Go Back

Get the Recipe:

Easy Egg Drop Soup

This 20-minute egg drop soup is easy to throw together and calls for ingredients you very likely already have kickin' around in your kitchen.
5 from 3 votes


  • 4 cups vegetable broth, if you aren't pescetarian, you can use chicken broth
  • 1/4 tsp salt
  • 1/8 tsp freshly grated ginger
  • pinch of white pepper, optional; if you don't have white pepper, add a few cracks of black pepper
  • 1/4 cup thinly sliced scallions, white parts set apart from the green
  • 2 eggs, whisked
  • 2 tsp corn starch, divided, optional; see notes


  • Heat a saucepan over moderate heat. Add all but 1/4 cup of the broth to the saucepan; set the 1/4 cup of broth aside.
  • To the saucepan, add salt, ginger, pepper, and white parts of the scallions. Bring to a rolling boil.
  • In the meantime, mix 1 tsp of the corn starch into the reserved 1/4 cup of broth; whisk with a fork until the corn starch has dissolved. Bring the broth to a low simmer, and slowly add it to the broth, stirring to blend.
  • In a small bowl, whisk the eggs and remaining corn starch together until corn starch has dissolved.
  • With a ladle, create a bit of a whirlpool in the broth by stirring it in a circle. Slowly drip the egg mixture into the whirling broth; the egg should turn into thin ribbons of cooked egg.
  • Remove the pot from the heat and let it sit for 15 seconds. Spoon the soup into bowls, garnish with the green parts of the sliced scallions, and serve immediately.


*Corn starch gives the broth and eggs body, but if you prefer to not use it, you can definitely enjoy the soup without.
*This soup does not refrigerate well and is best eaten fresh, so serve it immediately.