I’ve made egg drop soup more times than I can count. Not the kind that comes in a plastic container with a fortune cookie on the side, but the kind you stand over in your own kitchen, slowly stirring as delicate egg ribbons swirl into a golden broth. There’s something quietly satisfying about making it yourself. It takes just 10 minutes, but gives you a kind of comfort that feels slow-cooked.
This isn’t a dish I make just when I’m short on time. It’s the one I crave when I’m a little under the weather, when I want to show care without saying a word, or when I need a soft landing after a long day. If you’ve never made homemade egg drop soup before, you’re about to see why this humble bowl is anything but basic.
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Why You’ll Love This Recipe
- Quick and Effortless: Ready in just 10 minutes from start to finish. Minimal prep, maximum reward.
- Comfort in a Bowl: Perfect for sick days, chilly nights, or when you just need something warm and soothing.
- No Weird Additives: Made with real ingredients you recognize. No artificial colors or powders needed.
- Customizable to Your Taste: Make it vegetarian, load it with add-ins, or keep it classic. Your bowl, your rules.
- Budget-Friendly: Uses pantry staples and a single egg can go a long way.
- Beginner-Friendly: No fancy skills required. If you can stir, you can make this.
Ingredients You'll Need
- Chicken Stock (4 cups) – Go for low-sodium if possible. You can substitute with homemade broth or even vegetable broth for a meatless version.
- Large Eggs (3) – Beat them well until smooth. Eggs with rich yolks (like omega-3 or free-range) give a more vibrant yellow color.
- Green Onion (1 stalk) – Divide into white and green parts. The whites add flavor during cooking, and the greens are saved for garnish.
- Chicken Bouillon Powder (1 tsp) – Adds depth and that restaurant-style savoriness. If you’re vegetarian or gluten-free, you can omit this.
- Sesame Oil (1 tsp) – For a nutty, aromatic finish. Optional, but highly recommended. Skip if allergic.
- Salt (1 tsp) – Adjust to taste, especially if your broth is already salted.
- White Pepper (¼ tsp) – Adds subtle heat. You can swap for black pepper if that’s what you have on hand.
- Cornstarch (2 tbsp) + Cold Water (¼ cup) – This forms the slurry that thickens the soup. Don’t skip unless you want a thinner, brothier version.
How to Make Egg Drop Soup
Step 1: Beat the Eggs Smooth
In a measuring cup or small bowl, whisk the eggs until fully combined and smooth. This helps you get those signature golden ribbons.
Step 2: Mix the Slurry
In a separate bowl, stir together cornstarch and cold water until fully dissolved. Set aside — you’ll use it after the broth is hot.
Step 3: Simmer the Broth
In a medium pot, bring the chicken stock and the white parts of your green onion to a boil over medium-high heat.
Step 4: Thicken It Up
Lower the heat to medium. Stir the broth as you slowly pour in the cornstarch slurry. Keep stirring to prevent any clumps. Let it simmer for about 1 to 2 minutes until the soup starts to slightly thicken.
Step 5: Season the Base
Add bouillon powder, sesame oil, salt, and white pepper. Give it a gentle stir and taste-test for balance.
Step 6: Create the Egg Ribbons
While stirring the soup in a circular motion, slowly drizzle in the beaten eggs in a thin stream. If you want longer egg strands, pour slowly from a lower height and let them set for a few seconds before stirring.
Step 7: Finish and Serve
Let the soup bubble gently for one final minute, then turn off the heat. Garnish with the chopped green onion tops. Serve warm.
Pro Tips from My Kitchen
✓ Whisk Those Eggs Like You Mean It – Don't leave streaks of egg white and yolk. A smooth, fully beaten egg mix gives you prettier ribbons with consistent color.
✓ Cornstarch Clumps? Not Today – Always stir the soup as you pour in the slurry. Pouring it straight in without movement can leave you with lumpy broth.
✓ Temperature Matters – Turn the heat down a bit before you add the eggs. Too hot and they’ll break apart too quickly, too cool and they won’t form nice ribbons.
✓ Use a Measuring Cup for Egg Drizzle – A spouted measuring cup gives you better control. If you pour from too high or too fast, you’ll end up with egg clouds instead of ribbons.
✓ For Long, Wispy Egg Strands – Stir the soup in one direction and pour the eggs in a slow, steady stream. Let them sit for a few seconds before stirring again.
✓ Taste Before You Finish – Your broth’s saltiness might vary depending on the stock or bouillon you used. Adjust with salt or a splash more sesame oil if needed.
Frequently Asked Questions about Egg Drop Soup
That usually happens when the eggs are poured too quickly or the soup is boiling too hard. For best results, lower the heat and pour the eggs slowly while stirring gently in one direction.
Absolutely. Just use vegetable broth instead of chicken stock and skip the bouillon powder. A dash of soy sauce or mushroom powder can add savory depth.
Simply reduce the amount of cornstarch or water in the slurry. You can also skip the slurry entirely for a more broth-like texture.
Yes. Some popular additions include corn, tofu, shredded cooked chicken, or even a dash of fresh ginger. Just make sure any add-ins are pre-cooked before stirring them in.
Stored in an airtight container in the fridge, egg drop soup stays fresh for up to 4 days. Reheat gently on the stove or in the microwave. Avoid freezing as the egg texture can turn rubbery.
Egg Drop Soup Recipe
Ingredients
Soup Base
- 4 cups chicken stock low-sodium
- 1 teaspoon chicken bouillon powder aka chicken stock powder
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.25 teaspoon white pepper or black pepper
Egg Ribbons
- 3 large eggs beaten
- 1 green onion finely chopped, divided into scallion whites and greens
Thickener
- 2 tablespoon cornstarch or potato starch
- 0.25 cup water cold
Instructions
- In a small bowl or measuring cup, whisk the eggs until smooth and fully combined. Set aside.
- In another bowl, mix together the cornstarch and cold water until fully dissolved. Set aside the slurry.
- In a medium pot, bring chicken stock and the white parts of the green onion to a boil over medium-high heat.
- Reduce the heat to medium. Slowly stir in the cornstarch slurry, continuously stirring to avoid clumps. Let simmer for 1–2 minutes until slightly thickened.
- Add the bouillon powder, sesame oil, salt, and pepper. Stir and adjust seasoning to taste.
- Stir the soup in a circular motion and gradually pour in the beaten eggs in a thin stream to form egg ribbons. Let sit for a few seconds before stirring.
- Let the soup gently bubble for another minute, then turn off the heat. Garnish with chopped green onion tops and serve warm.
Notes
- For long, wispy egg ribbons, stir the soup consistently in one direction and pour the eggs slowly.
- Adjust salt based on your stock.
- Use a measuring cup for better control when adding eggs.
- Cornstarch slurry must be well-mixed to avoid clumps.
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