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Soup

Egg Drop Soup is the quickest and easiest soup you’ll ever make- on your table in  less than 15 minutes!

Egg Drop Soup is a healthy Chinese soup that is easy to make at home with minimal ingredients and prep.  It is made with a savory, salty chicken stock base seasoned with soy sauce, sesame oil, ginger, garlic, pepper and green onions.  Raw eggs are streamed into the hot seasoned broth to instantaneously create tender, wispy egg “noodles” – magic before your eyes!  This Egg Drop Soup recipe is warm and comforting, flavorful but not overpowering, creamy yet light and soothing all at the same time.  It’s also customizable by adding protein or veggies.  I’ve included a recipe video on How to Make Egg Drop Soup as well as tips and tricks for the Best Egg Drop Soup recipe. Now, let’s hear it for restaurant-style Egg Drop Soup bursting with flavor, all cooked in one pot for an easy meal any day of the week! 

how to make egg drop soup video

Top view of two hands holding Egg Drop soup recipe

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EGG DROP SOUP RECIPE

This Egg Drop Soup is about to become your easy go-to easy appetizer,
lunch or light dinner recipe.  Here’s
why:

  • Quick.  From start to finish, this Egg Drop Soup will be done in 15 minutes – probably closer to 10!   This means you can whip up some soup minutes before lunch or dinner but everyone will be blown away at your deceptively simple recipe.  
  • Minimal ingredients.  The chicken stock and the eggs are the stars in this Egg Drop Soup recipe.  All we need are a few seasonings, a splash of soy sauce, and sesame oil to really make it sing. 
  • Pantry friendly.  All the ingredients are pantry friendly except the green onions which means once you pick those up, you can make this Egg Drop Soup recipe any time.  If you’re in a bind, you can also swap the green onions for some dried minced onions.
  • Budget friendly.  With just minimal, simple ingredients, this Egg Drop Soup recipe is a win for the pocket book!
  • Minimal Prep.  Whisk your eggs and chop your green onions -that’s it! 
  • Versatile.  There are many variations of Egg Drop Soup but this recipe is fantastic in its simplicity.  As written, it is more commonly an appetizer, even though I eat it as an entrée all the time.  If you want to mix things up or bulk it up to a satisfying meal-in-one, add anything your heart desires to suit your taste buds:  protein, mushrooms, corn or other veggies.
  • Less expensive:  make a pot of Egg Drop Soup for the same price of a bowl at a restaurant!
  • Easy to Double: you can easily scale this Egg Drop Soup recipe up if serving a larger crowd. 
top view of a ladle full easy Egg Drop Soup recipe

WHAT IS EGG DROP SOUP?

Most of you have probably heard
of Egg Drop Soup but if you haven’t had the pleasure of trying it, prepare to meet
chicken noodle soup’s Chinese cousin. 

Egg Drop Soup is a staple at
Chinese restaurants in the United States. It’s made with warm, comforting chicken
stock or broth often spiked with pepper and green onions, loaded with silky egg
“noodles.”

The name “Egg Drop” literally
describes how the soup is made – whisked eggs are dropped into hot broth which
is being stirred continuously in one direction. 
The eggs enter the whirlpool raw and cook almost instantaneously as they
swirl around. 

While the American name describes Egg Drop Soups cooking method,
the direct translation in Chinese describes its appearance.  In Chinese, Egg Drop Soup (Danhuatang; traditional: 蛋花湯; pinyin:
dànhuātāng), literally means Egg Flower Soup.  This refers to the flower-like appearance the wispy eggs create.

But no matter what you call Egg Drop Soup, I think you’ll fall in
love!

two bowls of the best Egg Drop Soup recipe

EGG DROP SOUP RECIPE INGREDIENTS:

This Egg Drop Soup
recipe uses simple, pantry friendly ingredients to create layers of flavor.  You will need:

  • Chicken broth or stock:  I recommend chicken stock but good
    quality chicken broth will also work. 
  • Eggs: any large eggs will do the trick.  We will use both the egg yolks and egg whites.
  • Cornstarch:  thickens the soup and creates beautiful
    silky body; it also helps separate the eggs.    
  • Soy Sauce:  use reduced sodium
    so the Egg Drop Soup isn’t too salty.
  • Sesame oil:  toasted is preferable, but
    either will work fine – but please don’t skip! 
    With so few ingredients, it is important to use each one as specified as
    they all add a layer of flavor.
  • Seasonings:  ground ginger, garlic powder,
    onion powder, pepper and red pepper flakes. 
    We use ground seasonings because it is more convenient for such a small amount.  It also allows you to just whisk everything
    together instead of sautéing the garlic and ginger and using a cornstarch
    slurry.  I also like a pinch of red pepper
    flakes to enliven the soup but it is optional.
  • Green onions: are used both in the soup and
    as a garnish.  You can even use frozen
    green onions for the soup and skip the garnish – that way you always have all
    the ingredients to make this Egg Drop Soup recipe!

Do I have to add Cornstarch?

Adding
cornstarch to Egg Drop Soup is an American addition.  So technically – yes, you can make it without
cornstarch, but I don’t recommend it.  There
are substantial benefits to adding cornstarch to Egg Drop Soup:

  • Thickens the soup.  Cornstarch doesn’t
    make the Egg Drop Soup too thick, but adds body and a creamy richness that can’t
    be achieved without it.
  • Creates silky egg
    flowers.      Cornstarch
    inhibits protein bonds from forming in
    the eggs which would result in rubbery eggs instead of silky, tender eggs.

Vegetarian Egg Drop Soup

I prefer chicken stock or chicken broth
as the base of the soup but you can use vegetarian stock to make Vegetarian Egg
Drop Soup, just be aware you may need to season with additional salt and pepper
to taste.  

Gluten Free Egg Drop Soup

Egg Drop Soup is almost gluten free!  The only ingredient that contains gluten is
the soy sauce but that’s an easy swap. 
To make Gluten Free Egg Drop Soup, substitute the soy sauce for tamari
or gluten free soy sauce.

a spoon scooping up easy egg drop soup

Homemade Egg Drop Soup Variations

This Egg Drop Soup can
be a springboard for a number of variations. 
Here are a just a few ideas:

  • Add protein:  tofu, shrimp, chicken and ground pork would all be delicious additions.
  • Add vegetables:  corn kernels and mushrooms are often added to Egg Drop Soup.  It would also be delicious with peas, zucchini, broccoli, edamame, bok choy, spinach, bell peppers, etc. 
  • Tomatoes:  stir into the Egg Drop Soup after the cornstarch dissolves but before you bring it to a boil. 
  • Garnish:  get creative in the garnish by adding crispy wontons, crushed peanuts, etc.

Keep in mind you will want to use additional broth/stock if you
add either veggies or protein and the correct ratio of additional cornstarch.

side view of Egg Drop Soup made with classic Egg Drop Soup ingredients

IS EGG DROP SOUP HEALTHY?

Egg Drop Soup is very low in calories and carbohydrates with a
nice boost of protein.  If you want to
add more nutrients, simmer some vegetables in the broth before adding the
eggs. 

  • Egg Drop
    Soup Calories:  One cup of Egg Drop Soup contains approximately
    57
    calories.
  • Egg Drop Soup Carbs:  One cup of Egg Drop Soup contains
    approximately 4.5 grams carbohydrates.
  • Egg Drop Soup Fat:  One cup of Egg Drop Soup contains
    approximately 2.4 grams of fat.
  • Egg Drop Soup Protein:  One cup of Egg Drop Soup contains
    approximately 4.3 grams protein.

HOW TO MAKE EGG DROP SOUP:

You are going to LOVE
how easy this Egg Drop Soup recipe is!  To
make egg drop soup:

  • Prepare eggs:  whisk the eggs together in a pourable
    measuring cup. 
  • Prepare the base:  Whisk the chicken stock, ground
    ginger, garlic powder, onion powder, red pepper flakes, sesame oil,
    cornstarch together OFF HEAT in a medium saucepan until smooth. 
  • Bring to a boil.  Stir occasionally while the stock comes
    to a boil then reduce to a simmer.
  • Create a whirlpool.  Reduce heat to a simmer and stir the stock
    in one direction with a fork.
  • Add eggs. 
    Slowly pour the whisked eggs into the stock while continuing to stir the
    soup in the same direction.  The
    eggs will spread and feather into ribbons.
  • Add green onions.  Remove from heat and stir in green
    onions. 
  • Adjust seasonings.  Taste (careful it will be hot!) and season
    with additional salt and pepper to taste desired.  Serve immediately.

Tips and Tricks for the Best Egg Drop Soup

  • Use
    high quality ingredients.     With so few ingredients, it is
    important to use quality ingredients, especially quality chicken stock.  It will give you the maximum flavor.
  • Use
    pourable measuring cup.      The spout will make the eggs easy to pour in
    a thin stream.  If you don’t have a
    measuring cup, you can add them to a anything with a spout like a pitcher or
    transfer to a plastic bag and snip a tiny corner off.  
  • Fully dissolve cornstarch off heat.  Do not turn the heat on until the
    cornstarch is fully dissolved otherwise it will stay clumpy and never
    dissolve.
  • Stir stock.  Stir
    the stock/broth occasionally while it comes to a boil so the cornstarch
    doesn’t settle at the bottom. 
  • Stir stock slowly
    when adding eggs.     
    You can stir the stock as rapidly as you like to create the whirlpool,
    but you’ll want to slow down once you start adding the eggs, otherwise they can
    dissolve into almost unrecognizable wisps. 
  • Speed of stirring =
    thickness of egg flowers.      The speed at which you stir the stock when adding the eggs will determine
    how thin or thick your egg ribbons “egg flowers” are.  For small, thin egg flowers, stir more
    quickly (but remember, not too rapidly), for thicker, even chunkier egg
    ribbons, stir more slowly. You can also vary your stirring speed to create a
    variety of thin and thick egg flowers.
  • Slowly add eggs.  You don’t want to add the eggs too
    quickly or it will lower the temperature of the broth.  We want the broth to stay nice and hot
    so the eggs almost instantaneously cook which helps them feather into long
    ribbons and not clump.
  • Serve immediately. 
    Part of the charm of Egg Drop Soup is the sensation of hot broth paired
    with the silky egg flowers AKA it is best served right away. 
up close of a ladle of Egg Drop Soup recipe

HOW DO I THICKEN EGG DROP SOUP?

This Egg Drop Soup has a nice silky richness due to the cornstarch.  For an even thicker soup, create a slurry by dissolving
desired amount of cornstarch in a couple tablespoons of water and whisk into
simmering soup. 

HOW DO I THIN EGG DROP SOUP?

It is easy to thin Egg Drop Soup if you would like more of a
brothy texture.  Simply whisk in
additional stock to reach desired consistency.

How much does this egg drop soup recipe make?

This Egg Drop Soup makes about 6 cups, which is about 4 small bowls
of soup, perfect for a small family.  But
never fear, it is easy to scale this Egg Drop Soup up or down.   Just
use the handy “servings” button on the recipe card and it will change the
ingredient amounts for you. 

up close of showing how to make Egg Drop Soup by stirring in green onions

WHAT TO SERVE WITH EASY EGG DROP SOUP:

This easy Egg Drop Soup is typically served as an appetizer.  It would be delicious alongside any of these Asian appetizers:

  • Potstickers
  • Sweet and Sour Chicken Egg rolls
  • Chicken Satay with Peanut Sauce
  • Asian Chicken Lettuce Wraps
  • Korean Meatballs
  • Vietnamese Spring Rolls

Or paired with a main
Chinese entrée such as:

  • Beef and Broccoli
  • General Tso’s Chicken
  • Sweet and Sour Baked Chicken 
  • Mongolian Beef or Mongolian Chicken
  • Sesame Chicken
  • Cashew Chicken
  • Kung Pao Shrimp

Can I make Egg Drop Soup Ahead of Time?

Egg Drop Soup is best served immediately
so it is not recommended to prepare the soup in its entirety ahead of
time.  Instead, you can:

  • whisk together all of the stock ingredients, cover and
    refrigerate
  • whisk together all of the eggs, cover and refrigerate
  • chop green onions and store in an airtight container in the
    refrigerator

When it’s time to make Egg Drop Soup,
give the broth a good whisk to make sure you don’t have any clumps of
cornstarch then proceed to simmer and add the eggs.

showing how to make Egg Drop Soup by drizzling eggs into stock in a saucepan

Can you reheat egg drop soup?

Egg Drop Soup is best
eaten right away as the eggs don’t maintain the same texture when reheated.  That being said, you can still reheat Egg Drop Soup, just be
aware it’s not like most soups that get better with time. 

Take care when reheating to not heat at too high of heat – you
don’t want to scramble the eggs or they can get rubbery.  Low and slow is the name of the game. 

  • Stove: heat over
    medium low heat, stirring occasionally until heated through.
  • Microwave: transfer individual servings of Egg Drop Soup to a
    microwave-safe bowl and microwave for 30 seconds, stir, then warm at 15-second
    intervals, as needed, taking care not to over-heat.

How Do I Store Egg Drop Soup?

Egg Drop Soup should
be stored in an airtight container in the refrigerator. 

When stored correctly, it will last about 3 to 4 days in the
refrigerator.

Can I freeze Egg Drop Soup?

No, I don’t recommend
freezing Egg Drop Soup as the egg flowers become an unpleasant texture when frozen
and reheated.

Looking for more Asian
Soup recipes?

  • Wonton  Soup
  • Tom Kha Gai
  • Thai Chicken  Noodle Soup
  • Miso Soup with Chicken and Noodles
  • Laksa (Thai Coconut Soup)
  • Curried Butternut Squash Soup
  • Thai Soup with Chicken and Wild Rice
up close of homemade Egg Drop Soup in a spoon

Want to try this Egg Drop Soup RECIPE?

Pin it to your ASIAN, SOUP or APPETIZERS Board to SAVE for later!

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  • Whisk eggs together in a liquid measuring cup. Set aside.

  • Whisk together all the ingredients except eggs and green onions in a medium saucepan until smooth (OFF HEAT).

  • Bring to a boil, stirring occasionally. Reduce to a simmer and stir the stock in one direction with a fork to create a “whirlpool” effect.

  • Slowly drizzle the whisked eggs into the stock while continuing to stir the soup in the same direction. The eggs will spread and feather into ribbons.

  • Remove from heat and stir in green onions. Taste (careful it will be hot!) and season with additional salt and pepper to taste. Garnish individual servings with additional sesame oil if desired (careful, a little goes a long way!). Serve immediately.

Don’t miss the “how to make” recipe video at the top of the post!

Tips and Tricks for the Best Egg Drop Soup

  • Use high quality ingredients. With so few ingredients, it is important to use quality ingredients, especially quality chicken stock.  It will give you the maximum flavor.
  • Use a liquid measuring cup.  The spout will make the eggs easy to pour in a thin stream.  If you don’t have a liquid measuring cup, you can add them to a anything with a spout like a pitcher or transfer to a plastic bag and snip a tiny corner off.
  • Fully dissolve cornstarch off heat.  Do not turn the heat on until the cornstarch is fully dissolved otherwise it will stay clumpy and never dissolve.
  • Stir stock.  Stir the stock/broth occasionally while it comes to a boil so the cornstarch doesn’t settle at the bottom.
  • Stir stock slowly when adding eggs. You can stir the stock as rapidly as you like to create the whirlpool, but you’ll want to slow down once you start adding the eggs, otherwise they can dissolve into almost unrecognizable wisps.
  • Speed of stirring = thickness of egg flowers.  The speed at which you stir the stock when adding the eggs will determine how thin or thick your egg ribbons “egg flowers” are.  For small, thin egg flowers, stir more quickly (but remember, not too rapidly), for thicker, even chunkier egg ribbons, stir more slowly. You can also vary your stirring speed to create a variety of thin and thick egg flowers.
  • Slowly add eggs.  You don’t want to add the eggs too quickly or it will lower the temperature of the broth.  We want the broth to stay nice and hot so the eggs almost instantaneously cook which helps them feather into long ribbons and not clump.
  • Serve immediately. Part of the charm of Egg Drop Soup is the sensation of hot broth paired with the silky egg flowers AKA it is best served right away.

Egg Drop Soup Recipe Variations

This Egg Drop Soup can be a springboard for a number of variations.  Keep in mind you will want to use additional broth/stock if you add either veggies or protein and the correct ratio of additional cornstarch. Here are a just a few ideas:

  • Add protein:  tofu, shrimp, chicken and ground pork would all be delicious additions.
  • Add vegetables:  corn kernels and mushrooms are often added to Egg Drop Soup.  It would also be delicious with peas, zucchini, broccoli, edamame, bok choy, spinach, bell peppers, etc.
  • Tomatoes:  stir into the Egg Drop Soup after the cornstarch dissolves but before you bring it to a boil.
  • Garnish:  get creative in the garnish by adding crispy wontons, crushed peanuts, etc.
  • Gluten Free Egg Drop Soup: The only ingredient that contains gluten is the soy sauce but that’s an easy swap.  To make Gluten Free Egg Drop Soup, substitute the soy sauce for tamari or gluten free soy sauce.

Prep Ahead Egg Drop Soup

Egg Drop Soup is best served immediately so it is not recommended to prepare the soup in its entirety ahead of time.  Instead, you can:

  • whisk together all of the stock ingredients, cover and refrigerate
  • whisk together all of the eggs, cover and refrigerate
  • chop green onions and store in an airtight container in the refrigerator

When it’s time to make Egg Drop Soup, give the broth a good whisk to make sure you don’t have any clumps of cornstarch then proceed to simmer and add the eggs.

Can you reheat egg drop soup?

Egg Drop Soup is best eaten right away as the eggs don’t maintain the same texture when reheated.  That being said, you can still reheat Egg Drop Soup, just be aware it’s not like most soups that get better with time.  Take care when reheating to not heat at too high of heat – you don’t want to scramble the eggs or they can get rubbery.  Low and slow is the name of the game.

  • Stove: heat over medium low heat, stirring occasionally until heated through.
  • Microwave: transfer individual servings of Egg Drop Soup to a microwave-safe bowl and microwave for 30 seconds, stir, then warm at 15-second intervals, as needed, taking care not to over-heat.

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  • Source: https://yummytastefood.com/can-you-reheat-egg-drop-soup/

Frequently Asked Questions About can you reheat egg drop soup

If you have questions that need to be answered about the topic can you reheat egg drop soup, then this section may help you solve it.

How long does egg drop soup last in the fridge?

about 3 to 4 days

How do you store and reheat egg drop soup?

Wait for your egg drop soup to cool before transferring it to an airtight container. Egg drop soup will last 3-4 days in the fridge. It’s best to store just the broth and then add fresh eggs and garnishes when you reheat the broth, but the combined soup (broth and eggs) keeps fine too

Can you eat egg drop soup next day?

Reheating Egg Drop Soup As stated earlier, egg drop soup is best served right away. This isn’t one of those dishes that improve over time; the eggs don’t maintain the same texture when reheated. That said, it is perfectly acceptable to reheat it if you have leftovers.

Is egg drop soup good after 2 days?

You can keep leftovers in an airtight container in the fridge for 2 days. Reheat until piping hot but avoid overcooking to retain the egg’s tenderness. I don’t recommend you freeze the soup as the texture of the egg strands tends to become a little rubbery

Is egg drop soup good after 3 days?

Storage: Store egg drop soup in an airtight container in the refrigerator for up to 3 days.

Is egg drop soup good for weight loss?

Yes. It’s very low calorie and packed with protein! One bowl of soup (about 1 cup) is only 71 calories.

Can you eat too much egg drop soup?

One cup of egg drop soup contains 65 calories and 1.47 grams of total fat, of which 0.4 grams is saturated. Because saturated fat contributes to an increased risk of heart disease, diabetes and certain types of cancer, it is important to limit your intake to 10 percent or less of your daily caloric intake.

Can you reheat soup from the Chinese?

You can also reheat Chinese food such as soups, stews, noodles, and steamed vegetables in the microwave without worrying about losing its texture or taste.

Is egg drop soup raw eggs?

So What Is Egg Drop Soup? In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg ?ribbons?, which are created by whisking raw eggs into the simmering broth.

Which is healthier wonton or egg drop?

Choosing the Healthiest Soup

Both egg drop and wonton soups are among the better options if you are trying to eat healthy at a Chinese restaurant. A cup of egg drop soup contains 65 calories and only 1.5 grams of fat, while a cup of wonton soup provides 71 calories but only 0.6 grams of fat.

How can you tell if egg drop soup is bad?

If your egg drop soup smells bad or has a funny look, it is best not to eat it. These are two signs that show that your soup has gone bad.

Is egg drop soup good for losing weight?

Egg drop soup is quite healthy. Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight. While the chicken broth and eggs are nutritious, this soup has the drawback of being high in sodium.

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