Easy Egg Drop Soup – Comforting, Fast, and Flavorful

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A warm bowl of egg drop soup is one of those simple pleasures that never gets old. It’s light yet satisfying, quick to make, and uses ingredients you probably already have. This version keeps the method straightforward while delivering silky ribbons of egg and a savory, well-seasoned broth.

Whether you need a speedy weeknight meal or a soothing pick-me-up, this recipe fits the moment. You’ll have dinner on the table in under 20 minutes, with a result that tastes like you fussed much longer.

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Easy Egg Drop Soup - Comforting, Fast, and Flavorful

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Ingredients

• Chicken or vegetable broth (4 cups; low-sodium preferred)
• Eggs (3 large)
• Cornstarch (2 tablespoons)
• Water (2 tablespoons, to mix with cornstarch)
• Soy sauce or tamari (1–2 tablespoons, to taste)
• Sesame oil (1 teaspoon)
• Ground white pepper (or black pepper, 1/4 teaspoon)
• Garlic powder (1/2 teaspoon)
• Ginger (1/2 teaspoon grated fresh, or 1/4 teaspoon ground)
• Green onions (2–3, thinly sliced)
• Salt (as needed)
• Optional add-ins: frozen peas, corn, mushrooms, spinach, thin tofu, cooked chicken

Instructions

• Prep the eggs: Crack the eggs into a bowl and beat well with a fork or whisk until fully combined. Set aside. This ensures smooth ribbons instead of chunky curds.
• Make a slurry: In a small cup, mix cornstarch with cold water until no lumps remain. Keep it close—you’ll add it soon.
• Heat the broth: Add broth to a medium pot and bring to a gentle simmer over medium heat. Stir in soy sauce, garlic powder, and ginger. Taste and adjust salt or soy sauce now, before the eggs go in.
• Thicken slightly: Give the slurry a quick stir and pour it into the simmering broth while stirring the pot. Let it bubble for 1–2 minutes until the soup lightly thickens. You’re looking for a silky, not heavy, texture.
• Create the egg ribbons: Turn the heat down to low so the broth is gently moving, not boiling hard. With one hand, pour the beaten eggs in a very thin stream. With the other hand, gently stir the soup in one consistent direction (a slow swirl). The eggs will set into delicate strands within seconds.
• Finish with aromatics: Stir in sesame oil and white pepper. Add sliced green onions and any quick-cooking add-ins like spinach or thawed peas. Simmer 30–60 seconds more, just to warm through.
• Final taste check: Adjust seasoning with more soy sauce, pepper, or a pinch of salt. Serve hot, topped with extra green onions if you like.

Why This Recipe Works

This recipe focuses on a flavorful broth, smooth texture, and just the right thickness. A small amount of cornstarch gives the soup body without making it gloopy.

Ginger and garlic powder add depth fast, no long simmer needed. The eggs are beaten and streamed slowly to create those iconic wisps, and a final splash of sesame oil lifts the aroma. It’s flexible, too—adjust the saltiness, add veggies, or make it heartier with protein.

Shopping List

• Chicken or vegetable broth (4 cups; low-sodium preferred)
• Eggs (3 large)
• Cornstarch (2 tablespoons)
• Water (2 tablespoons, to mix with cornstarch)
• Soy sauce or tamari (1–2 tablespoons, to taste)
• Sesame oil (1 teaspoon)
• Ground white pepper (or black pepper, 1/4 teaspoon)
• Garlic powder (1/2 teaspoon)
• Ginger (1/2 teaspoon grated fresh, or 1/4 teaspoon ground)
• Green onions (2–3, thinly sliced)
• Salt (as needed)
• Optional add-ins: frozen peas, corn, mushrooms, spinach, thin tofu, cooked chicken

Step-by-Step Instructions

1. Prep the eggs: Crack the eggs into a bowl and beat well with a fork or whisk until fully combined.

   Set aside. This ensures smooth ribbons instead of chunky curds.

2. Make a slurry: In a small cup, mix cornstarch with cold water until no lumps remain. Keep it close—you’ll add it soon.
3. Heat the broth: Add broth to a medium pot and bring to a gentle simmer over medium heat.

   Stir in soy sauce, garlic powder, and ginger. Taste and adjust salt or soy sauce now, before the eggs go in.

4. Thicken slightly: Give the slurry a quick stir and pour it into the simmering broth while stirring the pot. Let it bubble for 1–2 minutes until the soup lightly thickens.

   You’re looking for a silky, not heavy, texture.

5. Create the egg ribbons: Turn the heat down to low so the broth is gently moving, not boiling hard. With one hand, pour the beaten eggs in a very thin stream. With the other hand, gently stir the soup in one consistent direction (a slow swirl).

   The eggs will set into delicate strands within seconds.

6. Finish with aromatics: Stir in sesame oil and white pepper. Add sliced green onions and any quick-cooking add-ins like spinach or thawed peas. Simmer 30–60 seconds more, just to warm through.
7. Final taste check: Adjust seasoning with more soy sauce, pepper, or a pinch of salt.

   Serve hot, topped with extra green onions if you like.

Storage Instructions

Let the soup cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until hot, without boiling, to keep the egg ribbons tender.

If the soup thickens in the fridge, whisk in a splash of broth or water to loosen it. Avoid freezing; the texture suffers after thawing.

Health Benefits

Egg drop soup is naturally light yet nourishing. Eggs provide high-quality protein, vitamin B12, and choline for brain health. Using low-sodium broth keeps the soup heart-friendly while still delivering flavor.

Add veggies like spinach, peas, or mushrooms for fiber and micronutrients. A small drizzle of sesame oil adds healthy fats and boosts aroma without many extra calories.

Common Mistakes to Avoid

• Pouring eggs too fast: A quick dump turns the soup cloudy and clumpy. Stream slowly for fine ribbons.
• Boiling after adding eggs: High heat shreds the eggs.

  Keep the simmer gentle and steady.

• Skipping the slurry stir: Cornstarch settles quickly. Stir the slurry again right before adding or you’ll get lumps.
• Over-thickening: Too much cornstarch makes the soup gummy. Start with the recipe amount and adjust next time if you prefer thicker.
• Under-seasoning: Broths vary in saltiness.

  Taste and tweak with soy sauce, salt, or pepper before finishing.

Recipe Variations

• Classic Chinese Restaurant Style: Use white pepper, a touch more sesame oil, and a hint of rice vinegar for brightness. Add a pinch of turmeric for a warmer color if desired.
• Vegetable Boost: Stir in thinly sliced mushrooms, shredded carrots, baby spinach, or frozen corn. Add hardy veggies earlier so they soften.
• Tofu and Egg: Add small cubes of soft or silken tofu for extra protein and a creamy bite.

  Warm them gently so they don’t break.

• Ginger-Scallion: Sauté fresh ginger and the white parts of green onions in a teaspoon of oil before adding broth for a deeper, aromatic base.
• Spicy: Add chili crisp, red pepper flakes, or a dash of white pepper and hot sesame oil. Adjust heat to taste.
• Chicken and Sweet Corn: Stir in shredded rotisserie chicken and canned or frozen corn. Season with a little extra soy sauce.
• Gluten-Free: Use tamari or coconut aminos in place of soy sauce, and confirm your broth is gluten-free.

FAQ

Can I use just water instead of broth?

You can, but the flavor will be milder.

If using water, increase the seasonings: add extra soy sauce, a bit more ginger and garlic powder, and maybe a pinch of bouillon to boost depth.

How do I get those thin, silky egg ribbons?

Keep the broth at a gentle simmer, not a rolling boil. Beat the eggs thoroughly, then stream them in slowly while stirring the soup in one direction. Low heat and a thin pour are the keys.

What if my soup is too thin?

Mix another teaspoon of cornstarch with a teaspoon of cold water and stir it in while the soup simmers.

Let it cook for a minute to activate. Add gradually to avoid over-thickening.

Can I make this ahead of time?

It’s best fresh, but you can make the seasoned, thickened broth ahead and store it for up to 3 days. Reheat to a gentle simmer and add the eggs right before serving for the best texture.

Is there a way to make it lower in sodium?

Use low-sodium broth and reduce soy sauce.

Replace some or all of the soy sauce with a splash of rice vinegar and more aromatics like ginger and garlic to add flavor without salt.

Do I have to use sesame oil?

No, but it adds a distinctive nutty aroma. If you skip it, finish with a few drops of neutral oil or a drizzle of chili oil for a different twist.

Can I add noodles?

Yes. Cook thin noodles separately, then add them to bowls before ladling in the soup.

This prevents the noodles from soaking up all the broth or turning mushy.

In Conclusion

Easy egg drop soup proves that comfort food doesn’t have to be complicated. With a handful of pantry staples and a few simple techniques, you can serve a bowl that’s silky, savory, and satisfying. Make it classic, bulk it up with veggies, or lean into spice—this base recipe adapts to your taste.

Keep it in your weeknight rotation, and you’ll always have a quick, cozy meal within reach.