This 10-minute Egg Drop Soup is savory and satisfying, with silky egg ribbons swirled into a light yet creamy broth. It’s the type of comforting winter meal I could eat every day for lunch or dinner.
I have a few staple recipes that I’ve been eating since college, and this egg drop soup is one of them. It’s still one of my go-to dishes when I want something easy and satisfying, similar to my Easy Corn Chowder and Roast Chicken recipes.
Egg Drop Soup
This egg drop soup recipe takes me back to my days as a line cook and sous chef. After a long winter shift, something cheap, easy, and packed with protein is exactly what my 22-year-old self needed, and this one always hit the spot. It came together so quickly and stretched into a few hearty meals, too.
My grown-up version is inspired by the traditional Chinese egg drop soup (Dàn Huā Tāng). It starts with a lightly seasoned broth thickened with a cornstarch slurry, then finished with delicate ribbons of egg that are “dropped” into the hot soup (hence the name). And the green onions and soy sauce on top? They give every slurp that extra pop of flavor I love.
Even after all these years, I still have a hard time believing how something so comforting can come together in only 10 minutes with a handful of ingredients. You’ll usually find me eating it for a quick lunch or whipping it together for family dinners. One delicious bowl and you’ll understand why I think it’s been one of my staples for years.
Ingredients and Substitutions
As a tried-and-true, no-nonsense meal, I made this soup with very basic ingredients that are probably already in your kitchen.
- Oil – I use sesame oil to sauté the aromatics. This is really the best option, but you can use olive oil or avocado oil as a substitute if that’s all you have.
- Aromatics – Just garlic cloves and fresh ginger.
- Stock – Homemade chicken stock is my favorite for egg drop soup. Another option is vegetable stock.
- Sugar – I found that just a pinch of white sugar does a great job of rounding out the flavors.
- Slurry – I thickened the broth with a slurry made from cornstarch and water. Remember to add this gradually and not all at once.
- Eggs – Because it wouldn’t be egg drop soup without the eggs!
- Seasonings – Just salt and white pepper.
How to Make Egg Drop Soup
Sauté the aromatics: First, I heat the sesame oil in a medium-sized saucepan over low to medium heat. Once it’s hot, I add the garlic and ginger and sauté until they’re fragrant.
Simmer the stock: I pour in the chicken stock along with the sugar, salt, and pepper. I turn the heat up to medium and bring the stock to a gentle simmer.
Thicken: Once simmering, I whisk in the slurry. If the stock doesn’t thicken right away, I add another 1 to 2 tablespoons of slurry until the consistency is thick enough to coat the back of a spoon.
Egg ribbons: With the heat turned down to low, I slowly drizzle in the whisked eggs while stirring the stock in a circular motion. I continue stirring for another minute or two, or until there are long, delicate ribbons of cooked egg.
Finish: I taste the soup and adjust the salt and pepper as needed, then ladle it into bowls. I garnish each serving with sliced green onions and a dash of soy sauce.
Chef Tip + Notes
My best tip is to keep up the motion when making egg drop soup from scratch. At the same time I’m pouring in the whisked eggs, I’m constantly stirring the soup in one consistent direction. This is what turns the eggs into soft and silky threads instead of big clumps.
- Steady stream of eggs: I like to pour the whisked eggs from a measuring cup or a small spouted bowl to maintain a steady stream.
- Simmer, don’t boil: If your broth is boiling rapidly when you add the eggs, they’ll seize up and turn into chewy clumps. Keep it at a gentle simmer for a smooth, velvety texture.
- Taste as you go: I always taste the thickened broth before adding the eggs and then again right before serving. A dash of soy sauce or a pinch more sugar can sometimes make all the difference.
- Add-in ideas: I’ll stir sweet corn, sautéed mushrooms, baby spinach, shredded chicken, or tofu into the soup when I need to clean out my fridge.
Serving Suggestions
This is a winter staple for me. Between the cozy chicken stock and wisps of cooked eggs, this soup instantly warms me up when it’s cold outside. It’s great as-is but gets even better when topped with green onions, soy sauce, sesame seeds, chili crisp, or fried wonton strips.
As for the sides, there’s nothing I like more than going all out with a few shrimp spring rolls and a bowl of chicken fried rice. It’s such a simple yet filling and flavorful meal that I love sharing with my family.
Make-Ahead and Storage
Make-Ahead: You can make the broth base up to 2 days ahead and refrigerate it to save time. This makes it easy to reheat on the stove and drizzle in the eggs.
How to Store: Cover and refrigerate the leftovers for up to 3 days. This soup does not freeze well.
How to Reheat: Warm the leftovers in a saucepan over low heat. The broth tends to thicken as it chills, so you can stir in a splash of broth or water to thin it out.
More Soup Recipes
- Classic French Onion Soup
- Homemade Potato Soup
- Split Pea Soup
- Chicken Noodle Soup
- Vegetable Beef Soup
Egg Drop Soup Recipe
Ingredients
- 1 tablespoon sesame oil
- ½ garlic cloves, finely minced
- ½ teaspoon fresh ginger, peeled and finely grated
- 4 cups chicken stock
- ½ teaspoon sugar
- ½ slurry recipe
- 4 large eggs, whisked, room temperature or chilled
- sliced green onions , optional garnish
- soy sauce, optional garnish
- salt and ground white pepper to taste
Instructions
- In a medium-sized saucepot over low to medium heat, add the sesame oil and heat for 30 to 45 seconds.
- Stir in the garlic and ginger and sauté for 45 to 60 seconds.
- Pour in the chicken stock along with the sugar, salt, and pepper. Turn the heat up to medium and bring the stock to a simmer.
- Once simmering, whisk in the slurry. You should notice it thickens up almost immediately. If it’s not thickening, add another 2 tablespoons of slurry.
- After it becomes thick, turn the heat down to low.
- Slowly drizzle in the whisked eggs while continually stirring in the same circular motion to create long ribbons of cooked eggs.
- Stir the soup until all the eggs are added, and for 1 to 2 minutes after ensuring the egg ribbons aren’t too thick. You don’t want scrambled or poached eggs.
- Adjust any seasonings with salt and pepper.
- Serve in bowls with optional garnishes of sliced green onions and soy sauce.
Egg Drop Soup Recipe