Egg Drop Soup is so easy to prepare it’s become one of our favorite go-to recipes when we’re not feeling particularly ambitious in the kitchen.
Called Egg Flower Soup in China, it’s made simply by drizzling beaten egg into a lightly-seasoned, simmering broth. It makes a great lunch or light dinner and it’s easy to make variations by adding some extra ingredients (see notes).
This recipe is easily adapted to be gluten free.Print
Egg Drop Soup
Egg Drop Soup is a great choice for a light dinner and it’s so quick and easy to prepare it’s become a favorite of ours for when we really don’t feel like cooking!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings 1x
- 4 large eggs
- 4 cups chicken broth (homemade or low-sodium)
- 4 slices fresh ginger (1/4-inch thick), slightly crushed
- 2 teaspoons soy sauce (or more to taste – substitute tamari for gluten free)
- Pinch of white pepper (optional)
- 2–1/2 tablespoons cornstarch
- 4 to 5 scallions, thinly sliced
- Toasted sesame oil (optional)
- Beat the eggs in a bowl (preferably one with a pouring spout) and set aside.
- Place the chicken broth in a large saucepan and bring to a simmer over medium heat. Add the ginger, soy sauce and white pepper, then cover and simmer for 10 to 15 minutes to allow the flavor to develop. Use a slotted spoon to remove the ginger and discard.
- Place the cornstarch in a small bowl, add about 1/4 cup of the hot broth and whisk until smooth. Add 2 teaspoons of the cornstarch mixture to the eggs and beat until blended.
- Increase the heat on the broth to bring it to a boil. Stir in the remainder of the cornstarch mixture and continue cooking until the broth thickens slightly (about 1 minute). Immediately reduce the heat so the broth returns to simmering and stir in the scallions, reserving a handful for garnish.
- Slowly drizzle the egg into the simmering broth in a thin stream, whisking continually as you do. Once all the egg is incorporated, remove the pan from the heat.
- Ladle the soup into serving bowls and garnish with the reserved scallions and a drizzle of sesame oil if desired.
If you’re serving this soup for dinner, consider adding one or more of the following ingredients: chicken, tofu, sliced mushrooms, baby spinach or bok choy.