10-Minute Chinese Egg Drop Soup

10-Minute Chinese Egg Drop Soup is a quick, flavorful, and comforting dish that’s perfect for busy weeknights or as a starter for a Chinese-inspired meal. This simple soup combines savory chicken broth, silky ribbons of egg, and a touch of cornstarch for a smooth, velvety texture. Ready in just 10 minutes, it’s a go-to recipe for when you want a warm, nourishing, and satisfying bowl without spending hours in the kitchen.

Why You’ll Love This Recipe

This soup is incredibly easy, yet packed with flavor. The beaten eggs create delicate, silky strands in the broth, giving a restaurant-quality texture with minimal effort. It’s light, comforting, and naturally gluten-free when using gluten-free soy sauce. The combination of simple ingredients delivers a delicious umami flavor that satisfies cravings without heaviness.

Nutritional Info

Egg Drop Soup is low in calories while providing high-quality protein from eggs. Chicken broth contributes minerals and electrolytes, making it a hydrating and nourishing option. Using minimal oil keeps it light, and the soup can be customized with vegetables like peas, corn, or spinach for extra nutrients.

Time Taken

This recipe takes only 10 minutes from start to finish, making it one of the fastest soups to prepare. It’s ideal for quick lunches, weeknight dinners, or last-minute starters for a meal.

Ingredients

4 cups chicken or vegetable broth
2 large eggs, beaten
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon soy sauce (or tamari for gluten-free)
1/4 teaspoon white pepper or black pepper
1 teaspoon sesame oil (optional)
Optional garnish: sliced green onions, chopped cilantro, or a few drops of chili oil

Instructions

In a medium pot, bring chicken broth to a gentle boil over medium heat.
Stir in soy sauce, pepper, and cornstarch slurry. Continue stirring until the broth slightly thickens, about 1–2 minutes.
Reduce heat to low. Slowly pour the beaten eggs into the broth in a thin stream while stirring gently in one direction to create silky ribbons.
Remove from heat immediately once the eggs are fully cooked.
Drizzle with sesame oil and garnish with sliced green onions or cilantro if desired.
Serve hot and enjoy immediately.

You Must Know

Pour eggs slowly and stir gently for delicate strands instead of clumps. Don’t overcook the eggs—they should remain soft and silky. Cornstarch is optional but helps create a slightly thicker, more comforting texture.

Storage Tips

Egg Drop Soup is best enjoyed immediately as the eggs continue to cook and can over-thicken if stored. If needed, store in the refrigerator for up to 1 day and reheat gently, adding a splash of broth to restore texture.

Ingredient Substitutions

Use water and bouillon if you don’t have broth.
Add spinach, peas, or shredded carrots for extra nutrition and color.
Substitute tamari or coconut aminos for soy sauce for gluten-free options.
Use egg whites only for a lighter version.

Serving Suggestions

Serve as a starter for a Chinese-inspired meal alongside fried rice or stir-fried vegetables.
Enjoy as a light lunch with steamed dumplings or spring rolls.
Pair with a simple salad for a quick and easy meal.

Seasonal Adaptations

Fall/Winter: Add sliced mushrooms or baby bok choy for extra heartiness.
Spring/Summer: Keep it light with scallions, spinach, and a touch of lime juice.
Year-round: Customize with fresh herbs like cilantro or parsley to brighten flavors.

Success Stories

This soup is praised by home cooks for its speed and ease. Many enjoy it as a comforting “go-to” when craving Chinese flavors without the need for takeout. Its delicate texture and savory broth consistently impress family and friends.

Pro Tips

Pour eggs in a thin stream for smooth ribbons.
Use medium heat to avoid overcooking the eggs or causing the soup to boil too vigorously.
Adjust soy sauce and pepper to taste for perfect seasoning.
Stir gently but consistently to create even egg strands.

Chef’s Special Tips

Add a few drops of sesame oil just before serving for aroma and depth.
Sprinkle chopped scallions or cilantro for a fresh, bright garnish.
For an umami boost, add a small pinch of chicken bouillon or miso paste to the broth.

Conclusion

10-Minute Chinese Egg Drop Soup is a quick, simple, and comforting dish that delivers restaurant-quality flavor in minutes. Perfect as a starter or light meal, it’s easy to customize and satisfying for any occasion. Make this recipe today and enjoy a warm, silky, and flavorful bowl of soup in just 10 minutes.

Frequently Asked Questions

Can I make this soup ahead of time?
It’s best enjoyed immediately as the eggs will continue cooking and can over-thicken if stored.

Can I freeze Egg Drop Soup?
No, freezing is not recommended due to the delicate egg texture, which will become rubbery upon thawing.

Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well for a vegetarian version.

How do I make the egg strands thin and silky?
Pour the beaten eggs slowly in a thin stream while stirring gently in one direction.

Can I add more vegetables?
Yes, peas, spinach, mushrooms, or shredded carrots can be added for extra nutrition.

Is this soup gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I make it spicy?
Add a few drops of chili oil or a pinch of white pepper for subtle heat.

How do I thicken the soup without cornstarch?
Simmering longer with a higher ratio of eggs or adding a small amount of potato starch or arrowroot powder can help thicken the broth.