Egg Drop Soup

Silky egg ribbons swirling through a warm, savory broth that’s ready in 15 minutes. ♡

This soup works because the cornstarch slurry gives the broth that signature silky body, and pouring the eggs in a slow, thin stream creates those beautiful wispy ribbons. It’s the kind of comfort food that feels like a warm hug from the inside out.

Heat up your broth, whisk your eggs, and get ready for the most satisfying 15-minute meal. This one is all about technique and timing. 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

1. 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.
2. 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.
3. 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.
4. Season. Drizzle in sesame oil and stir gently once. Taste and adjust salt if needed.
5. 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 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.

FAQ

Egg Drop Soup

Classic silky egg drop soup with wispy egg ribbons in a savory, ginger-seasoned broth.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• – 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 sliced

Method

 

1. Simmer. Bring broth to a gentle boil, add soy sauce, ginger, white pepper. Reduce to low simmer.
2. Thicken. Whisk cornstarch with cold water, pour into broth, cook 1 to 2 minutes.
3. Swirl. Turn off heat, stir broth in circle, pour eggs in thin stream through fork tines.
4. Season. Drizzle sesame oil, stir gently once.
5. 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.

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