Ok, so quick question…
Have you ever just needed something warm, delicious, and ridiculously easy to make—but also didn’t want to feel like you just inhaled a bread basket the size of your face?
Same.
That’s actually how this little bowl of Egg Drop Soup entered my life. Because sometimes, your body just wants something light. Clean. Cozy. And also something that doesn’t leave your kitchen looking like an episode of Chopped.
Now don’t get me wrong—I love a good food project. But this is not that. This is the kind of soup that comes together in ten minutes, tastes like it took forty, and makes you feel like a genius with a spoon.
So whether it’s been one of those days (you know the ones), or you just want something warm and comforting without turning on your oven or your entire brain, this is your sign to give this soup a go.
Let’s make it. 🙂
What You’ll Need
Alright, here’s the nice part—you barely need anything.
Ingredients:
- 4 cups chicken broth (or veggie broth, if that’s more your thing)
- 3 large eggs
- 1 tablespoon cornstarch
- 3 tablespoons cold water (to mix with the cornstarch)
- ½ teaspoon ground ginger
- ¼ teaspoon white pepper (or black if that’s what you’ve got)
- Salt, to taste
- 1 teaspoon sesame oil
- 2 scallions, chopped (save the green parts for garnish!)
That’s it. Told you this wasn’t going to be hard.
Let’s Talk Tools
This soup is the definition of low maintenance.
You’ll need:
- A saucepan
- A whisk or fork
- A small bowl
- A ladle or big spoon
- Measuring cups/spoons
- A knife and cutting board (for the scallions)
Oh, and a spoon. You’ll want a spoon for eating. Trust me.
Pro Tips That’ll Make This Recipe Even Easier
Look, I’ve made this soup more times than I can count, especially after traveling or just… you know… not exactly sticking to “greens and grains.” So here are a few helpful things I’ve picked up along the way:
1. Stir in a circle before the eggs go in. This helps create that perfect swirl so the eggs don’t just clump together. You want those soft ribbons, not scrambled blobs.
2. Pour the eggs slowly and steadily. If you dump them in all at once, they’ll cook in a chunk. Pour them gently in a thin stream while stirring. Like a little waterfall.
3. Don’t skip the cornstarch slurry. It makes the broth slightly silky and gives the soup a little body. Just dissolve it completely in cold water before adding, or you’ll get tiny glue lumps.
4. Add a little extra something. Try throwing in a handful of sweet corn, a splash of soy sauce, or even a pinch of chili flakes. It’s your soup. Live your truth.
5. Eat it right away. This soup doesn’t really like waiting around. It’s still fine reheated, but the texture is best when it’s fresh off the stove.
Substitutions and Variations (You’ve Got Options)
You can totally switch things up based on what you’ve got or how you’re feeling.
→ No chicken broth? Use veggie broth. Mushroom broth works too if you want something a little richer.
→ Want to add protein? Toss in some shredded rotisserie chicken, tofu cubes, or even a beaten egg white or two for extra volume.
→ Going low carb or keto? You can skip the cornstarch altogether or use a pinch of xanthan gum instead.
→ Like it spicy? Add a few drops of chili oil or a small spoonful of chili crisp on top before serving. SO good.
→ No sesame oil? Not a big deal. A tiny splash of olive oil with a few drops of toasted sesame seeds can mimic the flavor.
Can You Make It Ahead?
Sort of, but here’s the thing.
You can definitely prep parts of it. Mix the broth, seasonings, and cornstarch slurry in advance. Beat the eggs and keep them covered in the fridge. Then when you’re ready, just reheat the broth and do the egg swirl magic live.
If you fully make it ahead, the eggs tend to get a little overcooked when you reheat, so fresh is always best here.
How to Make the Actual Soup (Step-by-Step)
Alright, here we go. Ten minutes from now, you’re going to be spoon-deep in something delicious.
1. Mix the cornstarch and water In a small bowl, stir together the tablespoon of cornstarch with 3 tablespoons of cold water. Set aside. This is your thickener.
2. Beat the eggs Crack all three eggs into a separate bowl and whisk gently. Don’t overbeat. You want them smooth, not foamy.
3. Heat up your broth Pour the broth into a saucepan and bring to a gentle boil over medium-high heat. Add in the ginger, white pepper, and a pinch of salt.
4. Stir in your slurry Once the broth is hot, stir the cornstarch mixture again (it settles fast!) and add it to the pot. Keep stirring gently and watch it thicken slightly. Should only take a minute or two.
5. Swirl + pour Now for the fun part. Reduce the heat to a simmer, stir the soup in a slow circle, and while it’s moving, slowly drizzle in your beaten eggs. Do not stop stirring. The eggs will cook on contact and turn into silky ribbons.
6. Finish with sesame oil + scallions Turn off the heat, stir in your sesame oil, and sprinkle with fresh scallions. Taste. Adjust salt if needed.
You’re done.
Serve hot. Slurp slowly. Feel your shoulders unclench.
Nutrition Info + Swaps for Specific Diets
Estimated per 1 cup serving:
- Calories: ~95
- Protein: ~6g
- Carbs: ~5g
- Fat: ~6g
- Fiber: <1g
- Sodium: ~750mg (depending on broth)
If you’re watching sodium, choose a low-sodium broth. Want more protein? Add tofu, egg whites, or shredded chicken. Gluten-free? Make sure your broth and any added sauces are GF-certified.
What to Serve With It (Optional but Yummy)
Honestly, this soup is pretty great solo. But if you want to bulk it out or serve it as part of a meal, here are a few ideas:
- Rice with a drizzle of soy sauce or sesame oil
- Steamed or roasted veggies (bok choy, snap peas, broccoli)
- A couple dumplings or potstickers on the side
- Cold cucumber salad or kimchi for contrast
Or just eat it in your pajamas while binge-watching a cooking show. I’m not judging.
Leftovers + Storage Tips
Leftovers will keep in the fridge for up to 2 days in a sealed container.
But real talk? The eggs will never be as silky as they were fresh. Reheat gently over low heat and stir occasionally. Avoid the microwave unless you don’t mind slightly rubbery egg bits.
Do not freeze. Just… don’t. It won’t end well.
FAQ (Stuff People Always Ask)
Q: Can I make this without cornstarch? Yes, just skip it. The soup will be thinner, but still super tasty. You can also try arrowroot or potato starch.
Q: Can I double the recipe? Absolutely. Just keep your egg pouring slow and steady to get the same texture.
Q: What if I only have egg whites? Go for it. The soup will be a little lighter and less rich, but still works great.
Q: Is this kid-friendly? Totally. The flavors are mild, and it’s a fun way to introduce kids to soup that doesn’t come from a can.
Wrap Up
Alright, you’ve officially got everything you need to make the easiest, coziest, most low-effort soup that’ll still make you feel like you’ve got your life together. Just ten minutes, a few pantry ingredients, and a swirl of eggy magic.
If you end up making this, I’d love to know! What did you add? Did you spice it up? Did your kids like it? Or did you just eat it standing over the stove like I sometimes do? (Guilty.)
Drop a comment with your take, your tweaks, or your questions. I read every single one.
Until then, stay cozy. Stay nourished. And never underestimate what a good bowl of soup can do.
You got this.