Egg Drop Soup Recipe

4.60 from 10 votes

This soup is pure magic, just drop in the eggs and watch silky egg noodles form in a delicious broth!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Soup

Cuisine: Chinese

Difficulty: Easy

Servings:

Heat the sesame oil in a medium pot set over medium heat. Add the onions, ginger, and garlic, and stir and cook until the garlic becomes fragrant, about 30 seconds.
1 teaspoon sesame oil, 6 green onions, 3 slices fresh ginger, 2 cloves garlic
Pour 5¾ cup of the chicken broth and all of the soy sauce into the pot. Turn the heat up to high and bring to a boil.
6 cups low sodium chicken broth, ¼ cup low-sodium soy sauce
In a small bowl, whisk the remaining ¼ cup of chicken broth and cornstarch together. Pour it into the pot and stir to combine.
1 teaspoon cornstarch
Let the soup continue to boil for 5 minutes, then use a ladle to gradually pour in the eggs, whisking constantly. (They will cook instantly when they hit the broth and form ribbons.)
4 large eggs
Taste the broth and add the salt if needed. Serve with additional green onions for garnish.
½ teaspoon kosher salt

Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
In place of cornstarch, use any of these thickeners. If you like a thinner soup, omit the cornstarch altogether.
- Arrowroot powder, tapioca starch, or rice flour: use twice as much in place of the cornstarch
- Potato starch: use the same amount in place of cornstarch

Storage: Store egg drop soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for 8-10 minutes.