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Egg Drop Soup, or Egg Flower Soup, is a Chinese Takeout favorite – it’s so simple, comforting, and delicious! It shocks people when they realize just how EASY (and fast!) it is to make at home! Soups are some of my most requested recipes and this Egg Drop Soup is my most recreated recipe on social media. Watch the video to learn how to make the easiest and most delicious Egg Drop Soup that will rival your favorite Chinese takeout spot! (You’ll even learn how to make the perfect egg ribbons every time!)
Watch the Egg Drop Soup Recipe Video Below!
Table of Contents
Ingredients for Egg Drop Soup
Egg Drop Soup is savory, delicious comfort in a bowl and it shocks people when they learn how easy it is to make at home! You only need a handful of ingredients –
- Chicken Stock or Bone Broth:
- I like to use chicken bone broth in my Egg Drop Soup so I can get more protein in my meals. You can use either chicken stock or broth; use what you have or prefer!
- You can use a different broth if you prefer but the flavors may be a little bit different from what you are used to.
- Eggs
- Water: A small amount of water is added to the eggs to thin them out and make them easier to form ribbons in the soup
- Cornstarch:
- This is for thickening the soup base. One note here: you should use as much or as little cornstarch as you need to get the consistency of the soup to YOUR liking – if you prefer a thinner, runnier soup, use less cornstarch. If you prefer a thicker Egg Drop Soup, use more!
- It’s okay if you have to adjust while cooking – if it’s too thin, add more cornstarch. If it’s too thick, add more water, stock, or broth.
- This is for thickening the soup base. One note here: you should use as much or as little cornstarch as you need to get the consistency of the soup to YOUR liking – if you prefer a thinner, runnier soup, use less cornstarch. If you prefer a thicker Egg Drop Soup, use more!
- White Pepper:
- As you know by now, I love white pepper! This is a staple in Chinese cooking – white pepper, unlike black pepper, has an earthier flavor and more heat to it. If you enjoy cooking Asian food at home, I highly recommend purchasing some for your pantry.
- If you don’t have this, you can substitute with black pepper.
- Scallions or Green Onions: This is an optional garnish.
- Sesame Oil: This is an optional garnish. I like to drizzle sesame oil at the end for the nutty flavor.
- Turmeric or Yellow Food Coloring: Most restaurants use yellow food coloring or turmeric to make the Egg Drop Soup look more appetizing. I don’t mind it without the color but if you prefer, you can use either. This is purely optional and based on your preference.
- MSG: I like to use MSG in moderation as a flavor enhancer. This is optional.
Egg Drop Soup: Recipe Instructions
1. Prep The Eggs
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, stir/re-mix the cornstarch slurry (as the cornstarch will naturally sink to the bottom) so it is thoroughly incorporated.
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
Once the soup is thickened, it’s time to slowly pour in the egg to create those beautiful and iconic egg flowers or egg ribbons!
PRO TIP
Creating Perfect Egg Ribbons
- Make sure the broth is on a low flame – if it is too hot the egg will turn the soup cloudy.
- 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!
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!
PRO TIPS
Expert Tips for the Best Egg Drop Soup at Home
Success is in the Prep: This recipe comes together extremely quickly, so the key to pulling this recipe off successfully is having your ingredients prepped and ready to go. I like to have each ingredient in a small bowl next to my pot.
Creating the Egg Ribbons: 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
Add Protein: If you want to make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, or tofu.
For Extra Flavor
- Ginger or Garlic Powder: 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!)
- Soy Sauce or Sesame Oil: You can also add additional soy sauce (for added salt and flavor) or an optional drizzle of sesame oil. This is up to your own taste preference!
How to Serve and Store Egg Drop Soup
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.
What to Serve with Egg Drop Soup
Our household is a soup household – my favorite comfort meal on cold days is homemade Wonton Noodle Soup (with my Grandma’s Pork and Shrimp Wontons and my homemade Sichuan Chili Oil). My wife loves my Hot and Sour Soup, and refuses to order it now that I can make it for her at home. When we want a heartier version of Egg Drop Soup called Chicken and Corn Egg Drop Soup. Needless to say, we think soup can be it’s own meal.
If you’re looking for dishes that could go well with Egg Drop Soup, I would recommend making it a Chinese Takeout night and making some of my favorite Chinese Takeout recipes! I would start with the best, crispiest takeout Egg Rolls, followed up with a hearty and delicious String Bean Chicken, and finish with some Shrimp Lo Mein (if you prefer chicken, make my Chicken Lo Mein instead) and Chicken Fried Rice!
If you liked this Egg Drop Soup recipe, check out some of the most popular Chinese Take-Out recipes on the blog! Please consider leaving a review and letting me know your thoughts about the recipe. It really helps out the blog!
Egg Drop Soup (Video)
Ingredients
- 8 cups chicken stock
- 4 eggs
- 2 tbsp water
Cornstarch Slurry
- 2 tbsp cornstarch
- 1/4 cup water
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! Can this soup be frozen? Thanks!
Yes it can! Freeze in a freezer bag into individual portions and store flat until frozen. It should reheat well on the stove or microwave!
Love it! So easy to made. No more take out.
so comforting and good
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!
easiest thing to do! very tasty too.
Another fav!! So happy to have found this creator and his recipes!!
Making this tonight! Perfect for this chilly weather.
Great tips to make this delicious