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Dorothy Thomas

Egg Drop Soup Recipe Easy

A simple, comforting, and quick Chinese-style egg drop soup that’s ready in under 15 minutes! Light, silky, and flavorful, perfect for a light meal or appetizer.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 3
Course: Appetizer, Side Dish, Soup
Cuisine: Asian, Chinese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 960 ml 4 cups Chicken or vegetable broth
  • 2 Large eggs
  • 15 ml 1 tbsp Cornstarch
  • 30 ml 2 tbsp Water (for cornstarch slurry)
  • 2.5 ml ½ tsp Salt (adjust to taste)
  • 1.25 ml ¼ tsp White pepper
  • 5 ml 1 tsp Soy sauce (optional)
  • 1 Green onion, finely chopped (for garnish)
  • 2.5 ml ½ tsp Sesame oil (optional)

Equipment

  • Medium saucepan
  • Whisk or fork
  • Measuring cups/spoons
  • Knife & cutting board (for optional garnishes)

Method
 

  1. Prepare the broth: In a medium saucepan, bring the chicken or vegetable broth to a gentle boil over medium heat.
  2. Make the slurry: In a small bowl, mix cornstarch with 2 tbsp water until smooth. Slowly whisk the slurry into the boiling broth to thicken slightly.
  3. Season the soup: Add salt, white pepper, and soy sauce (if using). Reduce heat to low.
  4. Add the eggs: In a separate bowl, lightly beat the eggs. Slowly drizzle the eggs into the simmering soup while stirring gently in one direction with a fork or chopsticks. The eggs will cook instantly into silky ribbons.
  5. Finish & serve: Turn off the heat. Stir in sesame oil (if using) and garnish with chopped green onions. Serve immediately.

Notes

  • For richer flavor: Add a pinch of ginger powder or grated fresh ginger to the broth.
  • Vegetarian option: Use vegetable broth and omit soy sauce or use tamari.
  • Thicker soup: Increase cornstarch to 2 tbsp.
  • Avoid overcooking eggs: Stir gently to maintain delicate texture.