Easy Egg Drop Soup
Warm, comforting, and wonderfully simple, this egg drop soup is my go-to recipe when I want something quick, cozy, and satisfying. With just a handful of pantry staples—like eggs, chicken broth, a touch of cornstarch, and a dash of soy sauce—this classic Chinese-inspired soup comes together in minutes. The silky ribbons of egg swirl beautifully in the savory, gently thickened broth, making each spoonful light yet flavorful. Whether you’re under the weather, short on time, or just craving something soothing, this easy egg drop soup hits the spot every time.
Servings 4 Servings
Ingredients
- 1 32-ounce carton low-sodium chicken broth (4 cups), divided
- 3 tablespoons cornstarch
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt plus more as needed
- 1 pinch ground white pepper plus more as needed
- 3 large eggs lightly beaten
- 1 tbsp Soy sauce or tamari optional
- 1 medium scallion thinly sliced (optional)
- ¼ tsp. Ground Ginger
Instructions
- Pour 1/4 cup from 1 (32-ounce) carton low-sodium chicken broth into a liquid measuring cup. Stir in 3 tablespoons cornstarch until the cornstarch is suspended. Pour the remaining 3 3/4 cups chicken broth into a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to maintain a simmer. Add 1/2 teaspoon toasted sesame oil, soy sauce, 1/2 teaspoon kosher salt, and 1 pinch ground white pepper, and stir to combine. Give the cornstarch mixture another stir. While stirring the broth continuously, slowly pour in the cornstarch mixture. Simmer, stirring often, until thickened slightly, about 1 minute.
- Reduce the heat to the lowest setting. While stirring slowly and gently in the same direction, pour in 3 beaten large eggs. Remove the saucepan from the heat. Let sit for 1 minute for the eggs to finish setting. Taste and season with more kosher salt, white pepper, or a little soy sauce as needed. Garnish with 1 thinly sliced medium scallion if desired.
Notes
It’s easy to customize. Feel free to add a handful of corn kernels or tomato, or even some diced tofu or cooked ground pork for an extra boost of protein.
Leftover soup can be refrigerated in an airtight container for up to 4 days. Reheat on the stovetop over low heat.
Leftover soup can be refrigerated in an airtight container for up to 4 days. Reheat on the stovetop over low heat.