10-min. Easy Egg Drop Soup
A warm and comforting egg flower soup with silky eggs in a savory broth. This quick and easy egg drop soup recipe uses simple ingredients and is ready in 10 minutes. Perfect as a family-friendly starter for busy weeknights, it's also cheaper and better than takeout.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups chicken stock (or chicken broth, low-sodium)
- 3 large eggs
- 1 green onion (finely chopped, divided into scallion whites and greens)
- 1 tsp chicken bouillon powder (aka chicken stock powder)
- 1 tsp sesame oil
- 1 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 2 tbsp cornstarch (or potato starch / tapioca starch)
- 1/4 cup water (cold)
Instructions
- 1
In a measuring cup with a spout or a small bowl, beat the eggs until smooth and set aside. (Tip: Using a measuring cup with a spout helps to create even, thin egg ribbons later).
- 2
In a separate small bowl, combine the cornstarch and water until starch has dissolved and set aside. This is your cornstarch slurry.
- 3
In a medium pot, add chicken stock and scallion whites only. Cover and bring to boil over medium-high heat.
- 4
Reduce to medium heat and mix the cornstarch slurry first. Then while stirring, pour the cornstarch slurry into the broth. Let it come to a boil on medium heat until thickened, about 1-2 minutes.
- 5
Season broth with chicken stock powder, sesame oil, salt and white pepper and stir.
- 6
While stirring, pour the eggs in a thin stream from a slight height to create smaller egg ribbons. (For larger egg ribbons: without stirring, pour eggs at a lower height and let it set for 10 seconds and then gently stir).
- 7
Simmer the soup for 1 minute. Remove off heat and garnish with scallion greens. Enjoy!