A comforting and delicious egg flower soup made of eggs in a savory broth. This quick and easy egg drop soup recipe is ready in 10-minutes! Made with minimal ingredients, better-than-takeout and family-friendly!
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Egg Drop Soup is a classic Chinese soup with beautiful egg ribbons simmered in a thickened chicken broth with a hint of sesame oil and green onions.
This popular soup originates from China and is served at many Chinese restaurants as a starter for takeout.
There is also a Japanese version of this dish ('Kakitamajiru'), which uses bonito stock instead of chicken broth, but this is the Chinese variation.
If you're wondering what gives the soup that bright yellow color, it's the eggs - no food coloring in this recipe!
For a vibrant yellow soup, my pro tip is to use eggs enriched with Omega-3's as the yolk is richer in color.
I love making this soup for my husband if he's under the weather or when the cold weather hits to keep us warm.
This recipe is fool-proof after much trial and error, so I hope you enjoy it as much as we do!
Why you'll love this recipe:
- Ready in 10-minutes!
- Made with simple ingredients.
- Nourishing and comforting!
- Restaurant-quality.
- Family-friendly!
Ingredients & Substitutes
Please scroll down to the below recipe card for exact measurements:
- Low-Sodium Chicken Stock: or substitute with low-sodium chicken broth. For a vegetarian variation, substitute with vegetable broth.
- Large Eggs: My tip is to use eggs enriched with Omega-3s for a vibrant yellow color.
- Green Onions
- Chicken Bouillon Powder (aka 'chicken stock powder'): for flavor. For a vegetarian variation, omit this ingredient.
- Salt
- Sesame Oil: or substitute with a touch of sesame seeds, or omit if you're allergic to sesame.
- White pepper: or substitute with black pepper.
- Cornstarch: or substitute with potato starch, tapioca starch or arrowroot starch.
- Cold Water: or room temperature water.
Topping Ideas
Elevate your egg drop soup with these topping suggestions:
- crispy wonton strips
- fresh ginger
- corn niblets
- cooked shredded chicken
- imitation crab meat
- peas or diced carrots
- diced tomatoes
Expert Tips
- For vibrant yellow egg ribbons, use eggs enriched with omega-3s as the yolk is richer in color.
- Beat the eggs in a cup with a spout - the pour spout creates thin, even egg ribbons.
- Beat the eggs until the yolks and whites are fully combined for a smooth, even yellow color.
- Reduce to medium heat before stirring in the cornstarch slurry to prevent clumps.
- Boil the soup after adding the cornstarch slurry, so it can thicken properly.
- For small egg ribbons, while stirring pour the eggs from a slight height to make an even, thin stream of eggs.
- For long egg ribbons, pour from a lower height, let it set for 10 seconds and then gently stir.
Instructions
Below are step-by-step instructions on how to make egg drop soup:
- Beat eggs: In a measuring cup with a spout or a small bowl, beat the eggs until smooth and set aside. (Tip: Using a measuring cup with a spout helps to create even, thin egg ribbons later).
- Make cornstarch slurry: In a separate small bowl, combine the cornstarch and water until starch has dissolved and set aside.
- Make soup base: In a medium pot, add chicken stock and scallion whites only. Cover and bring to boil over medium-high heat.
- Add cornstarch slurry: Reduce to medium heat and mix the cornstarch slurry first. Then while stirring, pour the cornstarch slurry into the broth. Let it come to a boil on medium heat until thickened, about 1-2 minutes.
- Season soup: Season broth with chicken stock powder, sesame oil, salt and white pepper and stir.
- Add eggs: While stirring, pour the eggs in a thin stream from a slight height to create smaller egg ribbons. (For larger egg ribbons: without stirring, pour eggs at a lower height and let it set for 10 seconds and then gently stir). Simmer the soup for 1 minute. Remove off heat and garnish with scallion greens. Enjoy!
Storage & Reheating
- Egg drop soup will last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Freezer-friendly? I don't recommend freezing egg drop soup as the freezer will cause the eggs to taste rubbery.
Pairing Suggestions
Egg drop soup serves well with:
- starters like egg rolls or crab rangoons,
- white or brown rice, fried rice, chow mein, or lo mein.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Orange Chicken, Beef Vegetable Stir-Fry, Honey Walnut Shrimp, Soy Garlic Tofu, Egg Foo Young, and more!
FAQ
Egg drop soup can be made up to 4 days in advance and stored in an airtight container in the fridge, once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
If your eggs didn’t form ribbons, it’s because they were dumped in all at once. Instead, pour the eggs from a slight height in a thin, even stream while stirring gently.
You can make the egg drop soup runnier by reducing the amount of cornstarch to ½ tablespoon or adding more chicken stock, about ½ cup.
More like this
📖 Recipe
10-min. Easy Egg Drop Soup
Ingredients
- 4 cups chicken stock low-sodium
- 3 large eggs
- 1 green onion finely chopped, divided into scallion whites and greens
- 1 teaspoon chicken bouillon powder aka chicken stock powder
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ¼ teaspoon white pepper or black pepper
- 2 tablespoon cornstarch or potato starch / tapioca starch
- ¼ cup water cold
Instructions
- In a measuring cup with a spout or a small bowl, beat the eggs until smooth and set aside. (Tip: Using a measuring cup with a spout helps to create even, thin egg ribbons later).
- In a separate small bowl, combine the cornstarch and water until starch has dissolved and set aside. This is your cornstarch slurry.
- In a medium pot, add chicken stock and scallion whites only. Cover and bring to boil over medium-high heat.
- Reduce to medium heat and mix the cornstarch slurry first. Then while stirring, pour the cornstarch slurry into the broth. Let it come to a boil on medium heat until thickened, about 1-2 minutes.
- Season broth with chicken stock powder, sesame oil, salt and white pepper and stir.
- While stirring, pour the eggs in a thin stream from a slight height to create smaller egg ribbons. (For larger egg ribbons: without stirring, pour eggs at a lower height and let it set for 10 seconds and then gently stir).
- Simmer the soup for 1 minute. Remove off heat and garnish with scallion greens. Enjoy!
Weijiao
Feeling a bit under weather, so I made it for lunch, I added some canned corn and some leftover sausages, also some hot oil! It was really good! I will definitely be making it more, especially with temperature lower now.
Thank you again for this easy recipe!
Christie Lai
Thank you so much for the kind and positive review 🙂 So glad you enjoyed it with some additional ingredients. I hope you get well soon!
Stephanie
Thank you Christie for this recipe! This is the only recipe I've tried, and I will not be trying another. I've been making this soup for over a year, my family loves it! I find with even just one or two eggs, this soup still comes out wonderful. Thank you again for sharing this recipe with us!
Christie Lai
Haha I love this comment! Thanks so much for making it and I appreciate the loyalty to this recipe! Glad your whole family loves it and happy it works well with less eggs 🙂 Have a wonderful day, Stephanie!
Alexis
Very good and easy to make.
Christie Lai
Thanks for making my recipe and glad you enjoyed it, Alexis!
Holly-lee
The egg ribbons are magnificent and the consistency is perfect! This one's being saved as a favourite forever!
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it and happy it's a keeper!
Arianna
Really good, easy to follow just a little too salty for my taste. Not sure if what was my bouillon but next time will be putting less salt.
Christie Lai
Thanks for making my recipe! It could be the brand of bouillon powder so feel free to add this to taste at the end for next time.
Holly-lee
I was really sick with laryngitis and needed a quick easy soup to whip up after a long day at work. I thought I didn't have anything that would work but you gave me a base to draw from and a place to start.
I didn't have;
-chicken bullion
-chicken stock
-sesame oil
- spring onions
But I did have;
-Vegetable stock
-peanut oil
- some dried fried shallots and garlic and couple of eggs so I started there.
I ended up splashing in a dash of fish sauce in place of the extra bullion flavour.
I had some frozen corn to give it some sort of vegetable even if it wasn't gonna be those gorgeous spring onion garnish. I really could do with some greens right now but alas, I really need to do groceries.
I had some left over cooked chook, I needed to use up so, I whacked that in.
And on impulse I was like hmmm something lemony might be nice but in leu of any lemons or lemon juice, I had some dried lemon balm so I sprinkled a teaspoon of that in.
I had no white pepper so added some black pepper and a tiny pinch of Chinese 5 spice mix.
It still turned out great and it's just what I needed!
Thanks so much!!!
Christie Lai
Thank you so much for the positive feedback and for making my recipe with your own substitutes! Glad you enjoyed it and hope you're recovering!
Bob
Easy, so tasty and good consistency!
Christie Lai
So glad you liked it! Thank you so much for making it.
Alexis W.
Very good and a good gluten free alternative to chicken noodle soup at least to me.
Christie Lai
Thank you so much for making my recipe and so glad you enjoyed the gluten free alternative!
John
Delicious
Christie Lai
Thank you so much for making my recipe and for sharing your positive review! So glad you enjoyed it!
Nancy avila
Excellent
Christie Lai
Thank you so much for the positive review! Glad you enjoyed it!
Diane
Excellent! Better than most restaurants!
christieathome
Thanks so much for making my recipe, Diane! So happy you found it better than most restaurants 🙂 Have a great day!
Laarni
So easy and always comforting!
christieathome
Thanks so much for sharing your kind review, Laarni! Happy you enjoy it every time 🙂
Mahboo
Me loved this recipe so much. It's my favorite thing to drink on a cold autumn day.
christieathome
Thank you so much for making my recipe, Mahboo! I am so glad it's your favourite thing to drink on a cold day.
Harry
Add corn and crab to make crab and corn soup! Thank you for this recipe.
christieathome
Thank you so much for making my recipe, Harry! Yes, those are great add-ons and glad you enjoyed it!
Carol
My husband and I love Egg Drop Soup! This recipe is the closest I’ve come to restaurant quality! Delicious 😋
christieathome
Amazing! Thanks so much for sharing this kind review with me, Carol! So happy it's close to restaurant quality 🙂
Pilar Williams
Just curios why add sesame oil?
christieathome
For that nutty flavor!
Mary
This was so comforting and delicious! I appreciated how easy it was as well. The whole family really enjoyed it.
christieathome
Thank you Mary! I'm so glad you and the whole family enjoyed it!