When you need comfort in a bowl that comes together in less than fifteen minutes, Egg Drop Soup delivers silky ribbons of egg floating in savory, ginger-infused chicken broth that warms you from the inside out. This classic Chinese restaurant favorite is surprisingly simple to make at home with better flavor and fresher ingredients than takeout, requiring just a handful of pantry staples and one essential technique for creating those beautiful, delicate egg strands. The magic happens when you slowly drizzle beaten eggs into simmering broth while stirring gently, creating wispy threads that cook instantly into tender ribbons. This soup is incredibly versatile, serving as a light starter before a larger meal, a quick lunch when you’re under the weather, or a late-night snack when you want something soothing and satisfying without heaviness. The beauty of egg drop soup is its simplicity—the clean flavors of quality chicken broth, fresh ginger, and eggs shine without being masked by heavy seasonings, yet it’s substantial enough to feel nourishing and complete. It’s also endlessly customizable, accepting additions like tofu, mushrooms, corn, or greens without losing its essential character.
Serving Quantity: Serves 4 people
Cooking Time:
- Prep time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
Nutrition Information (per serving):
- Calories: 95
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 140mg
- Sodium: 980mg
- Total Carbohydrates: 5g
- Fiber: 0g
- Sugars: 1g
- Protein: 9g
- Vitamin A: 6% of daily value
- Iron: 8% of daily value
- Calcium: 3% of daily value
Ingredients
- 6 cups of chicken broth (homemade or good quality store-bought)
- 3 large eggs
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of fresh ginger minced
- 2 cloves of garlic minced (optional)
- 2 green onions thinly sliced
- Half teaspoon of white pepper
- Salt to taste
- 1 teaspoon of rice vinegar (optional)
- Pinch of sugar (optional)
Selecting Quality Broth
The broth is the foundation of this soup, so quality matters tremendously. Homemade chicken broth is ideal because it has the richest, cleanest flavor and you control the salt level. If using store-bought, choose a high-quality brand with minimal ingredients and no artificial flavors. Low-sodium broth gives you control over seasoning. Avoid bouillon cubes or powdered bases, which taste artificial and are loaded with sodium. The broth should be clear and taste like chicken, not just salt. If your broth tastes weak, simmer it for 10 minutes with a piece of chicken or some chicken bones to boost flavor. Cold broth should gel slightly from natural gelatin, which indicates good quality.
Preparing the Eggs
Crack the eggs into a small bowl and beat them lightly with a fork or whisk until the yolks and whites are just combined. You don’t want them frothy or foamy, just blended together. The eggs should be at room temperature rather than cold from the refrigerator because they’ll cook more evenly when added to the hot broth. Some recipes suggest adding a teaspoon of water to the beaten eggs to make them even more tender, though this is optional. The key to beautiful egg ribbons is the temperature of the broth and the technique of adding the eggs, not anything you do to the eggs themselves.
Making the Cornstarch Slurry
In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps. This slurry will thicken the soup slightly, which helps the egg ribbons stay suspended throughout rather than sinking to the bottom. The slight thickness also gives the soup a silky, velvety texture that’s characteristic of restaurant-style egg drop soup. Make this slurry right before you’re ready to add it because cornstarch settles quickly and needs to be stirred again if it sits. If you see any lumps, whisk vigorously or strain it through a fine mesh strainer.
Building the Flavor Base
Pour the chicken broth into a medium pot and place it over medium-high heat. Add the minced ginger and garlic if using. The ginger is essential and provides that subtle spicy-sweet warmth that defines egg drop soup. Fresh ginger is vastly superior to powdered for this application. The garlic is optional but adds another layer of savory depth. Bring the broth to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Add the soy sauce and sesame oil. The soy sauce adds umami and a touch of saltiness, while the sesame oil provides nutty aroma and richness. Stir in the white pepper, which adds subtle heat and is traditional in Chinese cooking. Taste the broth at this point and adjust seasoning with salt if needed.
Thickening the Soup
Once your broth is simmering and seasoned, give your cornstarch slurry a quick stir to make sure it’s smooth. Slowly pour the slurry into the simmering broth while stirring constantly with a spoon or whisk. Continue stirring for about 30 seconds to a minute as the broth thickens. You want the soup to be slightly thickened but still quite liquid, not gluey or thick like gravy. The consistency should be similar to thin cream or light syrup. If you accidentally add too much cornstarch and the soup is too thick, just add more broth or water to thin it out. If it’s not thick enough, make a bit more slurry and add it the same way.
Creating the Egg Ribbons
This is the crucial moment that makes or breaks egg drop soup. Make sure your soup is at a gentle simmer, not a rolling boil and not too cool. Have your beaten eggs in one hand and a fork, chopstick, or whisk in the other. While stirring the soup in one direction with the fork, slowly drizzle the beaten eggs into the soup in a thin stream. The stirring creates a gentle current that pulls the eggs into ribbons as they cook instantly on contact with the hot broth. Continue drizzling and stirring until all the eggs are incorporated. Don’t dump all the eggs in at once or you’ll get large clumps instead of delicate ribbons. The slower you pour and the more you stir, the finer and more numerous the egg strands will be.
Finishing the Soup
Once all the eggs are added, stop stirring immediately. Let the soup sit undisturbed for about 30 seconds so the egg ribbons can finish setting. If you continue to stir aggressively after adding the eggs, you’ll break up the ribbons into tiny pieces. You want those beautiful, delicate strands intact. Turn off the heat. Taste the soup one final time and adjust seasoning if needed. Add a splash of rice vinegar for brightness and acidity if you like. Some people add a tiny pinch of sugar to balance the flavors. Stir in most of the sliced green onions, reserving some for garnish. The green onions add fresh, mild onion flavor and beautiful color.
Serving
Ladle the hot soup into bowls immediately. The soup should be steaming with visible egg ribbons throughout and a slight glossy sheen from the sesame oil. Garnish each bowl with the reserved sliced green onions. Some people like to add a few drops of additional sesame oil on top of each serving for extra aroma. Serve immediately while hot. Egg drop soup is best enjoyed fresh and doesn’t hold well. The eggs can become rubbery and the soup can thicken as it sits. If you must wait, keep it on very low heat and thin with a little broth if needed.
Additions and Variations
While classic egg drop soup is beautiful in its simplicity, you can add various ingredients for texture and nutrition. Add diced silken tofu cubes for extra protein and a soft, silky texture. Include sliced mushrooms like shiitake or button mushrooms for earthiness. Stir in fresh or frozen corn kernels for sweetness and texture. Add baby spinach, bok choy, or napa cabbage leaves in the last minute of cooking. Include cooked shredded chicken for a more substantial soup. Add frozen peas in the last minute. Include thin rice noodles or wonton strips for a heartier meal. Add a swirl of chili oil for heat.
Technique Tips for Perfect Egg Ribbons
The broth temperature is crucial. It should be at a gentle simmer, not a rolling boil which creates too much turbulence, and not barely simmering which won’t cook the eggs fast enough. Stir in one consistent direction as you drizzle the eggs. This creates organized ribbons rather than chaotic clumps. Pour the eggs in a very thin stream. The thinner the stream, the more delicate the ribbons. Hold the bowl of beaten eggs higher above the pot. This creates a thinner stream. Use a fork or chopstick to stir rather than a large spoon. The smaller utensil creates better ribbons. Stop stirring immediately after all the eggs are added. Continued stirring breaks up the beautiful strands.
Common Mistakes to Avoid
Adding eggs to broth that’s not hot enough results in egg dropping to the bottom in clumps. A rolling boil that’s too vigorous breaks the eggs into tiny pieces instead of ribbons. Dumping all the eggs in at once creates large clumps or scrambled eggs. Using old eggs with thin, watery whites creates ribbons that fall apart or look wispy and pale. Not thickening the soup slightly means the eggs sink to the bottom instead of suspending throughout. Stirring too long after adding eggs breaks up the ribbons unnecessarily. Using too much cornstarch makes the soup gluey and unpleasant. Skipping the ginger means missing the essential flavor that defines the soup.
Storage and Reheating
Egg drop soup is best enjoyed immediately and doesn’t store particularly well. The eggs become rubbery and the soup thickens considerably when refrigerated. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding extra broth or water to thin it out because it will have thickened. Stir gently to avoid breaking up the egg ribbons completely. Don’t freeze this soup as the eggs and cornstarch don’t freeze and thaw well. The texture becomes unpleasant. It’s better to make only what you’ll eat fresh.
Serving Suggestions
Serve egg drop soup as a starter before a Chinese meal with dishes like stir-fries, dumplings, or fried rice. It’s perfect as a light lunch paired with a spring roll or small salad. Serve it when someone is sick because it’s soothing, easily digestible, and nourishing. Make it as a quick weeknight dinner with some steamed vegetables and rice on the side. It’s ideal for a late-night snack when you want something warm and comforting but not heavy. Serve it alongside wonton soup for a soup course with variety. Pair it with pot stickers or steamed buns for a complete meal.
Cultural Context
Egg drop soup, also called egg flower soup, is a traditional Chinese soup that dates back centuries. Different regions of China have variations, but the basic technique of whisking eggs into simmering broth is consistent. In Chinese cuisine, it’s often served as a starter or alongside other dishes rather than as a main course. The soup is considered gentle and nourishing, appropriate for all ages. The name “egg flower” refers to the way the eggs bloom into delicate petals or flowers when they hit the hot broth. Making this at home connects you to generations of home cooks who’ve used this simple technique to create comfort food.
Tips for Success
Use the best quality chicken broth you can find or make. This is the soul of the soup. Fresh ginger is essential. Don’t substitute powdered or skip it entirely. Room temperature eggs incorporate better than cold eggs straight from the fridge. The cornstarch slurry must be smooth with no lumps. Whisk it well. Gentle simmer is the right temperature for adding eggs. Not boiling, not barely bubbling. Drizzle eggs in a thin, slow stream while stirring continuously. This creates the best ribbons. Stir in one direction consistently. This organizes the egg ribbons beautifully. Stop stirring immediately after all eggs are added. Let them set undisturbed. White pepper is traditional and tastes different from black pepper. Use it if you can find it. Sesame oil adds essential aroma. Just a teaspoon is enough. Don’t skip it. Fresh green onions at the end add color and flavor. They’re not just garnish. Taste and adjust seasoning at every stage. Your palate is the best guide. Serve immediately for the best texture and appearance. This soup doesn’t wait well. Make only what you’ll eat fresh. It doesn’t store or reheat particularly well. The entire process from start to finish takes 15 minutes. Don’t overthink it. Simple is beautiful with this soup. Let the clean flavors shine through. Quality ingredients make all the difference in such a simple preparation.
