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With a flavorful chicken broth base and light wisps of egg throughout, Egg Drop Soup is a wonderful, light and simple soup your whole family will request again and again.
The first time I made this soup, my kids went crazy over it and devoured every single sip. They requested it again the very next day for lunch.
Thankfully, this soup comes together in just a few minutes making it one of my go-to lunches for the kids.
Did you know that you can make egg drop soup with little more than a couple of eggs and some chicken stock or broth?
I’ve made this soup for a few years now and the recipe is quite versatile. It doubles nicely and the addition of an extra egg makes it a bit heartier and filling as well.
I absolutely love that I can serve a cup of this soup as a first course or a bowl of egg drop soup (with an extra egg) as a meal all on its own.
No wonder it’s such a staple in my house. Truth be told, my middle son would probably be happy to eat Egg Drop Soup every single day.
You just might want to eat it every day, too. And I wouldn’t stop you. There are so many ways to enjoy this Chinese soup that you’ll want to try them all.
You can serve Egg Drop Soup as an appetizer or side dish with an Asian-inspired entree like Chinese Vegetable Stir-Fry , Chinese Lemon Chicken or Ginger Chicken and Broccoli Stir-Fry. Or pair the soup with Chinese Chicken Salad for an easy and nourishing lunch.
My kids and I also just love to eat this all on its own. This is one of those soups that results in complete silence at the kitchen table as everyone focuses on enjoying every last spoonful. Magic.
What is Egg Flower Soup?
Often called Egg Flower Soup or Egg Drop Soup, this is an Asian dish that’s become especially popular in American Chinese cuisine.
If you’ve never tried it before, you’re in for a treat. And if you’ve only had takeout versions, I think you’ll be surprised by how good and how easy homemade this soup can be.
How to Make Egg Drop Soup
We begin with boiling chicken stock or vegetable stock flavored by fresh, aromatic ginger, soy sauce, (occasionally garlic, If I feel like it) and a touch of pepper. A mixture of cornstarch and water helps thicken this brothy base.
A beaten egg added at the end of cooking results in feathery whisps of cooked egged swirling through the soup. Stir the soup in one direction to evenly distribute the egg and allow it to finish cooking. This process keeps the eggy flavor and texture from overwhelming the rest of the dish.
I like to garnish my egg drop soup with finely chopped green onion for a little color and extra flavor but it’s also plenty tasty without!
Chinese Egg Drop Soup
Many restaurant soups are made with a chicken broth or chicken stock base. You can make a meat-free version at home by substituting vegetable stock for chicken stock. Either one will yield a delicious result!
This recipe is naturally gluten-free, but it’s incredibly easy to make it safe for those avoiding all forms of gluten. Simply substitute regular soy sauce with your favorite gluten free soy sauce or Tamari and you’re good to go!
However you serve it, this is guaranteed to be:
- Warm and comforting
- Full of savory, salty, creamy rich flavor
- Totally kid approved
- Quick and easy to make for lunch or dinner any day of the week
Egg Drop Soup Recipe
- Combine the stock, ginger and soy sauce in a large pot and bring to a boil.
- Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup.
- Stir to combine and slightly thicken the soup.
- Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup.
- Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed.
Here are a few more easy soups you might like:
{originally published 1/17/13 – recipe notes and photos updated 3/9/22}
recipe gently adapted from and with thanks to Tyler Florence and For the Love of Cooking
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