Chinese Egg Drop 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!

Course Appetizer, Appetizer & Sides, Dinner, Lunch & Dinner, Lunch & Dinner Recipes, Soup

Cuisine Chinese

Keyword Chinese egg drop soup, Chinese egg soup, easy egg drop soup, egg drop soup, egg drop soup recipe, egg flower soup, egg flower soup recipe, egg soup, eggs in soup

Cook Time 10

Total Time 10

Servings servings

Calories 161kcal

Author Megan

Equipment

Ingredients

3 eggs
1 tablespoon water
4 cups chicken stock
¼ teaspoon salt
⅛ teaspoon white pepper more to taste
¼ teaspoon chicken bouillon powder
⅛ turmeric powder (optional) for color
2 stalks green onions sliced whites and green parts divided
½ teaspoon sesame oil

Cornstarch Slurry

2 tablespoon cornstarch
3 tablespoon water

Instructions

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.

Nutrition