Homemade Egg Drop Soup in 10 Minutes
This Egg Drop Soup is one of my go-to comforting recipes when the weather cools down. It’s a light, cozy, and easy soup recipe made with just 5 ingredients and ready in only 10 minutes. It’s also great as a light lunch or a cozy starter before a stir-fry or noodle night.
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This version is made with simple ingredients you probably already have in your kitchen. We’re talking a warm and seasoned chicken broth, delicate ribbons of whisked egg, and a sprinkle of green onions on top to finish it off.
And if you’re looking for easy, warm, and comforting recipes, check out my list of 30+ Hot Dip Recipes—they’re great as appetizers and snacks this cold season!
How to Make Egg Drop Soup
Ingredients you’ll need for this recipe
Step by Step Guide
1. Crack your eggs into a small bowl and whisk them well with ¼ tsp of the pepper.
2. In a medium pot, bring the chicken broth to a boil along with the remaining pepper, crushed red pepper flakes, and salt.
3. Slowly stir the soup in one direction and gently drizzle in the egg mixture.
4. Let the soup come back to a boil for a moment, then remove it from heat.
5. Ladle the soup into bowls and garnish with fresh sliced green onion.
Serve and Enjoy!
Important Recipe Notes
- When pouring in the egg, make sure to stir so the broth is moving in one direction—this helps create those pretty egg ribbons instead of clumps.
- Once the egg is added, just let the soup come back to a gentle boil, then remove it from the heat to keep the texture soft and silky. Avoid overcooking the eggs.
- You can adjust the spice or skip the red pepper flakes. If you want it spicier, you can add a little more or drizzle in a dash of chili oil before serving.
- For additional add-ins, a sprinkle of sesame oil, a dash of soy sauce, or even some corn or tofu can make this soup heartier.
- This soup is quick to make and tastes best right after cooking. Leftovers are okay for up to 2 days in the fridge, but the egg texture may change a bit.
Egg Drop Soup
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- ¼ tsp salt
- 1 green onion sliced
Instructions
- Crack your eggs into a small bowl and whisk them well with ¼ tsp of the pepper.
- In a medium pot, bring the chicken broth to a boil along with the remaining pepper, crushed red pepper flakes, and salt.
- Slowly stir the soup in one direction and gently drizzle in the egg mixture.
- Let the soup come back to a boil for a moment, then remove it from heat.
- Ladle the soup into bowls and garnish with fresh sliced green onion.
