Make authentic Chinese egg drop soup at home in minutes! This easy recipe creates silky ribbons of egg swirling through a savory, gently seasoned broth for a light, comforting, and absolutely delicious meal. It’s the kind of quick, cozy soup you’ll want to make again and again, with simple ways to spice it up for that extra Chili Pepper Madness flair.
Looking to make your new favorite Egg Drop Soup? This is the recipe you need. This recipe is so quick and easy to make, you'll have it in a bowl faster than you can order from your favorite Chinese restaurant.
I'll show you how to make it at home in the traditional way, but also how you can very easily spice it up just the way you like it.
What is Egg Drop Soup?
Egg Drop Soup is a classic Chinese comfort dish made from just a handful of simple ingredients - broth, eggs, and a touch of seasoning. The name literally means “egg flower soup,” referring to the delicate ribbons (or “flowers”) that form when you slowly drizzle the beaten eggs into the streaming hot broth.
It’s the perfect quick soup for any day of the week, light and satisfying. Traditional versions are mild and soothing, but it’s incredibly easy to customize, from adding corn, tofu, or mushrooms to spicing it up with chili oil or Sichuan pepper.
Once you learn how to make it at home, you’ll never need takeout again.
Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Cornstarch + Water. For a thickening slurry.
- Chicken Stock. Or broth.
- Fresh Ginger.
- Light Soy Sauce.
- Ground White Pepper. You can use black pepper if you'd like.
- Turmeric. Optional, for the iconic color.
- MSG. Optional. You can add a pinch of MSG (monosodium glutamate) for extra umami. It’s commonly used in traditional Chinese soups and enhances the savory flavor beautifully.
- Toasted Sesame Oil.
- Scallions.
- Large Eggs.
How to Make Egg Drop Soup
- Whisk the cornstarch with water to make a smooth slurry. This is what thickens it up and gives you the creamy mouthfeel. You can skip this for a brothier soup.
- Bring the chicken broth and ginger slices to a simmer in a pot, then add soy sauce (if using), white pepper, pinch of turmeric, optional msg, and salt to taste. NOTE: the broth can already be salty.
- Stir the cornstarch slurry, then drizzle it into the simmering broth. Stir in all together then simmer for a couple minutes to thicken the soup. Remove the ginger.
- Reduce heat to low. Swirl the soup to create a slow whirlpool, then drizzle in the beaten eggs in a thin ribbon. Let the eggs set 10-15 seconds, then give a gentle stir to form silky “flowers.”
- Turn off the heat. Stir in sesame oil and most of the scallions.
Boom! Done! Serve your egg drop soup into bowls and adjust to taste. Garnish with extra scallion. See my tips below for spicing things up.
Mike's Recipe Tips & Notes
- Chili Oil Finish. Drizzle each bowl with spicy chili oil or my homemade chili crisp recipe. Start with 1-2 teaspoons per bowl.
- Sichuan-Style Heat. Bloom 1-2 teaspoons doubanjiang (chili bean paste) in a teaspoon of neutral oil in the pot for 30 seconds, then add the broth. Add a pinch of ground Sichuan pepper at the end.
- Fresh Chili Kick. Simmer a sliced Thai chili or a few jalapeño/serrano rings with the ginger, then strain before adding the eggs.
- Hot & Sour Twist. Add 1-2 tablespoons rice vinegar or Chinese black vinegar to the pot off heat, then finish with chili oil or chili crisp.
- Chili-Garlic Blast. Stir in 1-2 teaspoons chili-garlic sauce before the slurry for quick depth and heat.
Storage & Leftovers
Egg drop soup is best enjoyed fresh, but you can refrigerate leftovers up to 3 days in sealed container. Reheat gently on the stove over low heat until just hot. Don’t boil, or the egg ribbons can become tough and chewy. Add a splash of broth or water to loosen it up if needed.
Freezing Note: Egg drop soup does not freeze well. The eggs can turn grainy when thawed. It’s best made fresh or stored short-term in the fridge.
I hope you enjoy the egg drop soup! I'd love to hear what you think in the comments below, and you how decided to spice it up.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor.
- Flavor Madness Cookbook, by Mike Hultquist
- Also see - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- My Hot and Sour Soup Recipe is another delicious Chinese soup you'll love.
- My General Tso's Chicken Recipe is easy to make and delicious.
- Hunan Chicken (Spicy Chicken Stir Fry) brings the spicy heat you crave.
- See all of my Spicy Chinese Recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Egg Drop Soup Recipe
Ingredients
- 3 tablespoons cornstarch about 24 g
- 3 tablespoons water for the slurry
- 4 cups chicken stock or broth about 1 L, low sodium preferred
- 3 thin slices fresh ginger or ½ teaspoon ground ginger, if preferred
- 1 tablespoon light soy sauce 15 ml, optional for color and umami
- ¼ teaspoon ground white pepper plus more to taste
- Pinch of turmeric for color optional
- Salt to taste
- 1/4 teaspoon msg optional
- 3 large eggs beaten well
- ½ teaspoon toasted sesame oil 2-3 ml
- 2 scallions thinly sliced
Instructions
- Make the slurry. In a small bowl, whisk cornstarch with water until smooth.
- Add the stock and ginger slices to a large pot and bring to a gentle simmer. Stir in soy sauce (if using), white pepper, and a pinch of turmeric. Taste and season with salt and msg if needed (broth can already be salty, so check before adding more).
- Stir the slurry, then drizzle it into the simmering broth while stirring in circles. Simmer 1-2 minutes until the soup lightly thickens and looks glossy. Remove the ginger slices.
- Reduce heat to low. Using chopsticks or a spoon, stir the soup in one direction to create a slow whirlpool. Very slowly stream in the beaten eggs in a thin ribbon. The slower you pour, the longer and silkier the egg ribbons will be. Let them set 10-15 seconds, then give a gentle stir to form silky “flowers.”
- Turn off the heat. Stir in sesame oil and most of the scallions. Ladle into bowls and top with remaining scallions and extra white pepper.
Notes
- Drizzle with chili oil or chili crisp for instant heat.
- For Sichuan flavor, bloom a little doubanjiang in oil, then add a pinch of Sichuan pepper.
- Add a fresh chili (Thai, jalapeño, or serrano) to the broth for a subtle kick.
- Try a hot & sour twist with a splash of rice or black vinegar plus chili oil.
- Or stir in chili-garlic sauce before the slurry for quick depth and spice.
Nutrition Information
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