Egg Drop Soup Recipe

This quick soup made with silky egg strands is the perfect start to any meal.

Much like miso soup is the perfect starter for a Japanese meal, this soup with its silky tendrils will whet your appetite. But what makes this ideal for any meal is how fast you can put this together. With a little know-how, you can easily create this lightly-flavored soup. 

Egg Drop Soup Recipe

Roselle Miranda
This quick soup made with silky egg strands is the perfect start to any meal.
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 15 minutes
Course Appetizers, Soup
Cuisine Chinese
Servings 4


Egg Drop Soup Ingredients

  • 4 cups water
  • 1 chicken bouillon cube
  • 1 clove Garlic peeled, grated
  • 1 tablespoon fresh ginger root peeled, grated
  • 1 tablespoon patis (fish sauce) or to taste
  • 1 large Egg
  • 2 teaspoons sesame oil
  • 3 stalks green onion sliced into 1-inch lengths


  • In a medium pot over medium heat, heat water to a simmer. Add chicken bouillon cubes and stir to dissolve. Add garlic, ginger, and patis to taste.
  • Meanwhile, beat egg and 1 tablespoon water in a bowl with a spout. Season with salt and ground pepper. Let the soup simmer and while stirring with a spoon, drizzle in egg into the hot soup. (The egg will instantly cook when it hits the simmering soup, creating tendrils as the soup is stirred.)
  • Season with sesame seed oil and season to taste as needed. Ladle into bowls and top with green onions before serving.
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