Egg Drop Soup is a classic Chinese soup served in restaurants everywhere. It is a light soup that pair well as a starter to many of my Asian recipe favorites such as chicken fried rice, beef and broccoli, general tsos chicken and pepper steak. My egg drop soup recipe is easy to make and it only require a seven simple ingredients that you have at home. Walk with me as a I share this quick and easy soup recipe.
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Jump to Recipe Print RecipeWhy You’ll Love This Recipe:
There is nothing better on a cold day than a bowl of hot soup. Egg drop soup is one of my favorites, especially when I am out at a Chinese Restuarant. But what is so great is that I love to make it at home because it’s quick and easy. I know you will love this recipe too.
- 10-Minute Recipe – Easy to make for a busy weeknight for busy days!
- Authentic Flavor – Just like your favorite Chinese restaurant!
- Only 5 Ingredients – Simple ingredients and budget-friendly.
- Customizable – Add protein or veggies for a heartier meal.
- Healthy & Light – Low-carb, high-protein, and super satisfying!
Watch How to Make 10 Minute Egg Drop Soup
What You Will Need
This is a quick and easy recipe that doesn’t require much. All you will need are a few mixing bowls, some cooking utensils and a nice pot.
Ingredients for Easy Egg Drop Soup
- Eggs: Eggs are the main ingredient for this recipe. The egg ribbons give the soup its smooth texture and flavor.
- Chicken Stock: Chicken Stock serves as the base of the soup.
- Cornstarch: Cornstarch is the thickening agent that help give the soup some depth.
- Water: Water used to create a slurry with the cornstarch.
- White Pepper: White Pepper give the soup a slight heat and contrast the salt.
- Salt: Salt adds a familiar taste that balance all the other ingredients.
- Scallions: Scallions give a slight sweetness that blends in perfectly with the egg ribbons.
Substitutions
This recipe only require seven ingredients so there are very few substitutions that can be made
For the Chicken Stock you can substitute Chicken Broth at a 1:1 ratio. If your broth is too light, you can add a small amount of butter or simmer it longer to deepen the flavor.
For the White Pepper you can substitute finely grained Black Pepper. Because black pepper has a more pungent flavor than white pepper reduce the amount by 1/2. If you are concerned about the appearance of your soup you and don’t have white pepper, you can omit it all together.
Instructions for Easy Egg Drop Soup
Step 1: Prep the Ingredients
Finely chop the scallions then separate the white and green portions. Set them aside until later.
In a small bowl, whisk the eggs until smooth then set them aside. In an separate bowl,
mix the cornstarch and water until fully dissolved (this is your slurry).
Step 2: Heat the Chicken Stock
In a medium pot, add the chicken stock and the white portion of the scallions. Bring to a boil.
Step 3: Thicken the Soup
Once your stock has reach a rolling boil, slowly pour in the cornstarch slurry while stirring continuously.
This will give the soup its signature silky texture.
Step 4: Create the Egg Ribbons
Bring the soup back to a gentle boil. Slowly pour in the whisked eggs while stirring in one direction to form delicate egg ribbons.
Step 5: Season and Serve
Add the salt, white pepper and the green portion of the scallions. Stir well and serve hot!
Tips for the Best Egg Drop Soup
Stir consistently when adding the eggs to create delicate ribbons.
Use low-sodium chicken stock or chicken broth if you prefer a lighter and milder flavor.
For extra flavor, add a splash of soy sauce or a dash of sesame oil.
What to Eat With Egg Drop Soup
Egg Drop Soup is a Chinese soup that is usually served as a starter to a delicious Asian dish. It can serve a light stand alone meal, but I love it with General Tsos Chicken, Chicken Fried Rice, Pepper Steak or Beef and Broccoli. Along with the perfect egg roll, egg drop soup tops off any of these tasty meals.
More Comforting Soup Recipes
Frequently Asked Questions
Yes! Chinese Egg Drop Soup is generally a healthy and low-calorie dish, but its health benefits depend on the ingredients used.
Cornstarch is used to thicken egg drop soup. Cornstarch is added to room temperature water and mixed until it form a slurry.
If you use hot water to make your cornstarch slurry, your egg drop soup may come out slimy. Make sure to use room temperature water when making your cornstarch slurry.
Egg Drop Soup Recipe
4
servings30
minutes40
minutesIngredients
4 eggs
4 cups chicken stock
3 tablespoons cornstarch
3 tablespoons water
1/4 teaspoon white pepper
1 teaspoon salt
4 scallions (divided into white and green portions)
Directions
- Using a sharp knife, finely chop the scallions, separating the white and green portions.
- Crack the eggs into a bowl and whisk them until they reach a smooth, fluid-like consistency.
- In a separate bowl, combine the cornstarch and water. Whisk until fully dissolved and smooth.
- Pour the chicken stock into a pot and add the white portion of the scallions.
- Bring the mixture to a boil over medium heat.
- Once boiling, slowly pour in the cornstarch slurry while stirring continuously.
- Allow the stock to thicken, creating a silky, ribbon-like consistency.
- Return the soup to a boil.
- Slowly pour in the whisked eggs in a thin stream, stirring constantly to create delicate egg ribbons.
- Stir in the salt, white pepper, and the green portion of the scallions.
- Mix well to ensure everything is evenly combined.
Recipe Video
Notes
- When making the cornstarch slurry, make sure to use room temperature water.
- If you do not have Chicken Stock, you can substitute with Chicken Broth.
- Finely ground Black Pepper can serve as a substitute for the White Pepper. When substituting reduce by one half.
