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5 from 1 vote

Simple Egg Drop Soup

Make a comforting bowl of thick and flavorful Egg Drop Soup using this quick and simple recipe! It will only take you less than 15 minutes to plunge into this well-seasoned savory broth with its beautifully formed egg ribbons topped with some green onions!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: American, Asian
Keyword: chinese egg soup, egg drop soup, egg flower soup
Servings: 4
Calories: 174kcal
Author: Bebs


  • 4 cups chicken stock
  • 3 tablespoons cornstarch
  • ¼ cup water
  • ½ teaspoon salt - adjust to taste
  • ¼ teaspoon white pepper
  • ¼ teaspoon turmeric powder (optional for color)
  • 3 large eggs
  • ½ teaspoon sesame oil optional
  • 1 stalk green onion chopped finely


  • Bring chicken stock to a rolling boil in a pot over high heat.
  • In a small bowl, dissolve cornstarch, salt, white pepper, and turmeric in ¼ cup water. Set aside.
  • In a bowl or beaker or measuring cup (with handle for easier pouring), beat the eggs using a fork or whisk. Set aside.
  • Once the chicken stock is boiling, slowly pour the cornstarch slurry into the stock while stirring continuously in a circular manner. (Remember to stir the slurry before adding it as the cornstarch would have settled at the bottom). Once it has slightly thickened, lower the heat to medium.
  • While simmering, slowly stir the broth, using a whisk or spoon, in a circular motion to create a whirlpool. Then gently pour the beaten eggs over the soup while stirring until ‘egg ribbons or flowers’ are formed.
  • Turn off the heat. Add sesame oil and season with more salt and pepper if needed.
  • Serve in bowls and top with chopped green onions.



Calories: 174kcal | Carbohydrates: 15g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 713mg | Potassium: 330mg | Fiber: 1g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg