This delicious Egg Drop Soup Recipe is easily made in your kitchen with only 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 an ultra-tasty yet simple soup.
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.
What is Egg Drop Soup
Egg drop soup is a Chinese chicken broth-based soup with silky streams of cooked eggs, ginger, and green onions. It is a staple of Chinese cuisine and a favorite of many other Asian cuisines, such as Japanese and Korean.
Why You’ll Love This Soup
- This soup is easy to make and comes together in less than 15 minutes.
- It tastes better than any restaurant egg drop soup.
- It is made with all-natural ingredients and without artificial flavors or colors.
- Kids love this delicious protein-packed soup. For added fun, serve with crispy fried noodles.
- This recipe has only eight ingredients and is so incredibly easy to make that even the novice cook can master it.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cornstarch: The cornstarch thickens the soup a bit and aids in adequately cooking and forming the egg ribbons.
- Chicken broth: For best results, use low-sodium chicken broth so the taste of salt does not overwhelm your recipe.
- Green onion: also known as scallions
- Seasonings: ground ginger, ground turmeric, and ground white pepper. Turmeric is added because of 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
- Eggs: large, four of them
How to make Egg Drop Soup
First, whisk the cornstarch with 1 cup of the chicken broth and set it aside for a few minutes. Heat a little sesame oil in a Dutch oven or a heavy stockpot over medium heat. Add the white parts of the green onion while stirring and cooking for about 1 minute.
Add the ginger, turmeric, and white pepper while stirring, cooking for about 45 seconds. Pour in the remaining 5 cups of chicken broth and bring it to a boil. Whisk in the chicken broth mixed with the cornstarch (cornstarch slurry). It might be necessary to re-whisk it before adding. Then, bring the pot to a low simmer and cook for about 5 minutes.
Beat the eggs just enough to break the yolks and slightly combine. Pour them into a pastry or zipper storage bag and snip the corner, creating a very small hole. Move the bag over the pot, gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon in your other hand. The key here is very slowly. Finally, spoon the soup into bowls and garnish it with the green parts of the scallions.
Preparation Tips
- Sometimes, I use fresh grated ginger if available or purchase 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.
Storage and Reheat
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.
More Soups Recipes
Egg Drop Soup
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; set it aside.
- Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute. Add the ginger, turmeric, and white pepper; cooking and 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 and snip the corner creating just a very small hole. 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 very slowly.
- Finally spoon the soup into bowls and garnish with the green parts of the scallions.
Notes
- Sometimes, I use fresh grated ginger if available or purchase 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. 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.
Nutrition
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Emily Dickens
I absolutely love egg drop soup! I’m going to try making this over the weekend, but with veggie broth since I’m a vegetarian. Hopefully it tastes just as wonderful as your original!
Beth Pierce
It will still be delicious! Enjoy!
Lawrence Parker
I love this egg drop soup! I am going to make it again this weekend. It is so tasty and easy. I got the egg ribbons down pat now!
Beth Pierce
They are pretty easy once you get the hang of them!
Kimmie Lawrence
Egg drop soup is such a comforting dish, especially on chilly days or when you’re feeling under the weather. This recipe was simple yet delicious, perfect for a quick and nourishing meal. Thanks for sharing this recipe! I can’t wait to make it again~
Beth Pierce
Thank you, Kimmie! So glad that you enjoyed it!
Julie D
I’m not a big soup maker but this recipe is so easy and so yummy! I like to add tumeric for me because of it’s anti-inflammatory properties. Thanks for this amazing egg drop soup recipe!
Beth Pierce
Thanks, Julie! So glad that you liked the egg drop soup!
Benedict
This is really good soup! I order egg drop soup all the time when we eat at Chinese places, and it’s just as good if not better than the ones I’ve ordered.
Beth Pierce
Thanks, Benedict! I am so glad that you enjoyed it!
Kathy Stanford
I have everything but cornstarch! Do l have to use that?
Beth Pierce
Yes
Carol Busche
Wonderful recipe, i had everything but green onions so i diced a bit of white onions and sprinkled chives on top. Amazing!
Beth Pierce
Thanks, Carol! So glad that you liked the soup!
Gwen Lybert
We add shrimp & tofu. YUM!!!
Everything Enchanting
Oh so yummy 😍. This soup is something my family would certainly enjoy!
Terri Steffes
I’ve never been a fan of egg drop soup, but this looks delicious. I may have to give this a try.
Amber Myers
I love this soup. It’s been ages since I’ve had it so I will have to make this.
MELANIE EDJOURIAN
This sounds like a yummy version of the soup. We often have it with little pieces of chicken and sweetcorn too.
Roxane
Do you think it would turn out alright if I omit egg yokes and just use egg whites???
Beth Pierce
I think so. I googled it and it says that you can do it.
Roxane Rudick
Thanks!!!
Kathy
This looks really good. I’ve never had this kind of soup before. I would love to try it.
Tara Pittman
My middle son loves this soup. I will be making this when he comes home for Thanksgiving.
Heather
Egg drop soup was my Nana’s all time favorite soup! I have never tried to make it before but this looks easy enough.