What Is Egg Drop Soup?

Egg drop soup, also charmingly known as “egg flower soup,” is a quintessential staple in Chinese-American cuisine. At its heart, this delightful soup is created by slowly drizzling whisked raw eggs into a simmering hot broth, allowing the eggs to cook instantly into beautiful, delicate, and silky ribbons or “flowers.” These ethereal strands float gracefully throughout the savory broth, providing a unique texture and flavor that is both light and satisfying.

While many regional variations exist, from richer versions with added vegetables to spicier renditions, this particular egg drop soup recipe focuses on replicating the authentic, restaurant-style classic. Our goal is to bring that familiar, comforting taste of your favorite takeout spot directly to your table, ready to enjoy in 20 minutes or less. It’s a testament to how quickly you can achieve deep, nuanced flavors with just a few core ingredients and a simple technique.

Creating this delicious egg drop soup relies on a handful of readily available ingredients, each playing a crucial role in achieving that perfect balance of flavor and texture. Here’s a closer look at what you’ll need:

• Chicken stock: The foundation of our soup! I always opt for low-sodium chicken stock to give me full control over the final saltiness. Stock provides a richer body and deeper flavor compared to regular broth, but if broth is all you have on hand, it will still yield a delicious result. For an even more profound flavor, consider using homemade chicken stock.
• Cornstarch: This is the secret to the soup’s signature velvety texture. When whisked with a small amount of cold stock to form a “slurry” and then added to the boiling soup, cornstarch not only thickens the broth to the perfect consistency but also gives it that luxurious, silky mouthfeel. It’s essential for achieving the classic egg drop soup experience.
• Soy sauce: A key ingredient for adding essential umami and a savory depth. Using a low-sodium variety is crucial here as well, preventing it from overpowering the delicate chicken stock and allowing you to season the soup precisely to your liking. Dark soy sauce can also be used for a slightly richer color and deeper, less salty flavor.
• Toasted sesame oil: A little goes a long way! Just half a teaspoon of toasted sesame oil infuses the entire soup with an incredibly aromatic, nutty fragrance that immediately transports you to your favorite Asian restaurant. It’s a finishing touch that elevates the flavor profile significantly. Be sure to use toasted sesame oil for that distinct nutty aroma.
• Eggs: The star of the show! It’s important to whisk them thoroughly before slowly drizzling them into the simmering broth. This technique, combined with continuous stirring, creates those iconic, delicate “egg ribbons” that give the soup its beautiful appearance and satisfying texture. The quality of your eggs will impact the vibrancy of the “flowers.”
• Scallions: Freshly chopped scallions are the perfect garnish. They add a vibrant pop of color, a touch of fresh, peppery bite, and a subtle oniony flavor that brightens the entire soup. Don’t skip this easy step for an authentic presentation and taste.

For precise measurements and quantities, please refer to the comprehensive recipe card located at the bottom of this article.

Making this restaurant-quality egg drop soup at home is surprisingly simple. Follow these steps for a perfect bowl every time:

1. Prepare the Cornstarch Slurry. In a small, separate bowl, combine 1 cup of the cold chicken stock with the cornstarch. Whisk these two ingredients together thoroughly until the mixture is completely smooth and free of any lumps. This crucial step ensures that the cornstarch disperses evenly into the hot broth without clumping, which is key to achieving the soup’s signature silky, non-gloopy texture. Set this slurry aside for later.

2. Build the Flavorful Broth. Take a large pot or Dutch oven and add the remaining chicken stock, along with the low-sodium soy sauce and toasted sesame oil. Place the pot over medium-high heat and bring the entire mixture to a rolling boil. This ensures all the flavors meld together and the broth is hot enough to properly activate the cornstarch.

3. Thicken the Broth. Once the broth is boiling, reduce the heat slightly to maintain a vigorous simmer. While continuously whisking the broth, slowly pour in the cornstarch slurry you prepared earlier. Keep stirring for another minute or two until the broth visibly thickens to a light, velvety consistency. It shouldn’t be too thick, but rather coat the back of a spoon lightly.

4. Create the Egg Ribbons. Lower the heat further to a gentle simmer – this is critical for perfectly delicate eggs. Slowly and steadily drizzle the whisked eggs into the simmering broth. As you pour, continuously stir the broth gently in one consistent direction (a whisk or even chopsticks work wonderfully here). You’ll immediately see the eggs cook into beautiful, delicate ribbons. Continue this process until all the egg has been incorporated.

Kelly’s Note: The Art of the Stir! The speed and motion with which you stir the broth while adding the eggs will significantly influence the appearance of your finished soup. A slow, consistent swirl will yield longer, more elegant “egg flowers” or ribbons. A slightly faster, more vigorous stir will break the eggs into smaller, finer wisps, while minimal stirring will result in larger, chunkier pieces of cooked egg. There’s truly no single “right way”—it’s a matter of personal preference! Experiment to discover the style of egg ribbons you love most.

5. Serve Immediately. As soon as the eggs are cooked into ribbons, turn off the heat. Ladle the hot soup into individual bowls and generously garnish with freshly sliced scallions. Serve immediately to enjoy the best texture and flavor.

Elevate Your Egg Drop Soup with a Twist: For an unexpected burst of freshness and a touch of zing, try stirring in ½ teaspoon of freshly grated ginger during the simmering stage of the broth. While not strictly traditional, the bright, peppery notes of ginger beautifully balance the savory stock and rich eggs, adding another layer of complexity. If you’re looking for a delightful textural contrast, finish each bowl with a sprinkle of crispy fried wonton strips – my family absolutely adores the added crunch!

• Add the Eggs at a Gentle Simmer, Not a Rolling Boil: This is perhaps the most crucial tip for perfect egg ribbons. If your broth is too hot (a rolling boil), the eggs will cook too quickly and clump together into solid pieces, resulting in a rubbery texture. If the broth is too cool, the eggs might sink to the bottom and form an unappealing mass. A gentle simmer ensures the eggs cook into those delicate, silky strands we all love.
• Adjust the Soup’s Thickness to Your Liking: The beauty of homemade soup is customization. You can easily adjust the thickness by varying the amount of cornstarch. If you prefer a heartier, thicker broth, whisk in an extra teaspoon or two of cornstarch slurry. For a lighter, thinner soup, simply use slightly less cornstarch. Always taste and adjust as you go!
• Make It Vegetarian-Friendly: It’s incredibly simple to adapt this recipe for vegetarian diets. Just swap out the chicken stock for a high-quality vegetable stock. After making the substitution, taste the broth and adjust the seasonings with a pinch more soy sauce or a dash of sesame oil to ensure a balanced and rich flavor profile, as vegetable stocks can vary in intensity.
• Enjoy Egg Drop Soup Immediately for Best Results: Egg drop soup is truly at its peak when served fresh, right off the stove. The eggs are at their most delicate and silky, and the broth retains its optimal velvety texture. As the soup sits, the eggs can begin to lose their light, tender quality, and the broth might thin slightly.
• Reheating Leftovers with Care: If you do have leftovers, gently reheat them on the stove over low heat. Avoid using the microwave, as high heat can quickly overcook the eggs, turning them rubbery and unpleasant. Slow, gentle warming preserves the texture of the egg ribbons and the silkiness of the broth. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Seasoning is Key: Always taste your broth before adding the eggs. Depending on your choice of chicken stock and soy sauce, you might need a tiny pinch of salt or white pepper to round out the flavors.

What to Serve with Your Homemade Egg Drop Soup

Egg drop soup is a fantastic appetizer on its own, offering a light and flavorful start to any meal. However, it truly shines when served as part of a complete DIY takeout night! Here are some of my favorite main dishes and sides that pair perfectly with this comforting soup, creating a well-rounded and delicious home-cooked feast:

• Chicken Lo Mein: A classic noodle dish that’s hearty and satisfying.
• Sweet and Sour Meatballs: Tangy and sweet, these meatballs offer a delightful contrast.
• Easy Pineapple Shrimp: A light and flavorful seafood option that complements the soup.
• Chinese Garlic Green Beans: A vibrant and healthy vegetable side.
• Homemade Fortune Cookies: End your meal on a fun, sweet note with these charming cookies.