Easy Egg Drop Soup: 5-Ingredient 15-Minute Recipe

The easiest egg drop soup requires just 5 basic ingredients—chicken broth, eggs, cornstarch, soy sauce, and green onions—and takes only 15 minutes to prepare. This authentic yet simplified version maintains the silky texture and comforting flavor of traditional Chinese egg drop soup while eliminating unnecessary steps or hard-to-find ingredients.

Mastering the Simplest Egg Drop Soup Recipe

Egg drop soup represents one of the most accessible entry points into Chinese cuisine, requiring minimal ingredients and preparation time. What makes this version exceptionally easy is its streamlined approach that preserves authentic flavor without complicated techniques. Unlike restaurant versions that might use multiple seasonings or specialized equipment, this home-friendly recipe works with pantry staples while delivering that signature silky egg ribbon texture.

Essential Ingredients for Quick Egg Drop Soup

The beauty of this simple egg drop soup recipe lies in its minimal ingredient list. You'll need:

• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
• 2 large eggs, lightly beaten
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 green onions, thinly sliced
• Optional: 1/4 teaspoon white pepper, 1 teaspoon sesame oil

Ingredient	Substitution Options	Why It Matters
Chicken broth	Vegetable broth, instant broth cubes with water	Provides foundational flavor; low-sodium lets you control seasoning
Cornstarch	Arrowroot powder, potato starch	Creates the signature silky texture without flour's heaviness
Soy sauce	Coconut aminos, liquid aminos	Adds umami depth without overpowering the delicate egg flavor

Step-by-Step Preparation for Perfect Results

Follow these straightforward steps for foolproof egg drop soup every time:

1. Prepare the slurry: In a small bowl, whisk cornstarch with cold water until smooth. This prevents lumps in your broth.
2. Heat the broth: Bring chicken broth to a gentle simmer in a medium saucepan over medium heat. Avoid boiling vigorously.
3. Thicken the broth: Stir the cornstarch slurry into the simmering broth. Cook for 1-2 minutes until broth slightly thickens.
4. Add seasonings: Stir in soy sauce and optional white pepper.
5. Create egg ribbons: Reduce heat to low. Slowly drizzle beaten eggs into the broth while stirring gently in one direction. The eggs should form delicate ribbons.
6. Finish: Remove from heat immediately once eggs set (about 30 seconds). Stir in green onions and optional sesame oil.

Avoiding Common Egg Drop Soup Mistakes

Many home cooks encounter issues with their easy egg drop soup due to these preventable errors:

• Adding eggs to boiling broth: Vigorous boiling creates scrambled eggs instead of silky ribbons. Maintain a gentle simmer.
• Over-stirring after adding eggs: Stirring too much breaks up the beautiful egg ribbons. Stir gently in one direction only.
• Using cold broth: Eggs won't cook properly in cold liquid. Ensure broth is hot but not violently boiling.
• Adding eggs too quickly: Drizzle slowly while stirring for those signature thin ribbons.

Variations for Different Dietary Needs

This basic egg drop soup recipe adapts easily to various preferences:

• Vegetarian egg drop soup: Substitute vegetable broth and ensure soy sauce is vegetarian (some contain fish)
• Gluten-free version: Use tamari instead of traditional soy sauce
• Protein boost: Add 1/2 cup shredded cooked chicken or tofu cubes
• Extra vegetable version: Stir in 1/4 cup finely shredded carrots or peas during broth heating
• Spicy kick: Add 1/4 teaspoon chili oil or a few drops of sriracha before serving

Serving and Storage Tips

For the best experience with your quick egg drop soup for beginners:

• Serve immediately while hot for optimal texture
• Garnish with additional sliced green onions and a sprinkle of white pepper
• Pairs perfectly with steamed rice or as a starter to Asian-inspired meals
• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stove (not microwave) to prevent egg curdling
• Freezing isn't recommended as eggs become rubbery when frozen and thawed

Why This Recipe Works for Busy Weeknights

The appeal of this authentic egg drop soup with few ingredients extends beyond simplicity—it delivers restaurant-quality results with minimal cleanup. Unlike more complex soup recipes requiring multiple preparation steps, this version uses a single pot and common pantry items. The entire process takes less time than ordering takeout, making it ideal for weeknight dinners when you want something nourishing without spending hours in the kitchen. Professional chefs often use this same technique in restaurants, proving that simplicity doesn't mean sacrificing quality. The key lies in understanding the science behind the egg ribbons—the cornstarch thickens the broth just enough to support the delicate egg strands as they set, creating that signature texture that defines proper egg drop soup.

Frequently Asked Questions

How can I prevent my egg drop soup from becoming scrambled eggs?

The key to perfect egg ribbons is maintaining a gentle simmer (not a rolling boil) when adding the eggs. Drizzle the beaten eggs slowly into the broth while stirring gently in one direction. Remove from heat immediately once the eggs set, which should take about 30 seconds. Adding eggs to violently boiling broth will cause them to scramble rather than form ribbons.

Can I make egg drop soup without cornstarch?

While cornstarch creates the traditional silky texture, you can make a version without it by using 5 cups of broth instead of 4 and reducing the cooking time. The soup will be thinner but still flavorful. For better results, try arrowroot powder or potato starch as alternatives, using the same 1 tablespoon to 2 tablespoons water ratio.

How do I store and reheat leftover egg drop soup properly?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a saucepan over low heat rather than a microwave, as microwaving can cause the eggs to become rubbery. Gently warm the soup without bringing it to a boil, stirring occasionally. Freezing isn't recommended as the egg texture deteriorates significantly after thawing.

What's the secret to getting those beautiful egg ribbons in egg drop soup?

The secret involves three key factors: 1) Maintaining a gentle simmer (not a rolling boil), 2) Drizzling the beaten eggs slowly while stirring the broth in one direction, and 3) Removing from heat immediately after the eggs set. The cornstarch-thickened broth provides the right consistency for the eggs to form delicate ribbons rather than scrambling.