Homemade Egg Drop Soup

Name: Chinese Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups chicken broth; 3 large eggs, beaten well; 2 1/2 tablespoons cornstarch; 1/4 cup cold water; 2-3 green onions, thinly sliced (optional); 1 teaspoon salt, or to taste; 1/8 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder

Warm, comforting, and ready in minutes, this Easy Egg Drop Soup features silky egg ribbons in a flavorful homemade broth. It's a simple Chinese restaurant favorite that's perfect as a light meal, appetizer, or cozy comfort food.

Cook Time

Servings

Difficulty

10 minutes

Easy

Prep Time

5 Minutes

Ingredients

☐ 4 cups chicken broth

☐ 3 large eggs, beaten well

☐ 2½ tablespoons cornstarch

☐ ¼ cup cold water

☐ 2–3 green onions, thinly sliced (optional)

☐ 1 teaspoon salt, or to taste

☐ ⅛ teaspoon black pepper

☐ ¼ teaspoon garlic powder

☐ ¼ teaspoon onion powder

Make the Cornstarch Slurry:
In a small bowl, whisk together the cornstarch and cold water until completely smooth. Set aside.

Heat the Broth:
Pour the chicken broth into a medium saucepan and bring it to a gentle simmer over medium heat.

Thicken the Soup:
Slowly whisk the cornstarch slurry into the simmering broth. Continue stirring for 1–2 minutes until the broth thickens slightly.

Prepare the Eggs:
Crack the eggs into a small bowl and beat until the yolks and whites are fully combined.

Create the Egg Ribbons:
Reduce the heat to low. Slowly stir the broth in one direction to create a gentle whirlpool. While stirring, drizzle the beaten eggs into the soup in a thin, steady stream. The eggs will cook instantly, forming delicate ribbons.

Season the Soup:
Stir in the salt, black pepper, garlic powder, and onion powder. Taste and adjust the seasoning if needed.

Garnish and Serve:
Ladle the soup into serving bowls and garnish with sliced green onions, if desired. Serve immediately while hot and enjoy.

RECIPE TIPS

● For the best silky egg ribbons, keep the broth at a gentle simmer rather than a hard boil. Pour the beaten eggs in a thin, steady stream while slowly stirring in one direction. Once the ribbons form, avoid over-stirring so they stay long and delicate.

Directions

Homemade egg drop soup with delicate egg ribbons and sliced green onions

● Why didn't my egg ribbons turn out long and silky?

The broth may have been boiling too hard, or the eggs were poured in too quickly. Keep the soup at a gentle simmer and drizzle the eggs in a thin, steady stream while slowly stirring.

● Can I make Egg Drop Soup ahead of time?

Yes! While it's best served fresh, you can make it up to 3 days ahead and store it in the refrigerator. Reheat gently before serving.

● What can I serve with Egg Drop Soup?

Egg Drop Soup pairs well with your favorite Chinese-inspired dishes. Serve it alongside Beef & Broccoli, Chinese Honey Garlic Chicken, or Egg Foo Young for an easy homemade takeout-style meal.

● Why is my soup too thick?

If your soup thickens more than you'd like, simply stir in a little chicken broth or water while reheating until it reaches your preferred consistency.

● Can I freeze Egg Drop Soup?

Freezing is not recommended. The egg ribbons can become rubbery, and the soup's texture may change once thawed. Fresh or refrigerated leftovers provide the best results.