5-Min Seaweed Egg Drop Soup Recipe

This Seaweed Egg Drop Soup is one of those recipes that takes me right back to my childhood. I’ve been making it since I was little, and somehow, no matter how much I make, everyone always finishes every last drop!

It’s incredibly simple, but that’s what I love about it. You have a savory chicken broth, soft and fluffy egg ribbons, and seaweed that adds a wonderful umami flavor. A little sesame oil and scallions at the end bring everything together.

And the best part? The whole soup takes just 5 minutes. It’s perfect when you want something warm and comforting but don’t have much time to cook. Serve it as a light meal or alongside your favorite Chinese dishes for an easy dinner.

What Is Seaweed Egg Drop Soup?

Seaweed Egg Drop Soup is a simple Chinese-style soup made with chicken broth, beaten eggs, and dried seaweed.

Egg drop soup gets its name from the way beaten eggs are slowly poured—or “dropped”—into hot broth. The eggs cook almost instantly, forming delicate ribbons throughout the soup.

Adding seaweed gives the broth an extra layer of savory, umami flavor without making the soup heavy. It’s a simple combination, but so comforting.

What Kind of Seaweed Should I Use?

For this Seaweed Egg Drop Soup, I use dried Chinese seaweed called zǐcài (紫菜). It’s commonly used in Chinese soups and becomes soft and tender very quickly once rehydrated.

It usually comes dried in a large round sheet or cake, like the one I’m using here. You can find it at most Chinese or Asian grocery stores in the dried seaweed section.

You’ll only need about ¼ sheet because it expands quite a bit once soaked. I soak it in warm water for about 1 minute, rinse it under running water, and drain it well before adding it to the soup.

Can’t find it? No problem! You can substitute other types of seaweed, such as nori, wakame, or dried laver. Each one has a slightly different flavor and texture, so adjust the amount and preparation according to the package instructions.

How to Make Perfect Egg Ribbons?

This is probably the most fun part of making egg drop soup—and you can actually control whether your egg ribbons are thick and fluffy or thin and feathery.

First, make sure the broth is hot before adding the eggs. Then slowly pour in the beaten eggs.

For Thicker Egg Ribbons

Pour the eggs slowly and give them a moment to set before stirring. This allows larger, fluffier ribbons to form before they’re disturbed.

For Thinner Egg Ribbons

Gently stir the soup as you slowly pour in the eggs. The movement breaks the eggs into finer, more delicate strands as they cook.

There’s really no right or wrong texture here. It just depends on how you like your egg drop soup!

Why Add Cornstarch to Egg Drop Soup?

Cornstarch is what gives egg drop soup that silky, lightly thickened texture.

Instead of adding dry cornstarch directly to the broth, mix it with water first to make a cornstarch slurry. This helps it blend smoothly into the soup without forming lumps.

The slightly thickened broth also helps keep those beautiful egg ribbons suspended throughout the soup instead of sinking to the bottom.

Don’t have cornstarch? No problem! You can replace it with potato starch or sweet potato starch. The finished texture may be slightly different, but either one works well for thickening the soup.

Should I Add the Cornstarch or Eggs First?

For this recipe, thicken the broth first, then add the eggs.

Once the chicken stock is simmering, stir the cornstarch slurry again and slowly add it while stirring. Let the soup return to a boil so the starch can thicken the broth.

Then add the beaten eggs.

This gives the eggs a slightly thickened base to flow through, helping create those beautiful ribbons throughout the soup.

Let’s Talk Ingredients

Eggs: Three large eggs create plenty of soft, fluffy ribbons throughout the soup.

Dried seaweed: Adds savory, ocean-like umami flavor and a soft texture. Choose dried seaweed intended for soups rather than seasoned seaweed snacks.

Chicken stock: The foundation of the soup. I love using unsalted homemade chicken stock because I can control exactly how much salt goes into the finished dish, but a good-quality store-bought stock works too.

Cornstarch: Lightly thickens the broth and gives it that familiar silky egg drop soup consistency.

Scallions: Add a little freshness and color right at the end.

Sesame oil: You only need a dash. It adds a wonderful nutty aroma without overpowering the delicate soup.

Salt: Season to taste, especially if you’re using store-bought chicken stock, which may already contain salt.

Step-by-Step: Let’s Cook

Serves: 4
Prep & Cook Time: 5 minutes

Step 1: Prepare the Ingredients

Thinly slice the scallions.

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

In another small bowl, mix the cornstarch with 3 tablespoons water to make a slurry.

Place the dried seaweed in a separate bowl and pour 2 cups warm water over it. Rehydrate for about 1 minute, then rinse under running water and drain well.

Tip: Dried seaweed expands quite a bit after soaking, so a little goes a long way.

Step 2: Start the Soup

Pour the unsalted chicken stock into a pot over high heat. Add the salt, stir well, and bring to a simmer.

Give the cornstarch slurry another stir, then slowly pour it into the stock while stirring.

Continue stirring until the broth begins to thicken, then bring it to a boil.

Tip: Cornstarch settles quickly, so always stir your slurry again immediately before adding it to the soup.

Step 3: Make the Egg Ribbons

Slowly pour the beaten eggs into the hot broth.

For thicker, fluffier ribbons, let the eggs set briefly before gently stirring. For thinner, feathery ribbons, gently stir the broth as you pour in the eggs.

Tip: Don’t aggressively whisk the soup after adding the eggs, or you’ll break those beautiful ribbons into tiny pieces.

Step 4: Finish and Serve

Add the rehydrated seaweed, sesame oil, and scallions. Gently stir everything together and turn off the heat.

Serve immediately.

Tip: Add the sesame oil at the end so its wonderful aroma stays fresh and noticeable.

Can I Make Seaweed Egg Drop Soup Without Chicken Stock?

Yes. You can use vegetable stock if you’d like a meat-free version, although the flavor will be different.

You can also use water, but because this soup has so few ingredients, the broth contributes a lot of the flavor. If using water, you’ll need to season it more generously.

Can I Use Store-Bought Chicken Stock?

Absolutely.

I use unsalted homemade chicken stock because it gives me complete control over the seasoning, but store-bought chicken stock is a convenient substitute.

If your stock is already salted, taste the soup before adding the ⅛ teaspoon of salt. You may not need any additional salt at all.

Can I Make This Soup Ahead of Time?

You can, but egg drop soup is best when freshly made—and since this version takes only 5 minutes, I usually make it right before serving.

If you have leftovers, refrigerate them in an airtight container. Reheat gently on the stovetop, stirring occasionally.

The egg ribbons may become a little firmer, and the soup can thicken as it sits. If needed, add a splash of chicken stock or water while reheating to loosen the consistency.

Frequently Asked Questions

Why aren’t my eggs forming ribbons?
Make sure the broth is hot enough before adding the eggs. Pour them slowly rather than adding everything at once, and avoid stirring too aggressively.

How do I make thicker egg ribbons?
Slowly pour the eggs into the hot soup and wait briefly before stirring. Giving the eggs time to set creates larger, thicker ribbons.

How do I make thin egg ribbons?
Gently stir the broth while slowly pouring in the beaten eggs. The movement creates finer strands.

Do I have to use cornstarch?
No, but the soup will be thinner. Cornstarch gives this version its silky texture and helps suspend the egg ribbons throughout the broth.

Can I use potato starch instead of cornstarch?
Yes. Potato starch can thicken the soup too, although the final texture may be slightly different.

Can I add other ingredients?
Of course. Tofu, mushrooms, corn, or shrimp can all work well, although additions may increase the cooking time beyond 5 minutes.

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