counter create hit



Egg drop soup is a beloved classic in Chinese cuisine, known for its simplicity, comforting warmth, and delicate flavors. While it’s a staple in many Chinese restaurants, making it at home can be just as delicious and satisfying. This recipe offers a homemade version that’s not only better in taste but also more natural and cost-effective than what you might find in your local eatery. With a protein-packed broth and the silky texture of beaten eggs, this soup is sure to become a favorite in your kitchen.


  • 2 tablespoons cornstarch
  • 6 cups low sodium chicken broth, vegetable broth, or chicken stock
  • 1/2 tablespoon sesame oil
  • 4 green onions, chopped (white and green parts separated)
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon low sodium soy sauce
  • 4 large eggs, lightly beaten


  1. Prepare Cornstarch Mixture:
  • In a small bowl, whisk together the cornstarch and 1 cup of chicken broth; set it aside.
  1. Cook Aromatic Base:
  • Heat sesame oil in a Dutch oven or heavy stockpot over medium heat.
  • Add the white parts of the green onion, cooking and stirring for about 1 minute.
  • Add ginger, turmeric, and white pepper, cooking and stirring for about 45 seconds.
  1. Combine Ingredients:
  • Pour in the remaining 5 cups of chicken broth and soy sauce. Bring the mixture to a boil.
  • Whisk in the cornstarch mixture prepared earlier. Allow the soup to simmer over low heat for about 5 minutes.
  1. Add Beaten Eggs:
  • Pour the beaten eggs into a pastry bag or zipper-lock storage bag. Snip the corner to create a very small hole.
  • Gently push the eggs out of the bag into the simmering soup while slowly stirring with a spoon. The key is to pour the eggs slowly to create thin ribbons.
  1. Garnish and Serve:
  • Spoon the soup into bowls and garnish with the green parts of the scallions.


  • For best results, use low-sodium chicken broth to prevent the taste of salt from overwhelming the soup.
  • Fresh grated ginger or ginger paste can be used for enhanced flavor.
  • The cornstarch thickens the soup and helps in forming the egg ribbons properly.
  • Turmeric adds natural yellow color and earthy pepper flavor to the soup.
  • While white pepper is recommended for appearance, black pepper can be used as an alternative.
  • Customize your soup with additional ingredients like mushrooms, peas, carrots, corn, or chopped broccoli.
  • To make the soup gluten-free, substitute low-sodium soy sauce with gluten-free soy sauce or tamari.
  • Use a pastry bag or storage bag with a small hole to pour beaten eggs slowly for perfect egg ribbons.


Q: Can I store leftovers of this soup?
A: Yes, leftovers can be stored in an airtight container in the fridge for up to 3 days.

Q: Why is turmeric added to the soup?
A: Turmeric not only adds a natural yellow color but also contributes an earthy pepper flavor to the soup.

Q: Can I use black pepper instead of white pepper?
A: Yes, black pepper can be used as an alternative, although white pepper is recommended for its appearance in the broth.

Q: How can I make this soup gluten-free?
A: Simply substitute low-sodium soy sauce with gluten-free soy sauce or tamari.

Q: Are the beaten eggs tricky to add to the soup?
A: Not at all. Using a pastry bag or storage bag with a small hole makes it easy to pour the eggs slowly, creating beautiful thin ribbons in the soup.