Egg Drop Soup

Looking for a simple yet satisfying soup recipe? Look no further than this classic egg drop soup! This delightfully tasty soup is made with just a handful of ingredients, making it an easy and quick option for dinner. It’s infused with flavor thanks to ginger, garlic, soy sauce, and scallions, creating a comforting, savory taste that’s perfect for any meal.

One of the best things about this soup is the texture. With a broth that’s thickened to perfection with cornstarch, you’ll get a silky, luxurious feeling with every spoonful. The eggs that are beaten into the soup add richness and depth, giving you a perfect mixture of smooth, creamy toppings and a flavorful broth.

Whether you’re a seasoned home cook or just starting out, this egg drop soup recipe is simple enough for anyone to master. From the preparation to the cooking, everything is straightforward, making it a perfect dish to make on a busy weeknight or whenever you need a little pick-me-up.

So what are you waiting for? Grab your ingredients, follow the recipe, and get ready to enjoy a warm, comforting bowl of soup in no time! With just a few simple steps, you’ll have a delicious soup that will become a staple in your kitchen.

Egg Drop Soup Recipe

Egg drop soup is a classic Chinese soup that is easy to make and perfect for a quick and comforting meal. This recipe uses simple ingredients to create a delicious and flavorful soup that will warm you up from the inside out.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Meal Prep
Cuisine Asian, Chinese
Servings4 servings
Calories (per serving)93.84 kcal



  • Combine chicken broth, grated ginger, minced garlic, and soy sauce in a pot and bring to a boil.
  • In a separate bowl, mix cornstarch with a small amount of water until smooth and add to the boiling mixture to thicken.
  • Slowly pour beaten eggs into the soup while stirring gently to create egg ribbons.
  • Add sliced scallions and season with salt and pepper to taste.
  • Serve hot.


1. Always read the recipe thoroughly before beginning to cook to ensure you have all necessary ingredients and understand the steps involved.
2. Use high quality chicken broth for a rich, flavorful soup.
3. Use fresh grated ginger and minced garlic for optimal taste.
4. Combine cornstarch with a small amount of water before adding to the soup to prevent clumping.
5. Slowly pour beaten eggs into the soup while stirring gently in a circular motion to create thin ribbons.
6. Thinly slice scallions for a nice crunch and vibrant color.
7. Adjust salt and pepper to taste, but be careful not to over-season.


Serving: 1servingCalories: 93.84kcalCarbohydrates: 7.96gProtein: 8.68gFat: 3.56gSaturated Fat: 1.12gPolyunsaturated Fat: 0.73gMonounsaturated Fat: 1.46gTrans Fat: 0.01gCholesterol: 81.84mgSodium: 607.31mgPotassium: 277.09mgFiber: 0.29gSugar: 0.7gVitamin A: 178.69IUVitamin B1: 0.02mgVitamin B2: 0.19mgVitamin B3: 3.69mgVitamin B5: 0.38mgVitamin B6: 0.09mgVitamin B12: 0.43µgVitamin C: 1.39mgVitamin D: 0.44µgVitamin E: 0.27mgVitamin K: 12.5µgCalcium: 29.53mgCopper: 0.16mgFolate: 15.88µgIron: 1.23mgManganese: 0.07mgMagnesium: 10.36mgPhosphorus: 131.14mgSelenium: 7.08µgZinc: 0.6mgNet Carbohydrates: 7.67g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This recipe can typically last in the fridge for 3-4 days and in the freezer for up to 3 months. Here are instructions on how to store, freeze, defrost, and reheat:

To Store:
1. Allow the soup to cool down to room temperature
2. Transfer the soup to an airtight container or large mason jar
3. Refrigerate for up to 4 days.

To Freeze:
1. Allow the soup to cool down to room temperature
2. Transfer the soup to freezer-safe containers, leaving at least an inch of space at the top to allow for expansion.
3. Label and date the containers and freeze for up to 3 months.

To Defrost:
1. Remove the soup from the freezer and place it in the fridge overnight to defrost slowly.
Alternatively, you can defrost it in the microwave or on the stovetop over low heat until fully thawed.

To Reheat:
1. Pour the soup into a pot on the stovetop or microwave-safe dish to reheat it.
2. Heat it until the desired temperature is achieved, stirring occasionally.
3. Serve hot and enjoy!

Recipe Variations

1. Chicken Egg Drop Soup – Add shredded cooked chicken to the soup for an extra protein boost.
2. Spicy Egg Drop Soup – Add red pepper flakes or hot sauce to the soup for a spicy kick.
3. Vegetable Egg Drop Soup – Add diced vegetables like carrots, celery, and onion to the soup for added nutrition and flavor.
4. Asian Egg Drop Soup – Add soy sauce, sesame oil, and green onion to the soup for an Asian-inspired flavor.
5. Corn Egg Drop Soup – Add canned corn or fresh corn kernels to the soup for a sweet and creamy flavor.
6. Ginger Egg Drop Soup – Add grated fresh ginger to the soup for a warming and digestive aid.
7. Mushroom Egg Drop Soup – Add sliced mushrooms to the soup for a rich and earthy flavor.
8. Tomato Egg Drop Soup – Add diced tomatoes to the soup for a tangy and flavorful twist.

What To Serve With

– Steamed rice
– Stir-fried vegetables
– Dumplings or potstickers
– Chicken or beef skewers
– Spring rolls or egg rolls
– Szechuan green beans
– Hot and sour soup
– Fried rice
– Chinese BBQ pork (char siu)
– Crispy prawn crackers.

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