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Egg drop soup is made with an egg mixture poured slowly on boiling chicken broth. It is seasoned with sugar, soy sauce, finely chopped green onions and cilantro along with white pepper and sesame oil. It needs very little ingredients and is very easy to make egg drop soup at home. You can learn them all from my easy recipe.

Table of Contents

KEY TAKEAWAYS

Egg drop soup is a very common and widely consumed soup among Indians.

Enjoy it hot as is or serve it hot with fried rice, noodles, steamed vegetables, toasts or sandwiches.
Egg drop soup tastes earthy, umami, and slightly peppery.
Other similar soups are vegetable clear soup, chicken clear soup, hot and sour soup, sweet corn soup, and wonton soup.

The Ingredients:

6 cups unsalted chicken broth
¾ tsp salt

½ tsp sugar
½ tbsp soy sauce
2 pieces eggs

1 stalk green onion (finely chopped)
Cilantro (a handful)
¼ tsp white pepper

½ tsp sesame oil
4 tbsp cornstarch
2/3 cup water

This recipe came from my husband’s barber. One afternoon, he came home for a haircut and casually asked what was cooking—it led to a full conversation about food. He told me how his wife prepares this dish whenever they have a hectic day. Curious, I noted the steps and tried it the next evening.

My husband was amazed it came from the barber, and my sons couldn’t stop asking for more. Now, it is our haircut-day special menu! That afternoon reminded me that stories and recipes are shared even during the most ordinary routines—and they stick.

How to Make Egg Drop Soup? (Step by Step Guide with Images)

Step 1: Take 1 stalk of green onion, cut it into small pieces and keep them aside on a plate.

Step 2: Now, take a handful of cilantro and chop it finely. Keep it on the same plate aside.

Step 3: Then crack two pieces of eggs in a bowl, whisk them nicely and keep it aside for now.

Step 4: In a separate bowl, take 4 tbsp of cornstarch and mix it nicely with 2/3 cup of water ensuring that there are no lumps in it.

Step 5: Now, put 250 grams of chicken pieces in 750 ml of water and boil it. Do not add salt. After 4 to 5 minutes, remove the chicken pieces. Take 6 cups of this unsalted chicken broth and boil it. Then add ¾ tsp of salt, ½ tsp of sugar and ½ tbsp of soy sauce to it and mix them nicely and cook on a medium flame for about a minute or so.

Step 6: Now, add the cornstarch and water mixture to the boiling broth, stirring it continuously while pouring to prevent lumps forming in it.

Step 7: Now, turn the heat to high and bring the thickened chicken broth to a rolling boil as shown in the image below.

Step 8: At this stage, turn the flame to low and when the chicken broth subsides, slowly pour the egg mixture to it, stirring it continuously.

Step 9: When the soup thickens and the egg ribbons are nicely formed, turn off the heat. Now, add the chopped green onions, cilantro, ¼ tsp of white pepper, and ½ tsp of sesame oil and give a quick stir.