Quick Easy Egg Drop Soup

This easy egg drop soup comes together quickly with simple ingredients creating a comforting bowl of warm broth and delicate egg ribbons. It makes a perfect light lunch or a soothing starter when you want something nourishing without fuss.

I remember making this one rainy afternoon when I was craving something quick and cozy. Since then it has become a go-to whenever I want a warm treat that does not take all day.

Ingredients

• Four cups low-sodium chicken stock: this is the flavor base so choose a good-quality broth for the best taste
• Three large eggs beaten smooth: these create the beautiful egg ribbons and add protein
• One green onion finely chopped: separate the whites from the greens so the whites can infuse the broth and the greens serve as a fresh garnish
• One teaspoon chicken bouillon powder: adds savory depth, but you can skip it if your stock is already flavorful
• One teaspoon sesame oil: provides that nutty aroma that makes this soup special
• One teaspoon salt: adjust to taste depending on your stock
• One quarter teaspoon white pepper or black pepper: white pepper gives a classic gentle heat without changing color
• Two tablespoons cornstarch or potato starch: thickens the broth to a silky consistency
• One quarter cup cold water: for dissolving the starch into a smooth slurry

Instructions

Sift the eggs:

Beat the eggs in a measuring cup or small bowl until completely smooth to ensure a uniform texture when poured

Prepare the cornstarch slurry:

Mix cornstarch and cold water in a small bowl, stirring until the starch fully dissolves, which helps prevent clumps in the soup

Heat the stock and scallion whites:

Pour the chicken stock and the white parts of the green onion into a medium pot. Bring them to a boil over medium-high heat with the pot covered. This lets the scallion whites impart flavor into the broth

Thicken the broth:

Lower the heat to medium and stir the starch slurry again before slowly pouring it into the broth while stirring constantly. Keep stirring as it boils for 1 to 2 minutes until the broth thickens into a silky texture

Season the soup:

Add the chicken bouillon powder, sesame oil, salt, and pepper to the broth. Stir well so every sip is well balanced with these seasonings

Create egg ribbons:

For delicate egg flowers, raise your pouring hand above the pot and drizzle the beaten eggs in a thin stream while stirring the soup in a slow circular motion. For larger ribbons, pour the eggs in a circle from a lower height without stirring at first. Let it set for around 10 seconds, then gently stir the soup just enough to create bigger egg clusters

Finish and serve:

After a minute of bubbling off heat, sprinkle the reserved green parts of the scallion as garnish. Serve immediately and enjoy this silky nourishing soup

This soup has been a comforting constant on chilly days in my house. I love how the sesame oil lifts the simple broth and those silky egg ribbons always feel like a warm hug in a bowl. The green onions add that fresh, peppery crunch that contrasts the soft eggs perfectly.

Storage Tips

Egg drop soup is best enjoyed fresh because the texture of the egg ribbons changes as it cools. You can store leftovers in an airtight container in the refrigerator for up to two days, but when reheating heat gently on the stove to avoid overcooking the eggs. Avoid freezing since the eggs become rubbery and the broth may separate.

Ingredient Substitutions

Vegetable or mushroom broth works well if you prefer a vegetarian option but skip the chicken bouillon powder to keep it meat-free. Arrowroot can replace cornstarch for thickening and is a good gluten-free alternative. Fresh ginger added to the broth at the start gives a nice warming twist if you enjoy a little extra zing.

Serving Suggestions

Serve as a light starter alongside fried rice or dumplings for an easy Asian-inspired meal. Top with a drizzle of chili oil or a sprinkle of toasted sesame seeds to add more depth and texture. Pair with steamed greens or sautéed bok choy to keep the meal balanced and full of veggies.

Enjoy this recipe as a quick comforting meal that requires minimal ingredients but delivers maximum warmth and flavor.

FAQs about Recipes

→ How do I achieve the perfect egg ribbons?

Pour beaten eggs slowly into simmering broth while stirring gently in circles for thin ribbons; for larger folds, pour without stirring initially.

→ Can I substitute chicken stock with vegetable stock?

Yes, vegetable stock works well to keep the broth flavorful while accommodating dietary preferences.

→ What is the purpose of cornstarch in this soup?

Cornstarch mixed with cold water thickens the broth slightly, giving it a silky texture that holds the eggs well.

→ How is sesame oil used in this preparation?

Added towards the end, sesame oil adds a subtle nutty aroma and depth to the broth’s flavor.

→ How should I garnish the soup for best presentation?

Use finely chopped green parts of scallions to provide freshness and a pop of color atop the soup.