Simple Egg Drop Soup

This is by far the simplest and the easiest egg drop soup recipe possible.

It reduces the set of ingredients and steps required to the absolute bare minimum. Reducing the recipe any further would mean it’d no longer yield an egg drop soup.

The recipe requires only three ingredients that are common household staples (not counting water), takes only a matter of minutes to whip up, and requires no specialized tools or techniques.


  • 2 cups of chicken stock
  • 2 eggs
  • 1 tbsp corn starch
  • 4 tbsp water


  • Pot or saucepan
  • Bowl
  • Spoon or spatula or some sort of stirring utensil


  1. Pour the chicken stock into a pot and bring it to a slow boil on the stovetop.
  2. Mix the corn starch and water in a bowl to form a corn starch slurry.
  3. Pour the corn starch slurry into the chicken stock. Let it simmer for a few minutes until the soup mixture thickens slightly.
  4. Beat the eggs in a bowl.
  5. Using a stirring utensil, give the soup a circular stir so the soup is spinning gently in the pot.
  6. While the soup is still spinning, gradually pour the beaten eggs in. This will cause the eggs to cook and bloom.
  7. Turn off the heat and serve the egg drop soup.

Jazz up the recipe

The recipe I’ve shared is really the absolute bare bones of an egg drop soup.

Think of it as a blank canvas to build upon. If you want a saltier soup, feel free to add in some salt. If you would prefer something with a hint of spice, white pepper is a nice touch.

If you want to give the soup some color and a bit of freshness, chop up some crispy scallions at an angle and sprinkle it over the top of the soup when serving. It’ll add a hint of spiciness and crispness to the egg drop soup.

Every element can be tweaked. If you prefer a thicker soup, increase the amount of corn starch that gets stirred in. If you want to scale up the proportions, raise the egg count and the volume of chicken stock.

If you want a very hearty and rich egg drop soup, try a tomato egg drop soup.