Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4 | Difficulty: Easy
Imagine those silky ribbons of egg swirling through savory, golden chicken broth just like your favorite Chinese restaurant serves—except you’re making it at home in just 15 minutes! This easy egg drop soup recipe captures that authentic restaurant taste with simple pantry ingredients and one crucial technique that creates those gorgeous, delicate egg strands everyone loves. The secret? Creating a gentle whirlpool in the hot broth before slowly drizzling in the beaten eggs. Whether you’re craving comforting Chinese takeout on a busy weeknight, need a quick light dinner, or want to impress guests with your cooking skills, this recipe delivers every single time. It’s naturally gluten-free, low in calories, packed with protein, and incredibly satisfying. Plus, the entire recipe comes together faster than ordering delivery!
Table of Contents
Why You’ll Love This Easy Egg Drop Soup Recipe
This egg drop soup is ridiculously simple yet tastes exactly like your favorite Chinese restaurant version! It’s ready in just 15 minutes from start to finish, making it perfect for busy weeknights when you need something fast, warm, and comforting. The ingredients are incredibly affordable and likely already in your pantry—chicken broth, eggs, cornstarch, and basic seasonings. The technique is foolproof once you know the secret of creating that whirlpool motion, and it’s endlessly customizable with add-ins like mushrooms, tofu, or spinach. Best of all, at only 80 calories per serving with 5 grams of protein, it’s a light yet satisfying option that won’t weigh you down!
What You Need for Easy Egg Drop Soup
Essential Ingredients for Egg Drop Soup
- 4 cups chicken broth – low-sodium recommended for better control, vegetable broth works for vegetarian version
- 2 large eggs – beaten just until combined, fresh eggs create the silkiest ribbons
- 1 tablespoon cornstarch – mixed with 2 tablespoons water, creates perfect thickness
- 1/2 teaspoon salt – adjust to taste based on your broth saltiness
- 1/4 teaspoon white pepper – milder and more authentic than black pepper
- 1 teaspoon sesame oil – adds that signature nutty restaurant flavor
- 1 green onion – chopped, for fresh color and flavor contrast
Optional Add-Ins for Egg Drop Soup
- Sliced mushrooms – shiitake or button mushrooms add earthiness
- Tofu cubes – soft or firm tofu adds protein
- Baby spinach – wilts beautifully in the hot broth
- Frozen peas – add during last minute of cooking
- Fresh ginger – grated, for extra warmth and spice
How to Make Easy Egg Drop Soup (Step-by-Step)
Step 1: Preparing the Broth (5 minutes)
Pour 4 cups of chicken broth into a medium pot and heat over medium heat for about 3 minutes until you see small bubbles forming around the edges—you want it hot but not boiling. While the broth heats, mix the cornstarch with 2 tablespoons water in a small bowl, stirring until completely smooth with no lumps remaining. This cornstarch slurry is essential for achieving that signature silky texture! Once the broth is hot, slowly whisk in the cornstarch mixture. You’ll notice the broth start to thicken slightly within 30 seconds—it should coat the back of a spoon lightly but not become gloopy. This gentle thickening is what helps the eggs form beautiful ribbons instead of scrambling.
Step 2: Creating the Egg Ribbons (2 minutes)
Here’s where the magic happens! Beat your 2 eggs in a separate bowl just until the yolks and whites are combined—about 10-12 gentle strokes. Over-beating creates tough, rubbery egg strands, so resist the urge to whip them! With the broth at a gentle simmer (not a rolling boil), grab a fork in one hand and your egg bowl in the other. Start stirring the broth in one continuous circular direction to create a gentle whirlpool effect. While maintaining this swirling motion, slowly drizzle the beaten eggs into the broth in a very thin stream. The whirlpool motion is the secret to creating those gorgeous, delicate ribbons! Continue stirring gently for about 20-30 seconds while the eggs cook and form silky strands. The residual heat will finish cooking them perfectly.
Step 3: Seasoning and Serving (3 minutes)
Turn off the heat immediately after adding all the eggs—the residual heat from the hot broth will finish cooking them to silky perfection without overcooking. Stir in the 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon sesame oil. Taste and adjust the seasoning—you might want another pinch of salt depending on your broth. Ladle the piping hot soup into bowls and generously sprinkle with chopped green onions. For extra restaurant presentation, float a few extra green onion slices on top. Serve immediately while hot for the best texture and flavor!
Easy Egg Drop Soup (Restaurant-Style in 15 Minutes!)
Equipment
- Medium pot or saucepan
- Whisk or fork
- Small bowl for cornstarch mixture
- Separate bowl for beating eggs
- Ladle
Ingredients
For the Soup Base
- 4 cups chicken broth low-sodium recommended, vegetable broth works for vegetarian version
- 1 tablespoon cornstarch mixed with 2 tablespoons water until smooth
- 2 tablespoons water for cornstarch slurry
For the Eggs and Seasoning
- 2 large eggs beaten just until combined, fresh eggs work best
- 1/2 teaspoon salt adjust to taste based on broth saltiness
- 1/4 teaspoon white pepper milder and more authentic than black pepper
- 1 teaspoon sesame oil adds signature nutty restaurant flavor
- 1 green onion chopped, for garnish and fresh flavor
Optional Add-Ins
- sliced mushrooms shiitake or button mushrooms
- tofu cubes soft or firm tofu for protein
- baby spinach wilts beautifully in hot broth
- frozen peas add during last minute
Instructions
- Pour 4 cups chicken broth into a medium pot and heat over medium heat for about 3 minutes until small bubbles form around edges. Do not bring to a full boil.
- While broth heats, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl, stirring until completely smooth with no lumps.
- Once broth is hot, slowly whisk in the cornstarch slurry. The broth will thicken slightly within 30 seconds and should lightly coat the back of a spoon.
- In a separate bowl, beat 2 eggs just until yolks and whites are combined (about 10-12 gentle strokes). Do not over-beat.
- With broth at a gentle simmer, use a fork to stir the broth in one continuous circular direction to create a gentle whirlpool effect.
- While maintaining the swirling motion, slowly drizzle the beaten eggs into the broth in a very thin stream. Continue stirring gently for 20-30 seconds as eggs cook and form silky ribbons.
- Turn off heat immediately after adding all eggs. The residual heat will finish cooking them perfectly.
- Stir in 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon sesame oil. Taste and adjust seasoning as needed.
- Ladle hot soup into bowls and generously sprinkle with chopped green onions. Serve immediately while hot.
Notes
Expert Tips for Perfect Egg Drop Soup
Temperature control is crucial—keep your broth at a gentle simmer, never a rolling boil, when adding the eggs. Boiling too hard creates cloudy soup instead of clear broth with delicate egg ribbons. Use fresh eggs for the silkiest texture and beat them gently—just 10-12 strokes to combine the yolks and whites. The whirlpool technique is essential: create a consistent circular motion in one direction before slowly adding the eggs in a thin stream. For authentic restaurant flavor, don’t skip the white pepper—it’s milder than black pepper and tastes more traditional. Add the sesame oil at the very end off the heat to preserve its delicate nutty flavor. If you love Chinese-inspired soups, try our White Chicken Chili for another warming comfort food option!
How to Store and Serve Easy Egg Drop Soup
Egg drop soup is always best served immediately while piping hot for optimal texture. The delicate egg ribbons are at their silkiest right after cooking. However, you can store leftovers in an airtight container in the refrigerator for 1-2 days. Keep in mind that the eggs will lose some of their silky texture after refrigeration but the soup will still taste delicious. To reheat, warm gently on the stovetop over low heat—avoid using the microwave as it can make the eggs rubbery. Never freeze egg drop soup as the egg texture becomes unpleasantly rubbery when thawed. Serve this soup as a light starter before your main course, or pair it with fried rice, potstickers, or spring rolls for a complete Chinese takeout-style meal at home. It also pairs beautifully with our Chicken Fried Rice for the ultimate homemade Chinese dinner!
Easy Egg Drop Soup Recipe Variations You’ll Love
Transform this basic recipe by adding sliced shiitake or button mushrooms to the broth before adding the eggs—they add wonderful umami flavor and texture. For a protein boost, add 1/2 cup cubed soft tofu or silken tofu during the last minute of cooking. Make it heartier by stirring in a handful of baby spinach or bok choy leaves just before adding the eggs—the greens will wilt beautifully in the hot broth. For hot and sour egg drop soup, add 2 tablespoons rice vinegar and 1/2 teaspoon chili oil with the seasonings. Add frozen peas or corn during the last minute for pops of color and sweetness. For a ginger boost, add 1 teaspoon freshly grated ginger when heating the broth. Make it spicy by drizzling with sriracha or chili oil when serving. If you enjoy Asian-inspired comfort food, check out our Spicy Italian Sausage Pasta for another quick and flavorful meal!
Frequently Asked Questions About Easy Egg Drop Soup
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works perfectly for a vegetarian version of egg drop soup. Choose a good quality, flavorful vegetable broth since the broth is the base of the entire soup. Low-quality or weak broth will result in bland soup.
Why did my egg drop soup turn out cloudy instead of clear?
Cloudy soup usually happens when the broth is boiling too hard when you add the eggs, or if you stir too vigorously after adding them. Keep the broth at a gentle simmer and use the whirlpool technique for clear broth with beautiful egg ribbons.
Can I add other ingredients to egg drop soup?
Yes! Feel free to add sliced mushrooms, tofu cubes, baby spinach, frozen peas, or corn. Add vegetables or tofu during the last minute of cooking so they heat through without overcooking.
How do I get those perfect silky egg ribbons like restaurants?
The secret is creating a gentle whirlpool in the simmering broth and drizzling the beaten eggs in a very thin stream while stirring continuously. Beat the eggs gently (just 10-12 strokes) and keep the broth at a simmer, not a boil.
Final Thoughts on This Easy Egg Drop Soup Recipe
This restaurant-style egg drop soup proves that simple ingredients and basic techniques can create something truly special! In just 15 minutes with minimal effort, you can enjoy authentic Chinese takeout flavors at home for a fraction of the cost. The silky egg ribbons, savory broth, and nutty sesame oil create that comforting, familiar taste we all crave. Serve it with our Baked Ham and Cheese Croissants for brunch, or pair it with our Chicken Pesto Flatbread for dinner. Once you master the whirlpool technique, you’ll be making this soup on repeat! It’s perfect for sick days, busy weeknights, or whenever you need quick comfort in a bowl. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing recipes!