Easy Egg Drop Soup Recipe

Name: Easy Egg Drop Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 (49.5 fluid ounce) can chicken broth; 1 bunch green onions, chopped; 0.33333334326744 cup cold water; 3 tablespoons cornstarch; 2 tablespoons soy sauce; 0.25 teaspoon white sugar; 3 eggs; 2 tablespoons cold water

Cook Time: 15 minutes

Ingredients

1 (49.5 fluid ounce) can chicken broth
1 bunch green onions, chopped
cup cold water
3 tablespoons cornstarch
2 tablespoons soy sauce
teaspoon white sugar
3 eggs
2 tablespoons cold water

Directions

Step 1: Heat chicken broth in a large pot over medium-high heat and stir in the chopped green onions.

Step 2: In a bowl, whisk together cup cold water, cornstarch, soy sauce, and sugar until smooth.

Step 3: Add the cornstarch mixture into the simmering broth and stir well.

Step 4: Bring the broth mixture to a boil, then reduce the heat to medium-low and let it simmer for 1 minute.

Step 5: In a small bowl, whisk together the eggs and the remaining 2 tablespoons of cold water using a fork.

Step 6: Drizzle the egg mixture into the hot broth slowly, stirring gently as you go to create silky egg ribbons.

Step 7: Once the eggs are cooked, remove the pot from the heat and serve the soup hot.

Nutrition Facts

Servings per Recipe: 6

Nutrition Item	Per Serving
Calories	84
Total Fat	3g
Saturated Fat	1g
Cholesterol	99mg
Sodium	1482mg
Total Carbohydrate	8g
Dietary Fiber	1g
Total Sugars	3g
Protein	5g
Vitamin C	7mg
Calcium	42mg
Iron	1mg
Potassium	149mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Recipe Author: Ava

History of Egg Drop Soup

Egg Drop Soup, or "Dan Hua Tang" in Mandarin, is a traditional Chinese dish with a long history, dating back over 1,000 years. It is believed to have originated in the Imperial kitchens of China during the Tang Dynasty (618907 AD). The soup's name comes from the method of "dropping" lightly beaten eggs into hot broth, creating silky egg ribbons. It became a popular dish during the Ming Dynasty (13681644), when it was commonly served in Chinese households as a light appetizer or comfort food. Over time, it spread across different regions, adapting to local tastes and ingredients, with variations found throughout China and abroad.

Regional Variations of Egg Drop Soup

Egg Drop Soup has many regional variations, particularly in China. In Northern China, the broth is typically made with a rich chicken stock, while in Southern China, a lighter vegetable or seafood-based broth is more common. The addition of ingredients like tofu, mushrooms, and even crab meat is often seen in different regions. For example, the Sichuan version may include a touch of chili oil or peppercorns, adding a spicy kick to the otherwise delicate soup. In Western versions, particularly in American Chinese cuisine, soy sauce and corn starch are frequently used to thicken the soup, creating a velvety texture.

How It Differs from Similar Dishes

Egg Drop Soup stands apart from other Chinese soups like Hot and Sour Soup or Wonton Soup due to its simplicity and delicate texture. While Hot and Sour Soup is bold with vinegar and chili flavors and Wonton Soup features dumplings, Egg Drop Soup focuses on the subtlety of the egg ribbons swirling in the broth. The key feature of Egg Drop Soup is the smooth, silky consistency of the egg, which contrasts with the chunkier, more textured elements of other soups. Additionally, unlike Wonton Soup, which is typically more filling, Egg Drop Soup is a lighter, more refreshing option, making it a popular starter or snack.

Where Egg Drop Soup Is Typically Served

Egg Drop Soup is commonly found in Chinese restaurants worldwide, often offered as a starter or side dish. It is particularly popular in Chinese-American and Chinese-Canadian restaurants, where it may be paired with other dishes like fried rice or sweet and sour chicken. In China, it is also served at home, especially during colder weather, due to its comforting nature. It's often enjoyed as a quick, nutritious meal when you're feeling under the weather. The simplicity of the soup makes it easy to customize, and it is frequently served in many Asian fusion eateries as well.

Interesting Facts About Egg Drop Soup

Egg Drop Soup is one of the most popular Chinese soups outside of China, frequently appearing in Chinese take-out menus around the world.
The technique of making egg ribbons in hot broth is an ancient culinary skill that is still widely used in Chinese cooking.
In some variations of the soup, you can add ingredients like mushrooms, spinach, or shredded chicken for extra flavor and nutrition.
Egg Drop Soup is often served as a "comfort food," especially in Chinese culture, where it is believed to have healing properties for common colds and flu due to its nourishing nature.
The soup can be easily adjusted for different dietary preferences, as it is naturally gluten-free and can be made vegan by using vegetable broth and omitting eggs.

Conclusion

Egg Drop Soup is a beloved dish that combines simple ingredients to create a comforting, flavorful experience. Whether you're enjoying it as a starter in a restaurant or preparing it at home, this soup's rich history, regional variations, and adaptability make it a timeless classic in Chinese cuisine.

FAQ about Easy Egg Drop Soup Recipe

Yes, you can store leftover egg drop soup in an airtight container in the refrigerator for up to 3 days. However, the texture of the eggs may change slightly after refrigeration. To reheat, warm the soup gently on the stove over low heat.

It's not recommended to freeze egg drop soup as the texture of the eggs may become rubbery upon thawing. If you do choose to freeze it, make sure to omit the egg when freezing and add it fresh when reheating the soup.

Yes, you can use vegetable broth as a substitute for chicken broth if you want a vegetarian or vegan version of egg drop soup. Just ensure the vegetable broth is flavorful enough to provide a rich base for the soup.

Yes! Many variations can be added to egg drop soup. You can include ingredients like mushrooms, spinach, tofu, shrimp, or even a bit of grated ginger for added flavor. Just be sure to adjust cooking times accordingly.

If your soup is too thick, reduce the amount of cornstarch or add more broth to thin it out. If it's too thin, you can increase the amount of cornstarch or simmer the soup for longer to allow it to reduce.

Soy sauce is essential for the flavor of egg drop soup, but if you need an alternative, you can try using tamari (for a gluten-free version) or coconut aminos for a milder flavor. However, these substitutions will slightly change the taste.

If you don't have green onions, you can substitute with chives, shallots, or even leeks, depending on what you have available. The flavor will change slightly, but the soup will still be delicious.

If you don’t have cornstarch, you can use flour as a thickening agent. Use about 1 tablespoon of flour for every 1 tablespoon of cornstarch. Just be sure to dissolve the flour in water before adding it to the soup.

To achieve delicate egg ribbons, make sure the soup is not too hot when adding the eggs. Gently drizzle the egg mixture into the soup in a thin stream while stirring the broth slowly. This technique will create finer, more delicate ribbons of egg.

Yes, adding more eggs will make the soup richer and give it a smoother texture. However, be cautious not to overdo it, as too many eggs can overpower the broth and make the soup too dense.

Comments

LADYHEN

10/06/2025 01:52:54 PM

This was a very good recipe, particularly considering how few ingredients are in it! I used one 32 oz. container of chicken broth and only 1 T of soy sauce. I also did not add water to the beaten eggs and used dried chives instead of green onions. To get more traditional egg consistency, stir soup gently and drizzle egg into soup. After a few seconds, draw a spoon through soup and the egg will swirl.

dfwredraider

05/09/2017 03:17:45 PM

Rather than using canned chicken broth, I stuck a leftover rotisserie chicken carcass in the pressure cooker with some water and veggies and made a chicken stock. Then I took that gelatinous chicken stock and cut it 50/50 with water. Then I followed the recipe for the most part. I feel like a whole bunch of green onions was excessive, so I put 1 large greeen onion in. It could have used a second one, but it was fine. Then I also added a 4th TBSP of cornstarch bc I like my soup a bit thicker. It turned out awesome! Just like the restaurants! Yay! I love it when a recipe turns out great! :)

Leah Kristoll

04/25/2017 04:11:13 AM

I needed a quick meal for me and my toddler (picky eater, but loves broth, so this was a hit!) I used homemade broth (plain meat/bone stock without spices) and made only 2 portions (about 1/3 recipe): a few green onions, pinch of sugar, 1 teaspoon soy sauce, 2 teaspoons cornstarch, 1 tablespoon cold water, and 1 egg. Delicious!

Michelle Wallace Kehrberg

02/12/2017 08:07:33 PM

I'm a sucker for new recipes on things I have already made. The 1st time I tried it, it was easy & good, albeit a little bland. 2nd time I added 3 saffron threads and chives with the broth and onions, as well as 1/2 t of ginger and clove of minced garlic and a few strips of cabbage. Cut the soy & sugar in half and added it to the broth as well instead of mixing with cornstarch. Just before adding the egg I added 2 drops of toasted sesame oil and 2 drops of Mongolian fire oil. Also used 4 egg whites only. That was an awesome eggdrop! If you cook Chinese food regularly, some of the ingredients are well worth the cost.

Hannah Holman

01/10/2019 05:59:15 PM

This was a comforting and tasty base! I did make a handful of changes: I substituted flour (about 6 tbsp.) for cornstarch because I didn't have any; I used "better than bouillon - no chicken vegetarian base" because I like it better; I left out the sugar because I wasn't sure about it; I added some ground ginger, pepper, turmeric, and a dash of cayenne; and I garnished the soup with kimchi for fun!

Anniemac7

05/03/2016 09:39:46 PM

Whoa. This is better than what I get in the restaurant and that's saying a lot! I cut the soy sauce in half, figuring I could add more later if needed but I didn't think it needed it. I also added 1/8 tsp ginger, a clove of minced garlic and an extra egg. I only added 1 Tbs of water to the egg mixture, and the consistency was perfect for me. In restaurants, this soup can be too gelatinous for my liking so this homemade soup is perfect for me. I will be making this again and again. Thank you!

Raechael

07/12/2016 06:21:31 PM

Delicious recipe! I only use about 30 oz of the chicken broth to help thicken it up and I also use the low sodium version and it's still wonderful! Sometimes I also add frozen corn to help beef it up and it tastes great.

Paul VandeBussche Sr

04/22/2017 11:15:23 AM

Barely Eatable. That's the best thing I can say about this. It should be called Salty Brown Chicken Gravy and Eggs. A large pot, why? You are only making a quart of soup. One Bunch of green onions? One green onion is plenty and that may be over doing it. 3 tablespoons of cornstarch = gravy. 1 Tablespoon is enough, 2 maybe if you like it really thick. 2 Tablespoons of soy sauce? I had to double check to make sure I hadn't read it wrong. Turned it brown and really salty, not like the picture at all. 2 teaspoons makes more sense. 3 eggs in only a quart of soup? One would be plenty, two maximum for this small quantity. Egg drop soup is supposed to have delicate ribbons of egg running through it not this mess. Only 1/4 teaspoon of sugar? Why bother, leave it out.

Sugarfreeee

04/06/2019 10:20:22 PM

Our family loves this soup and I make at least once a week in winter and occasionally in the summertime. I don’t add anything but always double the recipe. I use organic chicken broth, extra large organic eggs, and Kikkoman brand soy sauce. I like to add the green onions until ready to serve with some crispy wontons on top. Depending on how you like the egg swirl sizes, I like to gently and slowly stir in egg mixture to the soup with a fork which makes for larger egg pieces. I’ve noticed that if cooked too hot and too long it changes the flavor. My 12 year old daughter says it’s better than the restaurant down the street and what can be better then that!!!! THANK YOU FOR AN AWESOME EASY SOUP :-D

Elle P

02/21/2016 07:22:39 PM

This was my first time making AND eating this soup but as it is a favorite of my mother's I decided to give it a go...especially since I had everything needed. It came out wonderfully. I used jumbo eggs. Additionally, I added some fresh spinach chopped and a few butterflied shrimp per serving since it was all that we were having for dinner. To kick it up a notch I threw in a handful of fresh chopped cilantro at the end and it gave that distinctive flavor that pushed it to the next level.

MaryAnn Morsette

09/19/2016 11:51:00 PM

This is delicious! I used a tad bit too much cornstarch (my fault when converting the recipe) but that's easily thinned out. The flavor was good but I did choose to saute diced mushrooms and green onions in a little stock before adding the broth and I hit it with a little garlic powder and ginger powder. Great jumping off point for a yummy soup!

SandyOat2155

07/19/2025 07:24:18 PM

Good recipe, omitted the sugar, add a crushed clove or two of garlic, and a dash of salt and pepper. Variations can consist of crab meat, some finely grated carrot

Jeanne

06/30/2025 11:41:02 PM

I was only making it for me (Covid) so I used the Better than Bouillon and threw some carrots and onion flakes in with some garlic granules, then the soy and a pinch of sugar. I did not use cornstarch. I did add water to the egg. I removed the carrots before I stirred in the egg. It tastes delicious. And I don't think I altered it that much. Thanks for the recipe!

Catherine Walker

02/11/2025 01:24:44 AM

Everyone raved about it.

JumpyTaco1261

01/19/2025 07:04:14 PM

Had no green onions, so I used chives. Excellent!

cuppwe

12/15/2024 12:37:08 AM

Kinda bland. Added more salt-still bland.

Michelle Baker

05/30/2024 01:35:02 AM

Everything turned out just right.

SerenePoke4321

01/16/2024 06:35:06 PM

Very nice base recipe for Egg Drop Soup. Will be trying difference sauces next time as it doesn't taste PERFECT, but it is a good base to interpret and tweak to your preferences.

KC Daddio

06/17/2023 08:55:03 PM

Really good and almost great. It was bold and strong. Very chicken-y. I appreciate that in a few minutes it made a large batch with ingredients that are always on hand. Thank you for sharing! Next time I'll make a weaker Chicken broth and cut down the soy sauce maybe to make it more mild like what we are accustomed to here; From experience, Chinese restaurants vary widely across the states. I did add a little yellow food coloring for that "authentic" look.

StrongCurd1239

08/29/2022 03:14:08 PM

I added white pepper and a touch of garlic powder... loved it.

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