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5-Min Egg Drop Soup Recipe: Better Than Takeout

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I’ve been making egg drop soup since I was a kid, and to this day, everyone finishes every last drop. It’s warm, comforting, and ready in just 5 minutes—better than takeout, every time!

Egg Drop Soup Recipe

Serving: 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

Egg Drop Soup Instructions

1. Prepare the eggs:
  • In a bowl, crack the eggs. Whisk.
2. Prepare the cornstarch slurry:
  • In a bowl, add the cornstarch and water. Whisk. (This will thicken our soup and provide it with a slightly silky texture.)
3. Cook the egg drop soup:
  • In a pot over high heat, pour the chicken stock inside and season it with salt. Mix well. Bring it to a simmer.
  • Add the cornstarch slurry to the pot, quickly stir it until it’s thickened, and bring it to a boil.
  • In a circular motion, slowly pour the eggs inside. Let it set and stir slightly. (If you prefer thick egg ribbons like mine, wait for the eggs to set and then stir gently. If you like thin ribbons, quickly stir the eggs as you pour them into the pot.)
  • Add the white peppers, sesame oil, and scallions. Enjoy!

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