Silky ribbons of egg swirled into a warm, savory broth, this classic Chinese-inspired soup is both comforting and incredibly quick to make. I love serving it as a light appetizer or even enjoying it as a soothing meal on its own. With just a handful of pantry staples, it comes together in minutes and always hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups low-sodium chicken or vegetable broth
2 large eggs
1 tablespoon cornstarch (optional, for thicker soup)
2 tablespoons water (if using cornstarch)
1/2 teaspoon grated fresh ginger
1 tablespoon low-sodium soy sauce
1/4 teaspoon white pepper (or to taste)
2 green onions, finely sliced
Salt to taste
Sesame oil, for drizzling (optional)
Directions
I start by bringing the broth to a gentle boil in a medium saucepan over medium heat. Then, I add the grated ginger, soy sauce, and white pepper.
If I want a thicker texture, I whisk the cornstarch with two tablespoons of water until smooth and stir it into the simmering broth, letting it cook for a few minutes to thicken.
Next, I beat the eggs in a bowl and reduce the soup to a gentle simmer. I slowly drizzle the beaten eggs into the broth in a thin stream, stirring gently in one direction to form those lovely egg ribbons.
Once all the egg is added and cooked into silky threads, I turn off the heat. I taste the soup and add salt if needed.
To serve, I ladle the soup into bowls and top with green onions and a drizzle of sesame oil if I feel like adding a bit of richness.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 90 kcal per serving
Variations
When I want to change things up, I sometimes add a handful of sweet corn or baby spinach just before adding the eggs. For a spicier version, I stir in a dash of chili oil or a pinch of red pepper flakes. If I’m serving vegetarians, I make sure to use vegetable broth. And when I want more protein, I add shredded chicken or tofu.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently over low heat on the stovetop, stirring occasionally. I try not to bring it to a boil again to keep the egg ribbons tender. This soup doesn’t freeze well due to the texture of the eggs.
FAQs
How do I make the egg ribbons in egg drop soup?
I beat the eggs well and drizzle them slowly into gently simmering soup while stirring in one direction. This helps create the silky, ribbon-like strands.
Can I make egg drop soup vegetarian?
Yes, I just use vegetable broth instead of chicken broth, and the rest of the ingredients are naturally vegetarian.
What does cornstarch do in egg drop soup?
Cornstarch makes the broth slightly thicker and gives it a velvety texture. I sometimes skip it if I want a lighter broth.
Can I use ground ginger instead of fresh?
I prefer fresh ginger for its brightness, but in a pinch, I use 1/4 teaspoon of ground ginger instead.
Is egg drop soup good for weight loss?
Yes, I find it to be low in calories and carbs, making it a great light meal or snack option.
Conclusion
Egg Drop Soup is one of my go-to recipes when I want something quick, nourishing, and deeply comforting. With just a few ingredients and minimal effort, it delivers so much flavor and warmth. Whether I serve it as an appetizer or enjoy it on its own, it always feels like a bowl of homemade comfort.
Recipe:
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Egg Drop Soup
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
Silky ribbons of egg swirled into a warm, savory broth, this classic Chinese-inspired egg drop soup is comforting, quick to make, and requires just a few pantry staples.
Ingredients
4 cups low-sodium chicken or vegetable broth
2 large eggs
1 tablespoon cornstarch (optional)
2 tablespoons water (if using cornstarch)
1/2 teaspoon grated fresh ginger
1 tablespoon low-sodium soy sauce
1/4 teaspoon white pepper (or to taste)
2 green onions, finely sliced
Salt to taste
Sesame oil, for drizzling (optional)
Instructions
- In a medium saucepan, bring the broth to a gentle boil over medium heat. Add the grated ginger, soy sauce, and white pepper.
- If using cornstarch, whisk it with 2 tablespoons of water until smooth. Stir the mixture into the simmering broth and cook for a few minutes until slightly thickened.
- Beat the eggs in a small bowl. Reduce the soup to a gentle simmer.
- Slowly drizzle the beaten eggs into the broth in a thin stream, stirring gently in one direction to create egg ribbons.
- Once all the egg is incorporated and cooked, turn off the heat. Taste and add salt as needed.
- Ladle the soup into bowls and garnish with green onions and a drizzle of sesame oil, if desired.
Notes
Use vegetable broth for a vegetarian version.
Add sweet corn or baby spinach for variation.
For extra protein, add shredded chicken or tofu.
Soup doesn’t freeze well due to the egg texture.
Store leftovers in the fridge for up to 3 days and reheat gently without boiling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
