Egg Drop Soup in Less Than 10 Minutes
This post may contain affiliate links.Egg Drop Soup is a quick and simple meal you can whip up at home in less than 10 minutes. With just four basic ingredients, it’s as easy as it gets. Let me walk you through it!
Egg Drop Soup is the ultimate quick comfort food. Known as 蛋花湯 (dàn huā tāng) in Mandarin, this classic Chinese dish comes together in minutes but delivers big on flavor and warmth. You know those silky, ribbon-y eggs floating in savory broth that you always get at Chinese restaurants?
Versatile and endlessly adaptable, egg drop soup can also be dressed up with extras like tofu, mushrooms, or sweet corn. It can be a starter or the last dish to finish your meal.
Pair it with Egg Fried Rice or Potstickers, Fried Wonton. Dunk some Shrimp Balls in it – you’ll be very thankful. And if you like the spicy Sichuan Tofu Pork, this soup will cool you down.
It is super easy to make and I will tell you how to make the silky strands of eggs perfectly!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Chicken Stock or Chicken Bone Broth – The best option for broth is chicken bone broth if you have some. You can also use a store-bought chicken stock for practical reason. If you plan to make ahead, you can slow-cook chicken and get the broth for other recipes like Wonton Soup.
Cornstarch and water – Make cornstarch slurry to thicken the broth. The amount of cornstarch depends on your liking. If you want your soup to be thicker, add more cornstarch. If you like it runnier, use less of it.
White Pepper – Chinese people love to add white pepper. It heats up the broth.
Green Onion – Not only it acts as garnish, but it is also a beautiful addition and deliciousness to the broth.
Additional ingredients
Turmeric or Yellow Food Coloring (optional) – Some restaurants add yellow food coloring to make the soup look more appetizing. This is up to your preference. You can add either of those or just use none of them.
Mushroom Powder (optional) – Mushroom powder with a little bit of MSG adds an umami flavor to the broth. It is optional.
Sesame Oil (optional) – After cooking, you may add sesame oil before eating to make it smell delicious.
Black Vinegar (optional) – Add a little bit of black vinegar to enhance the taste. This is optional.
Be sure to check out the full recipe and ingredient list below
How to Make Egg Drop Soup
STEP 1. Pour chicken broth into a pot, bring the chicken bone broth to a simmer and add psalt and pepper (Image 1). Turn the stove to low heat once it simmers. In another bowl, mix cornstarch with water and stir well, set aside (Image 2). Crack the eggs into a bowl. Use a fork to beat the eggs well (Image 3). Pour cornstarch slurry into the broth slowly (Image 4).
STEP 2. You may add a pinch of ground turmeric to make the color more beautiful (Image 5). Now, add the eggs by slowly drizzling the eggs with one hand while stirring with chopsticks or a fork to create soft ribbons of egg (Images 6, 7). Taste it. Sprinkle some green onions (Image 8). Enjoy your egg drop soup!
Storage
You can store the soup in an airtight container in the refrigerator for up to 3 days. Then, reheat using low heat.
Pro Tips
- Make sure the broth is simmering when you pour in the eggs.
- Pour the eggs slowly and thinly with a measuring cup with small spout. This will ensure the eggs do not form into big clumps.
- Use a spoon, fork, or chopsticks to stir the soup while pouring the eggs. This will distribute the eggs evenly throughout the soup and create beautiful strands.
- You can adjust the thickness while cooking. If it is too thin, add a little more cornstarch slurry. If it is too thick, just add more water, stock or bone broth.
- Add a touch of flavored oil to make the soup more fragrant.
Our Favorite
Pairing Suggestions
FAQs about Egg Drop Soup
It is a comforting soup of clear thickened broth with beautiful strands of egg ribbons.
You may add a pinch of ground turmeric to make it more beautiful just like in the restaurant. It will not affect the flavor of the soup.
A small amount of cornstarch slurry will help thicken the broth.
Egg drop soup is a great dish for when you’re feeling sick. The bone broth is also great for your gut and helps with digestive issues.
Storage and Reheating
It is easy to save the lefover of this soup. Just keep it in a closed container in the fridge for up to 5 days. You can reheat it in a sauce pan with lower heat or in a microwave.
Egg Drop Soup
Equipment
- 1 sauce pan
- 1 chopsticks
Ingredients
- 3 cups chicken stock
- 1-2 tbsp cornstarch dilute with 3 tbsp water
- 2 eggs well-beaten
- ½ tsp salt to taste
- ¼ tsp pepper
- ½ tsp mushroom powder optional
- 1 stalk green onion
Instructions
- Crack the eggs. Use a fork to beat the eggs well.
- Mix cornstarch with water and stir well.
- Boil the chicken bone broth to a simmer.
- Turn the stove to low heat. Slowly drizzle the cornstarch slurry into the soup. The broth will thicken.
- Now, add the eggs by slowly pouring the eggs with one hand and stirring with chopsticks or a fork.
- Season the soup with salt and pepper. Taste it. Add the green onions.
Notes
- Make sure the broth is simmering when you pour in the eggs.
- Pour the eggs slowly and thinly with a measuring cup with small spout. This will ensure the eggs do not form into big clumps.
- Use a spoon, fork, or chopsticks to stir the soup while pouring the eggs. This will distribute the eggs evenly throughout the soup and create beautiful strands.
This is my family’s favorite soup. Whenever someone gets sick, this soup is always there to comfort. It is so delicious and super easy to make!