Egg Drop Soup

Egg drop soup is one of those simple, soothing meals that feels like comfort in a bowl. It’s light yet filling, made with a gentle broth and soft ribbons of egg that come together in minutes. People love it because it’s easy, affordable, and perfect for nights when cooking feels like too much. This egg drop soup fits beautifully into busy evenings, quick family dinners, or quiet cold nights when you just want something warm and calming. I usually whisk the eggs while the broth heats, knowing dinner will be ready before anyone even asks what’s cooking. It’s simple food that feels caring, familiar, and easy to come back to again and again.

a bowl of egg drop soup on 1

Why You Will Love This Recipe

This soup is all about ease and comfort without sacrificing flavor. It comes together quickly, uses pantry staples, and doesn’t require careful timing or special tools. The broth is gentle and savory, while the eggs add softness that feels satisfying without being heavy. It’s weeknight-friendly, budget-conscious, and easy to adjust based on what you have. Leftovers reheat well, making it great for lunch the next day. This egg drop soup recipe is also crowd-pleasing because it’s mild, cozy, and works for different tastes. It’s the kind of recipe people love to save on Pinterest because it’s reliable, calming, and always welcome on busy days.

a bowl of egg drop soup on

Ingredients

Tip: Use fresh eggs for the softest, most delicate egg ribbons.

  • 4 cups chicken broth
  • 2 large eggs
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon sesame oil
  • 1 green onion, finely sliced
all the ingredients of egg drop soup

Instructions

Step 1: Preparation
Crack the eggs into a small bowl and whisk until smooth and pale. In another bowl, mix cornstarch with water until fully dissolved. Slice the green onion and keep everything nearby so it’s ready once the broth starts simmering.

Step 2: Main Cooking Process
Pour the broth into a saucepan and heat over medium until gently steaming. Add salt, pepper, and sesame oil. The broth should smell warm and savory, with small bubbles forming but not boiling hard.

Step 3: Combining Ingredients
Stir the cornstarch mixture into the broth and let it thicken slightly. Slowly pour in the eggs while stirring the broth in one direction. You’ll see soft, silky egg strands form almost immediately.

Step 4: Finishing & Final Simmer
Lower the heat and let the soup rest for a minute so everything settles. Taste and adjust seasoning if needed. Sprinkle with green onions and serve while the soup is hot and comforting.

Why This Recipe Works for Busy Days

This soup is ready in minutes, which makes it perfect for busy schedules. There’s no chopping marathon or long simmering time. It’s easy to double, reheats gently, and feels just as comforting the next day, making it ideal for Pinterest cooks who like to plan ahead.

Tips & Tricks

  • Keep the broth gentle: Boiling too hard can break the egg ribbons into small bits. A gentle simmer helps the eggs form soft, flowing strands that give the soup its comforting texture.
  • Stir in one direction: When adding the eggs, stir the broth slowly in one direction. Switching directions can break the eggs apart instead of creating those smooth, delicate ribbons everyone loves.
  • Mix cornstarch fully: Undissolved cornstarch can cause lumps. Always mix it completely with water before adding it to the broth so the soup thickens evenly and stays smooth.
  • Season lightly at first: Broth brands vary in saltiness. Start with less salt, then taste at the end. It’s easier to add more than to fix a soup that’s too salty.

Variations

Meaty version
Add finely shredded cooked chicken near the end for a heartier bowl. Warm it gently in the broth so it stays tender. This version works well when you want the soup to feel more filling without changing its gentle texture.

Vegetarian option
Use vegetable broth instead of chicken broth. Add a splash of soy sauce for depth. The soup stays light and comforting while keeping the same soft egg texture and quick cooking time.

Ingredient swap
Replace sesame oil with a small knob of butter for a milder flavor. This creates a softer, more familiar taste that works well for kids or anyone who prefers a very gentle broth.

Flavor or herb boost
Add a pinch of ground ginger or white pepper for warmth. Fresh herbs like chives or cilantro sprinkled on top can also brighten the soup without overpowering it.

Serving Suggestions

  • Simple family meal: Serve with warm toast or plain crackers. It turns the soup into a cozy, no-stress dinner that works well on busy evenings.
  • Light lunch bowls: Pour into small bowls or mugs for lunch. It’s easy to sip, reheats quickly, and feels comforting without being heavy.
  • Add a side plate: Pair with steamed rice or soft noodles for a more filling meal. The mild soup balances nicely with simple sides.
  • Cozy presentation: Serve in deep bowls and top with extra green onions. Small touches make this simple soup feel special and Pinterest-worthy.

Storage Instructions

  • Fridge storage: Let the soup cool slightly, then store in an airtight container in the refrigerator for up to 3 days. The texture stays soft, though the eggs may settle slightly over time.
  • Reheating: Reheat gently over low heat, stirring slowly. Avoid boiling, as it can toughen the eggs. Add a splash of broth or water if needed.
  • Freezing: Freezing is not recommended, as the egg texture can change and become grainy once thawed. It’s best enjoyed fresh or refrigerated.
  • Make-ahead tips: Prep ingredients ahead by whisking eggs and mixing cornstarch. Store separately, then cook fresh when ready for best texture and flavor.

Recipe Timing

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Rest Time: 2 minutes
  • Total Time: 17 minutes

Nutrition Information (Approximate)

Each serving contains about 120–160 calories and 8–10 grams of protein. The soup also provides small amounts of iron and B vitamins from the eggs. Values are estimates and may vary depending on ingredients and portion sizes.

FAQs

It’s best fresh, but can be refrigerated for a short time.

Pouring eggs into boiling broth instead of a gentle simmer.

Yes, but the soup will be lighter in texture.

Add a little more cornstarch mixed with water.

Up to 3 days in the fridge.

Conclusion

This soup is a reminder that comfort food doesn’t need to be complicated. With just a few ingredients and a short cooking time, you can have something warm and familiar ready in minutes. You can adjust the seasoning, add small extras, or keep it plain, making it easy to return to whenever you need something gentle. This egg drop soup fits into everyday cooking without pressure and feels especially nice on quiet nights when you want something warm, simple, and comforting to end the day.

Egg Drop Soup
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Egg Drop Soup

Recipe by Edan SalamonCourse: Soups
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

140

kcal

A light, comforting soup made with a warm broth and soft egg ribbons. Quick to make, gentle in flavor, and perfect for busy nights or simple lunches.

Ingredients

  • 4 cups chicken broth

  • 2 large eggs

  • 1 teaspoon cornstarch

  • 2 tablespoons water

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon sesame oil

  • 1 green onion, sliced

Directions

  • Whisk eggs in a small bowl until smooth.
  • Mix cornstarch with water until dissolved.
  • Heat broth in a saucepan over medium heat.
  • Add salt, pepper, and sesame oil.
  • Stir in cornstarch mixture and simmer gently.
  • Slowly pour in eggs while stirring in one direction.
  • Cook for one minute, then remove from heat.
  • Top with green onions and serve warm.

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