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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Ebonie
I tried your recipe for dinner tonight and it was a hit! My kids thought an Iron Chef made this recipe tonight! Saving this recipe so I can make it again!
Beth Pierce
That is great! Kids are so entertaining!
Rosa K
Ginger is such a tasty addition to this soup. I loved it. There is something really relaxing about making your own homemade soups.
Beth Pierce
I could not agree more, Rosa!
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!!!