Egg Drop Soup

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There’s something incredibly comforting about a steaming bowl of egg drop soup. It’s one of those dishes that brings warmth with every spoonful, even on the chilliest of days. I remember the first time I made it at home—I was amazed at how simple ingredients could come together so beautifully in just minutes. Since then, it has become a regular staple in my kitchen.

This version of egg drop soup is inspired by classic Chinese takeout, but I’ve tweaked it slightly to make it even cozier and more flavorful. With silky ribbons of egg, savory broth, and the bright freshness of green onions, it’s a quick fix that feels like a hug in a bowl. Whether you’re nursing a cold or just need something warm and soothing, this soup never fails to hit the spot.

Why You’ll Love This Egg Drop Soup

It’s fast, fuss-free, and incredibly satisfying. You can have it on the table in under 15 minutes, making it perfect for busy weeknights or a quick lunch. The ingredients are pantry-friendly, the flavor is deeply savory, and it feels nourishing without being heavy.

If you’re new to making soups at home, this one is practically foolproof. It’s also naturally gluten-free (if you choose the right soy sauce), low in calories, and high in comfort.

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What Kind of Broth Should I Use?

Chicken broth is the classic base for egg drop soup, offering a savory depth that pairs beautifully with the delicate egg ribbons. That said, vegetable broth can also work well for a vegetarian version. I recommend using low-sodium broth so you can better control the salt level, and ideally, opt for a homemade or high-quality store-bought broth for the best flavor.

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Options for Substitutions

No green onions? Try chopped chives or even thinly sliced shallots. Want to add a little kick? A touch of white pepper or a few drops of sesame oil can elevate the flavor. If you prefer a thicker texture, a slurry of cornstarch and water stirred in before the eggs will do the trick.

For a protein boost, feel free to toss in some shredded chicken or tofu. You can also enhance the soup with mushrooms, baby spinach, or even corn if you’re in the mood for something heartier.

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Ingredients for Egg Drop Soup

Chicken Broth – The foundation of the soup. Rich, savory, and full of umami flavor.

Eggs – The star of the dish, gently poured into the hot broth to form delicate ribbons.

Cornstarch – Mixed with water to create a slurry that thickens the soup to the perfect silky consistency.

Soy Sauce – Adds a salty, umami depth. Use low-sodium if preferred.

Ginger (optional) – A small amount adds warmth and aromatic depth.

White Pepper – Gives the soup a subtle heat that’s signature to classic recipes.

Green Onions – For freshness and color, added just before serving.

Sesame Oil (optional) – Just a few drops elevate the flavor with a toasty finish.

Salt – Adjust to taste, especially if your broth is unsalted.

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Step 1: Heat the Broth

In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. If using ginger, add it here and let it steep to infuse the broth with subtle spice.

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Step 2: Thicken the Broth

In a small bowl, mix the cornstarch with an equal amount of cold water to make a slurry. Slowly pour the slurry into the simmering broth while stirring constantly. Let it cook for a couple of minutes until slightly thickened.

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Step 3: Season the Soup

Add soy sauce and a pinch of white pepper to the pot. Taste and adjust with salt or more soy sauce as needed.

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Step 4: Add the Eggs

Lightly beat the eggs in a small bowl. Reduce the heat to low, and while stirring the soup in a slow circular motion, gently pour in the eggs in a thin stream. They will cook instantly into silky ribbons.

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Step 5: Finish and Serve

Turn off the heat. Stir in sliced green onions and a few drops of sesame oil if using. Serve immediately while steaming hot.

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How Long to Prepare Egg Drop Soup

Prep Time: Most of the prep time goes into gathering and prepping your ingredients—beating the eggs, slicing green onions, and making the slurry. This typically takes around 5 minutes.

Cooking Time: The cooking itself is lightning fast. Simmering the broth, thickening it, and swirling in the eggs takes another 5–7 minutes. From start to finish, you’re looking at a total of 10 to 15 minutes.

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Tips for Perfect Egg Drop Soup

• Stir the broth in a slow, continuous motion before pouring in the eggs. This creates those beautiful, delicate ribbons.
• Beat the eggs well to ensure a smooth pour.
• Don’t boil the soup once the eggs are added—it can overcook them and turn them rubbery.
• Use fresh green onions for the best flavor and texture.
• A dash of sesame oil goes a long way in adding depth to the finished dish.

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Watch Out for These Mistakes While Cooking

• Pouring eggs too fast: Dumping the eggs all at once can lead to clumps instead of ribbons.
• Not stirring the broth beforehand: You need motion to create the signature silky threads.
• Over-seasoning early: Broth and soy sauce can be salty; always taste before adding extra salt.
• Skipping the cornstarch slurry (if using): Without it, the soup may be too thin.
• Using high heat when adding eggs: This can overcook them instantly—lower heat helps control the texture.

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What to Serve With Egg Drop Soup?

1. Steamed Dumplings

Soft and savory dumplings pair wonderfully with the lightness of the soup.

2. Spring Rolls

Crispy, crunchy rolls offer texture contrast and round out the meal nicely.

3. Fried Rice

Whether it’s veggie or chicken, a small bowl of fried rice makes this a complete dinner.

4. Stir-Fried Greens

Bok choy, Chinese broccoli, or spinach sautéed with garlic add freshness to your meal.

5. Noodles with Soy Sauce

Simple soy-scallion noodles are quick and satisfying alongside the soup.

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Storage Instructions

Refrigerator: Leftover egg drop soup can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat and avoid bringing it to a full boil, which can overcook the eggs.

Freezer: Freezing is not recommended as the egg ribbons can become rubbery and the texture of the soup may change significantly.

Make Ahead: You can prep the broth base and keep it refrigerated. Add and cook the eggs just before serving for the best texture.

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Estimated Nutrition

Serving Size: 1 cup (approximate)

• Calories: 70
• Protein: 4g
• Fat: 3g
• Carbohydrates: 6g
• Fiber: 0g
• Sugar: 1g
• Sodium: 580mg (depending on broth/soy sauce used)

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Frequently Asked Questions

How do I make the egg ribbons look nice?

Stir the soup in one direction and pour the eggs in a thin, slow stream. The movement of the broth helps create ribbons.

Can I make it vegetarian?

Yes! Just use vegetable broth instead of chicken broth, and skip any meat add-ins.

What’s the best way to thicken the soup?

A cornstarch slurry is the most effective way. Mix equal parts cornstarch and water, then stir it into simmering broth.

Can I reheat Egg Drop Soup?

Yes, but do it gently over low heat. Avoid boiling as it can change the texture of the eggs.

Is Egg Drop Soup gluten-free?

It can be—just make sure to use gluten-free soy sauce or tamari and double-check your broth ingredients.

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Conclusion

Egg Drop Soup is more than just a simple starter—it’s a cozy, satisfying dish that you can whip up in minutes. With just a few pantry staples and a couple of fresh ingredients, you get a warm bowl of savory comfort that’s endlessly adaptable. Whether you’re serving it as part of a larger meal or enjoying it solo, this classic soup never disappoints.

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