Egg Drop Soup is a quick, comforting bowl of warm broth with silky ribbons of egg. It tastes savory and gently seasoned, with a light mouthfeel and soft, delicate strands of egg. The aroma is simple and homey — think warm chicken and a hint of soy. If you enjoy easy egg dishes, you might also like this take on spicy chili garlic deviled eggs for another bold egg-based snack.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 132 kcal
- Protein: 8 g
- Carbohydrates: 9 g
- Fat: 5 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: ~1,400 mg
Note: Nutrition varies by the broth and soy sauce brands you use. For lower sodium, use low-sodium chicken broth and reduced-sodium soy sauce.
Why Make This Egg Drop Soup
This egg drop soup cooks fast and needs few ingredients. It warms you on cold nights and makes a light lunch any time. The texture is silky and smooth. The flavor is gentle, with savory chicken broth and a touch of soy. It’s perfect when you want something simple, comforting, and ready in under 15 minutes.
How to Make Egg Drop Soup
You make this soup in a single pot. First you bring the broth to a gentle boil, thicken it slightly with a cornstarch slurry, then add beaten eggs to form delicate ribbons. Finish with soy sauce and chopped green onions for brightness.
Ingredients:
- 4 cups chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon soy sauce
- Salt to taste
- Green onions for garnish
Directions:
Step 1: Preparation
Measure the chicken broth and gather the eggs, cornstarch, and soy sauce. Chop the green onions and set them aside for garnish. Crack the eggs into a bowl and beat them lightly until yolk and white are blended.
Step 2: Mixing the Slurry
In a small bowl, stir the cornstarch and 2 tablespoons water until smooth. This slurry will thicken the broth slightly so the egg ribbons hold their shape.
Step 3: Heating the Broth
Pour the chicken broth into a pot and bring it to a gentle boil over medium heat. Once it bubbles, stir in the cornstarch slurry. Keep stirring until the broth looks slightly thicker and glossy.
Step 4: Adding the Eggs
Reduce the heat to a simmer. Slowly pour the beaten eggs into the simmering broth in a thin stream while stirring the broth gently in one direction. The eggs will form thin, silky ribbons. Stop stirring after the eggs set, and let the soup rest for 30 seconds.
Step 5: Seasoning
Stir in the soy sauce and taste. Add salt if needed, but go easy — broth and soy sauce add a lot of sodium. Adjust any seasoning to your taste.
Step 6: Garnishing and Serving
Ladle the soup into bowls. Sprinkle chopped green onions on top for a fresh bite and bright color. Serve hot.
How to Serve Egg Drop Soup
Serve this soup hot in small bowls as a starter or light meal. Pair it with steamed rice, a simple salad, or a plate of stir-fried vegetables. For a fuller meal, add thinly sliced cooked chicken or tofu. The soup works well at family dinners, weeknight meals, or when you need a quick pick-me-up.
How to Store Egg Drop Soup
Refrigerate: Cool the soup to room temperature, place it in an airtight container, and refrigerate for up to 3–4 days.
Reheat: Warm gently on the stove over low heat. Stir slowly to preserve texture. Avoid boiling after reheating, as high heat can break down the egg ribbons.
Freezing: Finished egg drop soup does not freeze well — the egg becomes rubbery. Instead, freeze plain broth (without eggs or cornstarch) for up to 3 months. Thaw and reheat, then add fresh cornstarch slurry and beaten eggs when ready to serve.
Expert Tips for Perfect Egg Drop Soup
- Use low-sodium chicken broth and adjust salt at the end. This prevents the soup from becoming overly salty.
- Pour the eggs slowly and stir gently to make thin, silky ribbons. A steady hand gives the best texture.
- If your broth is too bland, add a splash of oyster sauce or a dash of sesame oil for depth. Add these sparingly.
- To make cloudier, softer ribbons, whisk the eggs with 1 tablespoon of water before pouring.
- For a clearer broth, skim foam from the surface as the broth heats.
- Use a whisk to stir the broth in a circular motion while pouring the eggs for finer strands. Use a fork or chopstick for chunkier ribbons.
Delicious Variations
- Ginger-Scallion: Add 1 teaspoon grated fresh ginger while heating the broth and finish with extra scallions.
- Mushroom: Sauté sliced shiitake in a little oil, add to the broth for an earthy twist.
- Spicy: Stir in 1/2 teaspoon chili oil or a pinch of red pepper flakes before serving.
- Corn and Egg: Add 1/2 cup canned or frozen corn to the simmering broth for sweetness and texture.
- Tofu & Greens: Add small cubes of silken tofu and a handful of baby spinach for a heartier bowl.
Frequently Asked Questions
Q: Can I use vegetable broth instead of chicken broth?
A: Yes. Vegetable broth works well and makes the soup vegetarian-friendly if you skip the eggs for a vegan option (use tofu instead).
Q: Why did my eggs clump instead of forming ribbons?
A: If you pour eggs too quickly or into boiling broth, they may clump. Reduce to a simmer and pour slowly while stirring gently for ribbons.
Q: Can I make this dairy-free or gluten-free?
A: The basic recipe is dairy-free. For gluten-free, use tamari or a gluten-free soy sauce substitute instead of regular soy sauce.
Q: How can I reduce the sodium?
A: Use low-sodium chicken broth and reduced-sodium soy sauce. Taste before adding salt. Adding more green onions or a squeeze of lime can enhance flavor without salt.
Q: Is it safe to reheat egg drop soup multiple times?
A: Reheat only once. Each time you cool and reheat soup you increase the risk of bacterial growth. Store in the fridge and reheat gently to 165°F (74°C).
Q: Can I add other proteins like shrimp or chicken?
A: Yes. Add pre-cooked, thinly sliced chicken or small cooked shrimp during the simmering step. Ensure they are heated through before serving.
Conclusion
This Egg Drop Soup is a fast, soothing bowl with silky eggs and warm chicken flavor. It’s easy to make and easy to adapt. For a classic take and more tips on authentic technique, see this authentic egg drop soup recipe. Give it a try — it’s a simple comfort you can make any night of the week.
Print
Egg Drop Soup
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian (can be made vegan with tofu)
Description
A quick and comforting bowl of warm broth with silky ribbons of egg, flavored with chicken broth and soy sauce.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon soy sauce
- Salt to taste
- Green onions for garnish
Instructions
- Measure the chicken broth and gather the eggs, cornstarch, and soy sauce. Chop the green onions and set them aside for garnish. Crack the eggs into a bowl and beat them lightly until yolk and white are blended.
- In a small bowl, stir the cornstarch and 2 tablespoons water until smooth.
- Pour the chicken broth into a pot and bring it to a gentle boil. Stir in the cornstarch slurry until the broth looks slightly thicker.
- Reduce heat to a simmer and slowly pour the beaten eggs into the broth while stirring gently. Stop stirring after the eggs set.
- Stir in soy sauce and taste. Adjust seasoning if needed.
- Ladle soup into bowls and garnish with chopped green onions. Serve hot.
Notes
For lower sodium, use low-sodium chicken broth and reduced-sodium soy sauce. Store in an airtight container and refrigerate for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 132
- Sugar: 1g
- Sodium: 1400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg
