There’s something magical about a steaming bowl of Egg Drop Soup – it’s like getting a warm hug from the inside out! This silky, comforting Chinese classic has been my go-to for lazy weeknights and sniffly sick days since I first tried it at my favorite hole-in-the-wall spot in Chinatown. The beauty of Egg Drop Soup lies in its deceptive simplicity: just golden ribbons of egg floating in savory broth, ready in minutes but tasting like it simmered for hours. Whether you’re a kitchen newbie or a seasoned cook, this soul-warming soup proves that sometimes, the simplest recipes make the most memorable meals.

Why You’ll Love This Egg Drop Soup

Let me tell you why this soup has been my ultimate comfort food for years – and why it’ll become yours too!

• Weeknight lifesaver: Ready in just 15 minutes flat (I’ve timed it during my hangry moments!)
• Pantry-friendly: Uses ingredients you probably already have (eggs, broth, basic seasonings)
• Customizable comfort: Adjust the thickness and seasoning exactly how you like it
• Better than takeout: Freshly made at home means no weird aftertaste or gloopy texture
• Nostalgia in a bowl: That first spoonful instantly transports me to my favorite Chinese restaurant

Seriously, once you taste how the silky egg ribbons melt into that savory broth, you’ll wonder how something so simple could be this satisfying.

Egg Drop Soup Ingredients

Here’s everything you’ll need to make the most comforting bowl of Egg Drop Soup:

• 4 cups chicken broth (I swear by low-sodium so I can control the saltiness)
• 2 large eggs (lightly beaten – fresh makes all the difference!)
• 1 tsp cornstarch (optional but gives that perfect diner-style thickness)
• 1 tbsp water (only if using cornstarch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp white pepper (black works in a pinch)
• 1/2 tsp sesame oil (don’t skip – it’s the flavor booster)
• 1 green onion (thinly sliced for that pretty garnish)

Ingredient Notes & Substitutions

No cornstarch? No problem! The soup will still taste amazing – just a bit thinner. For vegetarian friends, swap chicken broth for vegetable broth (though the flavor will change slightly). If you’re out of white pepper, black pepper works but adds visible specks. And that sesame oil? It’s magical – but start with 1/4 tsp if you’re new to the flavor!

How to Make Egg Drop Soup

Making Egg Drop Soup is easier than you think – I’ll walk you through each step so you get those perfect silky egg ribbons every time! The keys are patience with the broth and confidence when pouring those eggs. Once you’ve made this a few times, you’ll be able to whip it up without even thinking!

Step-by-Step Instructions

First, grab your favorite soup pot – I use my 3-quart stainless steel one because it heats evenly. Pour in the chicken broth and bring it to a gentle boil over medium heat. This is when I add the cornstarch mixture if I’m using it – just whisk it in slowly until the broth thickens slightly (about 1 minute).

Now, reduce the heat to low – you want the broth barely simmering when you add the eggs. Here’s my pro tip: hold your fork about 6 inches above the pot and slowly pour the beaten eggs in a thin stream while gently stirring in one direction. The motion reminds me of drawing tiny circles with my spoon – this creates those beautiful ribbons instead of clumps! For more on achieving the perfect texture, check out this guide on egg cooking techniques.

Let the eggs cook undisturbed for about 30 seconds – no stirring yet! Then add your salt, white pepper, and sesame oil, giving just one gentle stir to distribute the flavors. Finish with a generous sprinkle of green onions right before serving – the contrast of cool, crisp onions against the hot soup is heavenly!

Tips for Perfect Egg Drop Soup

Always use the freshest eggs you can find – they create the silkiest ribbons. If your eggs look rubbery, your broth was too hot – aim for gentle bubbles, not a rolling boil. Taste as you go with the seasoning – I often add an extra dash of sesame oil at the end. And whatever you do, don’t over-stir after adding the eggs – those delicate strands will thank you!

Serving Suggestions for Egg Drop Soup

Oh, the possibilities! My absolute favorite way to enjoy Egg Drop Soup is with a steaming bowl of jasmine rice – the fluffy grains soak up that savory broth perfectly. For takeout-at-home nights, I’ll pair it with crispy potstickers or vegetable spring rolls. Sometimes I’ll even toss in some leftover cooked chicken or shrimp to make it heartier – it’s the ultimate comfort food canvas! If you’re looking for more quick dinner ideas, you might enjoy these quick and easy rotisserie chicken recipes.

Storing & Reheating Egg Drop Soup

Here’s the scoop on keeping your Egg Drop Soup tasting fresh – though honestly, it’s so delicious I rarely have leftovers! Store any extra soup (without garnishes) in an airtight container in the fridge for up to 2 days. When reheating, go low and slow on the stovetop – microwaving can make the eggs rubbery. Just warm it gently until steaming, then add fresh green onions for brightness. Pro tip: If the soup thickens in the fridge, whisk in a splash of broth while reheating!

Egg Drop Soup Nutritional Information

While nutrition can vary based on your specific ingredients and brands, Egg Drop Soup is naturally light yet satisfying – think protein-packed eggs in a comforting, low-calorie broth. The exact values will change if you adjust the salt level or skip the cornstarch, but it’s always a nourishing choice when you need something warm and wholesome fast! For more information on the nutritional benefits of eggs, you can check out resources from the American Egg Board.

Egg Drop Soup FAQs

Got questions about making the perfect Egg Drop Soup? I’ve answered the ones that always pop up when I make this for friends!

Can I Make Egg Drop Soup Without Cornstarch?

Absolutely! The cornstarch just gives that slightly thicker, restaurant-style texture – but the soup tastes just as comforting without it. My grandma never used cornstarch in her version, and I still crave her simple, brothy take. If you skip it, just know your egg ribbons might sink faster, so serve it right away for the prettiest presentation!

How Do I Prevent Rubbery Eggs?

Oh man, I learned this the hard way – rubbery eggs happen when your broth is boiling too aggressively. The trick is turning the heat down to a gentle simmer (just tiny bubbles) before adding the eggs. And don’t stir too much! Let those silky strands set for about 30 seconds before giving just one gentle swirl. Think of it like making delicate egg clouds instead of scrambled eggs!

Is Egg Drop Soup Gluten-Free?

Good news – the basic recipe is naturally gluten-free! Just double-check your broth (some brands contain wheat) and skip any soy sauce additions if you’re sensitive. I always use tamari instead of soy sauce when my gluten-free friends come over – it gives that same umami kick without the gluten. The eggs and broth combo makes this a safe comfort food for most dietary needs!

Final Thoughts

There you have it – my foolproof way to make Egg Drop Soup that’s cozy enough for sick days and elegant enough for company! I’d love to hear how yours turns out. Drop me a note about your egg ribbon triumphs (or hilarious kitchen mishaps) – every bowl tells a story!

15-Minute Egg Drop Soup Recipe – Silky Comfort in Every Bite

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• Author: Christina R. Jones
• Total Time: 15 mins
• Yield: 2 servings 1x
• Diet: Low Calorie

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Description

A simple and comforting Chinese soup made with eggs and chicken broth, ready in minutes.

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Ingredients

Scale 1x2x3x

• 4 cups chicken broth
• 2 large eggs, lightly beaten
• 1 tsp cornstarch (optional, for thickening)
• 1 tbsp water (if using cornstarch)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp sesame oil
• 1 green onion, thinly sliced

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Instructions

1. Heat chicken broth in a pot over medium heat until boiling.
2. Mix cornstarch with water (if using) and stir into the broth to thicken slightly.
3. Reduce heat to a simmer. Slowly pour beaten eggs in a thin stream while stirring gently.
4. Add salt, white pepper, and sesame oil. Stir once.
5. Garnish with sliced green onions and serve hot.

Notes

• For a richer taste, add a dash of soy sauce.
• Adjust salt and pepper to your preference.
• Use fresh eggs for the best texture.

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Nutrition

• Serving Size: 1 bowl
• Calories: 120
• Sugar: 1g
• Sodium: 800mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 8g
• Cholesterol: 180mg

Keywords: easy egg drop soup, Chinese soup, quick egg soup