Egg Drop Soup. A delicious soup made of hot broth with wispy eggs seasoned with sesame oil and green onions. Ready in 10 minutes!
Popularly served at many Chinese restaurants and originates from China. There is also a Japanese version and a French version. Today we'll be making the Chinese version. This soup serves well as an appetizer, side dish or served with your favorite main course.
When the weather gets colder, I'm always craving a warm bowl of hot soup. This Chinese soup instantly warms me up and gives me energy. This egg flower soup is the easiest soup you'll ever make! It's one of those great recipes that contains minimal ingredients and hits the spot every single time!
Easy Egg Drop Soup
This easy soup comes together in less than 10 minutes with simple ingredients. Don't be intimated by the beautiful egg ribbons! It's so simple to recreate at home just by pouring beaten egg into a broth as you stir in a circular motion! Watching the egg flower petals bloom in your soup is like pure magic.
If you follow by step-by-step instructions and visuals (or recipe video - see below) you will easily make restaurant style egg drop soup that will impress everyone! A fantastic first course dish to make if you're having guests over as it's such an easy meal to make.
By swapping the chicken broth with a veggie broth, this soup can easily become vegetarian.
The below egg drop soup ingredients are required. ***Please scroll down to the below Recipe card for full measurements***
- Chicken stock: Unsalted Chicken broth is my go-to for this soup. Feel free to use store bought or homemade chicken broth. You may also use beef bone broth, vegetable stock (or vegetable broth) for a vegetarian egg drop soup.
- Eggs: For a brighten golden yellow soup, opt for eggs with bright orange-yellow yolks. I like using free range eggs with Omega 3s. But if you can't find these kinds of eggs, feel free to use normal eggs. That's why my soup is so bright in yellow without having to use any coloring as some recipes suggest. We'll be pouring these raw eggs into the soup in a thin stream to create the silky egg pattern.
- Green onion: To add some more color to this dish, we'll be adding green onion. Make sure to separate the green parts from the scallion whites. We'll be adding the scallion whites to the broth first and using the greens to garnish your bowl of soup.
- Chicken stock powder: aka Chicken bouillon powder or chicken stock base. This adds more depth to the soup because it contains a little bit of MSG. I like using the Knorr brand. Most Western, Asian grocery stores or online retailers like Amazon will sell this ingredient.
- Salt: or feel free to sub with regular all-purpose soy sauce.
- Sesame oil: This offers that signature aroma to this homemade egg drop soup. If you don't have this ingredient or you're allergic, you may omit. But it won't be as fragrant. Most Western, Asian grocery stores or online retailers like Amazon will sell this ingredient.
- White pepper: Different from black pepper, white pepper has a more floral scent and taste. Most Western, Asian grocery stores or online retailers like Amazon will sell this ingredient. However, if you don't have this ingredient, feel free to sub with black pepper.
- Cornstarch: The key ingredient to make a thicker soup without having to reduce it. You can also sub with potato starch or tapioca starch if you don't have corn starch.
- Water: Cold water will be needed to create your cornstarch mixture. We'll be adding a bit more than the amount of cornstarch, so it becomes a liquid paste.
How to make Egg Drop Soup
Below are visuals to show you how to make this simple egg drop soup recipe. ***Please scroll down to the recipe card below to find full instructions and details***
First in a bowl, beat your eggs until smooth.
Then in a separate small bowl, combine cornstarch and water until starch has dissolved.
In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.
Uncover and lower heat to medium heat. While stirring, pour in cornstarch water mixture. Do not pour in without stirring or it’ll become clumpy. Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.
Season stock with chicken stock powder, sesame oil, salt and white pepper. Mix well.
For a small egg flowers, pour in whisked eggs in a thin stream while stirring in a circular motion. Or for a large egg flower, pour eggs in a circular motion without stirring and let it set for 20 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.
Garnish with scallion greens. Enjoy!
To enhance your own egg drop soup, here is a list of ingredients that would make a great addition:
- diced tomatoes
- diced carrots
- fresh ginger
- silken tofu
- cooked crab meat
Below are tips on making Chinese egg drop soup recipe:
Lower heat to medium before pouring cornstarch slurry
You'll want to lower the heat to medium and while stirring, pour in the cornstarch slurry. By lowering the heat and constantly stirring in a circulation motion with a large spoon, we are reducing the chances of encountering clumps in your soup.
Allow soup to boil after adding cornstarch mixture
The boiling action is what helps thicken the soup after you add the cornstarch slurry. If you don't allow the soup to reach boiling point, it won't activate the cornstarch to thicken the soup. In Chinese cuisine, cornstarch is commonly used to thicken stir fry sauces.
Beat eggs in a measuring cup with a lip
I like using a measuring cup with a lip as it makes pouring the eggs into a thin stream very easy and mess free!
Small vs. Large Egg Flowers
For small egg flowers, make sure to pour a thin stream of the whisked eggs and stir in a circulation motion with enough movement. This creates small egg ribbons.
For larger egg ribbons, do not stir and pour a thicker stream of the egg mixture in a circulation motion. Then let it set for 20-30 seconds and gently stir.
Below are frequently asked questions about this recipe:
How long will this soup last?
It'll last up to 4 days stored in an airtight container in the fridge. To reheat this simple soup, re-boil over the stove top or microwave with a cover until warm.
How to make thick egg drop soup?
A cornstarch slurry is the best way to thicken the soup. The amount of broth to cornstarch ratio is important so be sure not to skimp out on the cornstarch or it won't thicken.
Other subs for cornstarch?
Feel free to sub cornstarch with potato starch or tapioca starch. You'll also want to bring the soup to a boil on medium-high heat to activate the starch, so it thickens.
What if I stir too much?
Your eggs ribbons will disintegrate into the soup so don't stir too much!
Other recipes you may like!
If you enjoyed this Chinese Egg Drop Soup, you may like these other soup recipes:
- Miso Soup
- Hong Kong Tomato Macaroni Soup or plain Hong Kong Style Macaroni Soup
- Fish Ball Udon Noodle Soup
- Instant Pot Chinese Watercress Soup
- Satay Beef Noodle Soup
I hope you give my Egg Drop Soup a try and enjoy it!
If you enjoyed my recipe, please leave a star rating and share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
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Easy 10-min. Egg Drop Soup
- 4 cups chicken stock unsalted (or sub with vegetable or beef broth)
- 3 eggs beaten
- 1 green onion finely chopped with scallion whites and greens separated
- 1 tsp chicken bouillon powder (aka chicken stock powder)
- 1 tsp sesame oil
- 1 tsp salt
- ¼ tsp white pepper (or sub with black pepper)
- 3 tbsp cornstarch (or sub with potato starch or tapioca starch)
- ¼ cup water
- First in a bowl or measuring cup with a lip, crack and beat your eggs until smooth. Set aside. (Tip: the measuring cup with a lip makes pouring your eggs into a stream more easier)
- In a separate small bowl, combine cornstarch and water until starch has dissolved. Set aside.
- In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil.
- Once boiled, uncover and lower heat to medium heat. While stirring, pour in cornstarch water mixture. (Do not pour in without stirring or it’ll become clumpy). Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.
- Season stock with chicken stock powder, sesame oil, salt and white pepper. Mix well.
- Slowly pour beaten eggs in a thin stream while stirring for small egg flowers. Alternatively, for large egg flowers, without stirring pour eggs in a thin stream in a circulation motion, let it set for 20 seconds and gently stir. Allow your soup to bubble for 1 minute. Remove off heat.
- Serve & garnish with scallion greens. Enjoy!