I love how effortlessly this soup comes together in just minutes. The combination of savory broth, aromatic ginger, and soft egg strands makes it both light and satisfying. It’s the kind of dish that feels restorative—great when I’m under the weather or need a quick side to complement an Asian-inspired meal. I also love that it uses basic pantry ingredients but tastes like something from a restaurant.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp vegetable oil 4 garlic cloves chopped 8 cups chicken bone broth or chicken broth 3 tbsp cornstarch 2 tbsp ginger thinly sliced or 1/2 tsp ginger powder 1 tsp soy sauce 2 tsp sesame oil 1 tsp chicken bouillon powder or more to taste 1–2 tsp white pepper or black pepper salt to taste 3 egg 2 stalk scallions thinly sliced
Directions
I start by heating the vegetable oil in a pot, then add the chopped garlic and fry it for about 30 seconds—just until fragrant, being careful not to burn it.
Next, I dissolve the cornstarch in 3 tablespoons of chicken broth and set it aside. I pour the remaining broth into the pot and add the ginger, dissolved cornstarch mixture, white pepper, soy sauce, sesame oil, and chicken bouillon powder. I bring everything to a boil and let it cook for about 5 minutes to develop flavor.
While that simmers, I beat three eggs in a small measuring cup with a spout. Then I turn off the heat and slowly pour the beaten eggs into the hot soup while stirring in a continuous circular motion with a fork or chopstick. This creates those beautiful silky ribbons of egg.
Finally, I remove the garlic and ginger pieces, taste the soup, and adjust with salt as needed. I like to garnish with sliced scallions and a sprinkle of extra white pepper before serving.
Servings and Timing
This recipe makes about 8 servings and takes only 15 minutes total—5 minutes of prep and 10 minutes of cooking. It’s perfect as a starter, side dish, or a light meal on its own.
Variations
I sometimes like to add cooked shredded chicken or tofu to make the soup more filling. For extra flavor, I use a few drops of chili oil or a dash of rice vinegar. If I’m craving more vegetables, I add baby spinach, corn, or mushrooms while simmering the broth. For a thicker texture, I simply add an extra tablespoon of cornstarch.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I do so gently over medium heat on the stove, stirring occasionally. I avoid boiling it again so the eggs stay tender and silky. If the soup thickens too much in the fridge, I just add a splash of broth or water while reheating.
FAQs
Can I make this soup vegetarian?
Yes, I just use vegetable broth and skip the chicken bouillon for a lighter vegetarian version.
How do I make sure the egg forms nice ribbons?
I pour the beaten eggs slowly in a thin stream while stirring the soup gently in one direction to create even strands.
Can I use store-bought chicken broth?
Definitely. I often use low-sodium chicken broth to better control the saltiness.
What’s the best type of ginger to use?
I prefer fresh thinly sliced ginger for its brightness, but ginger powder works fine if that’s what I have.
How can I make the soup thicker?
Adding an extra tablespoon of cornstarch dissolved in a bit of broth gives the soup a slightly thicker texture.
Can I make this ahead of time?
Yes, I make the broth portion ahead, but I add the eggs just before serving for the best texture.
What can I use instead of sesame oil?
A neutral oil works, but sesame oil gives that signature nutty aroma. Toasted sesame oil is especially flavorful.
Is this soup gluten-free?
It can be! I use gluten-free soy sauce or tamari to make it completely gluten-free.
Can I freeze egg drop soup?
I don’t recommend freezing it because the egg strands can become rubbery when thawed.
How can I add more flavor?
I sometimes add a dash of fish sauce or a bit more white pepper for a deeper umami flavor.
Conclusion
This Egg Drop Soup is a simple yet deeply comforting dish that I never tire of making. I love how it warms me from the inside out with its light, savory broth and soft ribbons of egg. Whether I’m looking for a quick meal or a soothing bowl to accompany dinner, this recipe always delivers that perfect balance of ease and flavor.
A quick and comforting Chinese-inspired Egg Drop Soup made with fragrant chicken broth, ginger, garlic, and sesame oil, featuring silky ribbons of egg for a light yet nourishing meal or starter.
Ingredients
1 tbsp vegetable oil
4 garlic cloves, chopped
8 cups chicken bone broth or chicken broth
3 tbsp cornstarch
2 tbsp ginger, thinly sliced or 1/2 tsp ginger powder
1 tsp soy sauce
2 tsp sesame oil
1 tsp chicken bouillon powder (or more to taste)
1–2 tsp white pepper or black pepper
Salt, to taste
3 eggs
2 stalks scallions, thinly sliced
Instructions
Heat vegetable oil in a large pot over medium heat. Add chopped garlic and sauté for about 30 seconds until fragrant but not browned.
Dissolve cornstarch in 3 tablespoons of chicken broth and set aside.
Pour remaining broth into the pot, then add ginger, dissolved cornstarch mixture, soy sauce, sesame oil, chicken bouillon powder, and white pepper. Bring to a boil and simmer for 5 minutes.
Beat the eggs in a small bowl or measuring cup with a spout.
Turn off the heat and slowly pour the beaten eggs into the hot soup while stirring gently in a circular motion to form silky ribbons.
Remove the garlic and ginger pieces, taste, and adjust seasoning with salt as needed.
Garnish with sliced scallions and a sprinkle of extra white pepper before serving.
Notes
For a vegetarian version, use vegetable broth and omit the chicken bouillon.
Pour the eggs slowly in a thin stream while stirring gently for perfect ribbons.
Add chili oil, rice vinegar, or a dash of fish sauce for extra flavor.
Do not reboil when reheating—heat gently to maintain silky texture.
Can be made gluten-free using gluten-free soy sauce or tamari.
