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This 10-minute egg drop soup is the ultimate quick and easy comfort food soup. It’s rich, smooth, full of flavour and nutrients, and so easy to put together. This is one soup that I’ll never order when I go to a Chinese restaurant, because it’s too simple to be paying restaurant price. With just a few main ingredients, you can also get dinner ready and complete with a warm bowl of soup on the table.
How to make egg drop soup
The steps are easy. It will help to get all the ingredients ready around the stove.
- Stock – I used chicken stock in this recipe but you can always replace it with vegetable stock, fish stock, beef stock, pork rib stock or use bouillon cubes added to water to make stock. Another two of my favourite ways of making stock is using miso paste, or dried kelp, they are not only nutritious but full of umami flavours.
- Corn starch slurry – This is meant to thicken the soup, but it’s completely optional. My mummy would usually opt not to use it and just thicken it with more eggs. Take note that corn starch is a fine white powdery looking flour and is different from corn flour which is yellowish in colour. However in Asia or in Singapore, it’s not uncommon that corn starch is sometimes referred to as corn flour.
- Seasoning – Just basic salt and white pepper powder will do the work. However if the stock is tasty enough, you can omit the salt, I’d say do a test taste before adding the seasoning.
- Spring onion – This is used mainly for garnishing, it’s nice to have some green in the all egg soup.
There are many different variations that you can make from egg drop soup, such as adding tomato and tofu, adding minced pork (one of my mummy’s regular soup), adding seaweed. If you look soup, do check out my other soup recipes: Dairy-free Ginger Roasted Pumpkin Soup or Miso Beetroot Soup.
Watch how to make egg drop soup on YouTube
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10-minute Egg Drop Soup 蛋花汤
Detailed Step-by-Step Video
Ingredients
- 2 large eggs, room temperature
- 2 cups chicken stock, can be substituted with vegetable stock, fish stock, miso stock, kelp stock or any other stock
- 1 tbsp corn starch, or corn flour in Asia
- 1.5 tbsp water
- 0.5 tbsp water
- 1-2 sprigs spring onion, washed
- White pepper powder
- Salt
Instructions
- Whisk 2 large eggs and 0.5 tbsp water until smooth. Set aside.
- Make the thickening slurry by mixing 1 tbsp corn starch and 1.5 tbsp water. Set aside.
- Chop off the white part of 1-2 sprigs spring onion, slice the green part into 3cm pieces. Set aside and we will use this as garnish later.
- Boil 2 cups chicken stock on medium high heat.
- Once the stock boils, turn the heat down to medium low, add in the slurry and stir to mix well. The stock will become thicker slightly.Note: you can opt not to add the slurry if you prefer a more diluted soup.
- With one hand holding a spoon and stirring the stock in one direction (clockwise or anti-clockwise), use the other hand to pour in the egg mixture in a slow and thin stream. The egg ribbons will form nicely in the stock. Eggs are cooked when the colour turns lighter and consistent.
- Do a taste test. Season with Salt and White pepper powder to taste. Simmer for another 10 seconds. Add spring onions and turn off heat.
- Serve warm with rice or other dishes.
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