Silky egg ribbons swirling through a warm, savory broth that’s ready in 15 minutes. ♡
This homemade egg drop soup is the Chinese restaurant classic you can make at home in less time than it takes to order delivery. The cornstarch slurry gives the broth that signature silky body, and pouring the eggs in a slow, thin stream creates those beautiful wispy ribbons. In Chinese, it’s called Dan Hua Tang, which literally means egg flower soup because of the way the egg blooms in the broth.
Heat up your broth, whisk your eggs, and get ready for the most satisfying 15-minute meal. Let’s make it together.
Ingredients
Egg Drop Soup
- 4 cups chicken broth
- 3 large eggs, beaten
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp white pepper
- 2 green onions, thinly sliced
Optional add-ins:
- Tofu cubes
- Corn kernels
- Cooked shrimp
- Chili oil drizzle
How to Make Egg Drop Soup
- Simmer. Bring chicken broth to a gentle boil in a medium pot. Add soy sauce, ginger, and white pepper. Reduce heat to maintain a low simmer.
- Thicken. Whisk cornstarch and cold water together in a small bowl until smooth. Pour the slurry into the simmering broth while stirring. Cook 1 to 2 minutes until slightly thickened.
- Swirl. Turn off the heat. Use a fork or chopsticks to stir the broth in a slow circle. Pour the beaten eggs in a thin, steady stream through the tines of the fork. The eggs will cook on contact and form silky ribbons.
- Season. Drizzle in sesame oil and stir gently once. Taste and adjust salt if needed.
- Serve. Ladle into bowls and top with sliced green onions. Eat it hot.
Tips
- The broth must be barely simmering, not boiling, when you add the eggs. Boiling broth makes the eggs clumpy instead of silky.
- Pour the eggs through fork tines for the thinnest, most delicate ribbons.
- Don’t stir after adding the eggs. Let them set for 30 seconds before gently folding once.
- Use homemade or high-quality boxed broth. The soup is mostly broth, so it needs to taste good on its own.
- White pepper gives the authentic Chinese egg drop soup flavor. Black pepper works but tastes different.
Variations
- Add a handful of baby spinach or corn for extra texture.
- Stir in cooked shrimp or crab for a seafood version.
- Make it spicy with a drizzle of chili crisp on top.
- Add silken tofu cubes for a more filling meal.
- Use vegetable broth and a splash of mushroom soy for a vegetarian version.
If you love quick Asian-inspired meals, try our Korean cucumber salad as a side, or make cauliflower fried rice for a heartier dinner. This soup also pairs great with egg white wraps.
Is egg drop soup healthy?
Very. One bowl has about 100 calories and 7 grams of protein. It’s low in fat, easy to digest, and the broth keeps you hydrated. It’s a great light meal or starter before a bigger dinner.
What makes egg drop soup thick?
Cornstarch mixed with cold water (a slurry) is what gives the broth its silky, slightly thick body. You stir it into the simmering broth before adding the eggs. Without it, the soup would be thin and watery.
What is egg drop soup called in Chinese?
It’s called Dan Hua Tang, which translates to “egg flower soup.” The name comes from the way the egg ribbons bloom and spread through the broth like flower petals.
How do I get silky egg ribbons?
Three things: keep the broth at a low simmer (not a boil), pour the beaten eggs in a very thin stream through fork tines, and don’t stir for 30 seconds after adding them. Let them set before gently folding once.
Can I freeze egg drop soup?
The broth base freezes well for up to 2 months, but the egg ribbons get rubbery when frozen and reheated. Best approach: freeze just the broth and add fresh eggs when you reheat.
Egg Drop Soup
Classic silky egg drop soup with wispy egg ribbons in a savory, ginger-seasoned broth.
Ingredients
Method
- Simmer. Bring broth to a gentle boil, add soy sauce, ginger, white pepper. Reduce to low simmer.
- Thicken. Whisk cornstarch with cold water, pour into broth, cook 1 to 2 minutes.
- Swirl. Turn off heat, stir broth in circle, pour eggs in thin stream through fork tines.
- Season. Drizzle sesame oil, stir gently once.
- Serve. Ladle into bowls, top with green onions.
Notes
– Keep broth at a simmer, not a boil, for silky ribbons.
– Pour eggs through fork tines for thin ribbons.
– Best served immediately.
