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Egg Drop Soup

This egg drop soup takes 20 minutes to make, has only 7 ingredients, and is so simple and easy. Made with eggs, fresh garlic and ginger, and your favorite chicken broth.
Course Soup
Cuisine Chinese
Keyword egg drop soup, eggs, garlic, ginger, green onion, soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Author Duck Soup Kitchen


  • large pot


  • 2 tsp sesame oil
  • 4 garlic cloves, grated
  • 1 tsp grated ginger
  • 8 cups chicken broth
  • 1 bunch green onions, sliced thinly
  • 8 large eggs
  • 3 tbsp cornstarch


  • In a large pot over medium-low heat, add in the sesame oil, grated garlic, and grated ginger. Saute this for about 15-30 seconds or until it smells fragrant.
  • Add the broth and the green onions to the pot and stir. Bring the heat up to medium-high and let it come up to a low boil.
  • Meanwhile, whisk all of your eggs. Do this really well, making sure the whites and yolks really get broken up and combined.
  • In a small bowl, whisk together the cornstarch and 3 tbsp of water.
  • Once the broth has reached a low boil, turn down the heat to simmer and with a large spoon, stir the soup creating a slight whirlpool. Keep stirring slowly and drizzle in the whisked eggs. The slower you pour, the thinner the egg ribbons will be. This may be easier for you to pour from a vessel that has a spout, such as a large measuring cup.
  • Stir the cornstarch mixture once more, as it tends to separate. Using the large spoon, stir the soup while adding the cornstarch mixture. Cook for just 30 seconds longer and then turn off the heat and it's done!