Egg drop soup is a simple comforting Chinese soup made with chicken broth, wisps of eggs, green onions, and more!
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Why you should make this soup? This soup is so easy to make at home, and we find that this homemade version is much yummier than takeout! It is definitely healthier too.
About the Ingredients / Steps
There are two notes I want to mention about the optional steps in this recipe:
- Cornstarch slurry - Restaurants often add a thickening agent so that the soup is thicker. At home, we rarely do this if at all, but if that is the type of soup you prefer, add this. Start by combining one tablespoon of cornstarch with two tablespoons of cold water in a small bowl, and then stir until it forms a thick paste.
- Turmeric or food coloring - Restaurants also often add some sort of food coloring to give off the appearance that egg drop soup is very yellow. To me, I really don't like it because it is so unnaturally yellow to me, but that's because I grew up with home cooked egg drop soup which doesn't have that appearance. But if you prefer that look, make sure to add some turmeric or yellow food coloring to achieve that look.
All right, on to the recipe!
How to cook Egg Drop Soup (Step by Step)
First, gather your ingredients:
- 4 cups Chicken Broth
- 2 Green Onions, chopped
- 1 teaspoon White Pepper
- 1 tablespoon Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Sesame Oil
- (Optional) 1 tablespoon Cornstarch, mixed well with 2 tablespoon Water
- (Optional) Turmeric or food coloring (if you prefer a more yellow egg drop soup)
In a medium pot, bring chicken broth, soy sauce, shaoxing wine, and turmeric or food coloring (if using) to a simmer over medium heat.
(Optional) If you want a thick broth, slowly pour cornstarch slurry into the broth, stirring constantly.
Remove the pot from heat and set it on a non heated surface to allow broth to cool slightly.
While stirring the soup in a circular pattern with chopsticks or forks, slowly pour beaten eggs in to the broth.
Add sesame oil and white pepper and chopped green onions and mix well.
Remove from heat and serve hot.
Storage & Reheating
Storage
- Store cooled soup in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended since the egg ribbons can break apart and change texture when thawed.
Reheating
- Stovetop (best): Reheat gently over medium-low heat, stirring occasionally until warmed through. If the broth thickens too much, add a splash of water or broth.
- Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring in between. Be careful not to overcook, or the eggs may become rubbery.
FAQ
Why isn't my egg drop soup yellow like in restaurants?
Most restaurants add turmeric or yellow food coloring to make it more vibrant. Traditional homemade versions are naturally lighter in color.
Do I need to thicken the soup with cornstarch?
No-it's optional. Restaurants often use a slurry to create a thicker consistency, but the soup is just as delicious with a lighter, clearer broth. I usually skip this step! But it's up to personal preferences.
Can I add other ingredients?
Absolutely! Popular add-ins include corn, tomatoes, spinach, mushrooms, or shredded chicken for extra protein.
Is egg drop soup gluten free?
Yes, as long as you use gluten-free soy sauce (or tamari) and broth.
Egg Drop Soup Recipe
Egg Drop Soup is a simple, comforting Chinese soup made with chicken broth, wisps of egg, green onions, and light seasoning. This homemade version is healthier and tastier than takeout—and it comes together in just 15 minutes!
Ingredients
- 4 cups chicken broth
- 2 green onions, chopped
- 1 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 2 eggs, lightly beaten
- (Optional) 1 tablespoon cornstarch + 2 tablespoon water (slurry, for thicker soup)
- (Optional) ¼ teaspoon turmeric or a drop of yellow food coloring (for deeper color)
Instructions
- In a medium pot, bring chicken broth, soy sauce, Shaoxing wine, and turmeric/food coloring (if using) to a simmer over medium heat.
- (Optional) For a thicker broth, slowly whisk in the cornstarch slurry, stirring constantly. Simmer for 1–2 minutes.
- Remove the pot from heat briefly to cool slightly.
- While stirring the soup in a circular motion, slowly drizzle in beaten eggs to create silky egg ribbons.
- Stir in sesame oil, white pepper, and chopped green onions.
- Ladle into bowls and serve hot.
Notes
- Cornstarch slurry – Restaurants often add a thickening agent so that the soup is thicker. At home, we rarely do this if at all, but if that is the type of soup you prefer, add this. Start by combining one tablespoon of cornstarch with two tablespoons of cold water in a small bowl, and then stir until it forms a thick paste.
- Turmeric or food coloring – Restaurants also often add some sort of food coloring to give off the appearance that egg drop soup is very yellow. To me, I really don’t like it because it is so unnaturally yellow to me, but that’s because I grew up with home cooked egg drop soup which doesn’t have that appearance. But if you prefer that look, make sure to add some turmeric or yellow food coloring to achieve that look.
Recommended Products
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Hiware 12-piece Asian Soup Spoons, Rice Spoons, Chinese Won Ton Soup Spoon - Notch and Hook Style, White -
Happy Belly Ground Turmeric, 2.75 oz
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Lee Kum Kee, Pure Black Sesame Oil, 7.3 oz
-
Shaohsing (shaoxing) Rice Cooking Wine 750ml + One NineChef Spoon
-
Kikkoman Organic Soy Sauce, 25.40 Fluid Ounce
-
Oriental Mascot White Pepper Salt 2.3 Oz(2 Pack)白胡椒鹽
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 78Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 1180mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 5g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Egg Drop Soup Variations to Try
Egg Drop Soup is incredibly versatile, and once you master the basic method, there are lots of delicious ways to switch it up! If you're looking for something heartier or more flavorful, here are a few ideas:
- Chinese Corn Egg Drop Soup - A quick and comforting classic made with cream-style corn, savory broth, and silky egg ribbons. Ready in just 15 minutes.
- Tomato Egg Drop Soup - Adds a sweet and tangy twist with fresh tomatoes.
- Seaweed Egg Drop Soup - A light but savory version using dried seaweed for added umami.
- Chicken Egg Drop Soup with Shiitake Mushrooms - Hearty and comforting with shredded chicken and mushrooms.
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Once you get the hang of it, you can easily create your own version with your favorite add-ins!
Got questions or comments? Drop them below!