your soup’s still simmering, pour this mixture in slowly and keep stirring. Watch it get all shiny and thick. Let it simmer another minute.

Step 5: The Magic Moment – Adding the Eggs

Okay, this is where most people freak out, but you’re gonna be fine. Your soup needs to be barely simmering – think hot tub, not whirlpool. Grab your fork and stir in circles to get everything moving. While it’s swirling, drizzle your eggs in the thinnest stream you can manage. Like, pretend you’re a fancy dessert chef doing chocolate drizzle. The eggs cook instantly into these gorgeous ribbons. Keep stirring gently for about 30 seconds. Don’t go crazy with the stirring or you’ll shred everything.

Step 6: Final Touch and Serve

Turn off the heat immediately. Give it one more taste (I always do, even though I know it’s perfect). Scoop into bowls, go crazy with the green onions, add another tiny drizzle of sesame oil, cilantro if that’s your thing. Serve it steaming hot and watch everyone’s face light up.

You Must Know

Set your eggs out 20 minutes before you start. Cold eggs create clumps instead of ribbons, and I’ve proven this the hard way about forty times. Forgot to take them out? Drop them in warm water for 5 minutes. Crisis averted.

The Whirlpool Technique: Stirring in circles before adding eggs isn’t just me being fancy. It creates movement that turns eggs into ribbons instead of confetti. Trust the process.

Personal Secret: One teaspoon of rice vinegar at the very end. Nobody can figure out what it is, they just know something tastes different and better. My brother has been trying to crack this code for two years. Good luck to him.

Pro Tips & Cooking Hacks

If your soup’s boiling hard when eggs go in, you’re getting chunks. Keep it calm. Gentle simmer. That’s the sweet spot. Messed up anyway and got egg bits? Break them up smaller with your spoon and pretend it’s supposed to look like that. I call it rustic. My husband has no clue half the time.

My grandma’s secret that she swore me to secrecy about (sorry Grandma): add a tablespoon of butter at the end. I know it’s not traditional. But the richness? Unreal. Try it once before you come at me.

For that restaurant look, drizzle soy sauce in a spiral on top right before serving. Takes five seconds, looks professional.

Flavor Variations & Suggestions

Spicy Version: Chili oil or sriracha in the broth. Start with a teaspoon unless you’re braver than me. My teenage son dumps it on like there’s no tomorrow.

Mushroom Lover’s: Cook sliced shiitake mushrooms with the ginger and garlic. Makes it heartier and adds this deep earthy thing that’s incredible.

Lemon Ginger: Fresh lemon juice at the end. Sounds strange, tastes phenomenal. I make this version when it’s warm outside.

Protein Boost: Shredded rotisserie chicken or cooked shrimp in the last minute. Boom, dinner’s done.

Veggie-Packed: Frozen peas, corn, spinach – whatever’s in your freezer. Toss it in right before the eggs.

Make-Ahead Options

Broth base keeps for 3 days in the fridge, which is clutch for meal prep. Reheat it till it’s simmering, then add fresh cornstarch slurry and eggs. Don’t make the complete soup ahead unless you want rubbery eggs. But prep everything else – minced ginger, sliced onions, beaten eggs – store them separately. Dinner time? Ten minutes, tops.

Recipe Notes & Baker’s Tips

Slow wins with egg ribbons. Pour slow, stir gentle. Rush it and you’ve made breakfast scramble soup.

Low-sodium broth gives you control. You can always add more salt through soy sauce, but can’t take it back. Made that mistake enough times.

Fresh ginger isn’t optional if you want it to taste right. The bright zingy flavor can’t come from a jar of powder. Just peel the knobby thing and move on.

Serving Suggestions

I usually start dinner with this before we get into stir-fry and rice. Makes everything feel fancy. Perfect for lunch too when you want something warm but not heavy – pair it with pot stickers and you’re golden.

Freezing cold outside? I double the recipe and make it the whole meal with bread for dunking. Not traditional but absolutely worth it.

Want a complete meal? Add cooked noodles, shredded chicken, baby bok choy. Top with crispy wonton strips and chili oil. Now you’re talking.

How to Store Your Egg Drop Soup

Leftovers go in an airtight container in the fridge for 2 days max. Full disclosure – the eggs won’t be as silky after sitting overnight. They’re still good, just different texture-wise. Reheat on the stovetop over low heat, stirring occasionally. Microwaving on high turns eggs into rubber bands, so use 50% power and heat in minute-long bursts.

Don’t freeze this. Just don’t. The eggs get grainy and watery when thawed, and it’s depressing. Meal prepping? Freeze the broth without eggs, add fresh ones when you reheat.

Allergy Information

Eggs and soy are in here, obviously. Allergic to eggs? Cube up some silken tofu instead – different texture but still protein-packed and tasty. Soy allergy? Coconut aminos instead of soy sauce, skip sesame oil or use olive oil. It’s gluten-free if you grab tamari or gluten-free soy sauce. Also dairy-free, nut-free, and vegetarian-friendly with veggie broth.

Questions I Get Asked A Lot

Why are my egg ribbons clumpy instead of thin and silky?

Three reasons every single time: boiling too hard, eggs too cold, or you poured them in like you’re late for something. Fix it by keeping that simmer gentle, using room temp eggs, and pouring like you’re in slow motion while stirring. It’s thirty seconds. You got thirty seconds.

Can I use egg whites only for a lighter version?

Yeah! Use 4-5 egg whites instead of 3 whole eggs. Ribbons come out white and less rich. My mom’s been making it this way for years because of her cholesterol numbers.

My soup is too thick – what should I do?

Too much cornstarch. Add more chicken broth or hot water, quarter cup at a time, till it looks better. Should be silky, not pudding.

Can I add vegetables to this soup?

For sure. Frozen peas, corn, shredded carrots, baby spinach – all good. Add them after thickening the broth, before eggs go in. Keep pieces small so they cook quick.

How do I make this soup more filling?

Drop cooked noodles in each bowl before ladling soup over. Rice noodles, ramen, whatever. Or add shredded chicken, tofu, shrimp for protein. Crispy wonton strips on top are my family’s favorite – adds crunch and makes it feel substantial.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how your egg drop soup turned out and what variations you created.