Egg Drop Soup: A silky, comforting Chinese classic.
There’s something magical about a bowl of Egg Drop Soup — simple ingredients coming together to create pure comfort. This classic Chinese dish is known for its silky ribbons of egg floating in a fragrant, golden broth. It’s light yet deeply satisfying, the kind of soup that warms you from the inside out.
What I love most is how quick and effortless it is to make — perfect for busy weeknights or when you’re craving something soothing but don’t want to spend hours in the kitchen. With just a few pantry staples like eggs, broth, and a touch of cornstarch, you can whip up a restaurant-quality soup in under 15 minutes.
Whether you’re new to making Chinese soups or just looking for a cozy recipe to add to your rotation, this Egg Drop Soup is the perfect place to start — easy, comforting, and delicious every single time.
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What is Egg Drop Soup?
Egg Drop Soup is a traditional Chinese soup made by slowly pouring beaten eggs into a pot of hot, seasoned broth, creating delicate, silky ribbons of cooked egg that float beautifully through the soup.
It’s known for being light, comforting, and quick to prepare, often served as a starter or side dish in Chinese cuisine. The base is typically chicken broth or vegetable stock, thickened slightly with cornstarch for a smooth texture. Common flavorings include soy sauce, white pepper, sesame oil, and scallions for garnish.
In Chinese, it’s called 蛋花汤 (dànhuā tāng), which literally means “egg flower soup” — referring to the delicate, flower-like wisps the egg forms as it cooks in the hot broth.
Egg Drop Soup is beloved not just for its flavor, but for its simplicity — a humble, nourishing dish that feels like a warm hug in a bowl.
Main Ingredient of Egg Drop Soup:
- 1 tbsp butter
- 1 tsp chopped ginger
- 2 tbsp chopped spring onion whites (reserve greens for garnish)
- 2 tbsp chopped beans
- 2 tbsp chopped carrots
- 3 cups chicken stock (use the broth from boiled chicken)
- Salt to taste
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tbsp cornflour mixed with 2 tbsp water (cornflour slurry)
- ½ cup shredded boiled chicken
- 2 eggs, whisked
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Spring onion greens, for garnish
What Is So Special About Egg Drop Soup?
Egg Drop Soup is special because it takes the simplest ingredients — eggs, broth, and a few seasonings — and transforms them into something elegant, nourishing, and deeply comforting. It’s proof that good food doesn’t have to be complicated.
The magic lies in the silky “egg ribbons” — created when whisked eggs are poured slowly into hot broth. Each strand cooks instantly, forming delicate swirls that make every bowl beautiful and satisfying.
Beyond its simplicity, Egg Drop Soup is loved for its versatility. You can keep it light and classic, or make it heartier by adding vegetables, shredded chicken, or even tofu. It’s gentle on the stomach, quick to prepare, and perfect whether you’re feeling under the weather or just craving something warm and soothing.
In Chinese culture, it’s also a symbol of comfort and home-cooked warmth, often served as part of family meals or as a starter in restaurants.
Meyer Bauhaus Nonstick Stockpot with lid, 24 cm,
Quick and Easy Egg Drop Soup:
Egg Drop Soup is one of those wonderful recipes that delivers comfort in minutes. It’s quick because it uses simple, everyday ingredients — eggs, broth, and a few basic seasonings — and requires very little prep work. There’s no long simmering, no complex steps, and no special equipment needed.
Everything cooks fast:
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The broth heats up in just a few minutes.
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The vegetables and chicken (if added) cook quickly.
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And the eggs take only seconds to form those soft, beautiful ribbons once added to the hot soup.
In total, you can go from start to finish in under 20 minutes, making it a perfect choice for busy weeknights, lazy weekends, or when you want something warm and homemade without much effort.
How to make
Saute the aromatics:
Heat butter in a pan over medium flame. Add chopped ginger, spring onion whites, beans, and carrots. Sauté lightly for 1–2 minutes until fragrant but still crisp.
Add the broth:
Pour in the chicken stock (the water used to boil the chicken). Bring it to a gentle boil.
Season the soup:
Add salt, sesame oil, and soy sauce. Stir well to combine.
Thicken slightly:
Slowly pour in the cornflour slurry while stirring continuously to avoid lumps. Let it simmer for a minute until the soup slightly thickens.
Add the chicken:
Stir in the shredded chicken and simmer for another minute.
Create the egg ribbons:
Reduce the heat to low. Whisk the eggs and gently pour them into the soup through a perforated spoon or fork, stirring lightly in one direction to form delicate egg strands.
Finish and serve:
Add the spring onion greens for a burst of color and freshness. Serve hot and enjoy this warm, comforting bowl of Egg Drop Soup.
Expert Tips
1.Pour the eggs slowly:
Whisk your eggs well, then pour them in a thin, steady stream through a fork or perforated spoon while gently stirring the soup. This creates those beautiful, silky ribbons instead of clumps.
2.Keep the heat low when adding eggs:
Turn the heat to low or medium-low before adding the eggs — too high, and the eggs will cook too fast and turn rubbery instead of delicate.
3.Stir in one direction:
Gently stir in one direction only as you pour the eggs. This helps form long, smooth strands instead of breaking them up.
4.Don’t over-thicken:
Add the cornflour slurry slowly — a little goes a long way. The soup should be lightly silky, not heavy or gloopy.
5.Use good broth:
The flavor of your soup depends on your stock. Use homemade chicken broth or a high-quality store-bought version for the best taste.
6.Add sesame oil at the end:
A drizzle of sesame oil just before serving enhances the aroma and gives that authentic restaurant-style finish.
7.Customize to your taste:
You can make it heartier by adding tofu, corn, mushrooms, spinach, or shredded chicken — or keep it light and vegetarian with just eggs and veggies.
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