A simple delicious soup made of a savory broth with beautiful egg ribbons seasoned with sesame oil and green onions. This easy 10-minute egg drop soup is made with minimal ingredients. This beats Chinese takeout and saves you money!
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Egg Drop Soup is an Asian hot soup made of chicken broth, eggs, sesame oil, chicken stock powder, salt, white pepper, cornstarch, and green onions. The natural yellow color comes from the egg.
This popular soup originates from China and served at many Chinese restaurants and usually served as a starter, side dish, or with a main course. There is also a Japanese version of this dish, which is very similar but I'm sharing the Chinese version.
It's so comforting and tasty and the best part is how simple it is to make with simple ingredients! My version is naturally colored and doesn't require the usage of food coloring.
I love making it for my husband, especially if he's under the weather. I've made it countless times for him so much that I have perfected it after much trial and error.
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements
- Low-sodium Chicken stock: or substitute with homemade chicken broth or vegetable broth for a vegetarian version.
- Large Egg: for the egg ribbons. If you have eggs with omega 3s, use those as they make the soup more vibrant in color.
- Green onions: separated into scallion whites and scallion greens as they will be added at different phases of the cooking process.
- Chicken Bouillon Powder: this is basically chicken stock powder. I like the brand by Knorr. This adds more depth to the soup and I don't recommend skipping unless you're gluten-free or vegetarian, then omit altogether.
- Salt
- Sesame oil: for that nutty flavor! If your allergic to sesame, omit it.
- White pepper: or black pepper
Cornstarch Slurry
- Cornstarch: Or substitute with potato starch. This helps to thicken the soup but don't overdo it or it'll be too goopy.
- Cold water
Expert Tips
- Prepare the ingredients in advance as the cooking process is fast!
- Beat the eggs until smooth ensuring the yellow and whites are completely whisked or you won't get a nice even yellow color in the egg ribbons.
- For bright yellow egg ribbons, use eggs with omega-3s as the yolk is richer in color.
- Reduce to low-medium heat before pouring cornstarch slurry to prevent clumps and stir simultaneously.
- Allow soup to reach boiling point after adding cornstarch mixture. This ensures your soup thickens as the high heat activates the cornstarch.
- Beat eggs in a measuring cup with a lip to making thin egg ribbons.
- For foolproof egg ribbons, make sure to pour a thin stream of the eggs from a higher distance and stir in a circulation motion while stirring with a large spoon. If you want the long egg strands, pour from a lower distance, let it set for 10 seconds and then stir.
Instructions
Below are step-by-step instructions on how to make egg drop soup:
First in a measuring cup with a lip or a small bowl, beat your eggs until smooth and set aside. Tip: Using a measuring cup with a lip will make the pouring process easier.
Then in a separate small bowl, combine cornstarch and water until starch has dissolved and 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 over medium high heat.
Uncover and lower heat to medium heat. Give the cornstarch slurry another mix and while stirring, pour it into the broth. 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 broth with chicken stock powder, sesame oil, salt and white pepper. Mix well.
For a small egg flowers, pour beaten eggs in a thin stream from a higher distance while stirring in a circular motion (seen in the picture above). For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.
Garnish with scallion greens. Enjoy!
Storage
- Leftover soup will last up to 4 days stored in an airtight container in the fridge. To reheat this soup, simply re-boil over the stove top or microwave with a cover until warm.
- Freezer-friendly? I don't recommend freezing egg drop soup as the freezer makes the eggs taste rubbery.
Pairing Suggestions
Egg drop soup serves well with:
- starters like egg rolls, or crab rangoons
- white or brown rice, cauliflower 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, Honey Walnut Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pot on the stovetop on medium heat.
Some great additions to elevate your egg drop soup to the next level include: wonton strips, fresh ginger, corn niblets, cooked chicken, imitation crab meat, peas, diced carrots, or diced tomatoes.
This can be due to simply dumping the eggs into the soup without pouring it from a height in a thin stream while stirring.
You can make the egg drop soup runnier by reducing the amount of cornstarch to the cornstarch slurry by ½ tbsp.
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📖 Recipe
10-min. Easy Egg Drop Soup
Ingredients
- 4 cups chicken stock low-sodium
- 3 large eggs beaten
- 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
- ¼ cup water cold
Instructions
- First in a measuring cup with a lip or a small bowl, beat your eggs until smooth and set aside. Tip: Using a measuring cup with a lip will make the pouring process easier.
- Then in a separate small bowl, combine cornstarch and water until starch has dissolved and 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 over medium high heat.
- Uncover and lower heat to medium heat. Give the cornstarch slurry another mix and while stirring, pour it into the broth. 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 broth with chicken stock powder, sesame oil, salt and white pepper. Mix well.
- For a small egg flowers, pour beaten eggs in a thin stream from a higher distance while stirring in a circular motion (seen in the picture above). For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.
- Garnish with scallion greens. Enjoy!
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!