Made with simple pantry staple ingredients, this Chinese egg drop soup is warm, comforting and so incredibly satisfying. This easy egg soup recipe comes together within 15 minutes!
You can easily make this restaurant-quality Chinese restaurant egg soup classic at home! The trick in making the perfect egg flower soup is to slowly drizzle the eggs while stirring the chicken stock for long thin whispy egg ribbons.
Egg drop soup is known as Dàn Huā Tāng (蛋花汤) in Chinese. The direct translation in Chinese is egg flower soup, which stems from the egg ribbons that create swirls in the soup similar to a flower pattern.
This Chinese egg soup is made with chicken broth, beaten eggs, and other seasonings that are most commonly garnished with green onion. The soup is thickened with cornstarch and the eggs are slowly whisked into a simmering chicken broth to create the egg ribbons that gently float to the top.
Egg drop soup is a staple dish at most Chinese restaurants in the United States. It is popular because it is easy to make and is comforting and soothing.
Why You’ll Love This Recipe
There are a million reasons why you should make this Chinese egg drop soup recipe. Here are the top 3 reasons.
Easy to make and cost-effective. You can make this easy egg drop soup recipe in under 15 minutes with only a handful of pantry staple ingredients!
Warm and comforting. There is nothing more comforting than the simple flavor combination of chicken broth and eggs. This egg flower soup recipe is perfect to warm your soul during the colder months.
Healthy! If you think about it this recipe simply is made with eggs in chicken soup which makes it a good source of vitamins and minerals and is very low in calories and carbohydrates.
Kitchen Equipment
You will need the following kitchen equipment items to make this egg flower soup recipe. I linked everything that I used for you below.
Measuring Cup with Spout: for the most beautiful egg flower ribbons, use a measuring cup with a spout or any type of container with a spout to slowly pour the eggs into the soup.
Wooden spoon: you will use a wooden spoon to stir the eggs in the soup.
Mixing Bowl: a small mixing bowl will be used to mix the cornstarch slurry.
Medium Pot: you will need a medium pot holding about 4 cups of egg drop soup.
Ingredients
You can find all of the ingredients for this easy egg drop soup recipe at your local grocery market! I linked everything that I used for you below.
Eggs: For beautiful thick egg ribbons, use high-quality organic free-range chicken eggs. Regular eggs will work as well.
Water: a splash of water will help thin out the eggs making them easier to pour into the soup.
Salt and white pepper:salt and white pepper season the soup you may need to adjust the salt and pepper to taste depending on the type of stock that you use.
Chicken Bouillon Powder:Chicken Bouillon powder adds more chicken stock flavor without more liquid.
Turmeric powder (Optional): adding a dash of turmeric powder is optional but it will contribute to the beautiful golden yellow color.
Green Onions: green onions add a subtle aromatic flavor and act as a garnish.
Sesame Oil: a splash of sesame oil adds a bit of nutty umami flavor to egg drop soup.
Cornstarch:cornstarch is mixed with water to create a cornstarch slurry that will thicken the soup.
Chicken Stock:chicken stock is the base of this egg flower soup. Make sure to use high-quality chicken stock for the best flavor.
Substitutions and Additions
You can easily customize this egg flower soup recipe with the following suggestions I’ve listed for you below.
Substitutions
Potato Starch: You can use potato starch instead of cornstarch as a thickening agent. You may need to double the amount of potato starch to thicken the easy egg drop soup.
Vegetarian Stock: if you’d like to make a vegetarian egg drop soup, simply swap out the chicken stock for vegetable stock.
Homemade chicken stock: you can alternatively use homemade chicken stock instead of store-bought stock.
Additions
Monosodium Glutamate (MSG): most Chinese restaurants use MSG in their Chinese egg drop soup recipe. If you were wondering why it is not exactly like the Chinese restaurant flavor, try adding a dash of MSG!
Chili oil or chili peppers: if you’d like to add spice to your eggs in soup, add a drizzle of chili oil or chili peppers.
Vegetables: for a more hearty or even vegetarian egg drop soup, you can add peas, potatoes, carrots, or any other vegetables.
How to Make Chinese Egg Drop Soup
Here are the step-by-step instructions on how to make this super easy authentic egg drop soup recipe.
Beat the eggs. In a small measuring cup with a spout, mix the eggs with 1 tablespoon of water until combined. Set aside.
Heat the stock. In a small pot, add the chicken stock, white pepper, chicken bouillon powder, turmeric powder if using, and the white parts of the green onion and bring to a simmer over medium-high heat.
Make and add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. Once the soup reaches a simmer, lower the heat to medium and slowly pour the cornstarch slurry in while simultaneously stirring the broth. Stir until the soup thickens, you may need to add more for your desired consistency.
Add egg ribbons. Turn the heat to medium-low heat and while very slowly stirring the broth in a circular motion, slowly drizzle the eggs in a thin stream it should take about 30 seconds to pour in all of the eggs. The slower you pour the thinner the eggs will be. Do not pour in all the eggs at once.
Serve. Turn off the heat, and mix in the sesame oil. Taste and adjust as needed. Garnish with chopped green onion. Enjoy!
Tips for the Best Egg Drop Soup
Use high-quality ingredients. For the best-tasting Chinese egg drop soup, you will need to use high-quality eggs and chicken stock.
Bring the broth to a simmer before adding cornstarch slurry. The cornstarch slurry needs to be thoroughly mixed and added to a simmering soup so that it will thicken quickly and any starchy taste can be cooked away.
Tip for beautiful ribbons. When you add the eggs, very slowly swirl the soup in a circular motion while simultaneously slowly pouring in the eggs. It should take at least 20-30 seconds to pour in all the eggs for beautiful ribbons.
Taste to adjust. The final result will need to be adjusted with salt, pepper, sesame oil, etc to taste.
Storage Instructions
This easy egg drop soup recipe is best served immediately when warm. You can store any leftovers for up to 4 days in an airtight container in the refrigerator. You cannot freeze this egg soup since the eggs will become rubbery when thawed and reheated.
Reheat: you can either warm your egg flower soup in the microwave or on the stove until warm stirring occasionally.
Frequently Asked Q’s & A’s
What is egg drop soup made of?
This Chinese egg drop soup recipe is made with eggs, chicken stock, salt, white pepper, chicken bouillon powder, green onions, and sesame oil.
Is egg drop soup healthy?
Yes! Egg flower soup is very low in calories and packed with protein from the eggs. A bowl of egg soup contains about 71 calories. However, egg drop soup may be high in sodium if you use regular chicken instead of low-sodiumm chicken stock.
Why is Chinese egg drop soup so thick?
Chinese egg drop soup is thick because of the added cornstarch, a natural thickening agent. You can add more chicken stock to thin out your eggs in soup.
Why is my egg drop soup so thin?
Egg soup can become thin and lose its velvety thick consistency if it is overcooked or cooked at high heat for too long. Once you add the cornstarch, turn the heat down to low heat to add the eggs, and turn off the heat immediately when you are done.
Why is my egg drop soup cloudy?
There are a few reasons why your eggs in soup are cloudy.
Stirring vigorously can break up the egg flower ribbons and make the broth cloudy.
If the soup is too cold, the eggs may mix into the liquid and make it cloudy. Alternatively, if the soup is boiling it may break the eggs quickly.
If you don’t mix the cornstarch slurry in the soup for long enough for the desired texture, it may lead to a cloudy soup.
Made with simple pantry staple ingredients, this Chinese egg drop soup is warm, comforting and so incredibly satisfying. This easy egg soup recipe comes together within 15 minutes!
Beat the eggs. In a small measuring cup with a spout, mix the eggs with 1 tablespoon of water until combined. Set aside.
Heat the stock. In a small pot, add the chicken stock, white pepper, chicken bouillon powder, turmeric powder if using and the white parts of the green onion and bring to a simmer over medium high heat.
Make and add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. Once the soup reaches a simmer, lower the heat to medium and slowly pour the cornstarch slurry in while simultaneously stirring the broth. Stir until the soup thickens, you may need to add more for your desired consistency.
Add the egg ribbons. Turn the heat to medium-low heat. Very slowly stir the broth in a circular motion, and simultaneously slowly drizzle the eggs in a thin stream it should take about 20-30 seconds to pour in all of the eggs. The slower you pour the thinner the eggs will be. Do not pour in all the eggs at once.
Serve. Turn off the heat, mix in the sesame oil. Taste and adjust as needed. Garnish with chopped green onion. Enjoy!
Notes
Use high quality ingredients. For the best tasting Chinese egg drop soup, you will need to use high quality eggs and chicken stock.
Bring the broth to a simmer before adding cornstarch slurry. The cornstarch slurry needs to be thoroughly mixed and added to a simmering soup so that it will thicken quickly and any starchy taste can be cooked away.
Tip for beautiful ribbons. When you add the eggs, very slowly swirl the soup in a circular motion while simultaneously slowly pouring in the eggs. It should take at least 20-30 seconds to pour in all the eggs for beautiful ribbons.
Taste to adjust. The final result will need to be adjusted with salt, pepper, sesame oil, etc to taste.
Storage Instructions: This easy egg drop soup recipe is best served immediately when warm. You can store any leftovers for up to 4 days in an airtight container in the refrigerator.
Reheat: you can either warm your egg flower soup in the microwave or on the stove until warm stirring occasionally.
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