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Egg Drop Soup

4 years ago
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Egg drop soup is one of my favourite comfort recipes—quick, nourishing, and full of flavour. In this post, I share how I make it with a well-seasoned broth, gently whisked eggs, and optional add-ins like spring onion, sesame oil, or tofu. The key is in the technique: slow stirring creates those delicate egg ribbons. If you're looking for a simple, satisfying soup, this guide walks you through each step with clarity and care.

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Egg Drop Soup

Egg drop soup is light, silky, and wonderfully comforting, with ribbons of egg gently cooked through a savoury broth. It comes together in just a few minutes using simple ingredients, making it perfect for a quick lunch, easy starter, or those nights when you want something warm without making a full production of dinner. The finished soup is delicate but satisfying, with plenty of flavour packed into a deceptively simple bowl.

Yield: 4

Egg Drop Soup

Egg drop soup is one of my favourite comfort recipes—quick, nourishing, and full of flavour. In this post, I share how I make it with a well-seasoned broth, gently whisked eggs, and optional add-ins like spring onion, sesame oil, or tofu. The key is in the technique: slow stirring creates those delicate egg ribbons. If you're looking for a simple, satisfying soup, this guide walks you through each step with clarity and care.
5.0 Stars (6 Reviews)

This egg drop soup is my go-to when I want something quick, light, and comforting. Silky egg ribbons swirl through a fragrant, gingery broth that comes together in minutes. I often add spring onions, sesame oil, or frozen peas if I’ve got them, but it’s perfect just as it is. Whether I’m feeling under the weather or just need a gentle reset, this easy egg drop soup is always exactly what I need – nourishing, simple, and surprisingly satisfying.

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4 1/2 cups chicken broth, divided
  • 1 tbsp cornflour
  • 1 tsp soy sauce
  • 1/2 tsp minced ginger
  • 2 eggs, lightly beaten
  • 1 spring onion, green parts only, finely sliced

Instructions

  1. In a small bowl, whisk together 1/2 cup of the chicken broth and the cornflour until smooth.
  2. Add the remaining 4 cups of chicken broth to a saucepan and bring to the boil over high heat.
  3. Add the soy sauce, ginger and cornflour slurry, stirring well to combine. Allow the soup to return to a gentle boil.
  4. Reduce the heat slightly. Slowly drizzle the beaten eggs into the soup in a thin stream, gently stirring the broth as you pour to create ribbons of egg.
  5. Cook for a further 1-2 minutes, or until the egg is just set.
  6. Divide between four bowls and garnish with the sliced spring onion.

Notes

  • The key to those lovely ribbons of egg is pouring the beaten egg slowly in a thin stream rather than tipping it into the broth all at once.
  • Gently stirring the broth as you add the egg helps create longer, finer strands. Stir too vigorously and you'll end up with very small pieces of scrambled egg instead.
  • Make sure the cornflour is completely dissolved in the cold broth before adding it to the saucepan. Adding cornflour directly to hot broth will cause it to form lumps.
  • The cornflour gives the broth just a little body without making the soup noticeably thick.
  • Chicken stock can be used instead of chicken broth. If your stock is particularly salty, use a reduced-salt soy sauce or adjust the amount to taste.
  • Freshly minced ginger gives the cleanest flavour, but prepared minced ginger works perfectly well for a quick version.
  • Taste the broth before serving and add a little extra soy sauce if needed, particularly if you're using an unsalted or reduced-salt chicken broth.
  • For thicker egg ribbons, pour the egg slightly faster and stir the broth less. For finer ribbons, drizzle it very slowly while gently stirring.
  • Egg drop soup is best served immediately, while the egg ribbons are soft and delicate.
  • Leftovers can be stored in a tightly sealed container in the fridge for up to 2 days. Reheat gently on the stove rather than boiling vigorously.
  • This soup isn't ideal for freezing, as the texture of the egg can become slightly rubbery once defrosted and reheated.

What I Cook With

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 55Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 99mgSodium: 1148mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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© Bry
Cuisine: Chinese / Category: Soup

Serve this with

  • Serve with my Cucumber, Sesame and Chilli Salad for something cool and crunchy alongside the warm soup. The sesame, chilli and rice vinegar fit naturally with the light, savoury broth.
  • Pair with my San Choy Bow for a light East Asian-style meal. The crisp lettuce cups and savoury filling add plenty of texture while keeping the whole dinner fresh rather than heavy.
  • Serve as a starter before my Sweet & Spicy Chinese Beef with steamed rice. The delicate egg drop soup is a lovely contrast to the richer, punchier beef and makes the meal feel a little more complete.

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Egg Drop Soup Recipe

Create a delicious egg drop soup in minutes with this easy-to-follow recipe. All you need is eggs, chicken broth, soy sauce, and a few other ingredients. Enjoy the perfect combination of flavor and texture with this hearty egg drop soup.

Memories of Chinatown

Growing up in Sydney, a trip to Chinatown in Ultimo was the ultimate treat. Mum would take me for a day out, and we’d stop in for lunch at one of the loud, busy food courts with plastic trays and sizzling dishes being rushed from stall to table. My go-to was always the same: sizzling satay chicken served with a bowl of rice, and a comforting bowl of egg drop soup on the side. The soup was complimentary, but honestly, it was my favourite part – silky, salty, and rich, the perfect little pause in all the bustle.

When I moved to the UK, I didn’t think I’d miss it so much. But oh, I did. There was something about the absence of East Asian soups that hit hard during those cold, grey winters. In 2015, I had just moved to Scotland, right before Christmas. I didn’t know many people, it was freezing, and I was still trying to figure out which shops sold what. But I knew I needed something warming and nostalgic. So I set out to perfect a version of egg drop soup that I could make at home, anytime I needed a hug in a bowl.

And let me tell you, this one hits the spot. It’s rich, smooth, gently savoury, and ridiculously easy to throw together. Whether you’re craving a taste of home or just want something delicious in under ten minutes, this egg drop soup recipe has you covered.

Finding the Right Base

I’ve experimented with a few variations over the years, and hands down my favourite base is the Lee Brand wonton soup broth mix. It’s got depth and that slightly sweet, savoury note that gives the soup real character. That said, I know it’s not always easy to find, especially if you don’t have an Asian grocer nearby. So if you’re in a pinch, chicken broth works just as well. It’ll still give you that lovely, nourishing flavour, and the egg will still cook into beautiful silky ribbons.

What I love most is how forgiving the recipe is – there’s no need to overthink it. I’ve made this on days where I was tired, overwhelmed, or just couldn’t be bothered thinking too hard about what to cook. It’s practically foolproof. You heat the broth, swirl in the egg, and you’ve got something that feels like it took a lot more effort than it actually did.

Over time, I’ve come to see this soup as more than just a throwback to childhood lunches. Instead, it’s become a staple in my kitchen, something I always come back to when I want to feel grounded and cosy. It reminds me of who I was, where I’ve been, and that even simple food can hold a whole world of comfort.

Simple, Customisable and Soul-Soothing

You know how some recipes just invite you to play around a little? This is one of them. You can keep it classic and simple, or add your own flair. A pinch of chilli flakes will give it a lovely gentle heat, which I especially love when I’m fighting off a cold or just feeling a bit flat. A splash of sesame oil brings depth. You could even stir through some noodles and greens to turn it into a proper meal. I’ve done that many times on a chilly afternoon when I didn’t want anything too heavy, but still wanted something warm and filling.

This egg drop soup is perfect for when you want something warm, comforting, and speedy. You don’t need fancy tools or specialty ingredients. You just need a saucepan, a whisk or fork, and a few pantry staples. It’s the kind of recipe you can memorise after making it once or twice. And even better, it’s naturally gluten-free and doesn’t rely on dairy or thickeners, which makes it great if you’re trying to keep things light and nourishing.

Whether you’re curling up on the sofa with a good book, braving a winter cold, or just can’t be bothered cooking anything complicated, this is the recipe you reach for. It’s that good. I hope it brings you the same sense of calm and contentment it brings me, every single time I make it.

Frequently asked questions

How do I get long ribbons of egg rather than small scrambled pieces?

Pour the beaten egg into the broth very slowly in a thin stream while gently stirring. The slower pour gives the egg time to set into ribbons as it hits the hot broth. If you stir too vigorously, those ribbons break apart into much smaller pieces.

Why is cornflour added to Egg Drop Soup?

Cornflour gives the broth just enough body to help suspend the egg ribbons rather than letting them immediately sink to the bottom. It shouldn’t make the soup thick like a sauce. Whisk it into cold broth first because adding cornflour directly to hot liquid will cause it to clump.

Can I use chicken stock instead of chicken broth?

Yes. Chicken stock works perfectly well, although the strength and saltiness can vary considerably between brands and homemade versions. Taste the soup before adding extra soy sauce or seasoning so you don’t accidentally make the broth too salty.

Ingredient breakdown

Chicken broth

Chicken broth forms almost the entire base of the soup, so its flavour matters. Most of it is heated directly in the saucepan, while a small portion is kept cold for making the cornflour slurry. A good savoury broth gives the finished soup plenty of flavour without needing a long list of additional seasonings.

Cornflour

Cornflour gives the broth a very slight thickness, helping create the characteristic silky texture of Egg Drop Soup and allowing the egg ribbons to remain suspended throughout the bowl. It needs to be completely dissolved in cold broth before going into the hot soup to prevent lumps from forming.

Soy sauce

Soy sauce adds seasoning, savoury depth and a little colour to the broth. Only a small amount is needed because the chicken broth already provides much of the soup’s flavour. The saltiness of different broths varies, so taste before adding any extra soy sauce at the end.

Minced ginger

Ginger gives the broth a gentle warmth and freshness without dominating the delicate egg. Freshly minced ginger provides the cleanest flavour, although prepared minced ginger is a convenient alternative when you’re making this as a quick soup.

Eggs

The eggs create the soft ribbons that define the soup. Lightly beating them first combines the whites and yolks without incorporating too much air. Drizzling them slowly into gently boiling broth allows the egg to set almost immediately into delicate strands rather than larger clumps.

Spring onion

Spring onion adds a fresh, mild onion flavour right at the end. Using only the green parts keeps the garnish light and fresh without introducing the stronger bite of the white section. Slice it finely so it distributes easily through each bowl.

Egg Drop Soup is light, comforting, and quick to make – a delicate broth thickened slightly with cornflour, then swirled with silky ribbons of whisked egg. Flavoured with ginger, spring onion, and a splash of soy sauce, it’s soothing and full of subtle umami. I love adding sweetcorn or baby spinach for extra texture. It’s ready in minutes, warming without being heavy, and perfect for a simple starter or cosy meal.
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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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