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A steaming bowl of delicious egg drop soup, delicately garnished with fresh cilantro, chives, and a sprinkle of red chili flakes.

Egg Drop Soup Recipe

Mandy I My Reliable Recipes
Egg Drop Soup is a cozy classic that’s both simple to make and delicious. This easy recipe walks you through making a flavorful broth laced with delicate egg ribbons, just like the ones served in Chinese restaurants. It's straightforward and enjoyable, ideal for a quick meal or a light appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Chinese
Servings 4
Calories 92 kcal

Ingredients
 
 

  • 3 large eggs
  • 2 tablespoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 2 teaspoon ground ginger
  • 1 garlic clove minced
  • ½ teaspoon pepper
  • ½ teaspoon Sichuan pepper
  • 4 cups chicken broth
  • Green onions to serve
  • Cilantro to serve
  • Chili oil to serve

Instructions
 

  • In a bowl, whisk together the eggs and cornstarch.
    3 large eggs, 2 tablespoons cornstarch
  • Heat a pot to medium and add the sesame oil. Once it’s hot, add the ginger, garlic and both peppers. Add the chicken broth and bring to a simmer.
    1 teaspoon toasted sesame oil, 2 teaspoon ground ginger, 1 garlic clove, ½ teaspoon pepper, ½ teaspoon Sichuan pepper, 4 cups chicken broth
  • Once the broth is bubbly, create a whirlpool stirring with two chopsticks in circular motion. Add the egg while continuously whisking with the chopsticks - at this point you can’t stop stirring, otherwise the egg will not cook in those characteristic thin strings.
  • Serve in bowls with green onions, cilantro and chili oil.
    Green onions, Cilantro, Chili oil

Notes

    • Cornstarch slurry: For the smoothest texture, mix the cornstarch with a little water in a small bowl before adding it to the eggs. This prevents clumps and guarantees silky smooth ribbons.
    • Low and slow: Keep the broth at a gentle simmer when adding the eggs. If it’s boiling too vigorously, the eggs will break apart too much.
    • Continuous stirring: The key to those beautiful egg threads is constant, slow stirring. No rush here!
    • Season to taste: After the soup is ready, give it a taste and adjust the seasoning. Sometimes a pinch more salt or a dash of soy sauce can really make the flavors pop.
    • Make it your own: Feel free to add extras like tofu, thinly sliced mushrooms, corn, or even a splash of white wine for a different twist.
    • Vegetarian: Just swap the chicken broth for a robust vegetable broth. You'll still get that great flavor profile that makes egg drop soup a favorite.

Storage and Reheating Instructions

    • Cool and airtight: Allow the soup to cool to room temperature before storing, and pop it in an airtight container to keep the soup in the fridge. 
    • Refrigerate: For the best taste and safety, consume the leftover soup within 3-4 days.
    • Reheat: When you’re ready to enjoy it again, reheat the soup gently on the stove. Avoid boiling it, as that can make the eggs tough and rubbery.

Nutrition

Calories: 92kcalCarbohydrates: 6gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 127mgSodium: 920mgPotassium: 115mgFiber: 0.4gSugar: 1gVitamin A: 188IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
Keyword egg drop soup
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