Egg Drop Soup
This simple egg drop soup turns broth, eggs, and a few pantry seasonings into a warm bowl in about 20 minutes. The key is pouring beaten eggs slowly into hot broth so they set into soft, silky ribbons.
Total
20 min
Servings
4 servings
Level
Easy
Egg drop soup is a quick, comforting soup often found on Chinese-American takeout menus. It is light but satisfying, with tender threads of egg floating in a savory broth.
The method is simple: thicken seasoned broth with a little cornstarch, then drizzle in beaten eggs while stirring. That slow pour is what makes the soft ribbons instead of scrambled chunks.
This version uses chicken broth, ginger, white pepper, and scallions. You can keep it classic, add corn, or stir in tofu for a little more substance.
01What you'll need
Ingredients
11 items · 4 servings
- 4 cups low-sodium chicken broth, plus 2 tablespoons for the slurry
- 1 teaspoon finely grated fresh ginger, or 1/4 teaspoon ground ginger
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon white pepper, or black pepper to taste
- 1/4 teaspoon kosher salt, plus more to taste
- 1 1/2 tablespoons cornstarch
- 3 large eggs
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced, white and green parts separated
- Optional: 1/2 cup frozen corn, thawed or added straight from frozen
- Optional: 4 ounces soft tofu, cut into small cubes
02How to make it
Step-by-step
1. Season the broth
Add 4 cups chicken broth to a medium saucepan. Stir in the ginger, soy sauce, white pepper, salt, and the white parts of the scallions. Bring the broth to a gentle simmer over medium heat.
2. Make the slurry
In a small bowl, stir the cornstarch with the remaining 2 tablespoons broth until smooth. This mixture is called a slurry. It helps thicken the soup without leaving lumps.
3. Thicken the soup
Slowly stir the slurry into the simmering broth. Keep stirring for 1 to 2 minutes, until the soup looks slightly glossy and a little thicker. It should still be pourable, not heavy.
4. Add optional mix-ins
If using corn or tofu, add them now. Simmer for 2 to 3 minutes, until heated through. Keep the heat gentle so the broth does not boil hard.
5. Beat the eggs
Crack the eggs into a small bowl or measuring cup with a spout. Beat with a fork until the yolks and whites are fully mixed. A spouted cup makes it easier to pour a thin stream.
6. Form the egg ribbons
Reduce the heat to low so the soup is barely simmering. Stir the broth in one direction with a spoon, then slowly drizzle in the beaten eggs. Keep the pour thin and steady. Let the eggs set for about 30 seconds before stirring again.
7. Finish the soup
Turn off the heat. Stir in the toasted sesame oil and most of the green scallion tops. Taste and add more salt, pepper, or soy sauce if needed.
8. Serve hot
Ladle the soup into bowls and top with the remaining scallion greens. Serve right away, while the egg ribbons are tender and the broth is hot.
03From our kitchen
Cook's tips
- Make-ahead: The broth can be seasoned and thickened up to 2 days ahead. Reheat it, then add the eggs just before serving for the nicest texture.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The egg ribbons may firm up a little, but the soup will still taste good.
- Reheating: Warm gently on the stove over low heat or in the microwave in short bursts. Avoid a hard boil, which can make the eggs rubbery.
- Broth swap: Chicken broth gives a classic flavor, but vegetable broth works well for a vegetarian version. Use a flavorful broth because it is the base of the soup.
- Cornstarch note: For a thinner soup, use 1 tablespoon cornstarch. For a thicker takeout-style texture, use up to 2 tablespoons.
- Egg ribbon troubleshooting: If the eggs turn into tiny bits, the broth may have been boiling too hard or the eggs were poured too fast. Lower the heat and pour slowly next time. If the eggs form large clumps, stir a little more as you pour.
Cook's note
White pepper gives egg drop soup its familiar gentle heat, but black pepper is fine if that is what you have. Start with a small amount, taste, and adjust at the end.
04Frequently asked
Questions & answers
Can I make egg drop soup without cornstarch?
Yes. The soup will be thinner and more broth-like, but it will still work. Skip the slurry step and add the eggs directly to the simmering seasoned broth.
Why did my eggs scramble instead of making ribbons?
The broth was probably boiling too hard, or the eggs were poured in too quickly. Keep the soup at a gentle simmer or just below a simmer, stir in one direction, and drizzle the eggs in a thin stream.
Can I use bouillon or stock concentrate?
Yes, but taste before adding salt or soy sauce. Bouillon and concentrates can be salty, so mix them with water according to the package directions and season carefully.
Is egg drop soup gluten-free?
It can be. Use gluten-free tamari instead of soy sauce, and check that your broth and cornstarch are labeled gluten-free if needed.
Can I add chicken or noodles?
Yes. Add cooked shredded chicken near the end and simmer until hot. For noodles, cook them separately and add them to bowls before ladling in the soup so they do not soak up too much broth.
05Keep cooking
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