Egg Drop Soup Recipe
This simple, homemade Egg Drop Soup Recipe is a breeze—light broth, whisked eggs, and a scallions garnish come together in under 20 minutes for a cozy bowl of comfort food.
Egg drop soup is a classic Asian cuisine staple that’s earned its spot on dinner tables worldwide. What makes this version special? It’s incredibly easy, uses pantry-friendly ingredients like cornstarch and eggs, and you can tweak it two or three ways to suit your taste. As a 50-year-old home cook, I lean on this quick recipe whenever I need something warm and soothing after a busy day. Honestly, sometimes I toss in tiny cubes of tofu or sweet corn—just because I can. Let me explain how you can make a restaurant-style bowl right in your own kitchen.
Why You’ll Love This Recipe (H2)
• Super easy: No fancy tools or long prep—just a whisk, pot, and spoon.
• Ready in under 20 minutes: Perfect when you need a quick recipe fix.
• Light broth: Keeps it feeling gentle on the stomach—ideal comfort food.
• Homemade goodness: Control your salt, add fresh ginger, go easy on MSG.
• Cornstarch magic: Creates silky texture without any heavy cream.
• Whisked eggs: Fluffy ribbons that swirl and dance in each spoonful.
• Family-friendly: Kids adore watching the “egg ribbons” form.
• Scallions garnish: Fresh pop of color and mild onion flavor.
• Budget-smart: Pantry staples you likely have on hand.
• Versatile base: Add chicken, tofu, or veggies for a hearty twist.
Ingredients (H2)
• 4 cups low-sodium chicken or vegetable broth (store-bought or homemade)
• 2 large eggs, room temperature, whisked vigorously (for fluffy ribbons)
• 2 tablespoons cornstarch (keeps broth silky; arrowroot works, too)
• ½ teaspoon grated fresh ginger (optional, for a gentle zing)
• 1 tablespoon soy sauce or tamari (for depth and color)
• Pinch of white pepper (black pepper is fine if that’s all you have)
• 2 scallions, thinly sliced on the bias (garnish—adds brightness)
• Drizzle of sesame oil (to finish; optional)
• Salt to taste (if broth is very low-sodium)
Tip: If you don’t have fresh ginger, a ¼ teaspoon of ground ginger works in a pinch. For a gluten-free take, choose tamari and a certified GF cornstarch brand.
Directions (H2)
- Prep your whisked eggs and set aside. I like to use room-temperature eggs so they stream smoothly—cold eggs can chill the broth too quickly.
- In a medium saucepan over medium heat, pour in your broth. Stir in the grated ginger, soy sauce, and white pepper. Heat until small bubbles form around the edge (don’t let it boil hard).
- While the broth is warming, whisk the cornstarch with ¼ cup cold water in a small bowl until fully dissolved—no lumps. This slurry is the secret to that light, glossy broth.
- Pour the cornstarch mixture into the simmering broth, whisking constantly. You’ll see it thicken almost instantly—like tiny clouds forming in the sky.
- Reduce heat to low. Hold your whisked eggs over the pot, then slowly drizzle them in a thin stream, stirring the broth gently in one direction. Those fine ribbons? Pure magic.
- Once the eggs are fully cooked (just 20–30 seconds), turn off the heat. Taste and add salt or extra soy sauce if needed.
- Ladle into bowls, sprinkle with scallions garnish, and finish each bowl with a tiny drizzle of sesame oil. Serve hot.
Servings & Timing (H2)
• Yield: Serves 2–3 as a light starter or 1–2 as a meal
• Prep Time: 5 minutes (whisk eggs, slice scallions)
• Cook Time: 10 minutes (heat broth, swirl eggs)
• Total Time: 15 minutes—perfect for busy weeknights
Variations (H2)
• Chicken and egg drop: Add shredded rotisserie chicken in step 4 for protein boost.
• Veggie boost: Toss in spinach leaves or baby bok choy just before the eggs.
• Sweet corn twist: Stir in ½ cup canned (drained) sweet corn with the cornstarch slurry.
• Vegan version: Swap eggs for silken tofu ribbons and use mushroom broth.
• Spicy swirl: Drizzle sriracha or chili oil on top for a kick.
• Seafood spin: Add cooked shrimp or crab meat in the final minute of cooking.
Storage & Reheating (H2)
• Fridge: Store leftover egg drop soup in an airtight container for up to 3 days—though I promise it won’t last that long!
• Freezer: Not recommended; texture suffers when eggs reheat.
• Reheating: Gently warm on the stove over low heat, stirring occasionally—avoid boiling, which can break up the egg ribbons.
• Make-ahead tip: Pre-mix your cornstarch slurry and store in a small jar; whisk in eggs just before cooking for lightning-fast prep.
Notes (H2)
• Egg temperature matters: Room-temp eggs swirl better than straight-from-the-fridge ones.
• Broth clarity: For a crystal-clear look, skim any foam off the top as it heats.
• Whisk angle: Hold your whisk at about a 45° angle when drizzling eggs—that’s how you get those perfect ribbons.
• Flavor balance: If the soup tastes flat, a splash of rice vinegar or a squeeze of fresh lime brightens it up.
• Personal tweak: I sometimes add a teaspoon of fish sauce for umami depth—just one drop goes a long way.
FAQs (H2)
Q: Can I use water instead of broth?
A: You can, but it’ll be very bland—add ½ teaspoon chicken bouillon granules or a splash of soy sauce to boost flavor.
Q: Why did my eggs clump rather than form ribbons?
A: Likely the eggs went in too fast or the broth wasn’t hot enough—slow the drizzle and keep a gentle simmer.
Q: Is cornstarch necessary?
A: It’s key for that silky texture; without it, the soup will be more like seasoned hot water.
Q: Can I make this ahead for meal prep?
A: Prep the broth and slurry in advance, but add eggs just before reheating to keep ribbons intact.
Q: How do I thicken the soup more?
A: Whisk in an extra ½ tablespoon of cornstarch slurry, but add slowly to avoid over-thickening.
Q: What garnish works best?
A: Scallions are classic, but cilantro, chives, or a few drops of chili oil are lovely, too.
Q: Can I freeze leftovers?
A: Freezing isn’t recommended—eggs become rubbery and the broth can separate.
Q: What’s a good side dish with egg drop soup?
A: A simple cucumber salad or vegetable spring rolls complement it beautifully.
Conclusion (H2)
This Egg Drop Soup Recipe is your go-to for a speedy, comforting bowl of homemade Asian cuisine—no fuss, just friendly flavors. Whether you’re craving a light broth before dinner or a quick solo lunch, it fills the soul and eases the day. Give it a whirl, share your tweaks below, and don’t forget to explore my Chicken Wonton Soup or Hot and Sour Soup for even more cozy classics!
Egg Drop Soup
Ingredients
- 4 cups low-sodium chicken or vegetable broth store-bought or homemade
- 2 large eggs whisked vigorously
- 2 tablespoons cornstarch keeps broth silky; arrowroot works, too
- 1/2 teaspoon grated fresh ginger optional, for a gentle zing
- 1 tablespoon soy sauce or tamari for depth and color
- Pinch white pepper black pepper is fine if that’s all you have
- 2 scallions thinly sliced on the bias (garnish—adds brightness)
- Drizzle sesame oil to finish; optional
- Salt to taste (if broth is very low-sodium)
Instructions
- Whisk the eggs and set aside. Use room-temperature eggs for smooth streaming.
- In a saucepan, warm the broth with ginger, soy sauce, and white pepper until small bubbles form.
- Whisk cornstarch with cold water until fully dissolved, then pour into the broth to thicken.
- Slowly stream whisked eggs into the broth while stirring gently to create ribbons.
- Adjust seasoning, then ladle into bowls, garnish with scallions and a drizzle of sesame oil. Serve hot.
