Ahhh yes—egg drop soup. Gentle, savory, 10-minute comfort. 🥣
This is the classic takeout-style version that gets those silky egg ribbons just right.
Egg Drop Soup (Classic & Easy)
You’ll need
- 4 cups chicken broth (good quality matters)
- 2 large eggs
- 1 tsp cornstarch (optional, for body)
- 1 tbsp water (for the cornstarch)
- ½ tsp sesame oil
- ¼ tsp white pepper (or black pepper)
- Salt to taste
- Optional: sliced green onions
How to make it
- Heat the broth
Bring broth to a gentle boil in a saucepan. - Thicken (optional but authentic)
Stir in cornstarch slurry. Let simmer 1 minute. - Season
Add sesame oil, white pepper, and salt. Taste and adjust. - Egg magic
- Beat eggs in a small bowl.
- Lower heat to a gentle simmer.
- Slowly drizzle eggs into the soup while stirring in one direction with a fork or chopsticks.
- Finish
- Turn off heat immediately.
- Add green onions if using.
Pro tips for perfect ribbons
- Don’t boil hard—gentle heat = silky eggs
- Stir slowly and consistently
- Use a fork, not a whisk, for better strands
Variations
- 🌽 Add creamed or whole corn
- 🥢 Add tofu or chicken
- 🌶 Drizzle chili oil
- 🍄 Add mushrooms
- 🥚 Extra egg = richer soup
Serve as-is or alongside fried rice or dumplings.
If you want restaurant-style yellow color, keto version, or spicier Sichuan vibes, just say the word 😌
