The Best Easy Egg Drop Soup in 15 Minutes

There’s something magical about a warm bowl of egg drop soup. It’s light, comforting, and effortlessly delicious — the kind of dish that soothes you from the inside out. If you’ve ever found yourself craving that silky, savory soup from your favorite Chinese restaurant, you’re in luck. This homemade version is so quick and easy, you’ll be wondering why you haven’t been making it all along!

Why You’ll Love This Egg Drop Soup

Ready in just 15 minutes and made with simple pantry ingredients, this egg drop soup is the ultimate go-to when you want something warm and satisfying without spending hours in the kitchen. Whether you’re nursing a cold, need a cozy starter before a bigger meal, or just want a nourishing snack, this recipe checks all the boxes.

It’s naturally gluten-free if you use tamari, low-calorie, full of flavor, and completely customizable. Add vegetables, spice it up, or toss in some tofu — this recipe is your blank canvas!

What Is Egg Drop Soup?

Egg drop soup is a traditional Chinese dish made by slowly drizzling beaten eggs into simmering broth, creating delicate ribbons of cooked egg that float through the soup like silk. The name comes from the technique of “dropping” the egg into the soup. The broth is typically seasoned with soy sauce, sesame oil, and white pepper, and garnished with fresh green onions. It’s simple, elegant, and packed with umami flavor.

The Secret to Silky Egg Ribbons

The key to perfect egg drop soup lies in two things: a gently simmering broth and a slow pour. Beat the eggs lightly until smooth, then slowly drizzle them into the broth in a thin stream while stirring the soup gently in a circular motion. This technique ensures beautiful, lacy ribbons rather than clumps of overcooked egg.

Ingredients

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This recipe uses ingredients you probably already have on hand, making it a perfect last-minute meal option.

• 4 cups chicken broth or vegetable broth (use low-sodium if desired)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• ½ teaspoon ground white pepper (black pepper works in a pinch)
• ½ teaspoon freshly grated ginger (optional but adds depth)
• 2 large eggs, lightly beaten
• 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
• ½ cup green onions, thinly sliced
• ¼ cup corn kernels (optional for a hint of sweetness)
• Salt, to taste

How to Make Egg Drop Soup

You’ll love how easy this is! From stovetop to spoon in under 15 minutes — here’s how to do it.

Step 1: Heat the Broth

In a medium-sized pot, bring your broth to a gentle simmer over medium heat. Add the soy sauce, sesame oil, ground white pepper, and ginger (if using). Stir well to combine and let the flavors begin to meld.

Step 2: Thicken the Soup (Optional)

If you prefer a slightly thicker soup, whisk together the cornstarch and water in a small bowl to make a slurry. Slowly pour this into the simmering broth while stirring. Continue simmering for another 1–2 minutes until the broth takes on a silky, slightly thickened texture.

Step 3: Add the Eggs

Now for the fun part — making the egg ribbons! Slowly drizzle the beaten eggs into the broth in a thin stream while gently stirring in a circular motion. The eggs will cook almost instantly, forming those beautiful, feathery strands.

Let the soup sit undisturbed for about 30 seconds after adding the eggs, then give it one final gentle stir.

Step 4: Add Veggies and Final Seasoning

Stir in the green onions and corn (if using). Taste and adjust the seasoning with salt or an extra splash of soy sauce, depending on your preference.

Step 5: Serve It Up

Ladle the hot soup into bowls and garnish with a drizzle of sesame oil and a few more slices of fresh green onion. Serve immediately and enjoy!

Tips and Tricks

• Go Low-Sodium: Use low-sodium broth and soy sauce if you’re watching your salt intake.
• For Extra Umami: Add a dash of fish sauce or a small spoonful of miso paste.
• No Cornstarch? No Problem: You can skip it altogether for a thinner, more traditional broth.
• Egg Texture Tips: For long silky ribbons, pour the eggs from a height and stir gently — too vigorous and you’ll end up with egg bits instead of ribbons.

Variations

This egg drop soup recipe is incredibly versatile. Here are some delicious variations to try:

• Spicy Egg Drop Soup: Add chili oil, sriracha, or crushed red pepper flakes for heat.
• Vegetable Boost: Stir in baby spinach, mushrooms, bok choy, or shredded carrots.
• Protein-Packed: Add cubed tofu, shredded rotisserie chicken, or cooked shrimp.
• Vegan Version: Use vegetable broth, skip the eggs, and thicken with cornstarch for a comforting vegan soup.

Storage Instructions

If you have leftovers, here’s how to keep them fresh:

• Refrigeration: Store your egg drop soup in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended — the eggs can become rubbery and unpleasant in texture.
• Reheating: Warm gently on the stovetop over low heat, stirring occasionally to redistribute the ingredients without breaking up the egg ribbons.

Serving Suggestions

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Egg drop soup is perfect as a starter, light lunch, or even a cozy dinner when paired with heartier dishes. Here are a few ideas to complete your meal:

• Serve with fried rice or steamed jasmine rice for a more filling combo.
• Pair it with vegetable spring rolls or dumplings for an Asian-inspired spread.
• Enjoy alongside a fresh cucumber salad or spicy tofu for a balanced and healthy meal.
• Add crispy wonton strips on top for a satisfying crunch.

Final Thoughts

There’s a reason egg drop soup is such a beloved classic. It’s the kind of dish that brings comfort with every spoonful. With its velvety texture, rich flavor, and easy preparation, it’s the ultimate “better than takeout” recipe you’ll want to keep in your back pocket.

Whether you’re feeling under the weather, short on time, or just in need of a warm bowl of something delicious, this easy egg drop soup will deliver every single time.

Try it once, and it just might become a new favorite in your kitchen.