This delicious Egg Drop Soup Recipe is easy to make at home with all-natural ingredients, at a fraction of the cost of eating out. It combines green onions, ginger, chicken broth, and eggs in perfect harmony for a simple, ultra-tasty soup.
It is a staple of Chinese cuisine and a favorite of many other Asian cuisines, such as Japanese and Korean. I love serving this soup with stir-fry or Asian appetizers, such as homemade egg rolls, Hunan chicken, beef and broccoli, and sesame chicken. It also makes a tasty addition to a small dinner party or Saturday night wok stir-fry.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cornstarch: Cornstarch thickens the soup a bit and helps the egg ribbons cook properly and form.
- Chicken broth: For best results, use low-sodium chicken broth so the saltiness doesn’t overwhelm the dish.
- Green onion: Also known as scallions.
- Seasonings: Ground ginger, ground turmeric, and ground white pepper. Add turmeric for its lovely, all-natural yellow color and earthy pepper flavor. It is not an absolute must, but I highly recommend it.
- Soy sauce: Preferably low-sodium.
How to Make Egg Drop Soup
This is a summary; for the full list of ingredients and instructions, see the recipe card below.
- Whisk cornstarch and some chicken broth, then set aside.
- Heat a little sesame oil in a Dutch oven or a stockpot. Add the white parts of the green onion while stirring.
- Add the ginger, turmeric, and white pepper, stirring, and cook for 45 seconds.
- Pour the remaining chicken broth and bring to a boil. Whisk the cornstarch mixture into the pot and bring to a low simmer.
- Beat the eggs, then pour them into a pastry or storage bag and snip a tiny hole in the corner.
- Move the bag over the pot, pushing the eggs out of the bag while slowly stirring.
Preparation Tips
- Sometimes, I use fresh grated ginger if available, or I buy ginger paste in the refrigerator section of my local grocery store. Both are equally delicious and add more flavor to the soup.
- I like to use white pepper because it looks nice in a broth soup like this, but you could also use black pepper.
- Though not traditional, you can add mushrooms, peas, carrots, corn, or even finely chopped broccoli.
- To make the eggs, snip just a very small amount off the tip of a plastic pastry bag. It should be just big enough for the eggs to drizzle through slowly. Then, move the bag around over the simmering pot. I usually stir the pot very slowly with a large wooden spoon, using my other hand to create those beautiful, thin egg ribbons.
More Soup Recipes
Egg Drop Soup
This simple yet tasty, protein-packed soup is better and more natural than what Chinese restaurants offer at a fraction of the cost.
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Servings: 6 servings
Calories: 106kcal
Ingredients
- 2 tablespoons cornstarch
- 6 cups low-sodium chicken broth, vegetable broth, or chicken stock
- ½ tablespoon sesame oil
- 4 green onions, chopped; white and green parts separated
- 1 teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground white pepper
- 1 tablespoon low-sodium soy sauce
- 4 large eggs, lightly beaten
Instructions
- In a small bowl, whisk together the cornstarch and 1 cup chicken broth, then set it aside.
- Heat sesame oil in a Dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cook, stirring, for 1 minute. Add the ginger, turmeric, and white pepper; cook, stirring, for about 45 seconds.
- Pour in the remaining 5 cups of chicken broth and soy sauce. Bring the mixture to a boil. Whisk in the cornstarch mixture that you set aside. Bring the pot to a low simmer and let it cook for about 5 minutes.
- Pour the beaten eggs into a pastry bag or zipper-lock storage bag, then snip a tiny hole in the corner.
- Move the bag over the pot, gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand. The key here is to go very slowly.
- Finally, spoon the soup into bowls and garnish with the green parts of the scallions.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over very low heat or in the microwave at reduced power.
Nutrition
Calories: 106kcal | Carbohydrates: 7g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 210mg | Potassium: 282mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
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Franklin
Great soup! So much better than the egg drop soup that I get from the Chinese restaurant down the street. Thank you for sharing!
Beth Pierce
My pleasure, Franklin!
Jocelyn
This egg drop soup recipe is one of my fave Chinese soups! I have been making it for months and I love it! Thank you for sharing this quick and yummy recipe!
Beth Pierce
You are most welcome, Jocelyn!
Mary Lynn
This is one of my husband’s faves, and he hasn’t had it in a long time. It would be nice to try out your homemade recipe at home.
Beth Pierce
Enjoy, Mary Lynn!
Olga W
I like easy-to-make soups. My oldest son is picky, and it is hard to get him to eat enough protein but he loved this. It is always a win win when we love it and he enjoys it too!
Beth Pierce
That is always a good thing!
Carole C
I have forgotten about this wonderful soup. Thanks for reminding me.
Beth Pierce
No problem!