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Ready in just 15 minutes, this Egg Drop Soup is loaded with feathery wisps of egg in a classic, savory broth. The first time I made it, my kids devoured every single sip. And, they requested it again the very next day for lunch. Now, it’s one of my favorite low effort, high reward recipes for a midday meal or last-minute craving.
I love finding new ways to recreate my family’s favorite restaurant dishes. My goal is always to honor the traditional elements, while making it more approachable to the average home cook. I do the same with my other takeout-inspired recipes, like easy kung pao chicken and Chinese beef and broccoli soup. It’s a cooking style that feels true to how we actually eat at home. And, I’ve grown more confident embracing that authenticity.
Egg Drop Soup
I’ve made this soup for quite a few years now and the recipe is remains a favorite with our boys. It doubles nicely, and when I want it to be a bit heartier, adding an extra egg does just the trick. I like to add some fresh green onions to mine. Fried wontons are also a common addition at our house for texture.
This recipe taps into something that I’ve learned over and over, these past 15 years. I enjoy dishes that are reliable, comforting, and easy. Not flashy. This recipe checks all of the boxes for me. And, I hope it makes your next meal feel extra special, too
Absolutely perfect! Way better than any Chinese takeout I’ve had! I topped it with green onions and wonton strips and served it along side the egg roll stir fry. It made a delicious meal!
Ingredients and Substitutions
Eggs – I use two eggs as the heart of this soup.
Stock – I prefer to use chicken stock in this recipe, as I find it a bit more flavorful. But, vegetable stock also works.
Soy Sauce – I use soy sauce to deepen the savory flavors in the broth. Low-sodium soy sauce works, too.
Seasonings – I include fresh ginger, or ginger paste, garlic, and pepper to add gentle warmth. I only add kosher salt as needed at the end.
Thickener – Cornstarch is my preferred thickening agent for this soup.
Optional Toppings – I serve this soup with fresh green onions.
Notes on Equipment
- Large pot – I use this 6 QT Enameled Dutch Oven more than any other pot when making soup.
- Microplane – I really like to use my microplane zester when working with fresh ginger.
- Ladle – I swear by this flat front Chef Craft ladle. Why isn’t every ladle designed this way?
How to Make Egg Drop Soup
Building the Broth: I add 5 cups of chicken stock and 2 tablespoons of soy sauce to a large pot, then set it over high heat on the stove.
Grating the Ginger: I cut off a small knob of ginger, then trim and peel it. Using a microplane, I grate ½ teaspoon into the pot. Then, I whisk the ingredients together.
Bringing to a Boil: I bring the broth to a boil, then reduce to medium-low heat for a gentle simmer.
Seasoning the Soup: When the broth is simmering, I whisk in ¼ teaspoon white pepper and salt only if needed, after tasting the broth.
Making the Slurry: In a small bowl, I whisk together 2 tablespoons cornstarch and 2 tablespoons water until completely smooth.
Thickening the Broth: I pour the slurry into the simmering soup and stir.
Preparing the Eggs: I beat the eggs thoroughly, until they are completely smooth.
Pouring the Eggs: I slowly drizzle in the beaten eggs while slowly stirring in one direction.
Finishing the Soup: Once the eggs are set, I remove the pot from the heat. It is ready to serve immediately.
Expert Tip
The trickiest part of egg drop soup is undoubtedly the egg pour. Gentle heat and plenty of patience are the key. When it is steadily simmering, I stir to get it moving in a slow whirlpool. And, then I very slowly drizzle in the beaten eggs. That is the only way to get those delicate wisps of egg throughout the soup.
Beat Eggs Thoroughly – I whisk the eggs until they are one smooth consistency. Otherwise, it results in the whites and yolks separating and clumping.
Turn Off the Heat – As soon as the eggs have set, I turn off the stove. The residual heat will finish cooking the eggs without making them too firm or rubbery.
Wait to Salt – It’s a well-known fact that I love salt. However, the soy sauce and the stock used in this recipe will contribute a fair amount of salt to this recipe and depending on the brands used, I may not need to add more salt at all.
Serving Suggestions
Because egg drop soup is so light and smooth, I find that it pairs best with dishes that bring a little texture and variety. I often include this soup with a larger, Asian takeout-inspired spread. All I have to do is add in my favorite Chinese vegetable stir-fry and a side dish like this simple Asian rice for a complete dinner.
More Asian-Inspired Recipes
Frequently Asked Questions
You can use an alternative thickener, if desired. But, I strongly recommend using a thickening agent with this soup. A thicker broth helps to keep the eggs from sinking.
If there are significant white and yellow variations, it means I didn’t whisk the eggs well enough. But, if they are a uniform color but still clumped, then it probably is a result of pouring too fast or too much agitation of the broth (not stirring smoothly in one direction, or pouring while at a boil).
White pepper is more traditional, and I enjoy the flavor it lends to the soup. But, black pepper will work as well and I often substitute it. However, it will be more noticeable with black specks in the broth.
Egg Drop Soup
Ingredients
- 5 cups chicken or vegetable stock
- ½ teaspoon minced fresh ginger or ginger paste
- 1 clove garlic finely minced OPTIONAL
- 2 tablespoons low-sodium soy sauce
- ½ – ¾ teaspoon kosher salt only as needed, adjust to taste
- ¼ teaspoon white pepper, or black pepper, adjust to taste
- 2 tablespoons cornstarch plus 2 tablespoons water
- 2 eggs beaten
- 2 green onions sliced very thin OPTIONAL, for serving
Instructions
- Combine the stock, ginger, garlic if desired, and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste.
- Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
- Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/17/13 – recipe notes and photos updated 1/13/26}
recipe gently adapted from and with thanks to Tyler Florence via For the Love of Cooking
I made my own recipe for this soup years ago. My wife and kids love Egg Drop Soup. It’s almost identical except for using 1/4 teaspoons of dried ginger, one teaspoon of lite soy sauce, and 8 cups of stock that is reduced by about 3/4 cups (or about 6 cups) for a richer flavor. Serve with chopped green onions and fried strips of egg roll or wonton wrappers.
I love that you love the soup so much too!
Missing toasted sesame seed oil!
Feel free to add it, Elizabeth!