Egg Drop Soup is a restaurant classic that is so easy to make at home. Just a few ingredients and less than 15 minutes for this great side dish.
I always order the egg drop soup when I spot it on a menu, but making it at home is beyond simple. Really easy to find ingredients come together for this great dish that you will find yourself making all the time. I absolutely love quick comfort food and this is just that.
Egg Drop Soup Ingredients
One of my favorite parts of this recipe is how few ingredients it calls for.
- Low Sodium Chicken Broth: I love calling for low sodium chicken broth or chicken stock because it better allows you to control for the salt. Since we are adding soy sauce in this recipe, the low sodium broth really helps to control the salt content.
- Soy Sauce: As just mentioned, we are using soy sauce in this recipe. In addition to salting the recipe, it adds an additional great layer of flavor.
- Sesame Oil: If you haven’t worked with sesame oil, you should! It is such a simple ingredient, but it adds a great flavor to recipes. I love it in my Beef Lo Mein.
- Ground White Pepper: Read here on the difference between white pepper and black pepper. White pepper does bring a different flavor that is perfect here, but you can substitute with black pepper in a pinch.
- Cornstarch: A little cornstarch helps thicken the soup while still keeping this a quick recipe.
- Eggs: Naturally, eggs are a necessary ingredient in egg drop soup. It goes into the soup raw, and quickly cooks as you pour it in making the beautiful egg ribbons you see below.
- Green Onions: Scallions are a great garnish for this recipe. I love both the taste and texture they add to the final bowl of soup, but they are optional.
How to Make Egg Drop Soup
Here is a brief overview of how this easy egg drop soup recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Bring the chicken broth to a boil. Combine the chicken broth, soy sauce, sesame oil, and white pepper. Bring to a boil over high heat.
- Make the cornstarch slurry. Remove a few tablespoons of the boiling liquid and whisk in the cornstarch. Add the cornstarch mixture back to the soup.
- Add the eggs. Slowly pour in the beaten eggs, while stirring the soup. Once the eggs are completely added, remove the soup from the heat.
- Serve and enjoy!
Whisking Eggs
For a recipe where I really want to break up the eggs and incorporate them, I place a metal sieve over a bowl and whisk the eggs in the sieve basket until they fall through into the bowl below. This gives the soup the beautiful egg ribbons that you see in the photos and the best texture.
Storing and Reheating Leftover Soup
Keep any leftovers in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop over low heat, stirring often.
FAQ
This recipe contains soy sauce which is not gluten-free. If you’d like to make it gluten-free, use a gluten-free soy sauce or coconut aminos.
Yes, vegetable broth can be used instead of chicken broth to make this recipe vegetarian.
What to Serve With Egg Drop Soup
If you make this recipe for egg drop soup or any of my other recipes, I’d love for you to come back and let me know what you think!
Egg Drop Soup
Ingredients
- 4 cups low-sodium chicken broth (907 grams or 946.4 ml)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 2 teaspoons cornstarch
- 4 eggs beaten well, read my tip in the post
- green onions chopped for garnish
Instructions
- In a large saucepan, combine the chicken broth, soy sauce, sesame oil, and white pepper. Bring to a boil over high heat.4 cups low-sodium chicken broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon ground white pepper
- Once the mixture is boiling, turn the heat down to medium. Remove a few tablespoons of the boiling liquid and whisk in the cornstarch. The slurry should be smooth when you return it to the soup.2 teaspoons cornstarch
- While the soup bubbles, slowly pour in the beaten eggs, while stirring the soup. Once the eggs are completely added, remove the soup from the heat.4 eggs
- Serve, topped with fresh green onions.green onions
Barbara Gilbert says
I love your recipes. I am gluten free an I adapt your recipes. They are delicious and fun. Thank you
I’m so glad to hear that!
Melissa says
I doubled the recipe and it was too peppery. Perhaps when doubling white pepper, I should have used less?🤷♀️. I’ll try it again sometime and see if it comes out better.
I’m so sorry that was a miss for you. Pepper is a tricky one because it brings so much flavor, but it can be really spicy individual to individual.