Egg Drop Soup

The secret to perfect egg drop soup isn’t complicated — it’s all about the technique. A simple cornstarch slurry gives the broth that signature silky texture, while gently pouring beaten eggs into the hot broth creates beautiful, tender egg ribbons. Fresh ginger, scallions, white pepper, and a touch of sesame oil bring everything together.

⏰ Time: 15 minutes

🍽 Servings: 6

🍵 Calories: 35 kcal per 100 g

Egg Soup Ingredients

• Chicken broth – 5 cups | 1.2 L
• Eggs – 5
• Scallions – 6 stalks
• Fresh ginger, grated – 1 tsp
• Ground turmeric – ½ tsp
• Soy sauce – 1 tbsp
• Sesame oil (toasted) – 1 tsp
• Ground white pepper – ⅓ tsp
• Salt – to taste
• Cornstarch – 4 tsp
• Cold water – ⅔ cup | 150 ml

You Will Need

• Stockpot or medium saucepan
• Mixing bowls

How to Make Egg Drop Soup

1. Prepare the ingredients.Finely chop the scallions, keeping the white and green parts separate. Grate the fresh ginger. Beat the eggs in a bowl until well combined.
2. Season the broth.Pour the chicken broth into a pot and bring to a boil. Add the white parts of the scallions, ginger, turmeric, white pepper, and soy sauce. Season with salt to taste. Reduce the heat and simmer gently for 2 minutes.
3. Thicken the soup.In a separate bowl, mix the cornstarch with cold water until completely smooth. Slowly pour the mixture into the simmering broth, stirring continuously. Cook for about 1 minute, until the soup becomes slightly thickened and silky.
4. Create the perfect egg ribbons.Reduce the heat to low so the broth is hot but no longer boiling. Stir gently in one direction to create a slow swirl, then gradually pour in the beaten eggs in a thin, steady stream. Stir very gently and allow the eggs to set into delicate, silky ribbons.
5. Add the finishing touches.Turn off the heat and stir in the sesame oil. Taste and adjust the seasoning if needed.
6. Serve and enjoy!Ladle the hot egg drop soup into bowls, garnish with the chopped green parts of the scallions, and serve immediately.

Tips for the Best Egg Soup

• Use flavorful chicken broth. It’s the foundation of this simple soup, so a good-quality broth makes a big difference.
• Always mix cornstarch with cold water before adding it to the soup. This prevents lumps and creates a smooth, restaurant-style consistency.
• Don’t add the eggs to rapidly boiling broth. Gentle heat helps create tender, silky egg ribbons instead of small, tough pieces.
• Pour the eggs slowly. A thin, steady stream and gentle stirring help produce beautiful ribbons without breaking them apart.
• Adjust the texture to your liking. For a thinner egg soup, use a little less cornstarch. For a thicker, silkier broth, add a little more cornstarch slurry.
• Add sesame oil at the end to preserve its delicate, nutty aroma.

Easy Swaps & Add-Ons

• Make it keto-friendly: Skip the cornstarch for a lighter, low-carb egg drop soup, or use a tiny pinch of xanthan gum to thicken the broth.
• Make it vegetarian: Swap chicken broth for vegetable broth.
• Add vegetables: Try sweet corn, mushrooms, spinach, or bok choy for extra flavor and texture.
• Boost the protein: Add shredded cooked chicken, shrimp, or soft tofu for a heartier soup.
• Turn up the heat: Finish with chili oil, chili crisp, or a pinch of red pepper flakes.
• Make it your own: Add a splash of rice vinegar for brightness or extra white pepper.