Easy Egg Drop Soup Recipe

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Silky, savory, and soul-warming, Easy Egg Drop Soup is a timeless dish that comes together in minutes yet delivers maximum comfort. This Chinese classic is known for its delicate ribbons of cooked egg swirling in a flavorful, seasoned broth—perfect for cozy evenings, light lunches, or a quick remedy when you’re feeling under the weather.

What makes this soup especially appealing is its simplicity. Made with pantry staples and requiring minimal prep, it’s the kind of recipe that’s both nourishing and time-saving. Whether you’re new to cooking or a seasoned home chef, this egg drop soup can become a trusted go-to when you want something warm, light, and incredibly satisfying.

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Why You’ll Love This Easy Egg Drop Soup

• Ready in under 15 minutes from start to finish
• Uses just a handful of ingredients you probably already have
• Customizable with add-ins like tofu, corn, or mushrooms
• Naturally gluten-free (with gluten-free soy sauce)
• A comforting dish that’s light yet filling

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Preparation Phase & Tools to Use

To make the perfect bowl of egg drop soup, you’ll need a medium-sized saucepan or soup pot, a whisk, a ladle, and a small bowl for beating the eggs. The saucepan ensures even heating and allows room for the egg ribbons to form properly. A whisk is essential for stirring the broth smoothly while pouring in the eggs. The ladle will help you serve up the soup cleanly, and the bowl is, of course, for beating your eggs into a light, uniform consistency.

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Preparation Tips

Make sure to bring your broth to a gentle boil before adding any seasonings or thickening agents. Dissolve your cornstarch slurry fully to avoid clumping. When adding the eggs, reduce the heat and stir the broth in a slow, circular motion—this creates the beautiful, wispy strands characteristic of classic egg drop soup. Beat the eggs thoroughly beforehand for the smoothest ribbons. Finally, serve immediately after cooking for the best texture and flavor.

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Ingredients for this Easy Egg Drop Soup Recipe

• 4 cups chicken broth (low sodium preferred)
• 2 large eggs, beaten
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper (or black pepper as a substitute)
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 1/2 teaspoon sesame oil (optional, for added depth)
• 2 green onions, finely chopped (for garnish)
• Salt to taste

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Step 1: Prepare the Cornstarch Slurry

In a small bowl, whisk together the cornstarch and water until fully dissolved. This slurry helps thicken the soup slightly and gives it a smooth consistency. Set it aside for later use.

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Step 2: Heat the Broth

Pour the chicken broth into a medium saucepan and bring it to a gentle boil over medium-high heat. Stir in the soy sauce, ground ginger, and white pepper. Let it simmer for 2-3 minutes to blend the flavors.

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Step 3: Thicken the Soup

Reduce the heat to medium-low. Slowly stir in the prepared cornstarch slurry while whisking the broth gently to avoid lumps. Let the soup simmer for another 2 minutes until it slightly thickens.

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Step 4: Create the Egg Ribbons

Turn the heat to low. Using one hand to slowly drizzle the beaten eggs into the soup, use the other hand to stir the broth gently in a circular motion with a fork or chopstick. The eggs will instantly cook and form delicate, silky ribbons.

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Step 5: Final Touches

Turn off the heat. Stir in the sesame oil if using, and adjust salt to taste. Ladle the soup into bowls and top with freshly chopped green onions.

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Notes

For a richer flavor, you can use homemade chicken stock or add a splash of rice vinegar or white pepper to balance the soup’s umami notes. The consistency of the soup can be adjusted by adding more or less cornstarch slurry—some prefer it light and brothy, others slightly thickened. If you want to make this dish vegetarian, swap chicken broth for vegetable broth and enjoy the same comfort with a plant-based twist.

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Watch Out for These Mistakes While Cooking

• Adding eggs at high heat: If the soup is boiling when you pour in the eggs, they’ll overcook and turn rubbery. Always lower the heat before drizzling.
• Pouring eggs too fast: Rushing this step will create clumps instead of delicate ribbons. A slow stream is key.
• Skipping the slurry or not mixing it well: Cornstarch settles quickly. Stir well before adding, or your soup might stay watery.
• Not whisking the broth while adding eggs: Gentle swirling creates that signature feathered look—don’t skip it!

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Storage Instructions

Egg drop soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the texture of the egg ribbons. Freezing is not recommended, as the eggs can turn grainy when thawed.

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Estimated Nutrition

Per 1 cup serving (based on 4 servings total):

• Calories: ~90 kcal
• Protein: 6g
• Fat: 4g
• Carbohydrates: 6g
• Sugar: 1g
• Fiber: 0g
• Sodium: ~700mg (depending on broth and soy sauce)
• Cholesterol: 90mg

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Frequently Asked Questions

What is the best broth for egg drop soup?

Low-sodium chicken broth is preferred for controlling salt levels and letting the egg flavor shine.

Can I use vegetable broth instead of chicken broth?

Yes, for a vegetarian version, vegetable broth works just fine—just choose one with a clean, mild flavor.

How do I make the egg ribbons soft and fluffy?

Pour the eggs slowly into gently stirred broth over low heat to form the signature silky ribbons.

Can I make this soup ahead of time?

Yes, but it’s best eaten fresh. If making ahead, prepare the broth and add the eggs just before serving.

Is egg drop soup gluten-free?

It can be—just use gluten-free soy sauce (tamari) and make sure your broth is gluten-free.

Can I add extras like tofu or vegetables?

Absolutely! Sweet corn, tofu cubes, or spinach are great add-ins that pair well with the soup.

Why is my soup too thin or too thick?

Adjust the cornstarch slurry to reach your desired consistency. More slurry = thicker soup.

Can I freeze egg drop soup?

Freezing is not recommended, as the texture of the egg can become grainy once thawed.

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Conclusion

Easy Egg Drop Soup is one of those rare recipes that strikes the perfect balance between effort and reward. With minimal ingredients and a few smart techniques, you get a bowl full of warmth, comfort, and flavor in just minutes. Whether you’re nursing a cold, short on time, or simply craving something cozy, this recipe always delivers.

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