Silky Egg Drop Soup Recipe

Are you looking for a quick, comforting, and delicious Asian-inspired dish? Look no further than egg drop soup. With its silky texture, delicate flavors, and minimal ingredients, this classic soup comes together in minutes and is sure to hit the spot. Recipe developer Miriam Hahn brings us this recipe and says, "The beauty of egg drop soup lies in its simplicity as it just requires a handful of ingredients, and you can whip it up in under 10 minutes. You can also think of it as a blank canvas for incorporating other ingredients such as mushrooms, tofu, meat, or seafood. I love a versatile soup!"

There's a good chance that you've enjoyed egg drop soup at a Chinese restaurant or have at least seen it on the menu, and now you can make the classic dish in your own home. This savory, eggy delight is quite easy to whip up, so when you're in need of a quick but comforting dish, this egg drop soup recipe will do the trick time and time again.

Gather the ingredients for egg drop soup

The ingredients in this recipe are simple and you may have all of them on hand. Along with the obvious ingredient, eggs, we'll also need some scallions, chicken broth, cornstarch, water, salt, and pepper. "You can use vegetable broth in this soup, but it's traditionally made with chicken broth and that will give it a more authentic taste," Hahn shares.

Prep the ingredients

There's very little prep in this recipe so this step will only take a few minutes. Grab a cutting board and chop the scallions. We are going to be using the white part of the scallions in the base of the soup and the green parts for garnish so when cutting, put the white and green parts in separate bowls. Then beat the eggs so they are ready to go.

Boil the broth

Pull out a medium pot and pour in the chicken broth and add the white parts of the scallions. Bring the mixture to a boil. While you are waiting, combine the cornstarch and water in a small bowl. "I like to use a small whisk for this because this will break down any clumps," Hahn remarks. When the broth mixture has come to a boil, add the cornstarch mixture, and stir for about 5 minutes on medium heat. The cornstarch will help add some thickness to the soup.

Add the eggs and serve

Now it's time for the magic to happen. Pour in the beaten eggs and stir the mixture continuously as you pour. As the eggs cook in the hot liquid the mixture should turn into a silky consistency. Then add the salt and pepper and stir. Your egg drop soup is ready to serve.

Ladle it into serving bowls and top with the green parts of the scallions. The soup pairs well with a variety of Asian dishes like this sweet and sour stir fry or these pork and coconut eggrolls, though it also tastes pretty good all on its own.

Egg Drop Soup Recipe
No Ratings
This silky egg drop soup recipe comes together in less than 10 minutes.
Prep Time
Cook Time
soup in bowl with white spoon
Total time: 9 minutes
  • 3 scallions, divided
  • 2 eggs
  • 2 cups chicken broth
  • 1 ½ tablespoons corn starch
  • 1 ½ tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Chop the scallions and separate the white parts from the green parts. Put each in a small bowl.
  2. Beat the eggs.
  3. Add the chicken broth to a medium pot and add the scallion whites. Bring the mixture to a boil.
  4. In a small bowl, combine the cornstarch with the water. When the broth mixture has come to a boil, add the cornstarch mixture, and stir for about 5 minutes on medium heat.
  5. Add the beaten eggs and stir constantly as you pour them into the pot. The mixture should turn into a silky consistency. Add the salt and pepper and stir.
  6. Ladle the soup into serving bowls and garnish with the scallion greens.
Calories per Serving 178
Total Fat 7.0 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Cholesterol 167.2 mg
Total Carbohydrates 16.0 g
Dietary Fiber 0.7 g
Total Sugars 4.4 g
Sodium 747.1 mg
Protein 11.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe