Egg Drop Soup is the ultimate comfort food, perfect for warming you up on a chilly day or when you’re craving a taste of your favorite Chinese restaurant right at home.
Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.
Egg Drop Soup is an easy soup recipe that can be made with minimal ingredients. It’s often one of the easiest ways to introduce someone to Chinese cooking for the first time.
If you like this soup, you’ll love our Hot and Sour Soup!
The beautiful egg ribbons that form when the beaten egg meets the hot broth are a delight to see, and the addition of sesame oil and garnish with green onions elevates the flavor.
How to Make Egg Drop Soup
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Egg Drop Soup recipe, you will need the following ingredients:
- Chicken stock
- Kosher salt
- Black pepper
- Ground ginger
- Ground turmeric
- Tamari
- Cornstarch
- Large eggs
- Sesame oil
- Scallions
While many folks think of Egg Drop Soup, also known as egg flower soup in some Chinese restaurants, as a side dish or first course, this soup can easily serve as a main course when paired with other favorite foods like Chinese chicken salad or egg rolls.
If you’re a lover of Chinese cuisine, you know that a good egg drop soup often contains simple ingredients that come together to create a beautiful flavor profile. For those who’ve never tried making it, you’ll be surprised at how simple steps can yield such a delicious soup.
Cooking Egg Drop Soup
Heat a medium-sized pot over medium heat on the stovetop and add in the chicken stock, sesame oil, salt, pepper, ginger, turmeric, tamari, and cornstarch. Let the broth come to a boil, then simmer it for 3-4 minutes.
While the broth is cooking, crack the eggs into a small bowl or a glass measuring cup and whisk to combine them. This is the best way to ensure there’s enough movement to create those small egg flowers in the soup.
Use a wooden spoon or whisk to stir the boiling broth in a circular motion, creating a whirlpool effect. This motion is crucial as it ensures the raw egg spreads evenly in the hot soup. Then slowly pour in the eggs in a very thin stream to create egg ribbons.
Then remove the pan from high heat and stir in the sesame oil and more salt and black pepper to taste.
Serve and garnish with freshly sliced scallions or green onions.
Modifying this egg drop soup recipe
For those looking to make a vegetarian version, vegetable stock or veggie broth can be used as a substitute for chicken stock.
Add-ins like silken tofu or wonton strips can also be great additions to this soup, making it even more hearty.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
Next time you’re thinking of ordering from your favorite Chinese restaurant, why not try your hand at this simple Chinese soup recipe at home? With common ingredients and a list of ingredients that’s easy to source, this is one homemade egg drop soup that’s sure to delight the entire family.
Let me know if you try it!
More Recipes Like This
Share this recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | TikTok
Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).
Egg Drop Soup Recipe
Egg Drop Soup is the ultimate comfort food, perfect for when you're craving a taste of your favorite Chinese restaurant right at home.
Ingredients
- 3 cups chicken stock
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1.5 teaspoons ground ginger
- ¼ teaspoon ground turmeric
- 2 teaspoons tamari (or soy sauce)
- 2 tablespoons cornstarch
- 3 large eggs
- ½ teaspoon sesame oil
- Scallions – for garnish
Instructions
-
Heat a medium-sized pot over medium heat on the stovetop and add in the chicken stock, sesame oil, salt, pepper, ginger, turmeric, tamari, and cornstarch. Let the broth come to a boil, then simmer it for 3-4 minutes.
-
While the broth is cooking, crack the eggs into a bowl with a spout or a glass measuring cup and whisk to combine them.
-
Use a wooden spoon or whisk to stir the broth in a circular motion, creating a whirlpool effect. Then slowly pour in the eggs in a circular motion to create egg ribbons.
-
Then remove the pan from the heat and stir in the sesame oil and more salt and pepper to taste.
-
Serve and garnish with freshly sliced scallions.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Ellen says
This is my favorite soup. So excited I can make it at home! Thank you!
Marjorie @APinchOfHealthy says
I hope you enjoy it Ellen!