White bowl of clear golden broth filled with large, fluffy clumps of cooked egg, flecked with a few bits of herbs and red pepper. — Photo: Raimond Spekking · CC BY-SA 4.0 · Wikimedia Commons

Chinese · Lunch · Dinner · Snack

Egg Drop Soup

Name: Egg Drop Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 5 cups low-sodium chicken broth; 1 cup water; 3 thin slices fresh ginger, sliced; 3 large large eggs; 2 tbsp cornstarch; 3 tbsp cold water; 1/2 cup frozen peas; 2 medium scallions, thinly sliced; 1/4 tsp ground white pepper; 1 tsp toasted sesame oil

蛋花汤 (Dàn Huā Tāng)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A light, comforting Chinese soup of gingery chicken broth, gently thickened and swirled with silky ribbons of egg. It is finished with scallions, white pepper and a few drops of toasted sesame oil.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4

Easy
Dairy Free
Low Carb

Per serving104kcal5% of a 2,000 kcal day

9gProtein

6gCarbs

5gFat

0gFiber

Calories come from: Carbs 23% · Fat 41% · Protein 36%

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Ingredients

For 4 servings

5 cups1,200 glow-sodium chicken broth
1 cup240 gwater
3 thin slices6 gfresh ginger, sliced
3 large150 glarge eggs
2 tbsp16 gcornstarch
3 tbsp45 gcold water
1/2 cup70 gfrozen peas (optional)
2 medium30 gscallions, thinly sliced
1/4 tspground white pepper
1 tsp5 gtoasted sesame oil

Steps

1
Pour the chicken broth and the 1 cup of water into a medium pot and add the ginger slices.
2
Bring the broth to a boil over medium-high heat, then lower the heat and simmer for 5 minutes.
3
While the broth simmers, crack the eggs into a bowl and beat until smooth.
4
In a small cup, stir the cornstarch into the cold water until no lumps remain.
5
Lift out and discard the ginger slices.
6
If using, add the frozen peas and simmer for 2 minutes.
7
Stir the cornstarch mixture again, pour it into the simmering broth while stirring, and cook for 1 to 2 minutes until slightly thickened.
8
Season the broth with the white pepper.
9
Stir the broth in one direction to create a gentle swirl.
10
Slowly pour the beaten eggs in a thin stream into the moving broth.
11
Leave the egg for about 30 seconds until it sets into ribbons, then stir gently once. The egg is cooked when it is opaque and fully set.
12
Turn off the heat and stir in the sesame oil.
13
Ladle into bowls and top with the sliced scallions.

Swaps, storage and make-ahead

Swaps

Swap the frozen peas for a handful of baby spinach or thinly sliced mushrooms, added in the same step.
Use vegetable broth instead of chicken broth for a vegetarian version that keeps the eggs.
For a gluten-free bowl, choose a chicken broth labelled gluten-free, since the remaining ingredients contain no gluten.
Use arrowroot or potato starch in place of cornstarch if that is what you have, stirring it into cold water the same way.

Storage

This soup is best eaten fresh, as the egg ribbons turn rubbery when reheated. Refrigerate leftovers within 2 hours, eat within 3 to 4 days, reheat gently until steaming hot, and do not freeze.

Make ahead

You can simmer the broth with ginger, strain it and refrigerate it for up to 3 to 4 days. Bring it back to a simmer, then thicken it and add the eggs just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsSesameCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (423 g)	Per 100 g
Calories	104 kcal	25 kcal
Protein	9 g	2.1 g
Carbohydrates	6 g	1.4 g
of which sugars	1 g	0.2 g
Fiber	0.3 g	0.1 g
Fat	4.7 g	1.1 g
of which saturated	1.3 g	0.3 g
Sodium	751 mg	178 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.