Easy Egg Drop Soup Recipes

Egg drop soup
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    20 mins
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Egg drop soup is a really simple boiled chicken broth soup and is considered a comfort food. In it’s most simplest form you only need a couple ingredients, typically the broth itself, eggs and spring onion but you can add extra ingredients as per one of the recipes below.

The basic recipe for “Egg Drop Soup” (also called egg flower soup, egg drop soup in Chinese is 蛋花湯) is very simple. I’ve included a few variations below but for more tips on how to make this soup, see cooking tips for egg drop soup.

Some people like the broth for egg drop soup to be quite bland so the flavor of the egg can really stand out. I personally like to use chicken or vegetable stock to cook egg drop soup because it will make the egg drop soup taste so much better.

If you are preparing the soup for someone who is ill, try adding some fresh ginger. Among its many benefits, ginger is believed to be a remedy for treating colds and flu.

Below are three of the most popular egg drop soup recipes in the East.

Edited by Liv Wan

What You'll Need

  • Basic Egg Drop Soup Ingredients
  • 4 cups chicken broth or stock
  • 2 eggs, lightly beaten
  • 1-2 spring onions, finely chopped
  • ¼ teaspoon ground white pepper
  • Salt to taste
  • A few drops of sesame oil (optional)​
  • Tomato Egg Drop Soup Ingredients:
  • 2 medium size of vine tomatoes, diced
  • 1 spring onion, sliced
  • 4 cups chicken broth or stock
  • 2 eggs, lightly beaten
  • ¼ teaspoon caster sugar
  • Salt to taste
  • Seaweed (zicai 紫菜) Egg Drop Soup Ingredients:
  • In this recipe, the seaweed used is “zicai” which is a kind of edible dried seaweed. You should be able to purchase it in Chinese supermarkets. ​
  • 1 sheet of zicai
  • 1 slice of ginger, finely chopped
  • 2 chicken eggs, lightly beaten
  • 4 cups of chicken broth or stock
  • 1 spring onion, finely chopped
  • Salt to taste
  • Ground white pepper to taste
  • Sesame oil (optional)

How to Make It

1. Basic Egg Drop Soup


  1. In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
  2. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
  3. Season the soup with ground white pepper, salt and sesame oil.
  4. Garnish with spring onion and it’s ready to serve.

    Egg drop soup is frequently thickened with corn flour/cornstarch or potato starch in restaurants. To add corn flour to thicken the soup, you need to mix 1-2 tablespoons corn flour with ½ cup of water. Then slowly stir in the corn flour water into the chicken stock before you add the eggs into the soup. I personally prefer to use potato starch to thicken the sauce or soup because the final result looks and tastes better. 

    2. Tomato Egg Drop Soup


    1. Wash and cut the tomatoes into big dice.
    2. Heat up a little bit of oil in a wok or saucepan and stir-fry the spring onion first until the fragrance of the spring onion comes out.
    3. Add diced tomatoes and stir-fry for 30 seconds.
    4. Add chicken broth or stock into wok and bring it to a boil. Let it boil for 1-2 minutes before you add the eggs.​
    5. After adding the eggs to the soup, bring it to a boil again and season with salt and sugar.
    6. You can also garnish this soup with spring onions or a drizzle of sesame oil for seasoning. 

    3. Seaweed (zicai 紫菜) Egg Drop Soup


    1. Use your hands to tear the zicai into small pieces.
    2. Use a saucepan or wok to boil the chicken stock and ginger.
    3. Gently pour in the eggs and make them into thin ribbons then boil again.
    4. Season the soup with salt and ground white pepper.
    5. Garnish with chopped spring onion and​ a drizzle of sesame oil, then it’s ready to serve.