Chinese Imperial Palace Egg Drop Soup

The first time I made egg drop soup at home, I couldn’t believe how simple it was. After years of ordering it as my go-to starter at Chinese restaurants, I discovered that creating those beautiful, delicate egg ribbons floating in golden broth was one of the most straightforward cooking techniques I’d ever tried. Now, on cold evenings or whenever I need a gentle, warming meal, I can have this silky soup ready in just 15 minutes—faster than even delivery would take. It’s become my ultimate comfort food hack that always impresses guests despite requiring almost no effort.

What is Egg Drop Soup?

Egg drop soup is a classic Chinese soup found at most Chinese restaurants. It features delicate strands of eggs floating around in a light, savory broth and is sometimes called egg “flower” soup because the strands of eggs look like flower petals.

This simple yet elegant soup has been a staple in Chinese cuisine for centuries, beloved for its delicate flavor, silky texture, and nourishing qualities. It’s often served as a starter before the main course or as a light meal.

Why Make Egg Drop Soup at Home?

Making this iconic soup at home has several advantages:

• You control the ingredients, allowing you to adjust flavors to your preference
• No MSG or excessive sodium often found in restaurant versions
• It’s ready in minutes—faster than driving to a restaurant or waiting for delivery
• The cost is a fraction of what you’d pay dining out
• You can customize it with additional ingredients to make it your own

It’s so easy to make this soup. If you can boil water and scramble eggs, you can make egg drop soup. And the best thing is that you do not even need to get in your car and drive to a Chinese restaurant.

You will be so excited to find out how simple it is to create this delicious soup, and, trust me, you will be making it a lot! It’s a soup I turn to when I need something light, comforting, and warm.

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Ingredients and Their Functions

• Chicken broth – Creates the savory base of the soup, providing depth of flavor
• Eggs – Form the signature ribbons that give the soup its name and silky texture
• Sesame oil – Adds a distinctive nutty flavor that’s essential to authentic Chinese cooking
• Green onions – Provide a mild onion flavor and fresh, bright color contrast
• White pepper – Offers subtle heat without changing the color of the clear broth
• Salt – Enhances all the flavors and balances the soup
• Cornstarch (optional) – Creates a slightly thicker consistency if desired

How to Make Perfect Egg Drop Soup

1. Bring the chicken broth to a simmer over medium heat in a medium saucepan.
2. While waiting for the broth to heat, beat the eggs in a small bowl until well combined but not frothy.
3. Add salt and white pepper to taste once the broth is simmering (not boiling).
4. Optional step: If you prefer a slightly thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add this to the simmering broth and stir until sit is lightly thickened.
5. Creating the magical egg ribbons: Once your stock has come to a low simmer, use a whisk or fork and stir the stock round and round to form a slow “whirlpool.” Then, gradually and gently drizzle in the eggs as you continue to stir. The eggs will turn into those beautiful little ribbons right before your eyes.
6. Remove from heat immediately after adding the eggs to prevent overcooking.
7. Stir in a few drops of sesame oil (a little goes a long way).
8. Ladle into bowls and garnish with chopped green onions.
9. Serve immediately while hot.