Egg Drop Soup

4.25 from 4 votes

Egg Drop Soup is a restaurant classic that is so easy to make at home. Just a few ingredients and less than 15 minutes for this great side dish.

Prep Time2

Cook Time10

Total Time12

Servings: servings

Calories: 117kcal

Author: Lisa Longley

Ingredients

4 cups low-sodium chicken broth (907 grams or 946.4 ml)
1 tablespoon soy sauce see note
1 teaspoon sesame oil
1/4 to 1/2 teaspoon ground white pepper see note
2 teaspoons cornstarch
4 eggs beaten well, read my tip in the post
green onions chopped for garnish

Instructions

In a large saucepan, combine the chicken broth, soy sauce, sesame oil, and white pepper. Bring to a boil over high heat.
4 cups low-sodium chicken broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 to 1/2 teaspoon ground white pepper
Once the mixture is boiling, turn the heat down to medium. Remove a few tablespoons of the boiling liquid and whisk in the cornstarch. The slurry should be smooth when you return it to the soup.
2 teaspoons cornstarch
While the soup bubbles, slowly pour in the beaten eggs while gently stirring the soup with a wooden spoon. Once the eggs are completely added, remove the soup from the heat.
4 eggs
Serve, topped with fresh green onions.
green onions

Video

Notes

Soy Sauce: This contains gluten. If you want to make this recipe gluten free, you will need to replace it with gluten free soy sauce, tamari, or liquid aminos (keep in mind that liquid aminos and tamari are saltier than soy sauce so you should start with 1/2 a tablespoon).

White Pepper: Some readers have found this recipe to be too peppery, especially when doubling it. So I've changed the amount to a range. Start with 1/4 teaspoon, and at the end, taste it and add more pepper as desired.

Nutrition