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Top down view of two bowls of soup

Egg Drop Soup

A classic Asian soup and side! Warm chicken based broth infused with flavors of ginger, garlic and white pepper, finished with soft, silky strands of eggs
5 from 3 votes
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Course: Soup
Cuisine: asian, Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 111kcal
Author: MinShien


  • 3 cups chicken bone broth or chicken broth
  • 1 tbsp ginger thinly sliced or 1/2 tsp ginger powder
  • 2 garlic cloves chopped
  • 1 stalk scallions thinly sliced
  • 1 tsp sesame oil
  • 1/2 tsp soy sauce
  • 1 1/2 tbsp cornstarch
  • 1/2-1 tsp white pepper or black pepper
  • salt
  • 1/2 tsp vegetable oil
  • 1 egg


  • In a small pot, add vegetable oil and chopped garlic and fry for 30 seconds (do not burn garlic).
  • Dissolve corn starch in 2 tablespoon of chicken broth (See Note 1). Add the rest of the chicken broth to pot, then add ginger, dissolved corn starch in chicken broth, 1/2 tsp white pepper, soy sauce, and sesame oil. Bring to boil, and continue boiling for at least 5 minutes.
  • In a small measuring cup with a spout, beat 1 egg.
  • Switch off heat. Slowly pour egg mixture into pot, while stirring pot in continuous circular motion with a table knife/fork/chopstick. 
    Egg Drop Soup
  • Remove garlic and ginger pieces from soup (optional).
  • Taste soup, and if needed, add salt to taste.
  • Garnish with sliced scallions and more white pepper if desire
  • Serve and enjoy!


Note 1: Add more corn starch if you like your soup thicker


Calories: 111kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1427mg | Potassium: 359mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!