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Bowl of easy egg drop soup garnished with green onions and served hot.

Easy Egg Drop Soup

A quick and comforting recipe for creamy and savory egg drop soup that can be made in minutes, perfect for chilly nights or a last-minute dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups chicken broth Use low-sodium if preferred
  • 2 large eggs Beaten
  • 2 green onions, chopped Use for garnish and flavor
Optional Thickening Agent
  • 1 tablespoon cornstarch Dissolve in cold water if using
Seasoning
  • Salt and pepper to taste
  • Soy sauce to taste

Method
 

Preparation
  1. Heat the chicken broth in a pot over medium heat.
  2. If using, dissolve cornstarch in a little cold water and add it to the broth for thickness.
Cooking
  1. Once the broth is hot, slowly pour in the beaten eggs while stirring gently to create ribbons.
  2. Add in the chopped green onions and season with salt, pepper, and soy sauce to taste.
  3. Serve hot and enjoy your comforting soup!

Notes

To serve, add crunchy wonton strips on top for texture. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months without eggs. Add eggs fresh when reheating for best texture.