I stopped ordering egg drop soup from restaurants when I figured out how ridiculously easy it is to make at home. Takes maybe 10 minutes, costs almost nothing compared to takeout, and tastes exactly like the good stuff from your favorite Chinese place. My family asks for this whenever someone's feeling sick or we want something warm and comforting without much work. The trick is getting those wispy egg ribbons that make it look like you actually know what you're doing.
Why This Never Fails
This recipe is basically foolproof because there's not much that can go wrong. Hot broth, beaten eggs drizzled in slowly, and some seasoning. The hardest part is not rushing the egg-adding step, which takes all of 30 seconds if you do it right.
What makes this so reliable is how forgiving it is. Too thick? Add more broth. Not enough flavor? More soy sauce. Eggs clumped up? Just stir and keep going - it'll still taste good. Even when I mess up the technique, it still ends up being better than most restaurant versions
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What You Need For Egg Drop Soup
For the Soup:
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon white pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 3 eggs (room temperature)
For Finishing:
- 2 green onions (chopped)
- Salt to taste
- Extra sesame oil
Add If You Want:
- Cooked shrimp
- Diced tofu
- Sliced mushrooms
- Corn kernels
See recipe card for quantities.
How to Make Egg Drop Soup
Heat the Broth:
- Pour chicken broth into medium pot over medium-high heat
- Add soy sauce, sesame oil, ginger, and white pepper
- Bring to a gentle simmer - not a hard boil
- Let it heat while you get the other stuff ready
Mix the Thickener:
- Mix cornstarch and cold water in small bowl until completely smooth
- No lumps or you'll get weird globs in your soup
- Stir this again right before using it
- Keep it nearby because you'll need it fast
Thicken the Broth:
- Give the cornstarch mixture one more stir
- Pour it into the simmering broth while stirring constantly
- Cook for 1-2 minutes until broth thickens slightly
- Should coat a spoon lightly but not be thick like gravy
Add the Eggs:
- Beat eggs in small bowl until completely mixed
- Use a fork to slowly drizzle beaten eggs into simmering soup
- Stir gently in one direction while adding eggs
- Don't dump them all in at once or you'll get scrambled eggs instead of ribbons
Finish It:
- Drizzle with extra sesame oil if you want
- Take off heat immediately after eggs are added
- Taste and add more soy sauce or salt if needed
- Put in bowls and top with chopped green onions
Switch Things Up
Vegetarian:
- Chicken broth → Vegetable broth or mushroom broth
- Same technique and timing
- Add extra soy sauce for deeper flavor
Low-Carb:
- Skip cornstarch thickener completely
- Soup will be thinner but still good
- Add extra eggs for more protein
No Gluten:
- Regular soy sauce → Tamari or coconut aminos
- Cornstarch is naturally gluten-free
- Check broth label to make sure it's gluten-free
Richer Version:
- Water → Replace with more chicken broth
- Add beaten egg yolks for extra richness
- Use dark sesame oil for stronger flavor
More Protein:
- Extra beaten eggs for more ribbons
- Add diced cooked chicken or shrimp
- Stir in cubed soft tofu
Ways to Change Egg Drop Soup Up
Mushroom Style:
- Add sliced mushrooms to broth and cook until tender
- Cook mushrooms before adding eggs
- Extra savory flavor that tastes fancy
- Good for vegetarian meals
Corn Version:
- Stir in ½ cup corn kernels with the seasonings
- Sweet corn balances the salty broth
- Kids love this version
- Good way to use leftover corn
Spicy:
- Add red pepper flakes to broth
- Drizzle with chili oil instead of sesame oil
- Include diced jalapeños for extra heat
- Wakes you up when you're sick
Extra Ginger:
- Double the ground ginger and add fresh grated ginger
- Let ginger simmer in broth for 5 minutes before adding eggs
- Really soothing for sore throats
- Good when you're feeling crappy
Loaded with Vegetables:
- Turns it into a light meal
- Add diced carrots, peas, and mushrooms
- Cook vegetables until tender before thickening
- More filling and good for you
Equipment For egg drop soup
- Medium pot with thick bottom
- Small bowl for mixing cornstarch
- Fork for beating eggs
- Wooden spoon for stirring
Keeping Egg Drop Soup Fresh
Same Day:
- Best eaten right away while hot
- Can keep warm on lowest stove setting for 1-2 hours
- Stir occasionally so film doesn't form on top
Fridge (2-3 days):
- Cool completely before putting in fridge
- Store in covered container
- Egg ribbons may break up when reheated
- Still tastes good even if texture changes
Reheating:
- Warm gently over low heat, stirring a lot
- Add splash of broth if too thick
- Don't boil hard or eggs get tough
- Microwave on half power, stirring every 30 seconds
Don't Freeze:
- Better to make fresh batches when you want it
- Eggs don't freeze well in soup
- Texture gets grainy and weird
What Goes With It
This soup works as a starter for Chinese meals or a light lunch by itself. Goes great with fried rice, lo mein, or any stir-fry. The mild flavor doesn't fight with stronger dishes but adds warmth and comfort to the meal.
For sick days, serve with crackers or plain toast. The warm, salty broth helps with staying hydrated and the eggs give you gentle protein that's easy to digest. Good when you want something nourishing but not heavy. Also great as a late-night snack when you want something warm but don't want to feel stuffed before bed.
Top Tip
- This soup works as a starter for Chinese meals or a light lunch by itself. Goes great with fried rice, lo mein, or any stir-fry. The mild flavor doesn't fight with stronger dishes but adds warmth and comfort to the meal.
- For sick days, serve with crackers or plain toast. The warm, salty broth helps with staying hydrated and the eggs give you gentle protein that's easy to digest. Good when you want something nourishing but not heavy. Also great as a late-night snack when you want something warm but don't want to feel stuffed before bed.
What My Neighbor Taught Me
My neighbor, who grew up in China, watched me make this soup one day and showed me what I was doing wrong. I was adding the eggs too fast and stirring too hard, which broke up the ribbons and made the soup look messy. She taught me to hold the bowl of beaten eggs about six inches above the pot and pour in a thin, steady stream while stirring the soup gently in one direction with a chopstick.
"Like drawing circles in the water," she said, moving the chopstick slowly around the pot while the eggs formed perfect ribbons. The slow stirring keeps the eggs from clumping while the gentle heat sets them into those wispy strands that make egg drop soup look so good. Now every time I make it, I think about her patient teaching and how much better my soup looks when I slow down and do it right.
FAQ
What are the main ingredients in egg drop soup?
Basic egg drop soup has chicken broth, beaten eggs, soy sauce, sesame oil, and cornstarch for thickening. Common seasonings include ginger, white pepper, and green onions. The key is good-quality broth since it makes up most of the soup.
What are some common mistakes when making egg drop soup?
Biggest mistakes are adding eggs too fast (makes clumps instead of ribbons), using boiling broth (cooks eggs too hard), and skipping the cornstarch (makes thin, watery soup). Also, cold eggs don't mix as smoothly as room-temperature ones.
What makes egg drop soup so thick?
The slightly thick texture comes from cornstarch mixed with cold water, then stirred into the hot broth. This cornstarch mixture thickens the soup just enough to make that restaurant-style consistency. Without it, the soup would be thin like regular broth.
Is egg drop soup the same as wonton soup?
No, they're completely different. Egg drop soup is seasoned broth with beaten eggs stirred in to make ribbons. Wonton soup has dumplings filled with meat or vegetables floating in clear broth. Different ingredients, different textures, different ways to make them.
Restaurant-Quality Soup Made Simple!
Now you have the secrets to making perfect egg drop soup silky egg ribbons floating in savory broth that tastes exactly like your favorite Chinese restaurant. This comforting soup proves that you don't need complicated techniques or expensive ingredients to create something that feels special and nourishing.
Craving more comfort food favorites? Try our Delicious Zucchini Lasagna Recipe
that's perfect for dipping into this warm, soothing broth. Want to end the meal on a sweet note? Our Delicious Air Fryer Churro Bites Recipe provides rich, indulgent dessert perfection. Looking for a hearty main dish? Our The Best Hibiscus Tea Recipe
creates satisfying meals that pair beautifully with this light, warming soup!
Share your egg drop soup success! We love seeing your perfect egg ribbons and hearing how this recipe helped during sick days!
Rate this recipe and join our cooking community!
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Ingredients
Equipment
Method
- Gently simmer chicken broth with soy sauce, sesame oil, ginger, and white pepper
- Stir cornstarch with cold water until smooth and set aside for thickening
- Pour slurry into simmering broth while stirring constantly until slightly thickened
- Slowly drizzle beaten eggs into hot broth while stirring gently to form ribbons
- Adjust seasoning, drizzle sesame oil, garnish with green onions, and serve hot
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