Egg Drop Soup is the wonderfully flavorful, brothy soup that is a classic in most Chinese food restaurants. It’s one of the first Asian dishes I remember trying (and falling in love with) when I was a kid. Each time we went to our favorite Chinese place, it was imperative to start the meal with a cup of egg drop soup. And, to this day, I still crave it.
This Egg Drop Soup recipe is so good and so easy it will leave you craving it, too!
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Egg drop soup is something I have craved since childhood. It’s nostalgic and comforting and beyond delicious. Not only that, but it takes a mere 15 minutes to make.
Egg drop soup’s name comes from the addition of whisked eggs into a pot of hot broth. Also known as Egg Flower Soup, beautiful ribbons of egg form as soon as the egg hits the hot broth. It’s almost mesmerizing and so much fun to make.
This quick, easy, and classic soup will soon be a family favorite and no take out needed!
egg drop soup ingredients
To make this Simple Egg Drop Soup, you’ll need:
- chicken or vegetable broth
- ginger powder
- turmeric
- granulated garlic
- corn starch
- eggs
- toasted sesame oil
- kosher salt and fresh ground pepper
- green onion
how to make egg drop soup
Time needed: 15 minutes
To make the egg drop soup, simply:
- Prepare the broth.
Add the broth to a pot and bring to a simmer. Add the ginger, turmeric, and granulated garlic. Everyone’s broth will be different as far as salt. Taste the broth and determine if you need to add any. You could also do a little splash of soy sauce it your broth needs more salt.
- Cornstarch slurry.
In a separate bowl, add a little water to the cornstarch and whisk until it’s combined. Pour the slurry into the simmering broth. It should thicken in just a couple of minutes.
- Add the eggs.
Once the egg drop soup broth is seasoned and thickened to your preference, it’s time to add the eggs. Whisk the eggs in a separate bowl. With a fork or chop sticks, slowly stir the broth in a circular motion, creating a whirlpool-like effect. Slowly drizzle the egg into the broth while continuing to stir in circles. The slower you stir, the longer the egg ribbons will be. If you like smaller pieces of egg, stir faster.
frequently asked questions
If you would like a thicker soup, simply add more cornstarch into the slurry. You can also add the slurry in steps. Add a little slurry, check for thickness. Add a little more, check for thickness. You can’t mess this part up!
Likewise, if you want a thinner soup, use less cornstarch.
If you add cornstarch directly into hot liquids, it will clump. You don’t want clumps. To prevent this, add the cornstarch to a bowl with a little cool water. Whisk it to dissolve and add to the hot liquid. It will thicken up quickly.
After the cornstarch is whisked into the water, it will settle quite quickly. Make sure to immediately add it to the hot liquid or be sure to whisk it right before you add it to your hot liquid help prevent any clumps.
This recipe is both gluten and dairy-free! No worries at all!
Adding turmeric to this recipe gives the soup that classic yellow color. It’s not for flavor as much as for aesthetics. However, turmeric is so good for you that I try to sneak it into as many recipes as possible. It’s mild in flavor so I rarely can detect it and my kids are none the wiser. #parenting
Turmeric is a powerful anti-inflammatory. Make sure you pair it with a little fresh ground black pepper so that it absorbs better.
This soup will keep in the fridge for up to 4 days in an air-tight container. I don’t recommend freezing this recipe.
I have so many great Asian-inspired recipes that would be great to have with this soup!
Try my:
Asian-Inspired Crispy Chicken Wings
Pork Banh Mi Sandwich
Spring Roll Bowls
30 Minute Asian Shrimp And Noodle
Asian Pork Meatballs
Korean Beef Bowls
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Egg Drop Soup
Ingredients
- 8 cups chicken or vegetable broth
- 1 tsp turmeric optional, for color
- 1 tsp granulated garlic
- 1 tsp ground ginger
- ⅓ cup cornstarch
- 6 eggs
- 2 tsp sesame oil
- kosher salt and fresh ground pepper, to taste
- green onions, thinly sliced for garnish
Instructions
- Add the broth to a large pot and bring to a simmer. Add the ginger, turmeric, and granulated garlic. Everyone's broth will be different as far as salt. Taste the broth and determine if you need to add any.
- In a separate bowl, add a little water to the cornstarch and whisk until it's combined. Pour the slurry into the simmering broth.
- Whisk the eggs in a separate bowl. With a fork or chop sticks, slowly stir the broth in a circular motion, creating a whirlpool-like effect. Slowly drizzle the egg into the broth while continuing to stir in circles.
- Once the egg is cooked, stir in the sesame oil.
- Garnish with green onion tops and fresh cracked black pepper. Enjoy!
Notes
Nutrition
If you guys make this Egg Drop Soup Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Egg Drop Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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