Easy Egg Drop Soup Recipe (Authentic 15-Minute Version)

Ever get that sudden craving for a warm, silky bowl of soup from your favorite Chinese takeout spot? That comforting, golden broth with delicate, wispy “egg flowers” floating inside? You might think achieving that authentic, restaurant-quality flavor is complicated or time-consuming. I’m here to tell you it’s not. This Easy Egg Drop Soup Recipe is a total game-changer for busy nights.

This is an authentic 15-minute recipe that will satisfy your comfort food cravings faster than you can find a delivery menu. By using a few key pantry staples, you can create a savory, nourishing, and impressive “egg flower soup” (as it’s often called) in one pot. Get ready to master the ultimate quick soup!

Ingredients You’ll Need

The beauty of this soup is its simplicity. The flavor comes from a few high-impact pantry staples.

How Long Will This Take?

This is one of the fastest homemade soups you will ever make. It’s the perfect 15-minute meal.

• Prep time: 5 minutes (to beat the eggs, mix the slurry, and chop the scallion)
• Cook time: 10 minutes
• Total time: 15 minutes (That’s right—a hot, homemade soup in less time than it takes to decide on takeout!)

Step-by-Step Instructions

Step 1: Simmer and Season the Broth

this now & bake later ❤️

First, pour your 4 cups of chicken stock into a medium soup pot and bring it to a gentle simmer over medium-high heat. Once it’s simmering, stir in the sesame oil, salt, sugar, white pepper, and the optional MSG.

If you’re using the turmeric or yellow food coloring for that classic restaurant look, add it now. Taste the broth. This is your chance to adjust the seasoning before you thicken it.

• Actionable Tip: White pepper is a key ingredient for authentic flavor. It has a different, more earthy and less sharp heat than black pepper. It’s worth having in your pantry!

Step 2: Thicken with the Cornstarch Slurry

In a small, separate bowl, whisk the 3 tablespoons of cornstarch and 1/3 cup of cold water together until the cornstarch is completely dissolved.

• Actionable Tip: Cornstarch settles very quickly, so make sure to give your slurry a final, vigorous re-mix right before you pour it into the pot.

Now, while stirring the simmering soup, slowly drizzle in the cornstarch slurry. Continue to stir constantly as you pour to prevent any clumps from forming. Let the soup simmer for another 1-2 minutes as the cornstarch activates and the broth thickens into a beautiful, silky consistency.

Step 3: Create the Egg Flower Ribbons

This is the most exciting part! The key to those beautiful “egg flowers” is motion. Use a ladle or spoon to stir the thickened soup in a steady circular motion, creating a gentle whirlpool.

While the soup is swirling, slowly drizzle the lightly beaten eggs into the pot in a very thin stream. The motion of the soup will instantly cook the eggs into delicate, wispy ribbons.

• Actionable Tip: The recipe calls for lightly beaten eggs. This is intentional! Leaving the yolks and whites slightly distinct is what gives you those beautiful swirls of both yellow and white in the final soup.

Step 4: Garnish and Serve Immediately

You’re done! That’s it. Turn off the heat and ladle the hot, steaming soup into bowls. Top with a generous sprinkle of your freshly chopped scallions and serve immediately.

Nutritional Information (Estimate)

This is a wonderfully light and comforting soup. Please note this is an estimate for one serving, assuming the recipe yields 4 servings.

• Calories: 105 kcal
• Protein: 6 g
• Carbohydrates: 7 g
• Fat: 5 g
• Saturated Fat: 1.5 g
• Sodium: 850 mg (will vary based on stock and salt)

Healthier Alternatives & Variations

This Easy Egg Drop Soup Recipe is fantastic as-is, but it’s also a perfect canvas for additions:

• Lower Sodium: Use a certified low-sodium chicken stock and omit the added salt. You can also leave out the MSG and add a tiny splash of soy sauce or tamari for umami.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your cornstarch is processed in a gluten-free facility if you are highly sensitive.
• Add-Ins: Make it a heartier meal! After thickening the broth (Step 2), add a handful of frozen peas, sweet corn, or finely diced tofu. You can also wilt in a big handful of fresh spinach at the very end with the eggs.
• Flavor Boost: For a different flavor profile, add 1/2 teaspoon of freshly grated ginger to the broth in Step 1.

Serving Suggestions

While this soup is a star all on its own, it’s also the perfect starter for a larger homemade takeout-style meal.

• Garnish: A sprinkle of freshly chopped scallions is essential for that pop of fresh, mild onion flavor. For a little crunch, top with crispy fried wonton strips or a tiny drizzle of chili oil for a spicy kick.
• Pairings: Serve this soup as a first course before a main dish like our Sticky Miso Chilli Wings or a simple beef and broccoli stir-fry. It’s also fantastic alongside crispy spring rolls or homemade fried rice.
• Simple Meal: For a light, comforting lunch, just serve a big bowl with a side of your favorite crackers for dipping.

Common Mistakes to Avoid

This recipe is fast, but technique matters. Avoid these common pitfalls for perfect soup every time.

• Clumpy Cornstarch: This happens when the slurry is dumped in too quickly or into broth that isn’t simmering.
  • Solution: Make sure your soup is at a gentle, steady simmer. Re-whisk your slurry, then pour it in a slow, steady stream while stirring the soup continuously.
• “Scrambled Egg” Soup: This happens if you pour the eggs in too fast or into soup that isn’t moving. The eggs cook into large, unappealing clumps.
  • Solution: Get the soup swirling in a circular motion first. Then, pour the eggs in a very thin drizzle from a bit of a height. The motion does all the work for you.
• Getting Different Egg Ribbons: The data is right—the speed of your stirring determines the size of the “egg flowers.”
  • For small, wispy ribbons (my favorite): Stir the soup quickly while you drizzle the egg in.
  • For larger, flatter “egg flowers”: Stir the soup slowly and gently.
• Using Black Pepper: This is a flavor mistake! Black pepper is harsh and will overpower the delicate soup.
  • Solution: Use white pepper. It has a milder, more earthy flavor that is the signature background spice in classic Chinese-American soups.

Storing and Reheating Tips

This soup is truly at its best when made fresh, but leftovers can still be delicious if handled correctly.

• Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 2-3 days.
• Reheating: Reheat the soup gently in a saucepan over medium-low heat. Do not boil the soup! Boiling will overcook the delicate egg ribbons and make them tough and rubbery. Just heat until it’s steaming and hot.
• Freezing: I do not recommend freezing this soup. The freezing and thawing process will completely change the texture of the eggs, making them spongy and unpleasant. Since this recipe only takes 15 minutes, it’s always best to make it fresh.

Conclusion

This Easy Egg Drop Soup Recipe is the ultimate weeknight wonder. It’s proof that you don’t need a lot of time or a long list of ingredients to create something that is truly comforting, nourishing, and authentic-tasting. In just 15 minutes, you can have a silky, savory soup that tastes just like the restaurant version—or even better, because it’s homemade.

We are so excited for you to try this 15-minute soup and see just how easy it is. Try it out this week and let us know what you think in the comments below. Did you add any fun mix-ins? We’d love to hear your feedback. Don’t forget to rate the recipe and share it with a friend who needs a new quick-dinner idea!

Frequently Asked Questions

Q1. Do I have to use the MSG?

No, it is completely optional. MSG adds a deep, savory (umami) flavor that is characteristic of many restaurant dishes. If you leave it out, your soup will still be delicious. You can add an extra pinch of salt or a 1/4 teaspoon of chicken bouillon powder to compensate for the savory notes.

Q2. How do I get those thin, wispy egg ribbons like at the restaurant?

The secret is in the pour and the stir! First, get your thickened soup swirling in a steady, circular motion (like a slow whirlpool). Second, pour your lightly beaten egg in a very thin, slow stream from about 6-8 inches above the pot. The motion and the slow drizzle will create those perfect, delicate “egg flowers.”

Q3. Is the yellow food coloring or turmeric necessary?

Not at all! This ingredient is purely for visual appeal. It gives the soup that rich, golden-yellow color you see in restaurants. Turmeric will add a very subtle earthy note, while food coloring adds no flavor. If you’re happy with the natural, pale-straw color of your chicken broth, you can absolutely leave it out.

Q4. Can I make this soup gluten-free?

Yes, this recipe is easily made gluten-free. Cornstarch is naturally gluten-free, but you should check your packaging to ensure it was processed in a facility that avoids cross-contamination. Also, double-check that your chicken stock and any optional bouillon are certified gluten-free.

Q5. Why does my cornstarch clump up?

This happens for two main reasons: 1) The cornstarch wasn’t fully dissolved in cold water before being added, or 2) It was added to the hot liquid too quickly without enough stirring. Always make your slurry with cold water, and always pour it in a slow, steady stream while stirring the soup constantly.

Easy Egg Drop Soup Recipe (Authentic 15-Minute Version)

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• Author: Evelyn Marcella Rivera
• Total Time: 15 minutes
• Yield: 4 Servings 1x

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Description

The beauty of this soup is its simplicity. The flavor comes from a few high-impact pantry staples. In just 15 minutes, you can create a savory, nourishing, and impressive “egg flower soup” that tastes just like the restaurant version. It’s the ultimate quick and comforting soup.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups (about 1 liter) Chicken Stock
• 1/2 teaspoon Toasted Sesame Oil
• 3/4 teaspoon Salt
• 1/8 teaspoon Sugar
• 1/8 teaspoon White Pepper
• 1/2 tsp Turmeric (or 5 drops yellow food coloring) (Optional)
• 3 tablespoons Cornstarch
• 1/3 cup Cold Water
• 3 Large Eggs, lightly beaten
• 1 Scallion (Green Onion), finely chopped
• 1/4 teaspoon MSG (Optional)

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Instructions

1. Simmer and Season the Broth: Pour the 4 cups of chicken stock into a medium soup pot and bring to a gentle simmer over medium-high heat. Stir in the sesame oil, salt, sugar, white pepper, and optional MSG.
2. Add the optional turmeric or food coloring. Taste the broth and adjust the seasoning if needed.
3. Thicken with the Cornstarch Slurry: In a small, separate bowl, whisk the 3 tablespoons of cornstarch and 1/3 cup of cold water together until the cornstarch is completely dissolved.
4. While stirring the simmering soup, slowly drizzle in the cornstarch slurry. Continue to stir constantly as you pour to prevent clumps. Let the soup simmer for another 1-2 minutes as the broth thickens into a silky consistency.
5. Create the Egg Flower Ribbons: Use a ladle or spoon to stir the thickened soup in a steady circular motion, creating a gentle whirlpool.
6. While the soup is swirling, slowly drizzle the lightly beaten eggs into the pot in a very thin stream. The motion of the soup will instantly cook the eggs into delicate, wispy ribbons.
7. Garnish and Serve Immediately: Turn off the heat. Ladle the hot soup into bowls and top with a generous sprinkle of freshly chopped scallions. Serve immediately.

Notes

• White Pepper: This is a key ingredient for authentic restaurant flavor. It has a different, more earthy heat than black pepper.
• Cornstarch Slurry: Cornstarch settles very quickly, so make sure to give your slurry a final, vigorous re-mix right before you pour it into the pot.
• Egg Ribbons: The recipe calls for lightly beaten eggs. This is intentional! Leaving the yolks and whites slightly distinct is what gives you those beautiful swirls of both yellow and white in the final soup.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Soup, Appetizer
• Method: Simmering
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 serving (approx. 1 cup)
• Calories: 105 kcal
• Sugar: 1 g
• Sodium: 850 mg
• Fat: 5 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 0.2 g
• Protein: 6 g
• Cholesterol: 140 mg