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Simple Egg Drop Soup At Home

You won’t believe how easy it is to make Simple Egg Drop Soup at home! This recipe uses basic ingredients like chicken broth & eggs, and it is ready to eat in 10 minutes! A perfect healthy side dish to homemade Chinese food or great for a light lunch!

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Four small Chinese blue and white bowls laid out on a table filled with egg drop soup and garnished with sliced green onions.

Easy Egg Drop Soup

Such a Chinese restaurant classic but you are going to be shocked on how easy this is to make at home!

With a few super simple ingredients this soup is ready to go, perfect to pair with dishes like Teriyaki Noodles, General Tso Chicken, or Healthy Asian Chicken Lettuce Wraps.

I have found myself even whipping this one together for a comforting lunch as well! Something about those silky strings of egg, it really is a family pleaser.

At its simplest Chinese Egg Drop Soup is literally broth and eggs. In my version I have added slight addition (very small and simple) to make sure that this soup has a great umami flavor (aka savoriness). So in addition to the heart of this soup you will also see soy sauce, dry ginger, and dry mustard.

Small blue & white bowls of egg drop soup.

What you need

  • chicken broth
  • soy sauceuse low sodium if you are sensitive to salt
  • ground ginger
  • ground mustard
  • eggs
  • green onionssliced thin for garnishing the soup

For a complete detailed list of the ingredients continue towards the bottom of the page.

The simple ingredients needed to make egg drop soup sitting on a wooden tray.

You can also feel free to use some simple add-ins to make this soup a little more filling. Some popular additions are:

  • sliced mushrooms
  • corn
  • cabbage
  • tofu
  • spinach
  • tomato
  • a little bit of miso paste or sesame oil for extra flavor
  • also if you like your soup a little thicker add a cornstarch slurry
Overhead view of 4 blue and white Chinese bowls filled with egg drop soup and garnished with green onions.

How to make Simple Egg Drop Soup

Add chicken broth, soy sauce, ginger, and mustard to a large pot. Bring to a boil over Medium-High heat. 

While the chicken broth is coming to a boil, beat the eggs together well in a small bowl.

Once the chicken broth is at a rapid boil use a large spoon to make large circles in the broth creating a whirlpool effect.

With the broth moving in circles slowly drizzle the beaten eggs into the broth. Let the broth come back to a slight boil, only about 1 minute. Remove from heat, stir, and serve with sliced green onions in each bowl.

Close up of a bowl of egg drop soup showing silky egg ribbons in flavorful broth and garnished with green onions.
A spoon in a bowl of egg drop soup, garnished with green onions.

TIPS, TRICKS, & QUESTIONS

  • Ensure the chicken broth is boiling, if the broth isn’t hot enough the egg won’t form into a silky noodle shape but instead will blend into the broth making it creamy
  • A tip I noticed after making this a few times is to not actually stir the eggs until a few moments after they have been in the hot broth. Give them about 30-60 seconds to cook before stirring the soup so that they have time to cook, stirring too quickly might make the egg blend into the soup instead of forming the silky noodle shape.
  • If you want a truly vegetarian soup you can make this with a different broth like a veggie broth.

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Four small Chinese blue and white bowls laid out on a table filled with egg drop soup and garnished with sliced green onions.

Egg Drop Soup

Yield: 4 servings
Cook Time: 10 minutes
Total Time: 10 minutes

A simple Chinese soup, this egg drop soup only takes 10 minutes to make with simple ingredients. Perfect as a light lunch or as a side dish to your favorite Chinese food.

Ingredients

  • 4 cups chicken broth
  • 2 tablespoon soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground mustard
  • 3 eggs
  • 2-3 green onions, sliced thin

Instructions

  1. Add chicken broth, soy sauce, ginger, and mustard to a pot. Bring to a boil over Medium-High heat.
  2. While the chicken broth is coming to a boil, whisk the eggs together well in a small bowl.
  3. Once the chicken broth is at a rapid boil. Use a large spoon to make large circles in the broth creating a whirlpool effect. With the broth moving in circles slowly drizzle the beaten eggs into the broth. Let the broth come back to a slight boil, only about 1 minute. Remove from heat, stir, and serve with sliced green onions in each bowl.

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Nutrition Information:
Yield: 4 Serving Size: ~1 cup
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 144mgSodium: 1417mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 7g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

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Peace & Love

Lauren, The Schmidty Wife

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