A warm comforting egg flower soup with silky eggs in a savory broth. This quick and easy egg drop soup recipe uses simple ingredients and is ready in 10 minutes, perfect as a family-friendly starter for busy weeknights. It's also better and cheaper than takeout.
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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 Chinese restaurants or ordered for takeout.
What gives the soup that yellow color are the eggs (there is no food coloring in this recipe). I usually make this soup for my husband if he's sick or during the cold weather and it's so nourishing!
Why This Recipe
- We thicken the soup with a cornstarch slurry before adding the egg mixture, which allows the egg to form delicate ribbons.
- I've tested this recipe with different broths and recommend using unsalted chicken broth for the cleanest, most balanced flavor.
- Unlike most egg drop soup recipes that produce clumps, my method of gradually pouring the egg mixture from a slight height while stirring creates perfectly silky egg ribbons every time.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness. I don't recommend using beef stock as it can cause the soup to look dark brown.
- Large Eggs: This is optional, but for a bright yellow soup, I recommend using eggs enriched with Omega-3s.
- Green Onions: To add aroma, flavor, and a pop of color.
- Chicken Bouillon Powder: Adds a savory pop of flavor [I recommend Knorr]. For an MSG-free alternative, use Totole or Better Than Bouillon.
- Salt
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- White Pepper: To add a gentle kick. Substitution: Black pepper.
- Cornstarch: To thicken the soup. Substitution: Potato starch or tapioca starch.
- Cold Water: For the cornstarch slurry.
Instructions
Below are step-by-step instructions on how to make egg drop soup:
- Beat the eggs: In a measuring cup with a spout or a small bowl, beat the eggs until smooth and set aside. Tip: A spouted measuring cup makes it easier to pour the eggs evenly.
- Make the cornstarch slurry: In a small bowl, combine the cornstarch and water, stirring until fully dissolved. Set aside.
- Prepare the soup base: In a medium pot, combine the chicken stock and scallion whites. Cover and bring to a boil over medium-high heat.
- Thicken the soup: Reduce heat to medium. Stir the cornstarch slurry again before gradually pour it into the broth while stirring. Bring to a gentle boil and cook for 1-2 minutes until slightly thickened.
- Season the soup: Add chicken stock powder, sesame oil, salt, and white pepper. Stir to combine.
- Add the eggs: While stirring, pour the eggs in a thin, steady stream from a slight height to create delicate, silky ribbons. Simmer for 1 minute, remove from heat, and garnish with scallion greens. Serve immediately.
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.
Variations
- Vegetarian version: Use vegetable broth and omit the chicken bouillon powder.
- Gluten-free version: Use gluten-free chicken bouillon powder by checking the ingredient label.
Topping Ideas
- Crispy wonton strips
- Fresh ginger
- Cooked shredded chicken
- Shredded imitation crab meat
- Cooked corn, peas, or diced carrots
- Chili Oil
Pairing Suggestions
Egg drop soup pairs well with:
- Starters: Egg Rolls, Crab Rangoon, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Stir-fried Snow Pea Leaves.
- Protein Dishes: Mongolian Chicken, Beef and Broccoli, Honey Walnut Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover egg drop soup can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Egg drop soup is not ideal for freezing as the eggs will taste rubbery.
FAQ
Can I make egg drop soup in advance?
Egg drop soup can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Why didn't my eggs form ribbons?
If the eggs didn't form ribbons, it can be caused by adding the egg mixture in all at once without stirring. Instead, pour the eggs from a slight height in a thin, even stream while stirring gently.
How do I make egg drop soup runnier?
To make egg drop soup runnier, reduce the amount of cornstarch to ½ tablespoon or add more chicken stock, about ¼ cup (60 mL) more to start.
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📖 Recipe
10-min. Easy Egg Drop Soup
A warm comforting egg flower soup with silky eggs in a savory broth. This quick and easy egg drop soup recipe uses simple ingredients and is ready in 10 minutes, perfect as a family-friendly starter for busy weeknights. It's also better and cheaper than takeout.
Ingredients
- 4 cups chicken stock or chicken broth, 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: A spouted measuring cup makes it easier to pour the eggs evenly.
- In a small bowl, combine the cornstarch and water, stirring until fully dissolved. Set aside.
- In a medium pot, combine the chicken stock and scallion whites. Cover and bring to a boil over medium-high heat.
- Reduce heat to medium. Stir the cornstarch slurry again before gradually pour it into the broth while stirring. Bring to a gentle boil and cook for 1-2 minutes until slightly thickened.
- Add chicken stock powder, sesame oil, salt, and white pepper. Stir to combine.
- While stirring, pour the eggs in a thin, steady stream from a slight height to create delicate, silky ribbons. Simmer for 1 minute, remove from heat, and garnish with scallion greens. Serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 168kcal | Carbohydrates: 15g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1093mg | Potassium: 308mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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!