Classic Egg Drop Soup Recipe

This simple and delicious Egg Drop Soup is a comforting Chinese dish that is perfect as a starter or a light meal. Made with basic ingredients, it’s quick and easy to prepare.


  • 4 cups chicken broth or stock
  • 1 tablespoon cornstarch (optional, for a slightly thicker soup)
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 1/2 teaspoon white pepper (or to taste)
  • 1/2 teaspoon sesame oil
  • 2 green onions, finely chopped
  • Salt to taste
  • Optional: Corn kernels, tofu cubes, or mushrooms for added texture and flavor


  1. Prepare the broth:
  • In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat. If you prefer a slightly thicker soup, dissolve the cornstarch in a bit of cold water and stir it into the broth.
  1. Add flavorings:
  • Stir in the grated ginger, soy sauce, white pepper, and sesame oil. Let the broth simmer for a few minutes to allow the flavors to meld together. Adjust the seasoning with salt to taste.
  1. Prepare the eggs:
  • In a small bowl, lightly beat the eggs and the egg yolk together.
  1. Create the egg ribbons:
  • Reduce the heat to medium-low to maintain a gentle simmer. Hold a fork or chopsticks over the simmering broth and slowly drizzle the beaten eggs through the fork/chopsticks into the soup, creating thin, delicate egg ribbons. Stir the soup gently to help form the ribbons.
  1. Add optional ingredients:
  • If using corn, tofu, or mushrooms, add them to the soup now and let them heat through for a few minutes.
  1. Finish the soup:
  • Once the eggs are set and the soup is heated through, remove the saucepan from heat. Stir in the finely chopped green onions.
  1. Serve:
  • Ladle the hot soup into bowls and serve immediately. Enjoy your classic egg drop soup with a side of crispy wonton strips or a light salad.

This classic egg drop soup is not only easy to make but also customizable with your favorite add-ins. Perfect for a quick and comforting meal!

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