Easy Egg Drop Soup

This easy egg drop soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• A lightly thickened broth helps suspend delicate egg ribbons.
• Pouring eggs slowly into moving broth creates long strands rather than scrambled clumps.
• White pepper provides traditional warmth without black flecks.

Ingredients

• 4 cups (950 mL) low-sodium chicken or vegetable broth
• 1 tsp grated fresh ginger
• 1 tbsp soy sauce
• 1/4 tsp white pepper
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 3 large eggs, beaten
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil, optional
• Salt as needed

Step-by-step instructions

1. Bring the broth, ginger, soy sauce, and white pepper to a gentle simmer.
2. Stir the cornstarch slurry, then whisk it into the broth. Simmer for 1 minute until lightly thickened.
3. Reduce heat so the broth barely bubbles. Stir in a slow circle, then pour the beaten eggs in a thin stream. Let sit for 5 seconds before gently stirring.
4. Remove from heat. Add green onions and sesame oil. Taste before adding salt.

Cook’s notes

• The broth should not boil violently when eggs are added.
• Beat eggs until the whites and yolks are fully combined for even ribbons.
• Serve immediately; the texture is best fresh.

Substitutions and variations

• Add corn or peas before the egg.
• Use vegetable broth for a meatless version.
• Add cooked shredded chicken for a fuller meal.

What to serve with it

• Steamed rice
• Cucumber salad
• Vegetable dumplings

Storage and reheating

Refrigerate for up to 2 days. Reheat gently to 165°F (74°C) without prolonged boiling.

Frequently asked questions