Best Egg Drop Soup
This classic Chinese soup comes together in under 15 minutes with simple pantry staples. The secret is in the technique: a well-seasoned broth, a steady hand when pouring the eggs, and a touch of cornstarch for that beautifully thick, glossy consistency.
Equipment
- Medium saucepan or pot - at least 2-quart capacity
- Fine-mesh strainer - optional, for super-smooth broth
- Small mixing bowl or measuring cup - with a pour spout for eggs
- Whisk or fork - for beating eggs
- Ladle or large spoon
- Wooden spoon or chopsticks - for stirring while pouring eggs
- Measuring cups and spoons
- Kitchen scale - optional, for precise measurements
Ingredients
- 4 cups chicken broth - 960ml, low sodium preferred
- 3 large eggs
- 2 tablespoons cornstarch - 16g
- 3 tablespoons cold water - 45ml, for the cornstarch slurry
- 1 tablespoon soy sauce - 15ml, or tamari for gluten-free
- 1 teaspoon toasted sesame oil - 5ml
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground ginger - or 1 teaspoon freshly grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon turmeric - optional, for golden color
- salt - to taste
For Garnish
- 2 green onions - thinly sliced
Instructions
- Whisk cornstarch with cold water until smooth. Set aside near the stove.
- Beat eggs in a pour-spout measuring cup until yolks and whites are fully combined with no streaks.
- Bring chicken broth to a gentle boil with soy sauce, white pepper, ginger, garlic powder, sugar, and turmeric. Taste and adjust seasoning.
- Stir the slurry again, then slowly pour into the hot broth while stirring constantly until it thickens and turns glossy, about 1-2 minutes. Reduce heat to a gentle simmer.
- Stir the broth in a circular motion to create a whirlpool. Slowly drizzle in the beaten eggs in a thin, steady stream. The eggs will cook instantly into wispy ribbons. Stop stirring and let sit 30 seconds to set.
- Drizzle with toasted sesame oil, stir gently, and taste one final time for salt or pepper. Ladle into bowls and garnish with sliced green onions. Serve immediately.
Notes
- Egg ribbon technique: Use a pour-spout measuring cup for the eggs and pour very slowly in a thin stream while stirring the broth in a gentle whirlpool. The thinner the stream, the more delicate the ribbons.
- Broth temperature: Keep the broth at a gentle simmer, not a rolling boil, when adding the eggs. A vigorous boil will break up the strands and make the soup murky.
- Cornstarch slurry tip: Always stir the slurry right before adding it to the broth, as cornstarch settles to the bottom within seconds.
- Gluten-free option: Use tamari instead of regular soy sauce. Always check your broth label as some brands add gluten-containing ingredients.
- Keto adaptation: Skip the cornstarch or use xanthan gum instead for a low-carb version. The soup will be thinner but still flavorful.
- Add-ins: Stir in 1/2 cup corn, shredded rotisserie chicken, diced tofu, or sliced mushrooms before adding the eggs for a heartier soup.
- Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, avoiding a full boil to prevent rubbery eggs. Do not freeze.
- Reviving leftovers: Add a pinch of white pepper and a fresh drizzle of sesame oil before serving to brighten the flavor.
- Serving ideas: Pairs beautifully with Chicken Fried Rice, steamed dumplings, Easy Orange Chicken, or a side of jasmine rice.
- Color boost: Turmeric is optional but gives the soup that classic golden restaurant color without altering the flavor.