Classic Egg Drop Soup

There’s something profoundly comforting about a warm bowl of Classic Egg Drop Soup. As a staple in Chinese cuisine, this simple yet delightful soup has won hearts around the world. Its soothing flavors and the velvety texture of the egg ribbons offer a comforting experience, perfect for any day. Whether you need a quick lunch or a light dinner, this egg drop soup is not just a meal; it’s a warm embrace in a bowl. It’s surprisingly easy to make, yet every spoonful feels like a treat. So, let’s dive into this culinary delight and bring a taste of Chinese tradition to your table.


  • 4 cups chicken broth
  • 3 large eggs
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 2 green onions, thinly sliced
  • Salt to taste


  1. Heat the chicken broth in a saucepan over medium-high heat until it begins to simmer.
  2. In a small bowl, whisk together the cornstarch and water until smooth; this will be used to thicken the soup.
  3. Beat the eggs, white pepper, and sesame oil together in another bowl.
  4. Gradually pour the egg mixture into the simmering broth, stirring gently in a circular motion to form egg ribbons.
  5. Blanch the green onions in boiling water for about 30 seconds in a separate saucepan, then drain.
  6. Re-stir the cornstarch mixture and add it to the soup, stirring continuously until the soup thickens slightly.
  7. Adjust the seasoning with salt to taste.
  8. Serve the soup in bowls, garnished with the blanched green onions.

Serving Suggestions

Enjoy this soup as a starter or pair it with other Chinese dishes for a full meal. It’s especially comforting during chilly evenings or when you need a light yet satisfying dish.


Egg Drop Soup is best enjoyed fresh. However, leftovers can be stored in the refrigerator for up to two days. Reheat gently, avoiding boiling, to maintain the soup’s texture.


Q: Can I add vegetables to this soup?
A: Absolutely! Feel free to add vegetables like spinach, mushrooms, or bamboo shoots for extra texture and flavor.

Q: Is there a vegetarian version of this soup?
A: Yes, simply use vegetable broth instead of chicken broth.

Q: Can I make this soup ahead of time?
A: It’s best made fresh, but you can prepare the broth in advance and add the egg just before serving.

Q: How do I ensure my egg ribbons are perfect?
A: Pour the egg slowly and stir the broth gently but constantly to form delicate ribbons.

Q: Can I use black pepper instead of white?
A: White pepper is preferred for its subtle flavor, but black pepper can be used in a pinch.