Name: Classic Homemade Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups chicken broth (low sodium preferred); 2 large eggs; 1 tbsp cornstarch; 2 tbsp cold water; ½ tsp fresh ginger, grated (optional); 1 tbsp soy sauce; ½ tsp sesame oil; Salt and white pepper to taste; 2 green onions, chopped (for garnish); Optional: a pinch of turmeric for golden color

Jump to Recipe·Print Recipe

Delicate ribbons of silky egg swirl through a savory, golden broth in this comforting Chinese restaurant favorite. Simple, fast, and soul-soothing, this egg drop soup is made with pantry staples and comes together in under 15 minutes—perfect for busy weeknights or cozy days at home.

Why You’ll Love This Recipe

Classic Homemade Egg Drop Soup is light yet satisfying, naturally gluten-free, and incredibly easy to make. With only a handful of ingredients and no chopping required (aside from garnish), it’s one of the quickest soups to prepare. The rich broth is gently thickened with cornstarch and infused with sesame oil and soy sauce for depth. It’s also easily adaptable—perfect for customizing with vegetables, proteins, or extra spice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chicken broth (low sodium preferred)
large eggs
cornstarch
cold water
fresh ginger, grated (optional)
soy sauce
sesame oil
salt and white pepper to taste
green onions, chopped (for garnish)
optional: a pinch of turmeric for golden color

Directions

In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Add soy sauce, sesame oil, and grated ginger (if using).
In a small bowl, mix the cornstarch with cold water to make a slurry. Stir the slurry into the broth and simmer for 1–2 minutes to slightly thicken.
Beat the eggs in a separate bowl. While stirring the soup in one direction with a fork or chopstick, slowly drizzle in the eggs to create silky ribbons.
Once the eggs form into strands, turn off the heat.
Season the soup with salt and white pepper to taste.
Ladle the soup into bowls and garnish with chopped green onions. Add a pinch of turmeric for added color if desired.

Servings and timing

Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories per Serving: 100 kcal

Variations

Vegetable add-ins: Stir in baby spinach, corn, mushrooms, or peas during simmering.
Protein boost: Add shredded cooked chicken, tofu cubes, or edamame for a heartier meal.
Spicy twist: Add a dash of white pepper, chili oil, or a pinch of red pepper flakes.
Noodle version: Drop in cooked rice noodles or vermicelli for a more filling soup.
Ginger-heavy flavor: Increase the ginger for a more warming, herbal note.
Gluten-free: Use tamari or coconut aminos in place of soy sauce.

Storage/Reheating

Store leftover egg drop soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling the soup again to preserve the delicate egg ribbons. Freezing is not recommended, as the texture of the egg may change once thawed.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well if you prefer a vegetarian version. Adjust seasoning as needed for flavor depth.

Why do I need to stir while adding the eggs?

Stirring gently creates the signature wispy egg ribbons rather than clumps. Always stir in one direction for best results.

Is cornstarch necessary?

Cornstarch helps give the soup a slightly silky texture, but you can omit it for a thinner, more traditional version.

What kind of soy sauce should I use?

Use low-sodium soy sauce to avoid an overly salty broth. Tamari or coconut aminos can be used for gluten-free diets.

Can I double the recipe?

Yes, simply double all ingredients. Use a larger pot and maintain the same cooking method.

Can I make it in advance?

Yes, you can prepare the broth and seasoning base ahead of time. Add and swirl in the eggs just before serving for the best texture.

How do I make the soup more yellow like in restaurants?

A pinch of turmeric adds a natural golden color, or some restaurants may use a drop of food coloring.

Is egg drop soup healthy?

Yes, it’s low in calories and high in protein. It can be a light starter or part of a balanced meal.

What’s the best way to serve egg drop soup?

Serve it hot, as a starter to Asian-inspired meals, or alongside stir-fried vegetables, rice, or dumplings.

Can I use pre-beaten eggs in a carton?

Yes, liquid eggs will work, but fresh eggs tend to yield better texture and flavor.

Conclusion

Classic Homemade Egg Drop Soup is a timeless comfort food that’s simple, nourishing, and endlessly adaptable. With just a few ingredients and minimal effort, you can recreate this restaurant staple in your own kitchen. Whether you’re looking for a quick starter or a light, satisfying meal, this elegant soup delivers warmth and flavor in every bowl.

Classic Homemade Egg Drop Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicate ribbons of silky egg swirl through a savory, golden broth in this comforting Chinese restaurant favorite. Simple, fast, and soul-soothing, it’s the perfect soup for busy weeknights or cozy days at home.

Author: Mari
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Chinese
Diet: Low Calorie

Instructions

In a saucepan, bring chicken broth, soy sauce, sesame oil, and ginger (if using) to a gentle simmer over medium heat.
In a small bowl, mix cornstarch with cold water to create a slurry. Stir into the simmering broth to slightly thicken.
Beat the eggs in a bowl. Slowly drizzle the eggs into the simmering soup while gently stirring in one direction to create egg ribbons.
Turn off heat once the egg strands form. Season with salt and white pepper to taste.
Ladle into bowls and garnish with chopped green onions.