Egg Drop Soup Recipe

Egg drop soup is one of the simplest soups in Chinese cooking — a lightly seasoned chicken broth thickened with cornstarch and finished by drizzling beaten eggs into the simmering liquid. The eggs cook instantly on contact, forming those characteristic thin ribbons or soft clouds that give the soup its texture. It comes together in under 10 minutes and requires almost no technique, making it a reliable first course or light meal. The key variables are the broth, the cornstarch ratio, and the speed of the egg pour. A good chicken stock makes a noticeably better soup than plain water or a weak broth — the depth of flavor matters here because there are so few other ingredients. The cornstarch slurry thickens the broth just enough to give it body and helps the eggs form distinct ribbons rather than dissolving into the liquid. Too much cornstarch makes the soup gluey; too little and it's thin and watery. When adding the eggs, the broth should be at a gentle simmer, not a rolling boil. Pour the beaten egg in a slow, thin stream while stirring the broth in one direction with a fork or chopstick. Stirring creates the ribbon effect. If you stop stirring and pour quickly, you get larger, softer clouds of egg. Both are correct — it's a matter of preference. The eggs cook in seconds, so don't let them sit too long before serving. Seasoning is minimal: salt, a small amount of white pepper, and sometimes a dash of sesame oil at the end. Some versions include tofu, sliced scallions, or a tiny amount of soy sauce. The soup should taste clean and light. Serve immediately — the egg continues to cook as it sits, and reheating changes the texture.