Go Back
Egg Drop Soup

Egg Drop Soup

This classic Egg Drop Soup is a quick and comforting Asian-inspired dish made with whisked eggs in a flavorful broth. Ready in just 15 minutes, this easy recipe is perfect for when you need a warm, soothing meal. Try it plain or with chicken, noodles, or vegetables for a heartier bowl!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken or vegetable broth
  • 2 large eggs
  • 1 tablespoon cornstarch for thicker texture
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 green onions sliced
  • Salt and white pepper to taste
  • Optional Add-ins:
  • ½ cup corn kernels
  • 1 cup fresh spinach
  • ½ cup tofu cubes
  • Cooked egg noodles or shredded chicken

Method
 

  1. Simmer the broth: In a medium saucepan, bring the broth, soy sauce, sesame oil, and ginger to a gentle simmer over medium heat.
  2. Thicken (optional): In a small bowl, mix the cornstarch with 2 tablespoons of water. Stir into the broth and simmer until slightly thickened.
  3. Whisk the eggs: In a separate bowl, beat the eggs until well combined.
  4. Add the eggs: Slowly pour the whisked eggs into the simmering broth while stirring gently in one direction to form thin ribbons.
  5. Finish and serve: Add sliced green onions, salt, and white pepper. Serve immediately with your favorite toppings or sides.

Notes

  • Stir gently while adding the eggs for beautiful ribbons.
  • Add a bit of chili oil, sriracha, or crushed red pepper for heat.
  • Substitute mashed avocado for a creamy avocado soup twist.
  • For an instant soup version, mix the ingredients directly in a mug and microwave for 2 minutes.
  • Perfect as a breakfast soup recipe — light, protein-packed, and nourishing.