Name: Homemade Egg Drop Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups chicken stock; 1 teaspoon ground ginger; ¼ teaspoon garlic salt; ⅛ teaspoon black pepper; 3 scallions, sliced, divided; 1 tablespoon cornstarch; ½ cup chicken stock (for cornstarch slurry); 2 large eggs

There’s just something so comforting about a warm bowl of egg drop soup, especially when it’s homemade. This Homemade Egg Drop Soup Recipe is a total game-changer — it’s fast, simple, and bursting with flavor, making it perfect for those nights you want something soothing but don’t have a ton of time to spend in the kitchen. I love how the silky egg ribbons swirl into the broth; it’s almost hypnotic watching them form while the soup cooks.

Whether you’re feeling under the weather, craving a light starter for dinner, or just in the mood for a little cozy indulgence, this Homemade Egg Drop Soup Recipe fits the bill. Plus, it’s amazing how just a few pantry staples and fresh scallions can come together to create something so satisfying. I promise once you try it, you’ll wonder why you’ve been relying on takeout all these years!

Ingredients You’ll Need

This recipe keeps things straightforward with pantry-friendly ingredients that blend beautifully, delivering that classic savory broth with a hint of ginger and a silky egg texture. When shopping, I recommend grabbing fresh eggs and crisp scallions to really elevate the flavor and freshness.

Eggs: Use fresh eggs for the best texture; I like Eggland’s Best for consistent quality.
Chicken stock: A good-quality store-bought or homemade chicken stock adds depth to the soup.
Cornstarch: This thickens the broth slightly to help those egg ribbons float beautifully without being too watery.
Ground ginger: Adds a gentle warmth and subtle spice that makes the soup feel soothing and aromatic.
Garlic salt: A simple way to season the broth with a hint of garlic without overpowering it.
Black pepper: Just a pinch for a slight kick and balance.
Scallions: Freshly sliced for that crunch and pop of color at the end.

Variations

I love making this Homemade Egg Drop Soup Recipe my own by tweaking seasoning or adding a few extras to suit whatever mood I’m in or what I’ve got on hand. Don’t hesitate to play around with this one — it’s forgiving and fun!

Spicy kick: Add a dash of chili oil or sriracha for some heat; I did this once for a cozy winter night and loved the warmth it brought.
Vegetarian version: Swap chicken stock for vegetable broth to keep it meat-free without losing flavor.
Mushroom boost: Toss in sliced shiitake mushrooms before boiling for an earthy depth that pairs wonderfully with the eggs.
Garlic ginger twist: Freshly minced garlic and grated ginger can replace the powdered versions for a bolder aromatic experience.

How to Make Homemade Egg Drop Soup Recipe

Step 1: Prepare the Broth with Seasonings

Start by combining 3 1/2 cups of chicken stock with ground ginger, garlic salt, and black pepper in a medium saucepan over medium-high heat. This lets the flavors meld as the liquid heats up. Meanwhile, mix the cornstarch into the remaining 1/2 cup chicken stock until smooth — this slurry will thicken the soup just right without making it gloopy.

Step 2: Whisk the Eggs

In a small bowl, whisk your two eggs lightly until the whites and yolks are fully combined. This is a great moment to pause and soak in the simplicity of the recipe; the eggs are what give this soup its signature silky texture, so don’t over-beat them or they might break up too much.

Step 3: Bring the Broth to a Rolling Boil and Add Cornstarch Mixture

Once your seasoned chicken stock reaches a rolling boil, stir in the cornstarch slurry. This will thicken the broth noticeably in just a minute or two. Immediately after, stir in the sliced scallions to infuse that fresh onion flavor right into the soup base.

Step 4: Create the Egg Ribbons

Here’s where the magic happens — stir the broth gently in one direction with a non-slotted spoon to create a gentle whirlpool. While the broth is moving, slowly drizzle in the whisked eggs. They’ll cook instantly on contact, forming those delicate, silky ribbons you see in classic egg drop soup. If you pour the eggs too fast or don’t stir evenly, the texture can get clumpy, so patience pays off here.

How to Serve Homemade Egg Drop Soup Recipe

A white bowl filled with light brown, clear broth layered with delicate yellow egg ribbons floating throughout, topped with small pieces of bright green chopped scallions. The bowl is placed on a white cloth with a black embroidered pattern and next to a white ceramic soup spoon. A couple of green scallions rest diagonally by the bowl on a white marbled surface. The texture of the soup looks smooth and lightly thickened. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my egg drop soup with extra scallions for that fresh, crunchy bite and pop of green color. Sometimes I add a sprinkle of toasted sesame seeds or a few drops of toasted sesame oil for a nutty aroma. If you like a little heat, a dash of chili flakes or a swirl of chili oil on top brings a punch.

Side Dishes

This soup pairs wonderfully with light sides like steamed dumplings, a simple fried rice, or a crisp Asian cucumber salad. For a cozy night in, I often serve it alongside homemade spring rolls – the contrast in textures is just fantastic.

Creative Ways to Present

For special occasions, I like to serve this egg drop soup in small, elegant bowls and drizzle a little herb-infused oil or a few edible flowers on top. It instantly feels more festive and inviting – perfect for a dinner party or when you want to impress with minimal fuss.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (not super common in my house!), store the soup in an airtight container in the fridge for up to 2 days. Keep in mind that the egg ribbons can thicken and become a bit rubbery over time, so it’s best fresh but still quite good reheated.

Freezing

I typically don’t freeze egg drop soup because the texture of the eggs usually changes after thawing, turning rubbery or watery. To keep your soup tasting fresh, I recommend making a fresh batch instead.

Reheating

When reheating, warm the soup gently on the stove over low heat. Avoid boiling it again as that can overcook the eggs further. Stir frequently and heat just until warmed through for the best texture.

FAQs

Can I use vegetable broth instead of chicken stock in this soup?

Absolutely! Using vegetable broth is a great option if you want a vegetarian version of this Homemade Egg Drop Soup Recipe. Just make sure the broth is flavorful enough since it’s a simple soup, and you can enhance it with extra garlic or ginger if you like.
How do I prevent the egg strands from clumping?

For those beautiful silky egg ribbons, be sure to stir the broth in one direction to create a gentle whirlpool and pour the whisked eggs slowly and steadily. Using a non-slotted spoon helps the eggs cook evenly without breaking up too much, avoiding clumps.
Can I add tofu or vegetables to the egg drop soup?

Yes! I’ve often added small cubes of soft tofu or finely chopped veggies like peas or corn for extra texture and nutrition. Just add them to the broth before bringing it to a boil so they cook through gently.
Is it possible to make this soup gluten-free?

Definitely. Just check your chicken stock and garlic salt to ensure they don’t contain gluten ingredients. Cornstarch is naturally gluten-free, so this recipe is pretty easy to adapt for gluten sensitivities.
How long does Homemade Egg Drop Soup last after cooking?

It’s best enjoyed fresh but can be stored in the refrigerator for up to 2 days. After that, the egg texture tends to degrade, and the broth might absorb too much into the eggs, changing the flavor and consistency.

Final Thoughts

This Homemade Egg Drop Soup Recipe has become one of my go-to’s for a quick, satisfying meal or an elegant starter. Its simplicity never fails to impress me — and it’s a real crowd-pleaser whenever I serve it. I hope you’ll find it as comforting and easy as I do, making it a regular in your recipe rotation. Trust me, once you master this, you’ll have a cozy kitchen staple that feels special every time.