Name: Easy Egg Drop Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups chicken stock (about 1 liter, organic or homemade preferred); 1/2 teaspoon sesame oil; 3/4 teaspoon salt; 1/8 teaspoon sugar; 1/8 teaspoon white pepper; 1/2 teaspoon turmeric; 1/4 teaspoon MSG (optional, adjust to taste); 3 tablespoons cornstarch; 1/3 cup water; 3 eggs, lightly beaten; 1 scallion, chopped

Jump to Recipe· 4.1 from 67 reviews

If you have been craving a cozy, comforting bowl that is quick to make yet incredibly satisfying, then this Easy Egg Drop Soup Recipe is about to become your new go-to. This golden-hued soup presents silky ribbons of egg swirling in a fragrant, seasoned chicken broth that warms you from the inside out. With just a handful of simple ingredients, you can create a dish that feels fancy but comes together in a flash, perfect for busy weeknights or when you want a light, nourishing start to any meal.

Ingredients You’ll Need

A close-up view of a stainless steel pot on a black electric stove, sitting on a white marbled surface. Inside the pot, a light yellow liquid is simmering, creating small bubbles. A woman's hand holds a clear glass measuring cup with white liquid, pouring it into the pot. Another woman's hand holds a metal ladle stirring the liquid inside. The scene feels warm and in the middle of cooking. photo taken with an iphone --ar 4:5 --v 7

The magic of this soup lies in its ingredient simplicity, where every component plays a vital role—from flavoring to texture to that inviting golden color that makes it look like it came straight from a favorite Chinese restaurant.

Chicken stock: About 4 cups of organic or homemade stock provides a rich, hearty broth that forms the soul of the soup.
Sesame oil: Just half a teaspoon adds a subtle nutty aroma that elevates the broth’s depth.
Salt: Three quarters of a teaspoon to enhance and balance the flavors beautifully.
Sugar: A tiny pinch (1/8 teaspoon) to round out the seasoning and cut any bitterness.
White pepper: A dash adds a mild heat and earthy touch without overpowering the delicate broth.
Turmeric: Half a teaspoon, or a few drops of yellow food coloring, for that signature warm golden hue that makes the soup visually irresistible.
Cornstarch: Three tablespoons, mixed with 1/3 cup water, to thicken the soup just right and give it a velvety texture.
Eggs: Three lightly beaten eggs are the star, creating those beautiful silky ribbons and swirls that define egg drop soup.
Scallion: One chopped scallion adds brightness and a fresh, crisp finish.
MSG: A quarter teaspoon is optional but recommended for that authentic umami boost, adjustable to your preference.

How to Make Easy Egg Drop Soup Recipe

Step 1: Prepare the Broth

Begin by bringing your chicken stock to a gentle simmer over medium heat. Stir in the sesame oil, salt, sugar, white pepper, and if you’re using it, the MSG. Then add the turmeric or the yellow food coloring – this is what gives your soup that gorgeous golden look reminiscent of your favorite takeout. Take a moment to taste and adjust the seasoning; this broth is the foundation of everything delicious that follows.

Step 2: Thicken the Soup

Next, it’s time to add your cornstarch slurry. Make sure the cornstarch and water are perfectly mixed before slowly drizzling it into your simmering broth while stirring continuously. This step is crucial to avoid lumps and achieve that silky smooth texture that is so comforting. If you prefer your soup thicker, feel free to add a little more cornstarch, just do it gradually and allow it to simmer so you can monitor the consistency.

Step 3: Create the Egg Ribbons

Now for the best part: adding the eggs. With the soup gently swirling in a ladle or pot, slowly drizzle in the lightly beaten eggs. The speed you add the egg while stirring will change the texture—slow drizzle combined with a gentle stir creates those beautiful long ribbons, while quicker stirring produces smaller egg flowers. Either way, you’ll end up with that delicate, silky egg that makes this soup unforgettable.

Step 4: Final Touch and Serve

Once you’ve added all of the egg, give the soup a quick final stir and then ladle it into bowls. Sprinkle the chopped scallions on top to add a touch of fresh color and flavor. Serve hot and enjoy immediately for the best experience!

How to Serve Easy Egg Drop Soup Recipe

Two white bowls with red and gold patterns are filled with yellow egg drop soup, topped with small green onion slices. Behind them, a white bowl holds crispy brown fried items, possibly strips of vegetables or meat. The bowls sit on a white marbled surface. The colors are warm and inviting, with the yellow soup shiny and smooth, and the fried items textured and crunchy. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the scallions are perfect as a fresh, crisp garnish, you can also sprinkle a few toasted sesame seeds or a drizzle of chili oil if you like a little extra heat. A few drops of soy sauce on the side let each diner customize the saltiness to their liking, adding an interactive and personalized experience at the table.

Side Dishes

This soup shines when paired with simple, light accompaniments like steamed jasmine rice or a crunchy vegetable spring roll. It also works beautifully as a starter for a larger Asian-inspired spread, complementing dishes like stir-fried noodles or crispy duck with an elegant, gentle contrast.

Creative Ways to Present

For a fun twist, try serving your Easy Egg Drop Soup Recipe in small glass cups or clear bowls so the beautiful egg ribbons and golden broth can be admired before the first sip. You can also experiment with garnishing each bowl differently with herbs like cilantro or chives, or even add a sprig of fresh mint for a surprising hint of freshness.

Make Ahead and Storage

Storing Leftovers

Leftover egg drop soup can be stored in an airtight container in the refrigerator for up to two days. Keep in mind the egg ribbons may settle and thicken the broth a bit, but a quick stir or gentle reheating resolves this easily.

Freezing

It’s best not to freeze this soup because the eggs and thickened broth can separate or become rubbery once thawed. For the smoothest texture, enjoy it fresh or refrigerate and consume within a couple of days.

Reheating

Reheat your soup gently on the stove over low to medium heat, stirring occasionally to prevent the eggs from overcooking or the broth from sticking. Avoid boiling once reheated to maintain that silky texture which makes this recipe so delightful.

FAQs

Can I use vegetable stock instead of chicken stock?

Absolutely! Vegetable stock works well if you want a vegetarian-friendly version. The flavor will be lighter but still delicious especially with the seasonings and eggs.

Why does my egg soup sometimes get clumpy?

This usually happens if you add the eggs too quickly or don’t stir properly. Drizzle the eggs slowly into the gently swirling soup while stirring continuously to create beautiful, smooth ribbons rather than clumps.

Can I add other ingredients to my Easy Egg Drop Soup Recipe?

Definitely! Common additions include sliced mushrooms, corn kernels, tofu cubes, or peas. Just add them to the broth during the simmering stage before adding the eggs.

Is MSG necessary in this recipe?

MSG is optional but recommended if you want that authentic umami boost that makes the soup taste even more like classic restaurant-style egg drop soup. You can adjust or omit based on personal preference.

What is the secret to the rich yellow color?

The turmeric or yellow food coloring gives the soup its eye-catching golden hue. Turmeric also adds a subtle earthy flavor, making it a delicious and natural choice.

Final Thoughts

This Easy Egg Drop Soup Recipe is one of those simple pleasures that never fails to comfort and delight. Whether you’re new to cooking or a seasoned pro, it’s a quick and reliable way to whip up something warm and satisfying with minimal fuss. I hope you give it a try and find as much joy in serving it as I do in sharing it with you!