Homemade egg drop soup is a silky, savory broth with delicate ribbons of egg, a hint of ginger, and fresh scallions, and it comes together in about 20 minutes with only a handful of ingredients.
It is the ideal quick starter or light lunch, and it is far fresher than takeout. A cornstarch slurry gives the broth a gentle body, and a slow, steady drizzle of beaten egg creates the thin, wispy strands that make this soup so satisfying.
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Why This Homemade Egg Drop Soup Recipe Works
Ginger and garlic salt season the chicken stock in just a few minutes, so the broth tastes layered without simmering for hours. Mixing the cornstarch with cold stock first prevents lumps and thickens the soup just enough for the egg to float in ribbons.
Stirring the broth in one direction while you pour in the eggs spins the strands into long, delicate threads instead of clumps.
Ingredients for Homemade Egg Drop Soup
- 2 large eggs
- 4 cups low sodium chicken stock, divided (3 1/2 cups plus 1/2 cup)
- 1 tbsp cornstarch
- 1 tsp ground ginger
- 1/4 tsp garlic salt
- 1/8 tsp black pepper
- 3 scallions (green onions), sliced
Eggs. Fresh eggs give the ideal flavor and the clearest ribbons. Beat them well so they pour in a thin stream.
Chicken stock. Low sodium stock lets you control the salt. Vegetable broth makes a meatless version.
Cornstarch. It thickens the broth lightly. Use a little more for a thicker soup and a little less for a thinner one.
Ground ginger. It gives gentle warmth. Fresh grated ginger is a good swap, with about a teaspoon in the broth.
Scallions. They add a fresh, mild onion flavor. Slice the dark green tops for garnish.
How to Make Homemade Egg Drop Soup
1. Season the broth. Combine 3 1/2 cups of the stock with the ginger, garlic salt, and pepper in a saucepan over medium high heat.
2. Make the slurry. Stir the cornstarch into the remaining 1/2 cup of cold stock until smooth.
3. Beat the eggs. Whisk the eggs in a small bowl until no streaks of white remain.
4. Thicken. When the broth boils, stir in the cornstarch mixture and simmer for 1 minute, until the soup looks slightly glossy and thicker.
5. Add scallions. Stir in most of the scallions and bring the broth back to a rolling boil.
6. Stream in the eggs. Stir the broth in one direction with a spoon, then slowly pour in the eggs in a thin stream. The ribbons form almost instantly.
7. Serve. Turn off the heat, ladle into bowls, and top with the remaining scallions.
How to Serve Homemade Egg Drop Soup
Serve it hot as a starter or pair it with a bowl of cilantro lime rice for a light meal. A few drops of sesame oil or a pinch of white pepper at the table add extra aroma.
If you love brothy bowls, try the chicken rice soup, a pot of chicken noodle soup with egg noodles, or a bowl of creamy tomato bisque soup next.
How to Store and Reheat Homemade Egg Drop Soup
Cool the soup and refrigerate it within two hours. In an airtight container, it keeps for 3 to 4 days, in line with the Montana State Extension egg factsheet.
Reheat on the stove over medium heat until it is steaming and reaches 165 degrees F. The egg ribbons will firm up a little, so this soup is at its silky ideal when served fresh.
Tips and Variations for Homemade Egg Drop Soup
Use cold stock for the slurry. Warm liquid makes cornstarch clump.
Pour the egg slowly. A thin stream makes long ribbons, while a fast pour makes clumps.
Keep the broth at a steady boil. It cooks the egg at once, and egg dishes should reach 160 degrees F.
Use a fork. Pouring the egg through the tines of a fork breaks it into finer strands.
Add vegetables. A handful of frozen peas or corn makes the soup bigger.
Try white pepper. It gives the traditional peppery warmth without black flecks.
Add tofu or chicken. Silken tofu or shredded chicken turns it into a main dish.
Skip the garlic salt if needed. Use plain salt in the same amount if you prefer.
Frequently Asked Questions About Homemade Egg Drop Soup
Why are my eggs clumpy in homemade egg drop soup?
The egg was probably poured too fast, or the broth was not boiling. Pour slowly into a steadily boiling soup while stirring in one direction.
Can I make it without cornstarch?
Yes. The soup will be thinner, and the egg ribbons will sink a little more, but the flavor stays the same.
Can I use vegetable broth?
Yes. Vegetable broth works with the same seasoning and makes a meatless soup.
How long does homemade egg drop soup last?
Refrigerated in an airtight container, it keeps for 3 to 4 days. Reheat it until steaming hot.
Can I make it spicier?
Yes. Add a pinch of white pepper, chili flakes, or a few drops of chili oil to your bowl.
Homemade Egg Drop Soup Recipe
Equipment
- Saucepan
- Small bowl
- Whisk
- Spoon
Ingredients
Main Ingredients
- 2 large eggs beaten
- 4 cup low sodium chicken stock divided: 3 1/2 cups plus 1/2 cup
- 1 tbsp cornstarch
- 1 tsp ground ginger
- ¼ tsp garlic salt
- ⅛ tsp black pepper
- 3 scallions sliced
Instructions
Cooking
- Season. Heat 3 1/2 cups stock with the ginger, garlic salt, and pepper in a saucepan.
- Prep. Stir the cornstarch into the remaining cold stock in a small bowl and whisk the eggs.
- Thicken. Stir the slurry into the boiling broth and simmer 1 minute.
- Add scallions. Stir in most of the scallions and return to a boil.
- Ribbon the eggs. Stir in one direction with a spoon and slowly pour in the eggs. Serve with scallions on top.
