The short answer: Egg drop soup takes about 15 minutes: simmer 4 cups of chicken broth with ginger, soy sauce and white pepper, thicken it with a cornstarch slurry, then pour in 3 beaten eggs in a thin stream while you slowly stir. The eggs set into silky ribbons in under a minute. Finish with sesame oil and green onions, and it tastes like your favorite takeout.
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I love cooking, and this is one of those soups that turns a few basics from the fridge into a warm bowl fast.
Egg drop soup ingredients
| Ingredient | Amount (serves 4) |
|---|---|
| Chicken broth, low-sodium | 4 cups |
| Fresh ginger, grated (or ¼ teaspoon ground) | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Ground white pepper | ¼ teaspoon |
| Cornstarch | 2 tablespoons |
| Cold water | 3 tablespoons |
| Large eggs | 3 |
| Toasted sesame oil | 1 teaspoon |
| Green onions, sliced | 2 |
| Salt and a pinch of turmeric (optional) | to taste |
How to make egg drop soup
- Season the broth. Bring the broth, ginger, soy sauce and white pepper to a simmer in a medium pot.
- Make a slurry. Stir the cornstarch into the cold water until smooth.
- Thicken. Stir the slurry into the simmering broth. Cook 1 to 2 minutes, until glossy.
- Beat the eggs well with a fork. Add a pinch of turmeric now if you want a golden color.
- Swirl and pour. Stir the soup slowly in one direction. Pour the eggs in a thin stream from a few inches up.
- Let them set. Stop stirring and wait about 30 seconds, then gently break up the ribbons.
- Finish. Turn off the heat, stir in the sesame oil, and top with green onions.
The eggs cook fully in the simmering broth. The FDA's egg safety guide recommends cooking eggs until firm, which the hot broth does in seconds.
Ribbons or curds: how pouring changes the texture
| You want | Do this |
|---|---|
| Long, silky ribbons | Thicken first, pour slowly, stir gently in one direction |
| Fine wisps | Pour through the tines of a fork |
| Big fluffy curds | Pour faster and don't stir until set |
| Clear broth | Skip the cornstarch and keep the pour thin |
8 egg drop soup add-ins
| Add-in | When to add |
|---|---|
| Sweet corn (frozen or creamed) | With the broth |
| Frozen peas | With the broth |
| Soft tofu, cubed | After thickening |
| Sliced mushrooms | Simmer 3 minutes before thickening |
| Baby spinach | Just before the eggs |
| Shredded cooked chicken | After thickening |
| Small cooked shrimp | After the eggs, to warm through |
| Chili crisp or chili oil | At the table |
Egg drop soup variations
Vegetarian egg drop soup. Use vegetable broth and a mushroom-based or regular soy sauce. Simmer a few dried shiitake slices in the broth for 10 minutes first for a deeper, savory flavor.
Tomato egg drop soup. Sauté 2 chopped tomatoes in a little oil until soft, add the broth, and continue with the recipe. It is a popular home-style version with a bright, slightly tangy taste.
Hot and sour shortcut. Add 2 tablespoons of rice vinegar, extra white pepper and sliced mushrooms and tofu. It isn't a full hot and sour soup, but it gets close in the same 15 minutes.
Bigger dinner bowl. Add cooked noodles or rice and shredded chicken to turn a starter into a filling one-bowl meal.
Common egg drop soup mistakes
- Adding eggs to boiling broth. A hard boil shreds the eggs into tiny bits. Keep it at a gentle simmer.
- Skipping the slurry. Dry cornstarch clumps. Always mix it with cold water first.
- Stirring too fast. Fast stirring breaks the ribbons. Go slow and steady.
- Over-salting. Broth and soy sauce are already salty. Taste before adding salt.
- Forgetting white pepper. It gives restaurant egg drop soup its gentle heat.
Storing and reheating
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days, as the USDA leftovers guide advises.
- Reheat gently on the stove until steaming. Add a splash of broth if it thickened.
- Freezing isn't recommended because the eggs turn rubbery.
A takeout night at home
Pair egg drop soup with our shrimp fried rice for a full takeout-style dinner that costs less than ordering. For more cozy bowls, see our soup recipes and our chicken noodle soup. Build the rice side from our base fried rice recipe when you want every protein variation in one place.
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Frequently asked questions
What is egg drop soup made of? Egg drop soup is made of seasoned chicken broth thickened with a little cornstarch, with beaten eggs drizzled in to form thin ribbons. Ginger, soy sauce, white pepper, sesame oil and green onions give it the takeout flavor.
How do you get silky ribbons in egg drop soup? For silky ribbons, thicken the broth with cornstarch first, keep it at a gentle simmer, and pour the beaten eggs in a thin stream while slowly stirring in one direction. Stop stirring once the eggs set.
Why do you add cornstarch to egg drop soup? Cornstarch gives egg drop soup its slightly thick, glossy body. It also helps the eggs float in delicate ribbons instead of breaking into small curds.
How long does egg drop soup take to make? Egg drop soup takes about 15 minutes from start to finish. Most of that time is bringing the broth to a simmer, and the eggs cook in under a minute.
Why is egg drop soup yellow at restaurants? Restaurant egg drop soup often looks bright yellow from the egg yolks and sometimes a pinch of turmeric or yellow food coloring. Adding a small pinch of turmeric at home gives the same golden color.
Is egg drop soup healthy? Egg drop soup is a light, low-calorie soup with some protein from the eggs. Store-bought broth and soy sauce can be salty, so use low-sodium broth if you're watching sodium.
Can I make egg drop soup without cornstarch? Yes, you can skip the cornstarch for a thinner, clear broth, or use arrowroot or potato starch instead. Without a thickener, the eggs form smaller, wispier pieces.
What can I add to egg drop soup? Popular egg drop soup add-ins include corn, peas, tofu, mushrooms, spinach, shredded chicken and small shrimp. Add them to the broth before the eggs so everything heats through.
Can you reheat egg drop soup? Yes, reheat egg drop soup gently on the stove until it is steaming. The eggs firm up a little, but it still tastes good for 3 to 4 days in the refrigerator.
Can egg drop soup be frozen? Egg drop soup doesn't freeze well because the eggs turn rubbery and the cornstarch broth can separate. It is so quick to make that a fresh pot is the better plan.
What do you serve with egg drop soup? Serve egg drop soup as a starter with fried rice, lo mein, stir-fry, potstickers or spring rolls. It also works as a light lunch with a side salad.
How can I make egg drop soup part of a weekly meal plan? Egg drop soup is a fast, low-cost weeknight meal made from pantry staples. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you slot it into the week and keep broth, eggs and green onions on the list.
Sources
- FDA: What you need to know about egg safety fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov