Egg Drop Soup – Downshiftology – Cooking Madamechiic

Egg drop soup is the ultimate Chinese comfort food, where silky egg ribbons swirl into a warming, savory broth layered with punches of ginger, turmeric, and white pepper. Plus, it comes together quickly, making this the perfect healthy meal to make on the spot.

A bowl of egg drop soup. — *Photo: Gayle McLeod*

Why You’ll Love This Egg Drop Soup

I’ve enjoyed egg drop soup countless times at local Chinese restaurants. But I have to say, I’m a bit more fond of my recipe because it skips the MSG and sugar while still delivering plenty of flavor with clean, simple ingredients. Just how I like my soup recipes to be! Here’s what else you’ll love about this easy egg drop soup recipe:

It only takes 15 minutes. This is my go-to soup when I’m short on time but crave something filling, soothing, and comforting.
It’s healthy and nourishing. It’s a low-carb dish packed with protein, with a pinch of turmeric and ginger for a healthy boost.
It’s easily customizable. It’s simple enough to serve as an appetizer with other Chinese dishes like fried rice, chicken stir fry or kung pao chicken. But I’ll share delicious ways to add protein or turn it into a heartier meal below.

Egg Drop Soup Ingredients

Chicken Broth: Stick with low-sodium chicken broth to keep this light and healthy. For a vegetarian alternative, you can swap in vegetable broth.
Cornstarch: This is traditionally used to give this soup its silky smooth texture and keep the egg ribbons suspended. You can also use arrowroot powder or tapioca starch, but just know that the texture might be a little gummier and affect the way the egg ribbons form.
Flavorings: A mix of ground ginger, toasted sesame oil, tamari soy sauce, ground turmeric, white pepper, and salt gives this soup amazing depth of flavor. The turmeric is optional, but gives it a beautiful golden color and healthy boost.
Eggs: Three large eggs will make those beautiful egg ribbons.
Green Onion: Sliced green onions add a fresh, crisp touch. And even though I’m using just one green onion, feel free to add more!

Find the printable recipe with measurements below.

How To Make Egg Drop Soup

Make the slurry. Pour ¼ cup of the chicken broth into a measuring cup and stir in the cornstarch to create a slurry.

Make the soup. Pour the remaining 3 ¾ cups of chicken broth into a saucepan and bring to a simmer over medium heat. Add the ground ginger, soy sauce, sesame oil, salt, white pepper, and turmeric (if you’d like) and give it a good stir. While continuously stirring, pour in the cornstarch slurry. Simmer and stir for another minute, until slightly thickened.

Create the egg ribbons. Reduce the heat to low, and stir in a circular motion. While stirring, very slowly pour the beaten eggs in a thin stream, to create the egg ribbons. Let the eggs sit for 30 seconds to fully form, before stirring again.

Garnish and serve. Ladle the soup into bowls and garnish with a sprinkle of sliced green onions before serving. And if you’d like to jazz up your soup, I’ve got more ideas below!

Storage Tips

To store in the fridge: Let the soup cool to room temperature before transferring it to an airtight container and storing for 2 to 3 days.
Reheating tips: Reheat the soup gently on the stove over low to medium heat while stirring occasionally to keep the texture smooth. Avoid high heat as that can overcook the eggs.
Freezing tips: I wouldn’t recommend freezing egg drop soup. It can be tricky because the eggs and thickener may not hold up well after thawing. Plus, it’s easy enough to make it fresh every time.

Egg Drop Soup Variations

Vegetable-packed egg drop soup: Add vegetables like shredded carrots, sautéed mushrooms, baby spinach, bok choy, or corn for extra nutrients and color. For the denser vegetables, give them a quick sauté before adding to the soup.
Tomato egg drop soup: Add diced or pureed tomatoes to the broth for a slightly sweet touch.
Seafood egg drop soup: Incorporate shrimp, crab meat, or diced scallops for a protein boost and a luxurious twist. This is great for serving at holiday dinners!
Meaty egg drop soup: Turn it into a full meal by adding shredded chicken, thinly sliced beef, or minced pork.

More Easy Soup Recipes

If you make this egg drop soup recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

This egg drop soup is the perfect comforting and healthy meal with hints of ginger and turmeric. Plus, it’s made in 15 minutes! Watch the video below to see how I make it in my kitchen!

Make the slurry. Pour ¼ cup of the chicken broth into a measuring cup. Stir in the cornstarch, to create a slurry.
Make the soup. Pour the remaining 3 ¾ cups of chicken broth into a saucepan and bring to a simmer over medium heat. Add the ground ginger, soy sauce, sesame oil, salt, and white pepper, and stir to combine. If you’d like to add the turmeric, you can add that now as well. While continuously stirring, pour in the cornstarch slurry. Simmer and stir for another minute, until slightly thickened.
Create the egg ribbons. Reduce the heat to low, and stir in a circular motion. While stirring, very slowly pour the beaten eggs in a thin stream, to create the egg ribbons. Let the eggs sit for 30 seconds to fully form, before stirring again.
Garnish and serve. Ladle the soup into bowls and garnish with a sprinkle of sliced green onions before serving.

Each serving is about 2 ¼ cups.
It’s best not to double the recipe in a bigger pot as doubling the amount of cornstarch can change the texture.
I wouldn’t recommend freezing egg drop soup. It can be tricky because the eggs and thickener may not hold up well after thawing. Plus, it’s easy enough to make it fresh every time.
If you have fresh ginger on hand, you can swap that in for the dried ginger.

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Behind The Scenes

You guys know meal prep is my jam, and to be honest, I wasn’t sure how this recipe would store and reheat. My biggest concern was that the eggs would become too rubbery when reheated. But I’m happy to report that this soup stores and reheats beautifully from the fridge! So you can store it for a few days. But I found freezing does change the texture a bit, so I’d avoid that. Enjoy!