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Soup

EGG DROP SOUP

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Believe it or not, you can make restaurant-worthy egg drop soup at home with this top-rated recipe. Egg drop soup (or egg flower soup) is a Chinese soup that features silky strands of eggs in chicken broth. The beaten egg is whisked into the boiling broth at the end of cooking, creating delicate strands or flakes that float on top of the broth. It often has seasonings (like salt and white pepper), tofu, and/or some sort of green garnish. Traditional Chinese egg drop soups tend to have a thinner consistency than Western versions.

This easy egg drop soup is quick to make with pantry staples and a splash of sesame oil and soy sauce in just 10 minutes; faster than takeout!

  • Total Time: 15 mins
  • Yield: 1

Ingredients

Scale
  • 1 cup chicken broth

  • ¼ teaspoon soy sauce

  • ¼ teaspoon sesame oil

  • 2 teaspoons water (Optional)

  • 1 teaspoon cornstarch (Optional)

  • 1 egg, beaten

  • 1 drop yellow food coloring (Optional)

  • ½ teaspoon ground white pepper (Optional)

  •  teaspoon salt (Optional)

  • 1 teaspoon chopped fresh chives

Instructions

  1. Boil the broth, adding soy sauce and sesame oil.
  2. If using, mix water and cornstarch to create a slurry and add to the boiling broth. Add food coloring if desired.
  3. Slowly pour in the beaten egg while stirring to create silky egg strands.
  4. Season with salt and white pepper.
  5. Garnish with fresh chives before serving
  • Author: Valerie
  • Prep Time: 5 mins
  • Cook Time: 10 mins