Pickled Plum
Classic Egg Drop Soup (Chinese)

With its silky texture and delicate taste, egg drop soup is one of those Asian soup recipes many of us enjoy eating time and again as a starter or as a side to fried rice, noodles, or stir fries. Now you can learn how to make it at home with this easy recipe that only requires only six ingredients.

Egg drop soup is a dish I grew up eating and loving. Since I naturally gravitate toward soups that are light and not too bold in flavor, this traditional Chinese dish suited me just right. My mother made the Japanese version of egg drop soup, called kakitamajiru, which is very similar to the classic Chinese version. The only difference being that Japanese egg drop soup uses dashi instead of chicken broth, and contains chopped spinach.

This egg drop soup recipe is the old school version found in every Chinese restaurant across the world. It’s delicate, nutty, a little salty, and eggy. The steps are very easy to follow and the list of ingredients is minimal.

What Is Egg Drop Soup?

Egg drop soup, called egg flower soup (蛋花湯) in China, is a popular Chinese soup made with chicken broth and whisked eggs that are slowly stirred into the soup to create thin threads. The reason why it’s called egg flower soup is due to the shape the beaten eggs take when they are swirled around and form flower like patterns.

Classic Chinese egg drop soup can sometimes include tofu, corn, bean sprouts, shiitake mushrooms, or green onions, like this recipe has.

Egg Drop Soup Ingredients

• Chicken stock: A good chicken stock is what makes this soup delicious, so make sure to pick one with a delicate and natural taste. Liquid chicken broths are the best for this soup but I also love using a roasted chicken base such as Better Than Bouillon.
• Eggs: Large pasture raised eggs are the healthiest and also taste the best. My favorite brand is Vital Farms.
• Cornstarch: Cornstarch is used to thicken the soup and give it a gooey texture. It’s very easy to find and is usually in the baking section aisle of supermarkets. If you cannot find any, look for potato starch, which is just as good.
• Sesame oil: Sesame oil is added at the very end to preserve its mild, nutty and sweet flavors. Adding it too early can sometimes cause the taste to turn rancid.
• Green onions: The classic Asian ingredient found in so many recipes, green onions add a pop of green, a little sweetness, and a lovely crunch.
• Ground white pepper: Ground white pepper has a milder and more earthy taste than ground black pepper. It’s another ingredient often used in Asian cuisine – especially in Chinese cooking.

How To Make Egg Drop Soup

1. Prep your ingredients and kitchen tools.
2. Bring the chicken stock to a boil and lower the heat to low.
3. Mix the cornstarch with the water and slowly add it to the broth, while constantly stirring.
4. Slowly add the eggs while moving them in a swirly zig zag motion. You can use chopsticks or a small ladle to do that (I prefer chopsticks).
5. Turn the heat off and drizzle the sesame oil on the soup.
6. Serve in small bowls and garnish with green onions.

Frequently Asked Questions

What To Serve With Egg Drop Soup

This soup can be served as an appetizer, as a side, and also makes a great late night snack because it’s low in calories. Because of its delicate chicken taste, it pairs well with just about anything.

Some of my favorite dish pairings for this recipe are:

• Chinese eggplant with garlic sauce
• Moo goo gai pan
• Stir fried bean sprouts with tofu and garlic chives
• Shrimp stir fry
• Singapore chow mei fun

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Have you made this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!