5-Min Egg Drop Soup Recipe: Better Than Takeout

Egg Drop Soup is one of the easiest and most comforting soups you can make at home. I’ve been making it since I was a kid, and to this day, everyone finishes every last drop! It’s savory, cozy, and ready in just 5 minutes—faster and better than takeout.

Recipe

Serves: 4
Cook time: 5 minutes

Ingredients:
6 cups chicken stock
½ teaspoon sea salt
3 tablespoons cornstarch
9 tablespoons water
5 large eggs
Pinch of white pepper
Dash of sesame oil
2 tablespoons scallions, chopped

Instructions

1. Prepare the eggs:

• Crack the eggs into a bowl and whisk until well combined.

2. Make the cornstarch slurry:

• In a separate bowl, mix the cornstarch with water. Whisk until smooth.

3. Cook the soup:

• In a pot over high heat, pour in the chicken stock and add the salt. Stir and bring to a simmer.
• Stir in the cornstarch slurry and continue stirring until the soup thickens and reaches a gentle boil.
• In a slow, circular motion, pour the beaten eggs into the soup. Let them set briefly, then gently stir.
• Add white pepper, sesame oil, and scallions. Serve hot!

Tips & notes

• Stock matters: A flavorful chicken stock makes a huge difference. Use homemade or a good quality store-bought version.
• Cornstarch: It helps thicken the soup and gives it a silky texture. It can be replaced with sweet potato starch or arrowroot starch.
• Egg ribbons: For thick egg ribbons, wait a moment before stirring. For thin ribbons, stir as you pour.
• Adjust seasoning: Taste before serving and adjust salt or pepper to your liking.
• Add-ins: Feel free to add corn, cabbage, carrots, or tofu to make it your own version!