Egg Drop Soup Recipe

After a long day, I was craving something light but warm and comforting—something that didn’t need hours of prep or loads of ingredients. That’s when I remembered this egg drop soup recipe I had bookmarked. 

I made it, and let me tell you—it was everything I needed and more. Quick, soothing, and gently flavored, it reminded me of cozy takeout nights, but with a homemade touch that made it even better. And guess what? It’s even easier than my usual taco soup recipe!

Now, I’m excited to share how you can make this beautiful golden broth at home, complete with those signature egg ribbons and a hint of warmth in every spoonful.

Additional Tips for Making This Recipe Better

While this recipe is already simple and tasty, here are a few personal tips that helped me get the best texture and flavor from it:

• Use homemade chicken stock: I made mine from leftover roasted chicken bones—it gave the soup incredible depth. If using store-bought, go for low-sodium organic stock.
• Don’t skip the white pepper: It may seem like a small addition, but white pepper gives a subtle earthy heat that black pepper can’t replicate.
• Add the egg slowly: I used a fork to gently stir the soup in one direction and slowly drizzled the egg in. This created those silky, delicate egg ribbons instead of scrambled clumps.
• Control the thickness: I used only ¾ of the cornstarch slurry first and let it simmer for a bit before deciding if I needed more. It helps avoid an overly thick soup.
• Garnish right before serving: I chopped scallions and cilantro fresh, and the aroma was amazing. A tiny drizzle of sesame oil on top made it restaurant-quality.

Creative Variations to Try Next Time

Looking to make it your own? You totally can! The beauty of this soup lies in how customizable it is. You can easily adapt it based on dietary needs or personal taste preferences.

• Sugar-free version: Just skip the pinch of sugar—it’s subtle and optional. The soup will still be flavorful.
• Gluten-free: Make sure to use gluten-free cornstarch and double-check your broth label.
• Add-ins for extra flavor: Try a splash of soy sauce, a sprinkle of garlic powder, or even a few drops of chili oil for some heat.
• Protein boost: I sometimes stir in bits of shredded chicken or tofu for a more filling version.
• Dairy-free and light: This recipe is naturally dairy-free, and you can explore similar SOUP RECIPES that stay light yet hearty with clean ingredients.

Must-Have Kitchen Tools for the Perfect Egg Drop Soup

Here’s what I used to whip up this recipe smoothly:

• Medium soup pot – for simmering the broth and evenly cooking all ingredients.
• Whisk or fork – to beat the eggs slightly and stir while pouring into the soup.
• Ladle – makes stirring and serving easy without breaking up the egg ribbons.
• Measuring cups and spoons – for accurate ingredient proportions.
• Small bowl – ideal for mixing the cornstarch slurry without clumping.

How to Serve Egg Drop Soup for Maximum Wow

Want to elevate the presentation of this comforting classic? Here’s how I like to serve it for both visual and flavor appeal:

I use wide soup bowls to really show off the yellow swirls of egg and top the soup with a generous sprinkle of fresh scallions and cilantro. A drizzle of sesame oil adds a glossy finish and a nutty aroma.

For a fun twist, sometimes I pair it with crispy wonton strips or a side of steamed dumplings. If you love warming dishes like French Onion Soup recipe, this one will definitely be a favorite in your cozy soup lineup.

How to Store Egg Drop Soup the Right Way

Keep this delicious soup fresh and safe to eat with these easy storage tips:

• Refrigerating: Let the soup cool to room temperature, then store in an airtight container. It stays fresh in the fridge for up to 3 days. Reheat gently on the stove while stirring occasionally.
• Freezing: This soup isn’t ideal for freezing due to the egg texture, but if you must, freeze it without adding the egg. Reheat and add fresh egg while warming it.
• Reheating: Warm over low-medium heat on the stovetop. Avoid high heat to keep the eggs from overcooking or turning rubbery.

Why You’ll Love This Recipe?

Egg Drop Soup is one of those go-to dishes you’ll want to keep in your regular rotation. Here’s why I think you’ll love it too:

• Quick & easy: It’s ready in just 15 minutes—perfect for busy weeknights or a last-minute comforting meal.
• Minimal ingredients: You probably have most of what you need already in your pantry.
• Customizable: Make it as light or rich as you like with optional add-ins or seasonings.
• Comforting & soothing: It’s perfect when you’re feeling under the weather or just need a cozy, warm dish.
• Diet-friendly: Naturally low-carb, dairy-free, and easy to adjust for gluten-free needs.

Extra Insights for Making the Perfect Egg Drop Soup

Here are a few more details to help ensure success even if this is your first time making egg drop soup:

• Egg technique matters: Don’t overbeat the eggs; leave them slightly mixed for that pretty yellow-and-white swirl effect.
• Simmer, don’t boil: Boiling the broth too hard when adding eggs can break them up too much or cause the soup to become cloudy.
• Cornstarch control: Add the slurry in increments to control thickness. It’s easy to overdo it, and you can always add more.
• Yellow color hack: The yellow food coloring is purely aesthetic. I sometimes skip it, but when I want that “restaurant look,” a few drops do the trick.

Nancy

Egg Drop Soup Recipe

Making this soup reminded me just how simple, fast, and comforting a good homemade broth can be. Whether you’re craving something light for lunch or a quick starter for dinner, this egg drop soup recipe delivers in every way.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Soup

Calories: 90

Ingredients Method

Ingredients

  

• 4 cups organic chicken stock – use homemade or high-quality stock for a richer deeper flavor. Avoid using bouillon cubes for this delicate dish.
• ½ teaspoon sesame oil – adds a nutty toasty depth; don’t substitute with vegetable oil.
• ½ teaspoon salt – helps balance the flavor; adjust to taste based on your broth’s saltiness.
• Pinch of sugar – a small amount rounds out the savoriness of the soup.
• Pinch of white pepper – traditional in Chinese soups for a light earthy heat; black pepper is too sharp here.
• 5 drops yellow food coloring optional – adds the signature golden hue, but has no effect on flavor.
• ¼ cup cornstarch mixed with ½ cup water – this slurry thickens the soup and gives it a smooth silky texture. Mix well to avoid clumping.
• 3 eggs slightly beaten – creates the iconic egg ribbons; don’t overbeat for the best texture.
• 1 scallion chopped – adds a fresh bite and a splash of color as garnish.
• 1 tablespoon cilantro chopped (optional) – gives a fragrant, herbal finish to each bowl.

Method

 

1. Begin by bringing your chicken stock to a simmer in a medium-sized soup pot. Once it’s hot, stir in the sesame oil, salt, a pinch of sugar, and white pepper. At this stage, you can also add the yellow food coloring if you’re going for the traditional golden appearance. Taste the broth to ensure it has a balanced flavor—adjust seasoning slightly if needed.
2. In a separate small bowl, thoroughly mix the cornstarch with water until fully dissolved. Slowly drizzle the slurry into the simmering broth while stirring constantly to avoid clumps. The soup will begin to thicken slightly. You can use less or more slurry depending on how thick you prefer your soup. Let it simmer for a couple of minutes after adding the slurry to evaluate the texture.
3. Slightly beat the eggs in another bowl; the goal is to keep some separation between whites and yolks. Using a ladle or spoon, stir the soup in a circular motion and begin drizzling the egg in slowly. Stir gently as you pour – a fast stir will create thin egg threads, while a slower stir results in more substantial egg “flowers.” Continue until all the egg is incorporated and cooked through.
4. Once the eggs are fully cooked and the soup has a smooth, consistent texture, remove from heat. Ladle into serving bowls and top each with freshly chopped scallions and optional cilantro. For added richness, drizzle a small amount of sesame oil over the top just before serving. Serve hot and enjoy immediately.