Egg drop soup is a comforting and easy-to-make dish that brings warmth and flavor to your table. This classic Chinese soup is known for its silky texture and delicate taste, making it a perfect starter or light meal. With just a few simple ingredients, you can create a delicious and satisfying soup in no time.
Some ingredients in this recipe might not be staples in every household. For instance, sesame oil adds a unique nutty flavor and aroma, which is essential for authentic taste. White pepper is milder and more aromatic than black pepper, providing a subtle heat. Make sure to pick these up at the supermarket if you don't already have them in your pantry.

Ingredients For Egg Drop Soup Recipe
Chicken broth: The base of the soup, providing a rich and savory flavor.
Eggs: Beaten and slowly poured into the broth to create silky ribbons.
Cornstarch: Mixed with water to slightly thicken the soup.
Soy sauce: Adds a salty and umami depth to the soup.
Sesame oil: Provides a nutty aroma and enhances the overall flavor.
Salt: Used to season the soup to taste.
White pepper: Adds a subtle heat and aromatic flavor.
Green onions: Chopped and used as a fresh garnish.
Technique Tip for Making This Soup
When incorporating the beaten eggs into the soup, make sure to pour them slowly and steadily while stirring the broth in a circular motion. This technique creates the signature silky strands of egg that are characteristic of egg drop soup. If you pour too quickly or don't stir, the eggs may clump together instead of forming delicate ribbons.
Suggested Side Dishes
Alternative Ingredients
chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for vegetarians.
beaten eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good option for vegans.
cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is a good alternative for those avoiding corn.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.
sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will impart a different flavor. Use a light olive oil to keep the flavor mild.
salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may offer a slightly different mineral taste.
white pepper - Substitute with black pepper: Black pepper can be used as a substitute, though it will add a slightly different flavor and color.
green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
- Allow the egg drop soup to cool completely before storing. This helps prevent condensation, which can dilute the soup and affect its texture.
- Transfer the cooled soup into an airtight container. Make sure to leave a little space at the top to allow for expansion if you plan to freeze it.
- Label the container with the date so you can keep track of its freshness.
- Store the soup in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the container in the freezer, where it can last up to 2-3 months.
- When ready to reheat, thaw frozen egg drop soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture.
- Reheat the soup on the stovetop over medium heat, stirring occasionally. Avoid boiling the soup, as this can cause the eggs to become rubbery.
- If the soup has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency.
- Garnish with freshly chopped green onions before serving to revive the soup's vibrant flavor and appearance.
How to Reheat Leftovers
- Gently reheat the egg drop soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the eggs from overcooking.
- If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.
- For a quick refresh, add a splash of chicken broth or water to the soup before reheating to maintain its consistency and prevent it from becoming too thick.
- Avoid boiling the soup during reheating, as this can cause the eggs to become rubbery. Keep the heat gentle and consistent.
- Garnish with fresh chopped green onions after reheating to revive the vibrant flavors and add a touch of freshness.
Best Tools for Making This Soup
Pot: Used to bring the chicken broth to a boil and cook the soup.
Whisk: Used to beat the eggs until smooth.
Measuring spoons: Used to measure the cornstarch, soy sauce, and sesame oil accurately.
Small bowl: Used to mix the cornstarch with water.
Ladle: Used to stir the soup and pour in the beaten eggs.
Knife: Used to chop the green onions for garnish.
Cutting board: Used as a surface to chop the green onions.
Serving bowls: Used to serve the finished egg drop soup.
How to Save Time on Making This Soup
Prepare ingredients in advance: Measure and mix the cornstarch slurry, beat the eggs, and chop the green onions before starting.
Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.
Simmer while stirring: Keep the broth simmering and stir continuously to create perfect egg ribbons.
Quick seasoning: Have your soy sauce, sesame oil, salt, and white pepper ready to add in one go.

Egg Drop Soup Recipe
Ingredients
Main Ingredients
- 4 cups chicken broth
- 2 large eggs beaten
- 1 tablespoon cornstarch mixed with 2 tablespoon water
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- to taste salt and white pepper
- 2 tablespoon chopped green onions for garnish
Instructions
- 1. In a pot, bring the chicken broth to a boil.
- 2. Stir in the cornstarch mixture and cook until the broth is slightly thickened.
- 3. Reduce the heat to a simmer. Slowly pour in the beaten eggs while stirring the broth in a circular motion.
- 4. Add soy sauce, sesame oil, salt, and white pepper to taste.
- 5. Serve hot, garnished with chopped green onions.
Nutritional Value
Keywords
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