Egg Drop Soup

Egg Drop Soup is a super  healthy Chinese broth based soup. Prepare  with eggs, chicken broth, cornstarch, and green onions and lots of love. This Super Easy Egg Drop Soup gives you a healthy, hearty and delicious  treat in only 10 minutes!

Egg Drop Soup

PREP: 5minutes
COOK: 10 minutes
TOTAL TIME :15minutes
SERVINGS: 2 people


  • 2 egg
  • 1 tsp extra virgin olive oil
  • 1 tsp fresh ginger grated
  • 2 tsp fresh spring onion chopped
  • 1 tsp corn flour


  • In a large pot add chicken stock&  bring to boil. Add salt ,oil & ginger.

  • In a small bowl mix corn flour and cold water. Whisk with a fork until there is no lumps.
  • Add 1/2 cup of the broth in the bowl, use a ladle . Add the corn flour mixture in the boiling stock.
  • In a separate small bowl add eggs and whisk with a fork until well combined.

  • Slowly drop the whisked eggs in the boiling broth, and continuously stirring with a ladle. Egg ribbons or egg noodles  will be formed slowly.

  • Serve while warm. Sprinkle with fresh onion & half boiled egg  and enjoy!

More Soup Ideas:

  1. Creamy Mushroom Soup
  2. Broccoli Cheddar Soup

Tips & Tricks: 

Top Tips For Easy Egg Drop Soup:

  • The  swirling rate of soup  and how quickly you pour in the eggs will determine the size of the egg “Ribbons.” For  large or thick egg ribbons , don’t stir the soup as fast and pour the egg at a time. 
  • Don`t pour the eggs into  boiling soup or else it will form into very small pieces and you will not have egg threads.
  • You can stir the stock as fast as you want to create the whirlpool.
  • Vegetable broth can be used in place of chicken stock, to make it vegetarian.
  • You can use homemade chicken stock or shop bought or chicken stock cube, it`s totally personal opinion. I am using my own chicken stock.
  • Thickens the soup.  Cornflower doesn’t make the Egg Drop Soup too thick, but it add creamy richness in your soup.

Storage tips:

  • Egg Drop Soup is best served immediately so it is not recommended to store  the soup. Whisk together  stock, cornflower, ginger cover and refrigerate.
  • When it’s time to make Egg Drop Soup, give the broth a good whisk & mix all lumps of cornstarch then proceed to simmer and add the eggs.
  • Stove: heat over medium low heat, stir occasionally .
  • Microwave: microwave for 30 seconds, stir, then warm at 15-second intervals, careful about  not to overheat.

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