Egg Drop Soup

This homemade egg drop soup is a Chinese restaurant copycat recipe that is so easy to make at home! It's ready in just 10 minutes and makes a fabulous appetizer. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American, Chinese

Cook Time 10

Total Time 10

Servings servings

Calories 103kcal

Author Arman Liew

Ingredients

4 cups chicken broth
1 teaspoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cornstarch
1/3 cup water
3 large eggs
1 small scallion

Instructions

Add the chicken broth to a large pot and place over medium heat. Bring it to a simmer.
Stir in the sesame oil, soy sauce, salt, and pepper and mix well.
Combine cornstarch with the water and stir well. Once the soup starts boiling, pour in the cornstarch slurry and stir the soup.
Lightly beat the eggs and before adding them to the soup, swirl the soup with a ladle in a circular motion. Slowly pour the eggs into it.
Cook the soup for a couple of minutes and serve with some freshly sliced scallions.

Notes

TO STORE: Let the leftovers cool before storing them in an airtight container in the refrigerator for 2 to 3 days.

TO REHEAT: Gently reheat the leftover soup in a saucepan over medium-low heat to avoid overcooking the eggs. You can also reheat it in the microwave in 15-second increments, stirring in between.

Recipe variations

Use different seasonings, like garlic powder, ground ginger, or red pepper flakes.
Authentic egg drop soup is known to have a distinct, vibrant yellow color. If yours isn’t as yellow as you’d like, stir in ½ teaspoon of turmeric to replicate that same gorgeous color.
Add some sliced grape tomatoes for a tomato egg drop soup.
Make this soup heartier by adding in some non-traditional ingredients like broccoli, mushrooms, rice, tofu, or bok choy.

Nutrition