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This egg drop soup recipe is made with a light yet flavorful chicken broth and silky egg ribbons. It only takes a few minutes to throw together, so easy to make, and it’s better than takeout!
What is Egg Drop Soup?
Egg drop soup is a classic Chinese dish that is simple yet comforting. It can be enjoyed on its own, as an appetizer, or side soup.
It features silky ribbons of beaten eggs in a slightly thick but light and flavorful broth.
The name “egg drop” comes from the process of gently drizzling beaten eggs into simmering broth, resulting in thin, delicate strands which I think makes the soup so mesmerizing!
Egg drop soup can be found on the menu at almost every Chinese restaurant and unsurprisingly, a popular staple for takeout.
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How to Make Egg Drop Soup
Remember how as kids, we would dread it when our parent’s would say no to going out because “we got food at home”? Well I get it now, I’ve officially turned into my parents.
Next time you’re craving egg drop soup, skip the take out, and try this recipe instead! I promise it only takes a few minutes to throw together and it’s just as delicious, if not better than takeout!
This recipe uses only a few simple ingredients and easy steps, so you’ll be enjoying this Chinese takeout staple in no time.
Let’s get started! I’ll walk you through this recipe step-by-step so you recreate and satisfy those cravings for egg drop soup at home! There is a recipe card at the end that you to print out or save for later!
Ingredients
A few simple ingredients is all it takes to make this delicious soup. You’ll need the following:
- Eggs: The star of the show, it’s a great source of protein and a drizzle of beaten eggs create beautiful silky ribbons in the soup.
- Chicken broth: Store-bought chicken broth is a pantry staple for me and the key to quick and easy soups and meals! Feel free to use homemade broth as well.
- Cornstarch: Cornstarch acts as a thickening agent, giving the soup the perfect luscious consistency.
- Seasonings: Enhance the broth with salt, white pepper, garlic powder, ginger powder, and chicken bouillon.
- Turmeric: This is an optional ingredient for color. Turmeric is a natural way to achieve the signature yellow color in egg drop soup. Plus it’s an anti-inflammatory and good for you!
- Green onions: Finely sliced green onions for a fresh, aromatic finishing touch to the soup.
- Sesame oil: An essential finishing touch that makes the soup nutty and fragrant, just like at your favorite Chinese restaurant!
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Step 1: Prep Work
Now that you have your ingredients ready, it’s time to prep them!
In a small bowl, whisk together the eggs. Set it aside for later.
In a separate smaller bowl, create a slurry with cornstarch and cold water. Mix until it is well combined and set aside.
Cornstarch can be clumpy when added to water so we make a slurry first so that it is easier to smoothly incorporate into the soup.
Next, wash the green onions, and slice them up.
Step 2: Make the Broth
In a medium-sized pot on medium heat, pour in the chicken broth.
Season the broth with salt, garlic powder, white pepper, ginger powder, and chicken bouillon.
In order to get that signature yellow color of egg drop soup, just like takeout, add in a little bit of turmeric. This is an optional ingredient.
In small amounts, turmeric doesn’t change the flavor but it is an anti-inflammatory and good for you!
Afterwards, bring the broth to a gentle boil over medium heat.
Taste test and adjust seasonings to your liking.
Step 3: Thicken the Broth
Mix the cornstarch slurry really well again right before you add it into the borth.
Slowly pour the cornstarch slurry mixture into the gently boiling broth, stirring continuously to keep it from clumping together.
Allow it to simmer for a few minutes until the soup thickens slightly.
The consistency should be slightly thick but as thick as a gravy.
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Step 4: Create the Egg Ribbons
With the broth still gently boiling, use chopsticks or a cooking spoon to stir the broth vigorously in a circular motion. I like to call this a tornado.
Slowly drizzle the beaten eggs into the swirling broth. The eggs will cook instantly, forming delicate silky ribbons.
Stir gently for a few seconds to further separate the egg and create thin strands.
However, if you stir too hard or fast, the egg will break up too much and soup will become cloudy. In contrast, if you don’t stir enough, the egg will clump together.
Keep your eye on the eggs and control your stir based on the texture you want to achieve.
Step 5: Finishing Touches
Lastly, turn off the heat and add sesame oil and green onions. Gently mix together to incorporate.
Ladle the egg drop soup into bowls and enjoy!
You can serve it as an appetizer or side soup. The soup has neutral and complimentary flavors that pair well with just about anything!
Serve with other classic takeout dishes like fried rice, stir fry, dumplings, or egg rolls!
Save This Egg Drop Soup Recipe
This comforting soup brings together the simple yet cravable flavors of chicken broth and eggs!
I hope you recreate this easy satisfying recipe for egg drop soup at home and treat yourself to this perfect quick and comforting dish!
Did you make this recipe? I would love to see! Tag me on IG @feedmi_or TikTok@feedmi
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Egg Drop Soup Recipe
This egg drop soup recipe is made with a light flavorful broth and silky egg ribbons. It's so quick and easy to make and better than takeout!
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 4
Ingredients
- 4 cups chicken broth
- 3 eggs, whisked
- ¼ tsp salt
- ½ tsp chicken bouillon
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ⅛ tsp white pepper
- ¼ tsp turmeric (optional)
- 1 green onion (topping)
- ½ tsp sesame oil (topping)
Cornstarch Slurry
- 2 tbs cornstarch
- 3 tbs water
Instructions
In a pot on medium heat, add chicken broth, salt, garlic powder, ground ginger, white pepper, chicken bouillon, and optional turmeric for color.
Taste test and adjust seasonings to your liking. Then bring to a gentle boil.
In a small bowl, mix together cornstarch and water to create a slurry. Then pour the slurry slowly into the broth while stirring at the same time to evenly thicken the soup.
With the broth still boiling, stir quickly in a circular motion to create a tornado. Pour the whisked eggs slowly into the swirling broth and gently stir to create thin silky egg ribbons.
Turn off the heat. Finish it off with sesame oil and green onions. Give it a little mix and enjoy!
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