There’s something magical about a warm bowl of egg drop soup. This Chinese restaurant favorite is light yet satisfying, made by whisking silky egg ribbons into a flavorful broth. Not only is it quick and budget-friendly, but it’s also a timeless recipe loved around the world. Whether you’re looking for a cozy appetizer, an easy lunch, or a soothing dish when you’re under the weather, egg drop soup is the perfect choice.
Why You’ll Love This Egg Drop Soup Recipe
- Quick & Easy – Ready in just 15 minutes, perfect for busy weeknights.
- Simple Ingredients – Uses pantry staples like eggs, broth, and cornstarch.
- Healthy & Light – Low in calories but packed with protein.
- Customizable – Easily adjust flavors with spices, veggies, or sauces.
Ingredients Needed for Perfect Egg Drop Soup
- Eggs – Create the signature silky ribbons that define this soup.
- Chicken or Vegetable Broth – The flavorful base that makes the soup rich and comforting.
- Cornstarch Slurry – Adds slight thickness and helps achieve that restaurant-style texture.
- Soy Sauce – Provides depth and savory umami flavor.
- Green Onions – Add freshness and a pop of color to finish the dish.
Step-by-Step Instructions to Make Egg Drop Soup
- Heat the Broth – Bring chicken or vegetable broth to a gentle simmer.
- Add Seasoning – Stir in soy sauce, a pinch of white pepper, and optional ginger or garlic.
- Thicken the Base – Whisk cornstarch with water, then slowly stir it into the simmering broth until slightly thickened.
- Create Egg Ribbons – Beat eggs in a bowl. Slowly drizzle them into the soup while stirring in a circular motion for delicate ribbons.
- Finish & Serve – Garnish with chopped green onions and enjoy hot.
Expert Tip: To get perfect egg ribbons, pour the beaten eggs slowly and keep the broth at a steady simmer—not a rolling boil.
Recipe Tips & Variations
- Spicy Kick – Add chili oil, sriracha, or red pepper flakes for heat.
- Vegetarian Option – Use vegetable broth instead of chicken broth.
- Protein Boost – Add cooked shrimp, chicken, or tofu.
- Thicker Soup – Increase cornstarch slurry for a more velvety consistency.
How to Store & Reheat
- Store: Cool completely and refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat. Avoid boiling to prevent the eggs from overcooking.
Similar Recipes You Will Love
If you enjoyed this cozy bowl of egg drop soup, you’ll love trying out some of my other delicious recipes. For a creamy and protein-packed dish, check out this Egg Salad Recipe. If you’re craving something hearty and flavorful, my authentic Paella Recipe is a must-try. And for a quick, portable breakfast or snack, don’t miss these fluffy Egg Bites. Each recipe is simple, satisfying, and perfect for home cooks of any level!
Frequently Asked Questions (FAQ)
What is egg drop soup made of?
Egg drop soup is made with a seasoned broth, whisked eggs, cornstarch slurry for thickness, and garnishes like green onions.
Is egg drop soup healthy?
Yes! It’s low in calories, high in protein, and naturally gluten-free if you use tamari instead of soy sauce.
How do I get perfect egg ribbons?
Pour the eggs in slowly while stirring the broth gently in one direction for thin, silky strands.
Can I freeze egg drop soup?
It’s best enjoyed fresh, as freezing can change the texture of the eggs.
This easy egg drop soup recipe brings restaurant comfort right to your kitchen. With just a few ingredients and 15 minutes, you’ll have a soothing, flavorful dish perfect for any occasion. Try it today, and don’t forget to share your experience or tag us if you make it at home!
Egg Drop Soup
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper optional
- 2 green onions finely sliced
- Salt to taste
Instructions
- In a medium pot, bring the broth to a gentle simmer over medium heat.
- Stir in soy sauce, white pepper, and salt.
- Add the cornstarch slurry, whisking until slightly thickened.
- Slowly drizzle the beaten eggs into the simmering broth while stirring in a circular motion to form silky ribbons.
- Garnish with chopped green onions and serve hot.