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ChineseNon-veg

Egg Drop Soup

Silken ribbons of egg in golden chicken broth.

10 min4 serveseasy

Egg Drop Soup is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 10 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 10 minutes without much fuss. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken stock, egg and cornstarch. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per servingestimated

167

kcal

16g

Protein

4g

Carbs

9g

Fat

soupquickcomfort

Ingredients

  • chicken stock6 cups
  • egg3
  • cornstarch2 tbsp
  • ginger1 tsp
  • scallion2
  • sesame oil1 tsp
  • white pepper0.25 tsp
  • saltstaple

Method

  1. 1
    Step 1 ~3 min

    Bring stock to a boil with ginger; thicken with cornstarch slurry.

  2. 2
    Step 2 ~3 min

    Slowly stream in beaten eggs while stirring in one direction.

  3. 3
    Step 3 ~3 min

    Off heat, add sesame oil, pepper and scallions.

Per-step times are approximate and based on the total cook time of 10 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Egg Drop Soup take to cook?
From prep to plate, Egg Drop Soup takes about 10 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Egg Drop Soup vegetarian?
No — this version contains non-vegetarian ingredients (chicken stock, egg, cornstarch). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Egg Drop Soup?
The headline ingredients are chicken stock, egg, cornstarch. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Egg Drop Soup?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Egg Drop Soup?
Egg Drop Soup pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.