Egg Drop Soup – Easy + Fast! (VIDEO)

5 from 37 votes
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Egg Drop Soup, or Egg Flower Soup, is a Chinese restaurant favorite — the silky ribbons of egg in the flavorful broth is so simple, comforting, and delicious. It astonishes just about everyone when they learn how easy (and FAST) it is to make at home!

Learn how to make better than takeout Egg Drop Soup along with my key tips to getting those perfect egg ribbons in the soup!

Egg Drop Soup in a bowl

Watch the Egg Drop Soup Recipe Video Below!

Ingredients for Egg Drop Soup

Egg Drop Soup recipe is savory comfort in a bowl and the best part is how few ingredients you need!

  • Chicken Stock or Bone Broth: I always recommend Kettle & Fire – use code CJPINS for 20% off your order here! You want to use a high quality broth or stock, as this soup has so few ingredients.
  • Eggs
  • Cornstarch: This is the KEY ingredient to thickening the soup base. You should use the cornstarch slurry to thicken the soup to YOUR liking – use less for a thinner, runnier soup; use more for a thicker consistency. If you end up disliking how thin or thick your Egg Drop Soup turns out, you can always adjust to improve.
  • Water
  • Salt + Pepper to taste
  • White Pepper
  • Scallions or Green Onions (optional garnish)
  • Sesame Oil (optional garnish)
  • Turmeric (optional for color)
  • MSG (optional)
raw ingredients for egg drop soup

INGREDIENTS TIPS

CHICKEN
You can absolutely substitute chicken thighs or pork loin for this recipe, just make sure they are cut into similar thin strips to ensure they cook evenly.

CORNSTARCH SLURRY
This is the KEY ingredient to thickening the soup base. The cornstarch slurry will help thicken the stock to the consistency you like! If you like the soup thinner, add less, but if you like an extra thick soup add a little more! You can always adjust with more chicken broth if the ratio is off.

Pro Tips for Perfect Egg Drop Soup:

  1. For an even more flavorful broth, you can add a pinch of ginger or garlic powder while preparing the soup. (I personally don’t because I like how simple the flavors are in this recipe!)
  2. To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, or tofu.
  3. To create the beautiful egg ribbons that we know and love, you should pour the beaten eggs into the soup in a SLOW and STEADY stream. Don’t dump it all in at once! (Unless you prefer a lump of scrambled egg in your soup, then feel free!)
  4. You can add additional soy sauce (for added salt and flavor) or an optional drizzle of sesame oil. This is up to your own taste preference!
  5. Serve the Egg Drop Soup immediately after cooking to enjoy its silky texture and delicate flavors to the fullest. While you can store this in an airtight container in the refrigerator for up to 3 days, I don’t recommend it as I believe this dish tastes best when fresh.

Egg Drop Soup: Recipe Instructions

1. Prep your ingredients

For the eggs, crack 4 eggs into a small bowl and add 2 tbsp of water. The water will help lighten the eggs and help them “flower” into the soup when we add it to the hot broth.

2. Thicken the soup with the cornstarch slurry

Next, remix the cornstarch slurry (as the cornstarch will naturally sink to the bottom), and slowly drizzle the cornstarch slurry into the soup. The broth will thicken slightly after doing this over low heat. Now we’re able to add our egg!

3. Create the Egg Ribbons

The key tips to creating those beautiful ribbons in Egg Drop Soup are:

  • Make sure the broth is on a low flame – if it is too hot the egg will firm up too quickly when hitting the soup
  • Ensure the egg is being poured in a THIN, EVEN stream into the soup! This will also ensure the egg does not form into clumps and turn into scrambled eggs in the soup.
  • If you see the soup getting cloudy after pouring in a small amount of the egg, stop and let the broth cool down. This is a sign that the soup is too hot.
  • Use a ladle or spoon to stir the soup while you add the eggs. This will ensure the eggs are evenly dispersed throughout the soup!
Egg ribbons in the broth

4. Season to taste

Once the soup is thickened and the eggs are nicely flowered, now it is time to add the final seasonings. Add the white pepper, MSG, and salt to taste. Add the chopped scallions and if desired, a teaspoon of sesame oil to taste for the final garnish. Serve and enjoy!

Seasoning chicken corn egg drop soup with white pepper and scallions

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RECIPE TIPS

SUCCESS IS IN THE PREP
For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your pot!

SILKY EGG TECHNIQUE
When adding the egg into the soup, make sure the egg is being poured in a steady stream from the bowl, ideally using a ladle in the other hand to stir the soup as the egg is being poured. This will help create those restaurant style silky ribbons rather than clumped up scrambled eggs!

Egg Drop Soup in a bowl
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5 from 37 votes

Egg Drop Soup

Servings: 4
Prep: 5 minutes
Cook: 5 minutes
Egg Drop Soup in a bowl.
Egg Drop Soup is a common dish you can find just about any Chinese restaurant. It's an extremely flavorful soup filled silky ribbons of egg floating in a flavorful chicken broth that comes together in minutes!

Ingredients 

Cornstarch Slurry

Seasonings & Garnish

  • 1 tsp kosher salt
  • 1 tsp white pepepr
  • 1/2 tsp MSG
  • 2 scallions, for garnish
  • 1 tsp sesame oil, optional
  • 1/4 tsp tumeric or yellow food coloring, optional, for color

Instructions 

  • Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
  • In a pot add the chicken broth. Cover and bring to a boil. Uncover and reduce heat to low.
  • Remix the cornstarch slurry and pour into the broth until slightly thickened.
  • Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or "egg flowers in the soup.
  • Season to taste with salt, white pepper, and msg. Add turmeric if desired for the additional yellow color.
  • Finish with sesame oil and garnish with scallions. Enjoy!

Notes

Tips for Perfect Egg Drop Soup:

  1. For an even more flavorful broth, you can add a pinch of ginger or garlic powder while preparing the soup. (I personally don’t because I like how simple the flavors are in this recipe!)
  2. To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, or tofu.
  3. To create the beautiful egg ribbons that we know and love, you should pour the beaten eggs into the soup in a SLOW and STEADY stream. Don’t dump it all in at once! (Unless you prefer a lump of scrambled egg in your soup, then feel free!)
  4. You can add additional soy sauce (for added salt and flavor) or an optional drizzle of sesame oil. This is up to your own taste preference!
  5. Serve the Egg Drop Soup immediately after cooking to enjoy its silky texture and delicate flavors to the fullest. While you can store this in an airtight container in the refrigerator for up to 3 days, I don’t recommend it as I believe this dish tastes best when fresh.

Nutrition

Calories: 262kcalCarbohydrates: 21gProtein: 18gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 178mgSodium: 1333mgPotassium: 582mgFiber: 0.2gSugar: 8gVitamin A: 312IUVitamin C: 2mgCalcium: 44mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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27 Comments

  1. 5 stars
    Thank you for another wonderful recipe! We moved recently and haven’t been able to find good Asian takeout nearby. Thank goodness for your website as many of your recipes are better than takeout and I enjoy making them at home!