Here’s a simple, cozy Egg Drop Soup recipe you can make in minutes!
🥣 Easy Egg Drop Soup
Ingredients (2–3 servings)
- 3 cups chicken broth
- 1 tablespoon cornstarch (optional — thickens the soup)
- 2 large eggs
- 1 teaspoon soy sauce (or more to taste)
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon sesame oil (optional but delicious)
- 2 green onions, thinly sliced
- Salt to taste
Instructions
-
Heat the broth
In a saucepan, bring the chicken broth to a gentle boil.
If you want a slightly thicker soup, whisk the cornstarch with 2 tablespoons of cold water and stir it into the broth. Simmer 1–2 minutes. -
Season it
Add soy sauce, pepper, and sesame oil to the broth. -
Prepare the eggs
In a small bowl, lightly beat the eggs. -
Create the egg ribbons
Reduce the broth to a gentle simmer.
Slowly drizzle the beaten eggs into the soup in a thin stream while stirring the broth in one direction with a spoon or chopstick.
You'll see beautiful silky egg ribbons form. -
Finish it
Stir in the sliced green onions.
Taste and add salt or more soy sauce as needed.
Optional Add-Ins
- Corn kernels
- Peas
- A pinch of ginger
- A handful of spinach
- A bit of cooked chicken
This is a wonderfully clear version for a quick supper, and I liked that the cornstarch is marked optional rather than essential. Drizzling the eggs slowly into a gentle simmer while stirring in one direction makes sense for those silky ribbons, and the white pepper with sesame oil should give it a subtle warmth. I may add a pinch of ginger and a handful of spinach from your optional list next time, as both sound like they would suit the light broth.
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