Easy Egg Drop Soup Recipe
Make authentic Chinese egg drop soup at home in minutes the easy way! Smooth egg ribbons in savory broth, plus my simple tips to add heat and extra flavor.
Servings: 4
Calories: 170kcal
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
Spicy Add-Ons:
- 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
Calories: 170kcal | Carbohydrates: 16g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 644mg | Potassium: 346mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg