Homemade Egg Drop Soup

WANT TO SAVE THIS RECIPE?

Light, silky, and beautifully golden, Homemade Egg Drop Soup is the ultimate comfort in a bowl. It’s a Chinese restaurant classic that takes mere minutes to make at home, yet it delivers deep satisfaction with every spoonful. Delicate ribbons of egg swirl through a flavorful broth, creating a texture that’s both soothing and hearty. Topped with fresh scallions, this soup is perfect for a quick lunch, a starter before dinner, or a simple dish to warm you up on chilly days.

What makes this soup so beloved is its simplicity and versatility. You can dress it up with extra ingredients like corn, tofu, or spinach—or enjoy it in its purest form. Whether you’re feeling under the weather, craving something light, or just short on time, egg drop soup is a go-to dish that hits all the right notes.

Why You’ll Love This Homemade Egg Drop Soup

• Ready in under 15 minutes
• Uses pantry staples
• Low in calories and naturally gluten-free (with the right broth)
• Comforting and nourishing
• Can be easily customized with extra ingredients

---

Preparation Phase & Tools to Use

To make the perfect egg drop soup at home, you’ll need just a few kitchen essentials:

• Medium Saucepan: Crucial for heating the broth evenly and allowing enough room for the egg ribbons to form properly.
• Whisk or Fork: Used to stir the soup while pouring in the eggs, creating those beautiful egg strands.
• Measuring Spoons & Cups: Ensures your seasonings are balanced.
• Small Bowl: For beating the eggs before adding them to the broth.

Each tool plays a role in ensuring the soup’s texture and flavor are just right. The whisk helps prevent clumps and forms the iconic wisps of egg, while a properly sized saucepan keeps everything moving smoothly without spilling.

---

Preparation Tips

Start by having all your ingredients prepped and ready—this soup comes together fast. Use a good-quality broth as your base, whether it’s chicken or vegetable, since the flavor heavily depends on it. When adding the eggs, make sure the broth is simmering gently—not boiling—then slowly pour the beaten eggs in a thin stream while stirring in one direction. This motion forms those signature egg ribbons. Lastly, garnish with chopped scallions or herbs just before serving for a fresh, crisp finish.

---

Ingredients for this Homemade Egg Drop Soup

• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 large eggs
• 1 tablespoon cornstarch (optional, for slight thickening)
• 1 tablespoon water (for mixing with cornstarch)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper (black pepper is okay as a substitute)
• 1 tablespoon soy sauce (use tamari for gluten-free)
• Salt, to taste
• 2–3 green onions (scallions), thinly sliced
• Optional additions: corn kernels, tofu cubes, baby spinach, sesame oil drizzle

---

Step 1: Prepare the Cornstarch Slurry (Optional)

If you prefer your egg drop soup slightly thickened like in many restaurant versions, mix the cornstarch and water in a small bowl until fully dissolved. Set aside.

---

Step 2: Heat the Broth

In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Stir in the ground ginger, white pepper, and soy sauce. Taste and adjust salt if needed.

---

Step 3: Add the Cornstarch Slurry

Once the broth is simmering, slowly stir in the cornstarch slurry if using. Continue simmering for another minute or two, stirring occasionally, until the broth thickens slightly.

---

Step 4: Beat the Eggs

Crack the eggs into a small bowl and beat them well with a fork or whisk. You want the yolks and whites to be fully combined for smooth egg ribbons.

---

Step 5: Create the Egg Ribbons

Reduce the heat to low. With one hand, slowly drizzle the beaten eggs into the hot broth in a thin stream. With the other hand, gently stir the soup in one direction (clockwise or counter-clockwise). The eggs will instantly cook and form beautiful ribbons.

---

Step 6: Finish and Garnish

Turn off the heat. Add the sliced green onions and any optional ingredients like corn, tofu, or spinach. If using sesame oil, add a light drizzle for extra flavor.

---

Step 7: Serve Immediately

Ladle the soup into bowls and enjoy it hot. This soup is best served fresh when the egg texture is silky and tender.

---

Notes

Homemade Egg Drop Soup is all about timing and technique. Its success lies in the simplicity of the ingredients and the precision of adding the eggs. Always use fresh eggs and a well-seasoned broth to get the best results. While the soup is often enjoyed in its traditional form, feel free to adapt it to suit your tastes or dietary preferences. A splash of rice vinegar can add a tangy edge, while a pinch of chili flakes brings heat. The recipe is incredibly forgiving, making it ideal for both beginners and seasoned cooks.

---

Watch Out for These Mistakes While Cooking

• Boiling the broth too hard: This can break up the egg ribbons into small bits instead of forming silky strands.
• Pouring the eggs too quickly: Leads to clumps rather than delicate wisps.
• Not stirring while adding eggs: Causes uneven cooking and a poor texture.
• Over-seasoning early: Wait to adjust salt and soy sauce after adding eggs and optional extras.
• Using cold broth: Eggs won’t cook properly if the broth isn’t hot enough.

---

Storage Instructions

Egg drop soup is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The texture of the eggs may change slightly upon reheating, becoming a bit firmer. Reheat gently on the stovetop over low heat and avoid bringing it to a full boil. It is not recommended to freeze this soup as the eggs may become rubbery and separate.

---

Estimated Nutrition (Per Serving, based on 4 servings)

• Calories: 90 kcal
• Protein: 6g
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 6g
• Fiber: 0g
• Sugar: 1g
• Sodium: 720mg
• Cholesterol: 105mg

---

Frequently Asked Questions

How do I make this soup thicker like in restaurants?

Add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to the broth before adding the eggs.

Can I make this soup vegetarian?

Yes! Use vegetable broth instead of chicken broth and ensure your soy sauce or tamari is plant-based.

Is it okay to use egg whites only?

Absolutely. The texture will be lighter, and it’s a great option if you’re cutting down on cholesterol.

Can I add noodles?

Yes. Thin rice noodles or vermicelli can be added before the egg step for a heartier soup.

Can I reheat egg drop soup?

Yes, gently reheat on the stovetop over low heat. Avoid boiling to maintain egg texture.

What toppings go well with egg drop soup?

Sliced scallions, sesame oil, chili oil, crispy garlic, or a sprinkle of white pepper all make great additions.

Why did my eggs clump instead of forming ribbons?

Either the broth was boiling too hard or the eggs were poured too quickly. Always stir gently in one direction while slowly drizzling the eggs.

How do I make this gluten-free?

Use gluten-free soy sauce (tamari) and check the broth label for hidden gluten sources.

---

Conclusion

Homemade Egg Drop Soup is a timeless dish that captures comfort, warmth, and flavor in under 15 minutes. With minimal ingredients and simple techniques, it delivers far more than the sum of its parts. Perfect for busy weeknights, sick days, or just when you need something light yet satisfying, this soup is a staple worth mastering. Make it your own with optional add-ins, but don’t skip the stirring magic that creates those iconic egg ribbons. Once you’ve made it at home, you’ll never look at takeout the same way again.

---

Print