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Thomas Baker

Egg Drop Soup: Easy and Remarkably Delicious Recipe

Discover the joy of making egg drop soup at home with this simple Chinese soup recipe that uses chicken broth egg drop soup as a base for silky, flavorful comfort. This homemade egg drop soup with cornstarch and green onions delivers that classic egg flower soup texture and a nutty finish from sesame oil. Perfect as a quick appetizer or light meal, enjoy the authentic taste of restaurant-style egg drop soup made easy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken broth (low-sodium recommended)
  • 2 large eggs, beaten
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 1 green onion, chopped

Method
 

  1. Pour chicken broth into a medium pot and heat over medium heat until bubbles form around edges (about 3 minutes).
  2. Mix cornstarch with water until smooth and slowly whisk into hot broth to thicken slightly.
  3. Beat eggs gently until combined.
  4. Create a whirlpool in the simmering broth by stirring in one direction.
  5. Slowly drizzle eggs into broth while continuing to stir to form silky ribbons (about 20-30 seconds).
  6. Turn off heat immediately after adding eggs.
  7. Stir in salt, white pepper, and sesame oil.
  8. Ladle soup into bowls and garnish with chopped green onion and extra onion slices if desired.
  9. Serve hot and enjoy the comforting flavors.

Notes

  • For best results, use fresh eggs and low-sodium chicken broth. Adjust salt to taste. The sesame oil adds an authentic nutty aroma—do not skip it! Soup tastes best fresh but can be refrigerated for up to 2 days. Reheat gently to avoid toughening the egg ribbons.