Easy Egg Drop Soup Recipe

This authentic egg drop soup recipe brings the classic Chinese restaurant experience straight to your kitchen in just 15 minutes. Having served this comforting soup countless times in my family’s Chinese restaurant, I know exactly what makes the perfect bowl.

The silky egg ribbons, savory chicken broth, and that signature golden color create a warming starter that rivals any takeout order. Best of all, you can control the ingredients and skip the MSG while still achieving that beloved restaurant taste.

Essential Ingredients for Perfect Egg Drop Soup

These simple pantry staples come together to create restaurant-quality results:

• Chicken stock (4 cups) – Use homemade or organic store-bought for the best flavor base
• Fresh eggs (3 large) – Lightly beaten to create those signature egg flowers
• Cornstarch (3 tablespoons) – Mixed with water to thicken the soup properly
• Sesame oil (1/2 teaspoon) – Adds authentic Chinese flavor and aroma
• Salt (3/4 teaspoon) – Essential for proper seasoning balance
• White pepper (1/8 teaspoon) – Traditional spice that gives warmth without heat
• Sugar (1/8 teaspoon) – Balances the savory elements naturally
• Turmeric (1/2 teaspoon) – Creates that golden restaurant-style color
• Scallions (1 chopped) – Fresh garnish for color and mild onion flavor

Step-by-Step Cooking Instructions

Follow these proven techniques for authentic egg drop soup every time:

1. Prepare the Base

1. Heat chicken stock in a medium soup pot until simmering
2. Add sesame oil, salt, sugar, and white pepper
3. Stir in turmeric for that signature golden color
4. Taste and adjust seasoning as needed

2. Thicken the Soup

1. Mix cornstarch with 1/3 cup cold water until completely smooth
2. Stir the soup continuously while slowly drizzling in the cornstarch slurry
3. Keep stirring to prevent lumps from forming
4. Let simmer for 2 minutes to check consistency

3. Create the Egg Flowers

1. Beat eggs lightly in a small bowl
2. Use a ladle to stir the soup in circular motions
3. Slowly drizzle beaten eggs into the moving soup
4. Continue stirring to create beautiful egg ribbons

4. Final Touches

1. Taste and adjust seasoning if needed
2. Ladle into serving bowls
3. Garnish with chopped scallions
4. Serve immediately while hot

Pro Tips for Restaurant-Quality Results

These expert techniques make all the difference in your homemade version:

• Temperature matters – Keep the soup at a gentle simmer, not a rolling boil
• Stir constantly – This prevents the cornstarch from clumping
• Mix cornstarch fresh – It settles quickly, so stir right before adding
• Control egg texture – Slow stirring creates large ribbons, fast stirring makes small pieces
• Use quality broth – Good chicken stock is the foundation of great soup
• Add eggs gradually – Rushing this step creates scrambled eggs instead of silky ribbons

Common Mistakes to Avoid

Learn from these frequent errors that can ruin your egg drop soup:

• Boiling too hard – High heat creates tough, rubbery egg pieces
• Adding eggs too fast – This creates chunks instead of delicate ribbons
• Skipping the cornstarch – The soup needs proper thickening for authentic texture
• Using cold eggs – Room temperature eggs incorporate better
• Overcooking – Once eggs are added, serve immediately

Nutritional Benefits and Variations

This healthy soup provides excellent nutrition in every serving:

• High protein – Eggs and chicken broth supply quality protein
• Low calorie – Only 109 calories per serving
• Quick energy – Light carbohydrates from cornstarch
• Essential minerals – Sodium and potassium for electrolyte balance

Popular Variations

• Chicken corn egg drop – Add sweet corn kernels for extra texture
• Vegetarian version – Use vegetable broth instead of chicken stock
• Spicy twist – Include a pinch of white pepper or chili oil
• Extra protein – Stir in cooked chicken pieces or tofu

Why Make Homemade Egg Drop Soup

Creating this classic Chinese soup at home offers several advantages over takeout:

• Faster than delivery – Ready in 15 minutes from start to finish
• Control ingredients – Skip MSG and use organic products
• Cost effective – Much cheaper than restaurant prices
• Fresh taste – No sitting under heat lamps or during transport
• Customizable – Adjust seasoning and thickness to your preference

Storage and Reheating Tips

Keep your egg drop soup fresh with these simple guidelines:

• Refrigerate promptly – Store leftovers within 2 hours of cooking
• Use within 3 days – Fresh eggs make this soup perishable
• Reheat gently – Low heat prevents the eggs from becoming tough
• Stir carefully – Gentle mixing preserves the egg ribbon texture
• Add fresh scallions – Garnish with new green onions when serving

This authentic egg drop soup recipe proves that restaurant-quality Chinese food is totally achievable at home. The combination of silky eggs, savory broth, and aromatic seasonings creates comfort in every spoonful.

Whether you’re fighting a cold or simply craving something warm and satisfying, this soup delivers the perfect balance of flavor and nutrition. Try it once, and you’ll never need to order takeout egg drop soup again.

Easy Egg Drop Soup Recipe

This authentic egg drop soup recipe brings the classic Chinese restaurant experience straight to your kitchen in just 15 minutes. With silky egg ribbons, savory chicken broth, and that signature golden color, this comforting soup rivals any takeout order while letting you control the ingredients.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 bowls

Course: Appetizer, Soup

Cuisine: Asian, Chinese

Calories: 109

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 4 cups chicken stock organic or homemade preferred
• 1/2 teaspoon sesame oil
• 3/4 teaspoon salt
• 1/8 teaspoon sugar
• 1/8 teaspoon white pepper
• 1/2 teaspoon turmeric optional, for golden color

Thickening & Eggs

• 3 tablespoons cornstarch
• 1/3 cup water for cornstarch slurry
• 3 large eggs lightly beaten

Garnish

• 1 whole scallion chopped

Equipment

• Medium soup pot
• Ladle
• Small Mixing Bowl
• Whisk or fork

Method

 

1. Prepare the base: Bring chicken stock to a simmer in a medium soup pot. Stir in sesame oil, salt, sugar, white pepper, and turmeric (if using). Taste and adjust seasoning as needed.
2. Make cornstarch slurry: In a small bowl, mix cornstarch with 1/3 cup cold water until completely smooth. Make sure to mix well as cornstarch settles quickly.
3. Thicken the soup: While stirring the soup continuously, slowly drizzle in the cornstarch slurry. Keep stirring to prevent lumps from forming. Let simmer for 2 minutes to check consistency.
4. Create egg flowers: Lightly beat eggs in a small bowl. Use a ladle to stir the soup in circular motions, then slowly drizzle beaten eggs into the moving soup. Continue stirring to create beautiful egg ribbons.
5. Serve: Taste and adjust seasoning if needed. Ladle into serving bowls, garnish with chopped scallions, and serve immediately while hot.

Notes

Pro Tips:

• Keep soup at gentle simmer, not rolling boil
• Add eggs gradually for silky ribbons, not chunks
• Use room temperature eggs for better incorporation
• Stir cornstarch mixture right before adding
• Serve immediately for best texture

Storage: Refrigerate leftovers for up to 3 days. Reheat gently over low heat.