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.

Egg Drop Soup

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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!

Yield: 2 to 4 servings

Prep Time: 5 mins

Cook Time : 25 mins

Total Time : 30 mins

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Ingredients 

• 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

Instructions 

• 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.

Recipe Notes

Recipe Add-Ons:

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.

Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.