Chinese Egg Drop Soup (15-Minute Recipe) | CookOS

Chinese Egg Drop Soup

Name: Chinese Egg Drop Soup (15-Minute Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 large eggs; 1 tbsp water; 750 ml chicken stock; 500 ml chicken bone broth; salt, to taste; white pepper, to taste; 2 tbsp green onions, white parts chopped; 1/4 cup sweet corn; 2 tbsp cornstarch; 2 tbsp water; 1 tbsp sesame oil; 1 tbsp green onions, green tops chopped (for garnish)

Chinese Egg Drop Soup is a silky, savory broth with delicate egg ribbons, corn, and green onions that comes together in 15 minutes. High in protein and light in calories, it's the ultimate comfort soup.

🌍Chinese 🏷️Egg drop soup 🏷️Chinese soup 🏷️Soup 🏷️15-minute meal Easy recipe

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by panaceapalm

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Ingredients

4 large eggs
1 tbsp water
750 ml chicken stock
500 ml chicken bone broth
salt, to taste
white pepper, to taste
2 tbsp green onions, white parts chopped
1/4 cup sweet cornoptional
2 tbsp cornstarch
2 tbsp water
1 tbsp sesame oil
1 tbsp green onions, green tops chopped (for garnish)optional

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Instructions

1
In a measuring cup or bowl, crack the eggs and add 1 tbsp of water. Whisk until well combined and set aside.
2
In a medium pot, combine the chicken stock, chicken bone broth, salt, white pepper, and the chopped white parts of the green onions.
3
Add the sweet corn if using.
4
Bring the soup to a simmer over medium-high heat and let it cook for 5 minutes.
5
In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Pour the slurry into the simmering soup, stirring constantly until it thickens.
6
Slowly pour the beaten eggs into the soup in a thin, steady stream while gently stirring the soup in one direction. This will create beautiful egg ribbons.
7
Remove the pot from the heat and stir in the sesame oil.
8
Ladle the soup into bowls, garnish with the chopped green onion tops, and serve immediately.

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Tips & Notes

Pro tips

Reduce heat to a gentle simmer before adding eggs—a rolling boil breaks them into small pieces instead of silky ribbons.
Pour eggs in a very thin, steady stream while stirring constantly; this creates delicate ribbons rather than chunks.
Dissolve cornstarch completely in cold water before stirring into hot broth to avoid lumps and ensure smooth thickening.
Taste and adjust seasoning after the cornstarch slurry is added, as thickening can mute flavors.

Substitutions

Chicken bone broth → all chicken stock (increases amount to 1.25 liters total); broth adds depth but stock works fine
Green onions → chives or scallions (same texture and mild onion flavor)
Sweet corn → frozen peas or diced carrots (similar texture and color contrast)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat. Do not refreeze eggs once cooked.

Common Questions

Why does my egg drop soup look cloudy instead of clear?

Cloudiness occurs when eggs are added too quickly or to boiling broth. Pour eggs slowly in a thin stream while stirring gently to create fine ribbons, and reduce heat slightly before adding eggs.

Can I make egg drop soup ahead of time?

Prepare the broth base up to 2 days ahead and refrigerate. Add eggs just before serving for the best texture; reheating cooked eggs makes them tough.

What does the cornstarch slurry do?

Mixed with water, cornstarch thickens the broth slightly and gives it a silky mouthfeel while helping the egg ribbons stay suspended.

Can I substitute the chicken bone broth?

Yes. Use all chicken stock (1.25 liters total) or vegetable broth for a lighter version; bone broth adds richness but isn't essential.

How do I get perfect egg ribbons?

Whisk eggs with water until combined. With broth at a gentle simmer, pour eggs in a slow, thin stream while stirring constantly to break them into fine strands.