Egg Drop Soup – Simple, Comforting, and Ready in Minutes

Egg Drop Soup is one of those comforting dishes that feels like a warm hug. It’s quick, light, and surprisingly satisfying, with soft ribbons of egg swirling in a savory broth. You don’t need fancy techniques or hard-to-find ingredients to pull it off, and it’s perfect for a cozy lunch or a simple starter.

If you’ve only had the takeout version, you’ll love how fresh and clean this homemade version tastes. Keep it classic or add a few extras—either way, it comes together fast and tastes like comfort.

Why This Recipe Works

This soup keeps things simple and lets a few ingredients shine. A well-seasoned broth forms the base, while cornstarch adds just enough body for silky texture.

Pouring beaten eggs slowly into hot broth gives you those signature ribbons without clumping. A touch of white pepper and sesame oil brings gentle heat and aroma. The result is light yet flavorful, with a clean finish that makes you want another spoonful.

What You’ll Need

• Chicken or vegetable broth (4 cups) – Choose a flavorful, low-sodium broth so you can control the salt.
• Eggs (3 large) – Beat well for smooth, delicate ribbons.
• Cornstarch (1.5 tablespoons) – Helps thicken the soup to a silky consistency.
• Water (2 tablespoons) – To make a cornstarch slurry.
• Fresh ginger (1 teaspoon, finely grated) – Adds brightness and a subtle kick.
• Garlic (1 clove, minced) – Optional, for depth.
• Soy sauce (1 to 2 teaspoons) – For savory balance; adjust to taste.
• White pepper (1/4 teaspoon) – Classic seasoning with gentle heat.
• Sesame oil (1/2 teaspoon) – Adds a nutty aroma at the end.
• Scallions (2, thinly sliced) – For garnish and fresh bite.
• Salt – As needed, depending on your broth.

How to Make It

1. Prep the eggs: Crack the eggs into a bowl and beat until fully blended and smooth.

   You don’t want streaks of white and yolk.

2. Make the slurry: In a small cup, whisk the cornstarch and water until completely dissolved. Set aside.
3. Heat the broth: In a medium pot, bring the broth to a gentle boil over medium-high heat. Add ginger and garlic, if using.

   Reduce to a steady simmer.

4. Season the base: Stir in soy sauce and white pepper. Taste and adjust salt now, before adding the eggs.
5. Thicken slightly: Give the cornstarch slurry a quick stir and drizzle it into the simmering broth while stirring. Let it bubble for 30–60 seconds until the broth looks lightly glossy.
6. Create the egg ribbons: Turn the heat to low.

   With one hand, slowly pour the beaten eggs in a thin stream. With the other hand, gently stir the soup in one direction using chopsticks or a fork. Aim for slow, steady movement to form delicate strands.

7. Finish with aroma: Turn off the heat.

   Stir in sesame oil and most of the scallions, saving some for garnish.
8. Serve: Ladle into bowls and top with the remaining scallions. Add more white pepper or a splash of soy sauce if you like.

Keeping It Fresh

Egg Drop Soup is best right after it’s made. The texture of the egg ribbons is at its peak when hot and freshly set.

If you have leftovers, cool the soup quickly and store it in an airtight container in the fridge for up to 2 days. Reheat gently over low heat without boiling; high heat can make the eggs tough. If the soup thickens in the fridge, add a splash of broth or water to loosen it.

Benefits of This Recipe

• Fast and easy: From start to finish, you’re looking at about 15 minutes.
• Light yet satisfying: A great option when you want something warm but not heavy.
• Budget-friendly: Uses common pantry items and just a few fresh ingredients.
• Customizable: Add veggies or protein without complicating the method.
• Comfort food appeal: Familiar flavors, gentle seasonings, and a soothing texture.

Pitfalls to Watch Out For

• Overboiling the eggs: If the soup is boiling hard when you add the eggs, they’ll break into tough bits instead of silky ribbons.
• Pouring too fast: A thick stream of egg can clump.

  A thin, steady drizzle makes the nicest strands.

• Skipping the slurry stir: Cornstarch settles quickly. Stir the slurry again right before adding or it won’t thicken evenly.
• Overseasoning with soy sauce: It’s easy to oversalt. Start small and adjust to taste, especially if your broth isn’t low-sodium.
• Heavy-handed stirring: Gentle, consistent movement is key.

  Vigorous stirring can shred the eggs into tiny flakes.

Variations You Can Try

• Classic corn: Add 1/2 cup of sweet corn kernels (frozen or canned, drained) before the slurry for extra sweetness and texture.
• Mushroom umami: Sauté sliced shiitake or cremini in a little oil, then add to the broth for deeper flavor.
• Spinach boost: Stir in a handful of baby spinach right before adding the eggs. It wilts quickly and adds color.
• Chicken protein: Add shredded cooked chicken or rotisserie leftovers after thickening the broth. Warm through before streaming the eggs.
• Ginger-forward: Double the ginger and add a splash of rice vinegar for bright, zippy notes.
• Spicy kick: Finish with chili oil, a pinch of red pepper flakes, or a spoonful of sambal.
• Gluten-free tweak: Use tamari or coconut aminos instead of soy sauce, and check your broth label.
• Vegetarian broth: Swap in a rich vegetable stock and add a dash of mushroom powder for body.

FAQ

How do I get long, silky egg ribbons?

Pour the eggs in a thin, steady stream over low heat while gently stirring in one direction.

Avoid vigorous stirring and make sure the broth is hot but not boiling.

Can I make this without cornstarch?

Yes. The soup will be lighter and less glossy, but still tasty. If you want a slight thickening without cornstarch, use potato starch or a small amount of arrowroot.

What’s the best broth to use?

A flavorful, low-sodium chicken broth is classic.

Vegetable broth works well too. If your broth tastes flat, add a touch of soy sauce, a pinch of salt, or a splash of rice vinegar.

Can I add tofu?

Absolutely. Silken or soft tofu cubes work best.

Add them after thickening the broth and warm gently before streaming in the eggs.

Why did my eggs turn grainy?

The soup was likely too hot or you poured the eggs too quickly. Lower the heat and drizzle the eggs slowly while stirring gently.

How do I reheat leftovers?

Warm the soup over low heat until hot but not boiling. If it thickened in the fridge, add a bit of water or broth.

Avoid microwaving on high, which can toughen the eggs.

Is sesame oil necessary?

Not required, but it adds a nice aroma and depth. If you skip it, consider finishing with a little extra scallion or a pinch of white pepper.

Can I make it ahead?

It’s best fresh, but you can prep the seasoned broth ahead and reheat. Add the cornstarch slurry and eggs right before serving for the best texture.

How can I make it heartier?

Add cooked rice, noodles, shredded chicken, or extra vegetables like peas, corn, or mushrooms.

Just make sure the pot isn’t overcrowded before adding the eggs.

What if I don’t have white pepper?

Use a small pinch of black pepper. The flavor is a bit different, but it still works well.

Wrapping Up

Egg Drop Soup proves that simple ingredients can deliver big comfort. With a few basic steps—season, thicken, and stream—you get a bowl of silky, fragrant goodness in minutes.

Keep it classic or customize it with veggies, tofu, or chicken. Either way, it’s an easy recipe to keep in your back pocket for busy nights, sick days, or any time you’re craving something warm and soothing.