Egg Drop Soup

This classic Egg Drop Soup recipe is quick and easy, ready in just 15 minutes, and always tastes so comforting.

This soup was a weekly tradition growing up. Every Saturday, lunch at the local Chinese restaurant meant ordering “the usual”—egg drop soup. It was a childhood favorite and remains a comforting and delicious classic.

It’s also incredibly easy to make. Just 15 minutes in the kitchen, a few simple ingredients, and a quick trick for creating those beautiful egg ribbons are all you need.

What is Egg Drop Soup?

Egg drop soup is a popular dish at Chinese restaurants. It’s typically made with a lightly seasoned chicken or vegetable broth and features delicate egg “ribbons” created by whisking raw eggs into the simmering broth.

Egg Drop Soup Ingredients

Good-quality chicken or vegetable stock
Cornstarch (for thickening)
Ground ginger
Garlic powder
Salt
Black pepper
Eggs
Sesame oil
Green onions (thinly sliced)

How to Make Egg Drop Soup

Prepare the Stock: Whisk together the stock, cornstarch, ginger, and garlic powder in a pot before turning on the heat. This prevents the cornstarch from clumping. The broth must be at room temperature or cooler.
Bring to a Simmer: Stir the stock occasionally as it heats. While it’s heating, whisk the eggs in a separate measuring cup or bowl.
Slowly Stir in the Eggs: Once the stock simmers, use a whisk or fork to create a slow “whirlpool” in the stock. Gradually drizzle in the eggs while stirring, creating the signature egg ribbons. Remove the pan from the heat.
Add Remaining Ingredients: Stir in the sesame oil and green onions. Season with salt and pepper to taste.
Serve Warm: Garnish with extra green onions, if desired.

Easy Egg Drop Soup

This classic Egg Drop Soup is quick to prepare, incredibly comforting, and packed with warm, savory flavors. Ready in just 15 minutes, it’s perfect for a light meal or appetizer.

Time Required

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 cups

Ingredients

4 cups chicken or vegetable stock (high-quality for best flavor)
2 tablespoons cornstarch
2 teaspoons ground ginger
1 teaspoon garlic powder
⅛ teaspoon white pepper
3 large eggs
1 teaspoon toasted sesame oil
Fine sea salt and black pepper, to taste
Thinly sliced green onions, for garnish

Instructions

In a medium saucepan, whisk together the stock, cornstarch, ginger, garlic powder, and white pepper until smooth. Bring to a simmer over high heat, stirring occasionally.
While the broth heats, whisk together the eggs in a small bowl or measuring cup.
Once the broth is simmering, stir it in a circular motion using a whisk or chopsticks. Slowly pour the whisked eggs in a thin stream while continuing to stir, creating delicate egg ribbons.
Remove the pan from heat and stir in sesame oil. Adjust seasoning with salt and additional white pepper to taste.
Ladle the soup into bowls and garnish with green onions and a sprinkle of black pepper. Serve immediately.