Name: Classic Egg Drop Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups low-sodium chicken broth; 1/2 teaspoon grated fresh ginger; 1/4 teaspoon white pepper; 1/4 teaspoon salt (or to taste); 1 tablespoon cornstarch; 2 tablespoons water; 2 large eggs; 1/2 teaspoon sesame oil; 1/2 cup thinly sliced green onions; Pinch of turmeric for color (optional)

Jump to Recipe·Print Recipe

There are few things as comforting and satisfying as a bowl of Classic Egg Drop Soup. Silky ribbons of egg float gently in a fragrant, gingery broth, studded with flecks of green onion and a whisper of white pepper. Whether you’re feeling under the weather, short on time, or simply craving a taste of takeout at home, this soup delivers warmth, flavor, and nostalgia in every spoonful.

Classic Egg Drop Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Classic Egg Drop Soup is just how few ingredients are needed to conjure up something so iconic. Each element plays a starring role, from the broth’s savory backbone to the whisper of sesame oil that adds an irresistible finishing touch.

Chicken broth: The foundation of the soup—use a good-quality, low-sodium broth for the cleanest flavor and perfect salt balance.
Eggs: You’ll want fresh, large eggs; they whip into luxurious, feathery ribbons.
Cornstarch: This little bit of thickener gives the soup its signature body without making it heavy.
Water: Mixed with cornstarch, it ensures a smooth, clump-free addition to the broth.
Fresh ginger: Bringing brightness and a gentle warmth, freshly grated ginger truly elevates each sip.
White pepper: Adds a floral kick that lifts the whole dish—distinct from black pepper, don’t skip this if you can find it.
Sesame oil: A drizzle just before serving adds fragrant complexity; toastiness galore!
Salt: Essential for drawing out all the flavors—taste as you go to get it just right.
Green onions: These not only add color but a touch of sharpness that cuts through the soup’s richness.
Turmeric (optional): Just a pinch brightens the broth to a golden hue, if you want that “restaurant look.”

How to Make Classic Egg Drop Soup

Step 1: Prepare the Broth

Start by pouring your chicken broth into a medium saucepan. Add the grated ginger, white pepper, and salt. Set the pot over medium heat and let the mixture come up to a gentle boil. This is when the kitchen starts to smell amazing—the ginger and white pepper will fill the air with warmth.

Step 2: Thicken the Soup

While the broth is heating up, whisk together your cornstarch and water in a small bowl until smooth, making sure there are no lumps. Once the broth is boiling, stir in the cornstarch slurry. Keep stirring gently as it simmers for a minute or two; you’ll notice the broth becomes just slightly thicker, giving the soup its signature light velvetiness.

Step 3: Whisk and Pour the Eggs

Crack the eggs into a separate bowl and beat them well. Now comes the fun part! With the broth at a gentle simmer, slowly drizzle the eggs in while stirring the soup gently and steadily in one direction. This motion creates those beautiful, feathery egg ribbons that Classic Egg Drop Soup is famous for. It takes less than a minute for the eggs to set into delicate strands.

Step 4: Finish with Flavor

Remove the saucepan from the heat and immediately stir in the sesame oil and sliced green onions. If you want to go for that iconic golden color, add in a tiny pinch of turmeric and stir until evenly distributed. Give it a taste and adjust the seasoning if necessary. Now it’s ready to serve!

How to Serve Classic Egg Drop Soup

Garnishes

Although this soup is pure comfort on its own, sprinkling extra sliced green onions or even a sprig of cilantro on each bowl adds both pizzazz and fresh bite. Some like an extra swirl of sesame oil or a tiny pinch of white pepper on top for extra kick.

Side Dishes

Classic Egg Drop Soup pairs wonderfully with simple steamed rice, garlicky sautéed greens, or a handful of crispy wonton strips for crunch. For a fuller meal, enjoy it as a starter to stir-fried chicken, dumplings, or even a homemade fried rice.

Creative Ways to Present

Serve this soup in petite cups or ramekins for a festive appetizer at dinner parties, or ladle into colorful bowls to brighten a gray day. For a little extra wow, float a thin slice of fresh chili or a scatter of microgreens on top before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup will stay flavorful, though the egg ribbons may soften a bit as it sits—still delicious!

Freezing

While Classic Egg Drop Soup is best fresh, you can freeze it in a pinch. Note that the texture of the eggs may change slightly upon thawing, becoming a bit softer. Portion the soup into freezer-safe containers, leaving a bit of space at the top, and freeze for up to one month.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid letting it come to a vigorous boil, as this can further break up the egg ribbons. Alternatively, microwave gently in a covered bowl in 30-second bursts, stirring in between.

FAQs

Can I add vegetables or meat to this soup?

Absolutely! Classic Egg Drop Soup is very adaptable. Try tossing in some sweet corn, tofu cubes, or shredded cooked chicken for extra heartiness.

Why did my egg drop soup turn cloudy?

Cloudiness often happens if you stir too vigorously while adding the eggs or if the broth is boiling too rapidly. For the best silky ribbons, pour eggs slowly and stir gently.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well for a vegetarian twist, but opt for a flavorful, rich variety for the most satisfying results.

Is this soup gluten-free?

Classic Egg Drop Soup is naturally gluten-free as long as your cornstarch and chicken broth are free from gluten-containing additives. Always check your product labels to be sure.

How can I make the soup even thicker?

For a thicker consistency, simply use an extra half tablespoon of cornstarch mixed with a splash more water. Just remember, a little goes a long way—add gradually until you reach your ideal texture.

Final Thoughts

Classic Egg Drop Soup is one of those magical recipes that feels both luxurious and simple at once. Give it a try—you’ll be amazed at how easy and fast it is to create something so comforting at home. I genuinely hope it becomes a warm, go-to favorite in your kitchen, too!

Classic Egg Drop Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and classic Chinese soup, this Egg Drop Soup is a simple yet flavorful dish that is perfect for a quick and light meal. The silky ribbons of beaten eggs in a clear, savory broth with hints of ginger and sesame oil make this soup a go-to for cozy nights or when you’re feeling under the weather.

Ingredients

Scale

Broth:

4 cups low-sodium chicken broth
1/2 teaspoon grated fresh ginger
1/4 teaspoon white pepper
1/4 teaspoon salt (or to taste)

Thickening Mixture:

1 tablespoon cornstarch
2 tablespoons water

Additional:

2 large eggs
1/2 teaspoon sesame oil
1/2 cup thinly sliced green onions
Pinch of turmeric for color (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Broth: In a medium saucepan, bring chicken broth, ginger, white pepper, and salt to a gentle boil over medium heat.
Thicken Broth: In a small bowl, whisk together cornstarch and water until smooth. Stir it into the simmering broth to slightly thicken.
Add Eggs: Beat eggs in a separate bowl. Slowly drizzle the eggs into the soup while gently stirring in one direction to create silky ribbons.
Finish Soup: Remove from heat and stir in sesame oil and green onions. Serve hot.