Egg Drop Soup Recipe (Restaurant-Style in 15 Minutes)

This silky egg drop soup recipe delivers delicate egg ribbons swirling in a savory, golden broth that tastes just like your favorite Chinese takeout. Ready in just 15 minutes with pantry staples, it’s light yet satisfying, naturally gluten-free, and easily customizable with vegan swaps or add-ins like veggies or shrimp. Perfect for quick lunches, flu-season comfort, or as a starter before fried rice.

Ingredients

For the Broth:

• 4 cups chicken broth (or vegetable broth for vegan)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt (adjust to taste)
• 1/8 teaspoon white pepper (or black pepper)
• 1/8 teaspoon sugar
• 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated)
• Optional: 1/2 teaspoon turmeric for golden color

For Thickening and Eggs:

• 2 tablespoons cornstarch + 1/4 cup cold water (for slurry)
• 3 large eggs, lightly beaten (room temperature for best ribbons)

Garnish:

• 2 green onions, thinly sliced
• Optional add-ins: 1/2 cup corn, diced tofu, spinach, or shrimp

This simple lineup costs under $2 per serving and uses everyday items. Scale up for meal prep.

Instructions

1. Prepare the Broth: In a medium saucepan, bring the chicken broth, sesame oil, salt, white pepper, sugar, ground ginger, and turmeric (if using) to a rolling boil over medium-high heat. Taste and adjust seasoning; it should be savory with a subtle warmth. Reduce heat to medium for a gentle simmer.
2. Thicken the Broth: Whisk the cornstarch and cold water into a smooth slurry. Slowly stir it into the simmering broth. Cook for 1-2 minutes, stirring constantly, until the soup thickens slightly to a silky consistency, like a light gravy. If you prefer it thicker, add a bit more slurry.
3. Add the Eggs: Using a circular stirring motion with a spoon or chopsticks, create a gentle whirlpool in the soup. Slowly drizzle in the beaten eggs in a thin stream while stirring. Watch the eggs bloom into soft, feathery ribbons, about 30 seconds. Do not stir vigorously or the ribbons will clump.
4. Finish and Serve: Remove from heat immediately to keep eggs tender. Stir in green onions and any add-ins like corn or spinach. Ladle into bowls and serve hot. Pairs beautifully with fried rice or dumplings.

Pro Tip: For Instant Pot, use saute mode for steps 1-2, then add eggs off-heat as directed.

Egg Drop Soup Variations Table

Variation	Time	Key Swap/Add-In	Best For
Classic	15 min	Just broth + eggs	Takeout craving
Veggie-Loaded	20 min	Corn, peas, carrots	Hearty lunch
Vegan	15 min	Tofu scramble, veg broth	Plant-based
Seafood Boost	18 min	Shrimp or crab meat	Dinner starter

Expert Tips for Perfect Results

Make ribbons feather-light every time by beating eggs lightly and drizzling slowly into the whirlpool. No clumpy eggs? Whisk your slurry smooth and stir it in gradually. For extra flavor, toast sesame oil briefly before adding broth. Too pale? A pinch of turmeric mimics restaurant gold without altering taste. Customize spice with a dash of sriracha or chili oil at serving.

Storage: Fridge in airtight container up to 3 days. Reheat gently on stovetop; microwave may toughen eggs. Freezes well up to 2 months (thaw overnight, stir well). Not ideal post-freeze if egg-heavy, as texture softens.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	80
Protein	6g
Carbohydrates	5g
Fiber	0g
Fat	4g
Saturated Fat	1g
Sodium	600mg
Cholesterol	140mg

Values approximate; varies with add-ins. Naturally low-carb (3g net) and keto-friendly without extras.

What to Serve With Egg Drop Soup

• Fried rice or steamed buns for a full meal.
• Spring rolls or crab rangoon as appetizers.
• Stir-fried veggies to balance lightness.

Meal Ideas: Lunch bowl with rice; cozy flu fighter solo; starter for lo mein night.

Frequently Asked Questions

Can I make egg drop soup vegan?
Yes! Use vegetable broth and swap eggs for scrambled firm tofu or chickpea flour “eggs.” Same silky results.

Why are my egg ribbons clumpy?
Stir the broth in a steady circle and drizzle eggs very slowly. Room-temp eggs help too.

Is egg drop soup gluten-free?
Naturally, if using tamari instead of soy and certified GF broth/cornstarch.

Can I freeze egg drop soup?
Yes, up to 2 months. Freeze before eggs for best texture; reheat gently.

How do I make it thicker?
Double the cornstarch slurry or simmer longer after adding.

Spicy version?
Stir in chili garlic sauce or top with sriracha and sesame seeds.

Good for kids?
Absolutely; mild flavor wins them over. Skip pepper for little ones.

Instant Pot time?
Saute for broth and slurry, then off-heat for eggs. Total under 10 minutes.

Low-sodium option?
Halve salt and use unsalted broth; season at table.

With noodles or rice?
Add cooked rice noodles or jasmine rice at end for heartier soup.

Dairy-free?
Yes, no dairy needed. Naturally lactose-free.

This egg drop soup brings warm, silky comfort to your table in minutes, with egg ribbons that melt in your mouth. Pin it for busy nights, drop a 5-star rating if it hit the spot, and share your tweaks in the comments below!

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