Chinese Egg Drop Soup

We’re taking a delightful dive into the world of Egg Drop Soup – the cozy, comforting, and oh-so-easy dish that’s practically a warm hug in a bowl. Whether you’re a novice chef or a seasoned pro, this humble soup is a playful canvas for your culinary creativity.

The idea of dropping whisked eggs can be used in a number of ways, whether you’re creating chicken sweet corn soup or wanting to jazz up your instant ramen. The addition of fluffy, luscious ribbons of eggs can really elevate an ordinary soup into something extraordinary. In this recipe, I’m going to show you a really simple soup that only requires a couple of key pantry items and any leftover ingredients you may want to get rid of.

And here’s the cherry on top – this recipe is not only scrumptious but also incredibly time-friendly, taking just about 3 minutes from start to finish.

If you have left-over chicken stock which in this case, I did. It is the best way to completely transform it into a soup. If you want to make your own stock from scratch then check out my recipe here on how to master chicken stock. It’s honestly the best for elevating your dishes, there have only been a few times where I’ve had to opt for store-bought chicken stock.

Versatility at its finest

Here’s another reason to love Egg Drop Soup – it’s incredibly versatile. It can be an appetizer, a side dish, or the main event. Pair it with some stir-fried greens or serve it alongside some dumplings for a complete Chinese feast, or simply slurp it straight from the bowl as a cozy midnight snack.

Let’s make Chinese Egg Drop Soup!


Serves 1-2

  • 2 cups of chicken stock (store-bought is fine)
  • 1 cup of water
  • 2 eggs, whisked
  • 2 stalks of spring onion, sliced (only used the green here but if I had the full stem I would put the white parts into the soup, green for garnish)
  • 1 bunch of bok/pak choy (optional)
  • A dash of soya sauce
  • 1 teaspoon of chicken powder
  • A pinch of black/white pepper
  • 1 teaspoon of cornstarch + water


1. Add stock and water, and bring to a boil.

2. Add eggs slowly into the soup in a circular motion so you create those fluffy curls.

3. Add greens, spring onion (white), and season with soya, chicken powder and pepper.

4. Mix water and cornstarch to make a slurry and stir that into the soup. This is optional, up to you how you like the consistency of your soup.

5. Garnish with spring onions and chili oil if you wish.

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