Egg Drop Soup: Comfort in a Bowl in Just Minutes

Egg drop soup has long been a favorite at Chinese restaurants, offering a simple, yet satisfying dish that’s perfect for warming up on a chilly day. The magic of this soup lies in the silky ribbons of egg that swirl through the broth, created by whisking raw eggs into the simmering liquid. The Chinese name for this dish is “egg flower soup,” a nod to the beautiful swirls that resemble blooming flowers.

This week, there are two great reasons to give this recipe a try. First, with the cold winter weather and flu season upon us, everyone could use a comforting, healthy, and quick soup. Egg drop soup comes together in just 10 minutes—significantly faster than your typical chicken noodle soup—and may even become your go-to remedy for soothing the sniffles.

Second, Chinese New Year is just around the corner—this year, February 10th marks the beginning of the Year of the Rabbit (2025). What better way to celebrate than with a bowl of this delicious, traditional soup?

For me, “egg drop” has another fun connection. When my kids were younger, I would host science-themed parties where we’d perform the classic “Egg Drop” experiment. The challenge was to build a container that would protect a raw egg from breaking after being dropped from increasing heights. Of course, what better way to fuel the creativity of a bunch of young minds than with a warm bowl of egg drop soup?

Thanks to those fun memories, egg drop soup has always been a family favorite. The recipe I’m sharing today is from my youngest son, Billy. It’s his specialty and has been a hit with our family for years.

Billy’s Egg Drop Soup
Yield: 4 servings (1 ½ cups each) | Time: 10 minutes

What You’ll Need:

• 6 cups chicken or vegetable broth
• 1 ½ teaspoons soy sauce
• 3 eggs
• 1 teaspoon sesame oil (optional)
• Chili garlic sauce (to taste, optional)
• 1–2 green onions, thinly sliced

Here’s How:

1. In a medium soup pot, bring the broth and soy sauce to a gentle boil. Meanwhile, in a small bowl, lightly beat the eggs.
2. Once the broth is simmering, reduce the heat to low. Stir the broth to create a whirlpool and then gradually drizzle in the beaten eggs. Continue stirring gently as the eggs form delicate ribbons in the soup.
3. Remove the soup from the heat and stir in sesame oil and chili garlic sauce (if using)—trust me, it’s worth it!
4. Ladle the soup into bowls and garnish with thinly sliced green onions.

While many restaurants thicken their egg drop soup with cornstarch, this recipe offers the deliciously lighter version. If you prefer a thicker soup, follow these simple steps:
In a small bowl, mix 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Slowly stir the cornstarch slurry into the simmering broth before adding the eggs and then continue as directed.

This soup is also a blank canvas for customization! To amp up the flavor, try adding a chicken bouillon cube or a pinch of dried ground ginger and garlic powder to the broth. You can also add ingredients like a can of drained corn, cubes of firm tofu, sautéed mushrooms, peas (fresh or frozen), water chestnuts, or crispy bean sprouts for extra texture.

So, the next time you feel the winter chill and are tempted to order takeout, skip the delivery and head to your kitchen instead. A bowl of egg drop soup is just minutes away from being your new comfort food favorite!

You may also enjoy – Easy Matzo Ball Soup and Egg Foo Young.