15-Min Egg Drop Soup Recipe Perfect for Fall Nights (2025)

There’s something deeply comforting about a warm bowl of egg drop soup. Silky strands of egg swirl through flavorful broth, creating a dish that feels light yet satisfying.

Whether you grew up ordering it from Chinese restaurants or you’re just discovering how easy it is to make at home, this soup deserves a spot in your recipe collection.

In this guide, we’ll walk through everything you need to know about making the perfect egg drop soup, from choosing the right broth to mastering the egg ribbons.

Along the way, I’ll share practical tips, variations, and answers to common questions so you can confidently whip up this restaurant favorite in your kitchen.

What Is Egg Drop Soup?

Egg drop soup (sometimes called “egg flower soup”) is a staple in Chinese cuisine and Chinese-American restaurants.

It’s typically made with a simple broth base, thickened slightly with cornstarch, and enriched with beaten eggs poured in a delicate stream to form silky ribbons.

While you may have had versions that were thick and neon-yellow at buffets, authentic and homemade egg drop soup is much lighter, fresher, and more customizable.

The beauty of this dish lies in its simplicity; you only need a handful of ingredients, yet the result is both elegant and deeply comforting.

The Secret to Great Egg Drop Soup

The key to making memorable egg drop soup comes down to two things:

1. A flavorful broth: A rich broth is the foundation of the soup. You can use homemade chicken broth infused with ginger and scallions or take a shortcut with a quality store-bought version.
2. Perfectly cooked eggs: The magic of this recipe is in how the eggs are poured and set. Pour too quickly, and you’ll get big clumps. Pour too slowly without stirring, and the eggs can clump together. The trick is finding the balance so you get those signature thin ribbons.

Once you have these basics, the rest is about seasoning and adding your favorite garnishes.

Ingredients You’ll Need

Here’s a detailed look at the essential ingredients and their purpose in the soup:

How to Make Egg Drop Soup (Step-by-Step Guide)

Egg Drop Soup may look like a delicate, restaurant-style dish, but it’s surprisingly easy to prepare at home.

With just a few ingredients and the proper techniques, you can create silky egg ribbons floating in a fragrant broth that feels comforting with every spoonful.

The process can be broken down into six straightforward steps. Each step builds on the last, ensuring that your soup turns out flavorful, smooth, and visually stunning every time.

Let’s walk through the details.

Step 1: Build a Flavorful Broth

The foundation of Egg Drop Soup is always the broth. If your broth tastes bland, the entire soup will fall flat. That’s why it’s worth spending a few extra minutes to enhance its flavor.

• Homemade broth: If you have time, simmer chicken bones with scallions, ginger slices, and a touch of salt. Even adding a ham bone gives the soup more depth. This homemade version carries a natural richness and comforting aroma.
• Store-bought broth: Short on time? No problem. A good-quality boxed chicken broth works just fine. To boost its flavor, simmer it gently with:
  • 2–3 slices of fresh ginger
  • 2 chopped scallions
  • A handful of cilantro stems (optional, for an herbal note)

Simmer for at least 15 minutes. This infusion process transforms even an ordinary broth into something special. Don’t worry if you let it simmer a little longer—unlike delicate soups, Egg Drop Soup broth won’t suffer from over-simmering.

⚡ Why this matters: Ginger adds warmth, scallions provide brightness, and cilantro stems bring freshness. Together, they lift the broth from plain to extraordinary, creating a backdrop where the eggs will truly shine.

Before moving to the next step, strain out the aromatics. You’ll be left with a clean, golden broth ready for thickening.

Step 2: Prepare the Thickening Slurry

The hallmark of Egg Drop Soup is its slightly thickened texture. Without it, the eggs sink and clump instead of floating gracefully. This is where cornstarch slurry comes in.

Here’s how to do it right:

1. Measure about 2 tablespoons of cornstarch into a small bowl.
2. Add ¼ cup of cold water and stir until smooth.
3. Once dissolved, pour the slurry slowly into your simmering broth while stirring gently.

⚠️ Important tip: Never add dry cornstarch directly to hot broth. If you do, the outer layer of cornstarch gelatinizes instantly, trapping dry powder inside and forming gummy lumps. Dissolving in cold water prevents this problem and ensures your soup stays silky.

Variations:

• You can use potato starch instead of cornstarch for a slightly different texture.
• If you like a thicker, restaurant-style soup, increase the slurry by another tablespoon. For a lighter, more traditional Chinese version, reduce it slightly.

Allow the soup to return to a gentle simmer. You’ll notice the broth turning slightly glossy and thick enough to coat the back of a spoon. This step sets the stage for perfect egg ribbons later on.

Step 3: Season the Soup

Now that your broth is thickened, it’s time to bring it to life with seasoning.

Salt

If you use store-bought chicken broth, be careful, as many brands are already high in sodium. Always taste before salting. Add a pinch at a time until the broth tastes balanced.

White Pepper

This is the genuine signature of Egg Drop Soup. While black pepper is common in Western kitchens, white pepper offers a distinct, slightly funky, fermented aroma that pairs beautifully with eggs.

• Difference from black pepper:
  • Black pepper keeps the husk on, giving it a sharp bite.
  • White pepper is husk-free and fermented, which softens the sharpness but intensifies the aroma.
• Flavor impact: It adds a subtle heat without overpowering the delicate eggs.

Once seasoned, taste the soup again. You want the broth to feel savory, lightly spiced, and balanced, never too salty.

Step 4: Whisk the Eggs

The eggs are the heart of this soup, and how you prepare them determines the final texture.

1. Crack 4 eggs into a medium bowl.
2. Beat them thoroughly until the yolks and whites are fully blended into a smooth mixture.
3. Add a tiny splash of cornstarch slurry (about 1 teaspoon) and a pinch of salt. This helps prevent the eggs from tightening too quickly when they hit the hot broth, resulting in silkier strands.

⚡ Pro tip: Many people crack eggs on a flat surface to avoid shell fragments. However, breaking them on the side of the bowl can be quicker and easier once you’re comfortable.

The goal here is to create a mixture that pours smoothly. Any clumps or streaks will affect the look of your egg ribbons later on.

Step 5: Create the Egg Ribbons

This is the magical step where the soup transforms before your eyes.

1. Lower the heat so the soup is at a bare simmer. A rolling boil is too harsh and will shred the eggs into tiny bits.
2. Hold the bowl of beaten eggs high above the pot.
3. Slowly drizzle the eggs into the soup in a thin, steady stream.
4. Meanwhile, use chopsticks or a fork to stir the soup gently in one direction.

Egg Ribbon Techniques

• Slow drizzle: Creates fine, delicate strands that float like silk.
• Faster pour: Results in larger, fluffier curds.
• Stirring pattern: Wave chopsticks back and forth over the surface to guide eggs into long ribbons.

Once the eggs hit the hot broth, let them sit undisturbed for a few seconds before stirring. This allows them to set into ribbons rather than breaking apart. After that, give the soup a few lazy stirs to distribute the eggs evenly.

The result? Golden strands of egg suspended in a glossy, flavorful broth.

Step 6: Add Garnishes and Serve

Your Egg Drop Soup is now ready to serve, but the garnishes are what make it shine. Depending on your taste and mood, you can keep it classic or experiment with add-ins.

Classic Garnishes

• Scallions: A sprinkle of chopped green onions adds freshness.
• Cilantro: Brightens the soup with herbal notes.

Extra Add-Ins

• Frozen peas: A kid-friendly choice that adds color and sweetness.
• Soft tofu cubes: A wonderful soft-on-soft texture alongside the eggs.
• Mushrooms: Earthy slices of shiitake or button mushrooms bring depth.
• Shrimp: Drop a few raw shrimp into the simmering soup; they cook in minutes.
• Shredded chicken or ham: A great way to use leftovers.

Flavor Finishers

• Sesame oil: Just a few drops give a nutty aroma.
• Chili oil or flakes: Adds spice for those who like heat.

Serve the soup hot, ideally right after cooking. Egg Drop Soup is best enjoyed fresh, when the ribbons are still tender and floating beautifully.

Tips for Perfect Egg Drop Soup Every Time

Egg Drop Soup may look simple, but a few wrong moves can change its silky elegance into a clumpy or overly thick dish.

Here are practical tips straight from the process in the subtitle content to help you succeed every time:

• Start with good broth: The base determines everything. Use homemade chicken broth if you can, or boost store-bought stock with ginger, scallions, and cilantro stems for freshness.
• Don’t skip the slurry: A little cornstarch dissolved in cold water thickens the broth just enough to suspend the egg ribbons. Without it, the eggs may sink and clump together.
• Simmer, don’t boil: Keep the broth at a gentle simmer before adding the eggs. If it’s boiling rapidly, the eggs will shred into tiny pieces instead of forming silky strands.
• Whisk the eggs well: Beat the eggs until smooth. A splash of cornstarch in the egg mixture helps prevent them from tightening too fast.
• Pour slowly: The speed of pouring eggs controls texture. A thin drizzle makes delicate strands, while a faster pour creates thicker, fluffier ribbons.
• Stir gently: Guide the eggs with chopsticks or a fork in one direction, then pause and let them set before stirring again. Over-stirring breaks them apart.
• Taste as you season: Store-bought broth can be salty, so always check before adding more salt. A touch of white pepper is key for authentic flavor.
• Serve immediately: Egg Drop Soup tastes best right after cooking. If it sits too long, the eggs lose their soft, ribbon-like texture.

Think of Egg Drop Soup like a dance: slow, controlled movements create graceful ribbons, while rushing leads to chaos.

Variations of Egg Drop Soup

One of the beauties of Egg Drop Soup is how versatile it can be. From traditional versions to creative twists, you can adapt it for any craving or occasion.

Here’s a comparison of popular variations:

Final Thoughts

Egg Drop Soup proves that comfort doesn’t need to be complicated. With just broth, eggs, and a few pantry staples, you can create a dish that feels light yet satisfying, simple yet elegant.

The beauty lies in the details, slowly drizzling the eggs, balancing the seasoning, and enjoying the silky ribbons floating in every spoonful.

Whether you keep it classic with just scallions or dress it up with peas, tofu, or shrimp, this recipe adapts to your mood and your pantry.

Best of all, it comes together in under 30 minutes, making it perfect for weeknight dinners, quick lunches, or cozy family meals.

If you’ve never tried making Egg Drop Soup at home, now is the time. One taste, and you’ll wonder why you ever settled for takeout versions.

More Cozy Soups to Warm You Up

Looking for more comforting soup recipes? Try these reader favorites:

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Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.