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Egg Drop Soup

3 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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More Light Soup Recipes

Yield: 4

Egg Drop Soup

egg drop soup
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, mix together 1/2 cup of broth and cornflour.
  2. Bring 4 cups of broth or stock to a boil over high heat.
  3. Add the soy sauce, ginger, and cornflour slurry to the boiling stock.
  4. Next, drizzle the beaten eggs into the soup.
  5. Divide between four bowls and garnish with sliced spring onions.

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
egg drop soup

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Egg Drop Soup Recipe

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.

Ingredients Breakdown

For the base, you’ll need either chicken broth or, my preferred choice, Lee Brand wonton soup broth mix. Both options offer a savoury foundation, but the wonton broth has a slightly more complex flavour profile. You want something that tastes good on its own, because that’s what’s going to carry the soup.

Of course, egg is the most important ingredient – you want as fresh as possible, and organic. You’ll want to beat it gently so that it pours easily into the hot broth and forms those lovely, delicate ribbons. It’s such a simple trick but creates a soup that feels so luxurious and velvety.

This is where you can get creative. Chilli flakes, spring onions, sesame oil, white pepper, a handful of spinach or some cooked noodles. These are all optional, but they really elevate the final bowl. Don’t be afraid to make it your own. Whether you go for minimalism or throw in the extras, this soup will always feel like a hug in a bowl.

egg drop soup
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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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