Go Back
–+ servings

Egg Drop Soup Recipe (Easy & Comforting Chinese-Style Soup)

Egg Drop Soup is a light, warm, and comforting soup made with silky ribbons of egg swirled into a flavorful chicken broth. This quick and easy recipe comes together in minutes using simple pantry ingredients, making it perfect for busy weeknights, rainy days, or whenever you need a satisfying bowl of homemade comfort.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Side Dish, Soup
Cuisine asian, Chinese
Servings 4
Calories 85 kcal

Equipment

  • Medium saucepan
  • Mixing bowl
  • Whisk or Fork
  • Measuring Cups
  • Measuring Spoons
  • Ladle

Ingredients
  

  • 4 Cups Chicken broth
  • 2 large Eggs beaten
  • 1 Tbsp Cornstarch
  • 2 Tbsps Water for cornstarch slurry
  • ½ tsp Sesame Oil
  • ½ tsp Ground White Pepper or black pepper
  • Salt to taste
  • 2 stalks Spring Onions chopped
  • ½ tsp Turmeric powder for richer yellow color

Instructions
 

  • In a small bowl, dissolve the cornstarch in the water to make a smooth slurry.
  • Pour the chicken broth into a saucepan and bring it to a gentle boil.
  • Stir in the cornstarch slurry and cook until the broth slightly thickens.
  • Season with white pepper, sesame oil, and salt to taste.
  • Reduce the heat to a gentle simmer.
  • Slowly drizzle the beaten eggs into the soup while gently stirring in one direction to create silky egg ribbons.
  • Cook for about 30 seconds to 1 minute until the eggs are fully set.
  • Stir in the chopped spring onions.
  • Serve immediately while hot.

Notes

  • Slowly pouring the beaten eggs while gently stirring creates the signature silky egg ribbons.
  • Keep the broth at a gentle simmer instead of a rolling boil to prevent the eggs from breaking into tiny pieces.
  • Adjust the thickness by adding a little more or less cornstarch slurry according to your preference.
  • Add sweet corn, tofu, mushrooms, or shredded chicken for a heartier meal.
  • White pepper gives the soup its classic restaurant-style flavor, but black pepper works just as well.
  • Leftover soup can be refrigerated for up to 2 days. Reheat gently over low heat without boiling to preserve the delicate egg ribbons.

Nutrition

Calories: 85kcalCarbohydrates: 3gProtein: 6gFat: 5gSaturated Fat: 1.5gCholesterol: 95mgSodium: 720mgPotassium: 140mgFiber: 0.2gSugar: 1gVitamin A: 290IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Keyword Chicken broth soup, Chinese soup recipe, Comfort food, Easy Egg Drop Soup, Egg Drop Soup, Egg Ribbon Soup, Healthy Soup, Homemade Egg Drop Soup, Quick Soup recipe
Tried this recipe?Let us know how it was!