Egg Drop Soup, also known as egg flower soup, is a Chinese soup characterized by wispy strands or flakes of beaten eggs dropped into hot chicken broth. The soft ribbons of egg floating in a light, savory broth always remind me of home-cooked meals.
It’s a light, thin soup with a simple yet comforting texture and flavor. If you want something different than thick or creamy soups, try this one. It’s an easy recipe that starts with just a few simple ingredients. You can enjoy it as a light lunch, a side with dinner, or even as a quick pick-me-up snack on a chilly day.
Egg Drop Soup is perfect alongside steamed dumplings, fried rice, or spring rolls to create a comforting Asian-inspired meal. For something lighter, it can be served with steamed vegetables, shrimp shumai, or scallion pancakes. Those textures and subtle flavors complement the silky soup wonderfully.
Here’s how to make the easy egg drop soup:
A light, silky, and flavorful Chinese egg drop soup made with simple, affordable ingredients. Ready in minutes, this recipe delivers perfectly ribboned eggs and a comforting broth every single time.
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Calories: 120 kcal per serving
- Cuisine: Chinese
- Course: Soup
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 tsp ginger powder or freshly grated ginger
- 1/2 tsp garlic powder
- 1 tbsp soy sauce
- 1/4 tsp white pepper (or black pepper)
- 1/2 cup corn (optional)
- 2 green onions, thinly sliced
- Salt to taste
- A few drops of sesame oil (optional)
Instructions
- In a medium pot, bring the chicken broth to a gentle boil.
- Stir in soy sauce, ginger, garlic powder, pepper, and corn (if using).
- In a small bowl, mix cornstarch and water to create a slurry. Pour into the broth and stir until slightly thickened.
- Beat the eggs in a separate bowl.
- Reduce heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction. This creates the classic egg “ribbons.”
- Remove from heat and season with salt.
- Garnish with green onions and a few drops of sesame oil. Serve warm.
Nutrition (per serving)
- Calories: 120 kcal
- Protein: 8 g
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 820 mg
Notes
- Stir gently when adding the eggs; too vigorous stirring breaks the ribbons.
- To make it richer, add a splash of chicken bouillon or a pinch of turmeric for color.
- For a heartier version, add tofu cubes, peas, or extra corn.
- Use low-sodium broth if you prefer a lighter salt level.
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