Quick Egg Drop Soup Recipe

Prepare to embark on a journey into the heart of Asian cuisine with our Egg Drop Soup recipe. This elegant yet simple dish is a celebration of delicate flavors and silky textures. In this recipe for four, you’ll create a comforting and nourishing broth filled with gently cooked, wispy ribbons of beaten eggs. Whether you’re seeking a soul-soothing appetizer or a light, quick meal, this Egg Drop Soup is the perfect choice. So, let’s dive into the world of culinary simplicity, where elegance meets taste.


  • 4 cups chicken or vegetable broth
  • 2 green onions, thinly sliced
  • 2 slices of fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • Salt and white pepper to taste
  • 2 large eggs, beaten
  • 1/4 cup frozen or fresh corn kernels
  • 1/4 cup frozen or fresh green peas
  • 1/4 cup diced carrots
  • 1/4 cup diced mushrooms
  • Fresh cilantro leaves for garnish (optional)
egg drop soup recipe
egg drop soup recipe


Step 1: Prepare Broth

  1. In a pot, combine the chicken or vegetable broth, sliced green onions, ginger slices, and minced garlic.
  2. Bring the mixture to a simmer and let it cook for about 10-15 minutes to infuse the flavors. Remove the ginger slices.

Step 2: Season the Broth

  1. Stir in the soy sauce and sesame oil. Season the broth with salt and white pepper to taste.

Step 3: Add Vegetables

  1. Toss in the corn kernels, green peas, diced carrots, and mushrooms.
  2. Let the soup simmer for another 5-7 minutes, or until the vegetables are tender.

Step 4: Create Egg Ribbons

  1. Slowly pour the beaten eggs into the simmering soup while stirring gently in one direction. This will create delicate ribbons of cooked egg.

Step 5: Serve and Garnish

  1. Ladle the hot Egg Drop Soup into bowls.
  2. Garnish with fresh cilantro leaves if desired.

Your Egg Drop Soup is now ready to be enjoyed. It’s a culinary masterpiece of simplicity and flavor, perfect for sharing with friends or as a soothing appetizer.

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