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.

4.94 from 16 votes

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Prep Time 5

Cook Time 5

Total Time 10

Course Appetizer, Soup

Cuisine Chinese

Servings

Calories per serving 168 kcal

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.

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