Homemade Egg Drop Soup

Egg drop soup, alongside wonton soup and hot and sour soup of course, is part of the usual suspects found on nearly every Chinese restaurant menu. It’s often overlooked; cheap, fast, predictable, but that reputation has more to do with how routinely it’s made than with what the soup actually is. It’s by far my favorite of the three.

The name “egg drop” is descriptive enough, but the Chinese name translates more closely to egg flower soup, referring to the way beaten egg blooms into soft ribbons once it hits hot broth. The size and shape of those ribbons depend on timing, temperature, and how the soup is stirred—details that are rarely discussed but matter more than the ingredient list suggests.

At its core, egg drop soup is little more than seasoned stock, lightly thickened and finished with egg. In restaurant kitchens, that stock is often reinforced with MSG to deepen the savory notes. At home, the same result can be achieved with a well-made chicken broth and careful seasoning – although I am absolutely not anti-MSG (in fact, quite the opposite).

How to Make Homemade Egg Drop Soup

1. Heat and season the stock

The chicken stock goes into a medium saucepan and is brought up to a steady simmer—not a rolling boil. Sesame oil, salt, sugar, and white pepper are stirred in once the stock is hot. If using food coloring and MSG, add it here. Taste and adjust seasoning before moving on; the broth should taste complete on its own.

2. Thicken the soup

The cornstarch slurry should be stirred just before using, as the starch settles quickly. While stirring the simmering soup, drizzle in the slurry gradually. Continuous stirring prevents clumping. The soup thickens within a minute or two. More slurry will give a heavier body; less keeps things looser. This is entirely preference-based.

3. Add the egg

Once the soup reaches the thickness you want, the egg goes in. Use a ladle or spoon to stir the soup in a slow circular motion, then pour the beaten egg in a thin stream. Slower stirring creates broader ribbons; faster stirring produces finer strands. Varying the speed gives a mix of both.

4. Finish and serve

Once all the egg is added, the soup is ready. Ladle into bowls and finish with scallions and cilantro if using. A small extra drop of sesame oil on top is optional, but restrained.

Homemade Egg Drop Soup

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5 from 2 reviews

• Author: Kalle Bergman
• Total Time: 15 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Restaurant-style egg drop soup in 15 minutes?
Yes, really. This recipe is almost as fast as takeout!

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Ingredients

Units USM Scale 1x2x3x

• 4 cups (946 ml) organic chicken stock or homemade chicken stock
• 0.5 tsp sesame oil
• 0.5 tsp salt
• Pinch of sugar
• Pinch white pepper
• 5 drops yellow food coloring
• 0.25 cups (59 ml) cornstarch mixed with 0.5 cups (118 ml) water
• 3 eggs
• 1 scallion
• 1 tbsp cilantro

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Instructions

1. Bring the chicken stock to a simmer in a medium-sized soup pot.
2. Stir in the sesame oil, salt, sugar, and white pepper.
3. Add in 5 drops of yellow food coloring, if desired.
4. Taste the soup and adjust the seasoning.
5. Add the cornstarch slurry, ensuring the cornstarch and water are well mixed.
6. Stir the soup continuously while drizzling in the slurry to prevent clumping.
7. Adjust the amount of starch for desired thickness; add in small batches if preferred.
8. Lightly beat the egg.
9. Using a ladle, stir the soup in a circular motion and slowly drizzle in the egg.
10. Ladle the soup into a bowl, top with scallion and cilantro, drizzle with sesame oil, and serve.

Notes

• For a richer flavor, use homemade chicken stock instead of store-bought.
• If you don’t have cornstarch, you can substitute arrowroot powder for a similar thickening effect.
• Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Chinese-inspired

Nutrition

• Serving Size: 1 cup
• Calories: 150
• Sugar: 2
• Sodium: 400
• Fat: 5
• Saturated Fat: 1
• Unsaturated Fat: 3
• Carbohydrates: 20
• Fiber: 1
• Protein: 5
• Cholesterol: 100

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