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Home » Recipes » Soups » Super Simple Egg Drop Soup

Super Simple Egg Drop Soup

Published: Apr 16, 2019 · Modified: Sep 8, 2023 · This post may contain affiliate links · This blog generates income via ads.

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There's no need to order take-out egg drop soup when you can make it at home any time you want! Quick and delicious, you can enjoy a hot bowl of soup in less than 10 minutes.

Two red bowls of egg drop soup topped with chopped green onion

Egg drop soup seems to be a bit of a popular dish to order when dining out at a Chinese restaurant.

But seriously, making it is so easy to make that you can have it any time at home!

If you are someone who likes egg drop soup, you are going to love this recipe.

As long as you have a few of staple ingredients on hand, you can, literally, be enjoying a bowl of egg drop soup within minutes!

All you need is some eggs (DUH!), chicken stock or broth, soy sauce (or tamari for gluten-free), and a pinch of white pepper.

How to make egg drop soup with chicken broth, tapioca slurry, and eggs

If you like your soup slightly thicker, you just need to mix together some tapioca starch and water for a slurry. Otherwise, that's it!

Then making the soup is simply a matter of heating up the chicken broth and soy sauce, stirring in the tapioca starch slurry (if using), removing the pot from the heat, and stirring in your scrambled egg.

How to make egg drop soup pouring tapioca slurry and eggs into chicken broth

Voila!!

Black spoon and grey napkin next to red bowl containing yellow egg drop soup

I happen to like thicker swirls in my soup, so I actually wait a couple of seconds to stir after pouring in the scrambled egg. But if you like your egg swirls thinner and wispier, start stirring that egg right away!

And as noted in the recipe below, remove the pot from the heat before stirring in the egg...the soup will already be hot enough to cook the egg on contact!

If you happen to have homemade chicken stock on hand, that gives the best flavor, but boxed organic chicken broth also works in a pinch!

Close-up of black spoon full of egg drop soup over a red bowl

Top your soup with some chopped green onions, an extra sprinkle of white pepper, or just enjoy it as is. You can even have the soup with my mom's version of another popular Chinese take-out dish, Mom's Noodle Egg Foo Young!

Red bowl containing yellow egg drop soup topped with chopped green onion

Now you don't have to wait until the next time you go for Chinese food to enjoy a bowl of piping hot egg drop soup. In about 5 minutes, with just 5 ingredients, you can be slurping up spoonfuls of this goodness any time you want!

~ Lisa.

Super Simple Egg Drop Soup

Ordering egg drop soup when you eat out at a Chinese restaurant is a given, but what about making it at home any time you want? Now you can!
4.50 from 2 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Makes: 4 servings

Ingredients

  • 4 cups chicken broth
  • 1 tbs soy sauce (tamari for gluten-free)
  • Pinch white pepper
  • 2 eggs, lightly scrambled
  • Chopped green onions (optional)

Thickening slurry (optional):

  • ¼ cup water
  • 1 tbs tapioca starch

Instructions

  • Combine chicken broth, soy sauce (tamari), and white pepper in a pot over medium-heat and bring to a gentle boil.
  • If using thickening slurry, combine water and tapioca starch and mix well. Add slurry to the chicken broth and stir well.
  • Heat for another minute, then remove the pot from the heat.
  • Stir the broth as you pour in the scrambled eggs.
  • Ladle into bowl and top with chopped green onions and a dash of white pepper, if desired.

Notes

  • If you like your soup more egg-y, use one egg per serving.
  • If you're making just one serving, heat up 1 - 1 ½ cups of broth or stock and stir in one egg.
  • I like larger wisps of egg in my egg drop soup, but if you prefer finer wisps, be sure to start stirring immediately as you pour the egg in.
  • If you like larger wisps like me, pour the egg in and pause a moment before starting to gently stir so as not to break the egg up immediately.
  • The tapioca starch slurry is completely optional. It is only there if you like a slightly thicker soup, but it's not necessary.
  • If you like a bit of spice, add some chopped chili peppers to your bowl and let the spiciness infuse into the the soup.

Nutrition

Calories: 97kcal
Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!

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Comments

    4.50 from 2 votes (1 rating without comment)

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  1. Kelly Neil says

    April 20, 2020 at 8:10 pm

    5 stars
    Ooooooh, simple comfort food! My fave. Thanks for sharing your recipe!

    Reply
  2. Arpita Patel says

    April 14, 2020 at 7:54 pm

    Thanks for sharing- this sounds amazing. I am planning on making it for a dinner party this weekend. I didn’t see anywhere how much it makes or how many it serves. I need it to serve about 9 people. Any suggestions on if I need to double it or not?

    Reply
    • Lisa says

      April 14, 2020 at 9:57 pm

      Thanks, Arpita! In the dark grey block above the ingredients list in the recipe, you'll see it says "Makes 4 servings", and you can adjust the number in the box so that the amount of each ingredient changes accordingly. Hope that helps, and I hope you like the soup!

      Reply

Hey, I'm Lisa!

Welcome to A Day in the Kitchen! This is your one stop shop for easy gluten-free recipes for baking and cooking, as well as traditional home-cooked Chinese dishes! Whether you want to try gluten-free baking, are feeling nostalgic for Chinese dishes you had as a kid, or you simply want easy meal ideas, I've got you covered! It's always a great day to cook!

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