Chinese restaurant-style easy Egg Drop Soup recipe made with silky egg ribbons, delicious chicken stock base, and simple cupboard-friendly seasonings! It’s ready in just 10 minutes for a satisfying creamy soup anytime.
A perfect quick soup to cook for a Chinese takeout craving!
Soups are perfect for days when we feel a bit of weather. Tomato Egg Drop Soup and Seafood Egg Drop Soup are also my go-to egg drop soup variations. You must try them!
Chinese egg drop soup is a classic restaurant soup also known as egg flower soup. It is widely enjoyed in the Chinese and Oriental restaurants globally. Famous for its light, comforting, satisfying taste. It is quick, easy, and affordable too!
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Ingredients
Please scroll down to find measurements and a printable recipe on the recipe card.
The 3 primary ingredients are egg, water or chicken stock, and salt. The rest of the ingredients are added for the best texture and flavour.
- Eggs
- Chicken broth/stock or water
- Salt
- Garlic
- White pepper
- Cornstarch slurry
- Sesame oil
- Spring onion ( scallions/green onion )
What type of egg to use?
You can use almost any type of egg, but the colour and texture of the egg drop soup can vary depending on the kind of egg you use.
My best tip is to use large, high-quality, free-range eggs with bigger yolks for the vibrant yellow colour and texture.
Substitutes & Add-ons
- If you don’t have chicken stock or broth on hand, add water and a bit of chicken powder or bouillon.
- Egg drop soup goes well with chicken and seafood, such as prawns and crabs!
- You can also add vegetables like sweetcorn, carrots, celery, and tomatoes. Egg Drop Soup with Chicken and Sweetcorn are a perfect match!
- If your soup is not yellowish like the restaurants and takeouts, you can add a dash of turmeric powder or yellow food colouring.
Expert Tips
- Make sure to reduce the heat before pouring the eggs.
- Adding cornstarch slurry thickens the sauce. You can add more if you like the soup thicker or reduce the cornstarch slurry if you want a thinner soup.
- Cornstarch water makes it easy to form clumps. When adding it, make sure the soup is simmering and not boiling. Also, keep stirring it slowly to prevent it from forming starch lumps.
- If you love the texture of white and yellow egg ribbons ( egg drops ), it’s important not to beat the eggs hard.
- Do not pour the eggs fast! Beat the egg lightly, stir the soup in one direction, and pour it gently to achieve the beautiful egg ribbons.
Instructions
- Beat the eggs with a pinch of salt and set them aside.
- Add chicken broth/stock to a pot and bring it to a boil.
- Add minced garlic, white pepper, and salt.
- Reduce the heat and bring it to a simmer. Pour the egg gently and keep stirring the soup slowly.
- Now add the cornstarch slurry. Stir well until the soup reaches the desired consistency.
- Make a taste test and add more salt and pepper if needed. Finish with sesame oil and chopped spring onions.
Frequent Q&As
Why does my egg drop soup not taste like restaurant and takeout?
If you feel like your soup is missing one flavour, it might be MSG! You can add a bit of MSG or Chicken powder ( chicken bouillon ) to make it taste just like your favourite Chinese restaurant.
What type of chicken powder to use?
I recommend using Asian chicken powder or stock cubes, which go well with this type of Chinese soup recipe. Asian chicken bouillon does not contain English and Italian herbs such as thyme, parsley, or rosemary.
You can find Asian chicken stock in Chinese or Oriental grocery stores. Popular brands are Knorr, Honor, Jumbo, Ajinomoto, etc.
What type of chicken stock or chicken broth to use?
If you use store-bought chicken stock, choose a low-sodium chicken clear stock or ramen broth. Avoid using chicken stock or broth with Western herbs, like thyme or rosemary flavour.
How to adjust the soup consistency?
You can adjust the soup's consistency by adding more or less cornstarch slurry. You don’t need to add them all at once.
You can add half of it first and let it simmer for a few minutes. Then, if the soup doesn’t reach your desired consistency, you can add the rest.
Pairings Suggestions
You can pair this egg flower soup with other appetizers or Chinese dishes for a complete, wholesome dinner.
Here are some of my suggestions: Sweet and Sour Chicken, Beef and Broccoli Noodles, Prawn Spring Rolls, or Chinese Smashed Cucumber Salad.
Storage & Reheating
Leftover egg drop soup can be stored in the fridge in an air-tight container for up to 3 days.
The soup texture might change slightly when you reheat it. It can be thicker or watery.
You can reheat it over the stove top with medium heat or in the microwave. Avoid boiling to prevent the egg ribbons from overcooked.
If the soup is watery you can add a small amount of cornstarch slurry while reheating. If the soup is thick add more water to the desired consistency.
More Chinese Soup Recipes
If you enjoy this better than takeout Chinese egg drop soup recipe, here are more of our restaurant-quality Chinese soup recipes you can try out!
- Hot and Sour Soup ( Classic Chinese soup recipe! )
- Wonton Noodle Soup ( Succulent chicken wonton soup with egg noodles )
- ABC Chicken Soup ( Nutritious chicken and vegetable soup )
- Easy Chicken Congee ( Thick, creamy Chinese rice porridge )
Related Egg Recipes
If you've tried this egg drop soup recipe, please do share your feedback in the comments and give me star 🌟 ratings!
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📖 Recipe
Egg Drop Soup ( Easy 10-Minute )
Ingredients
- 2-3 Large eggs
- 3 cup Chicken Stock or Water (About 750ml)
- 2 cloves Garlic Minced
- 1 tsp Salt
- ¼ tsp White pepper
- 1 tsp Sesame oil
- 2 Spring onion Cut thin slices
- 1½ tbsp Cornstarch Mix with 3 tbsp water to make cornstarch slurry
Instructions
- Beat the eggs with a pinch of salt and set it aside.
- Add chicken broth/stock to a pot and bring it to a boil.
- Add minced garlic, white pepper, and salt. Reduce the heat and bring it to a simmer.
- Pour the egg gently and keep stirring the soup slowly.
- Now add cornstarch and water mixture. Stir well until the soup reaches the desired consistency.
- Make a taste test and add more salt and pepper if needed. Finish with sesame oil and chopped spring onions.
Notes
- Substitute for chicken stock: If you don’t have chicken stock or broth on hand, add water and a bit of chicken powder or bouillon.
- Top Tip: Make sure to reduce the heat before pouring the eggs.
- Adjust the soup texture: Adding cornstarch slurry thickens the sauce. You can add more if you like the soup thicker or reduce the cornstarch slurry if you want a thinner soup.
- Choice of egg: Use large, high-quality, free-range eggs with bigger yolks for the vibrant yellow colour and texture.
Kate says
Perfect! I used water with a little chicken bullion as I had no stock at the time. This recipe has the Perfect Ratio of spices.
Khin says
I also use water and chicken bouillon for the days I don't have chicken broth. So glad that you enjoyed it, Kate! Thanks for sharing feedback.