Homemade Egg Drop Soup (Printable Version)

Silky egg ribbons in savory broth with scallions and sesame oil—ready in 15 minutes for a comforting bowl.

# What You'll Need:

→ Broth Base

01 - 4 cups (1 liter) low-sodium chicken or vegetable broth
02 - 1 teaspoon soy sauce
03 - 1/4 teaspoon ground white pepper
04 - 1/2 teaspoon sesame oil
05 - 1/2 teaspoon salt (adjust to taste)
06 - 1 teaspoon cornstarch (optional, for a slightly thicker soup)
07 - 2 tablespoons water (for cornstarch slurry, optional)

→ Egg Mixture

08 - 3 large eggs

→ Garnish

09 - 2 scallions, thinly sliced
10 - 1/4 teaspoon toasted sesame seeds (optional)

# How to Make It:

01 - In a medium saucepan, bring the broth, soy sauce, white pepper, sesame oil, and salt to a gentle simmer over medium heat.
02 - If you prefer a slightly thicker soup, mix the cornstarch with water in a small bowl to make a slurry. Stir the slurry into the simmering broth and cook for 1–2 minutes until slightly thickened.
03 - Crack the eggs into a bowl and beat them well with a fork or whisk.
04 - Reduce the heat to low. Using a fork or chopsticks, stir the soup in a slow circular motion. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream to create silky ribbons.
05 - Let the eggs set for about 30 seconds, then gently stir to break up large ribbons.
06 - Ladle the soup into bowls and garnish with sliced scallions and toasted sesame seeds if desired.

# Expert Tips:

01 -
  • This soup feels like a warm hug you can whip up in the blink of an eye.
  • The way the eggs bloom into soft ribbons will make you smile every time.
02 -
  • If you pour the eggs too quickly, they sink and clump instead of swirling into ribbons.
  • Once I forgot to turn the heat down and ended up with rubbery eggs, so always lower the heat before adding them.
03 -
  • Always whisk your cornstarch slurry thoroughly for a soup that's beautifully smooth, not lumpy.
  • A small drizzle of sesame oil right at the end adds an aromatic lift you don't want to miss.
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