Egg Drop Soup is one of those great back pocket dishes: It’s fast, uses kitchen staples, and makes a perfect light meal or snack. The rich, flavorful broth is laced with silky ribbons of egg, fresh spinach, and the sharp kick of ginger. It’s simple and satisfying in the best possible way.
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I love this soup because it relies on two things I always have on hand: broth and eggs. From there, it’s just about layering in a few ingredients to add punch. A bit of ginger, a dash of soy sauce, and a handful of fresh spinach to make it feel more like a meal. This is one of those dishes where eggs really do the majority of the work.
Egg drop soup goes back centuries in Chinese home cooking, but like a lot of the best comfort food, it’s less about rigid tradition and more about what you’ve got on hand and how hungry you are. Some versions use scallions and sesame oil, others add mushrooms or tofu. Mine leans on spinach—fresh, green, and just wilted enough to hold its texture.
The eggs are the real stars. They thicken the broth, give it body, and somehow make a five-ingredient soup feel like an actual meal. That’s the magic of eggs.
Ingredients You Need
The ingredients for Egg Drop Soup truly are pantry staples, but it’s worth grabbing fresh spinach and green onions to make it feel vibrant. Here’s what you need:
- Broth: You can use vegetable or chicken broth. This is base of the soup, so use a broth that tastes great—homemade if you have it, but boxed or canned works, too.
- Ginger: Freshly grated ginger adds a subtle heat and brightness.
- Salt: Start with a little—you can always adjust later.
- White pepper: Milder and more floral than black pepper, it gives the soup its classic flavor.
- Soy sauce: It deepens the flavor of the broth.
- Cornstarch: Helps thicken the soup just enough to give it body.
- Spinach: I use fresh spinach for its texture and color—baby spinach wilts quickly and works best.
- Eggs: Beaten before adding to the soup—they create those signature ribbons.
- Green onion: Adds a fresh, slightly sharp bite right before serving.
- Sesame oil: This is optional, but adds a nice nutty finish.
How To Make Egg Drop Soup with Spinach
This soup comes together fast, so it helps to have everything prepped and ready. Here’s how:
- Heat the broth with ginger, salt, pepper, and soy sauce.
- Stir in the cornstarch slurry to thicken the broth slightly.
- Add the spinach and let it wilt in the hot broth.
- Lower the heat and stir the soup in circles while slowly drizzling in the beaten eggs.
- Let the eggs set into soft ribbons, then ladle the soup into bowls and top with green onions.
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Expert Tips for Success
Egg Drop Soup is easy to make, but a few small tweaks can take it from good to great.
- Use a fork or chopsticks to stir the soup gently before adding the eggs to create those thin ribbons.
- Keep the broth at a low simmer—if it’s boiling, the eggs can turn rubbery.
- Mix the cornstarch and water separately before adding it to the soup so you don’t end up with lumps.
- Use baby spinach if you can—it cooks quickly and stays tender.
- Add a few drops of sesame oil at the end if you want a richer, nutty flavor.
More Ways to Enjoy EggS
Egg drop soup is one of my favorite ways to show off what eggs can do with very little effort. The technique of streaming eggs into hot broth creates a velvety texture you can’t really get any other way.
If you like this recipe, you might also want to check out the Chinese Steamed Egg—a delicate savory custard that’s rich, smooth, and just as fast to make. Or try Tamago Kake Gohan, where raw egg meets hot rice and soy sauce for a dish that’s all about simplicity. If you’re craving a sweet twist, Vietnamese Banh Flan is a real treat. Eggs make every one of these dishes feel intentional, even when they’re dead simple.
Other savory egg dishes that are perfect for breakfast or dinner include Kimchi Eggs, Chili Crisp fried Eggs, Spicy Egg Fried Rice, and Chilaquiles Rojos.
Egg Drop Soup with Spinach
Robin Donovan
Ingredients
- 3 cups broth chicken or vegetable
- ½ teaspoon ginger grated
- ½ teaspoon salt (or to taste)
- ¼ teaspoon white pepper
- 1 teaspoon soy sauce (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups spinach fresh
- 2 pieces large eggs beaten
- 1 piece green onion sliced (for garnish)
Instructions
- Prep the slurry: In a small bowl, mix the cornstarch with the water until smooth. Set it aside.
- Heat the broth: In a medium saucepan, bring the broth to a gentle boil over medium heat. Stir in the grated ginger, salt, white pepper, and soy sauce if using.
- Thicken the soup: Stir in the cornstarch slurry. Let the soup simmer for 1 to 2 minutes until slightly thickened.
- Add the spinach: Toss the spinach into the pot and stir until wilted. This should only take about a minute.
- Add the eggs: Turn the heat to low. Stir the soup gently in a circular motion, then slowly drizzle in the beaten eggs while continuing to stir. Let the eggs cook for a few seconds until they form soft ribbons, then stop stirring.
- Serve: Ladle the soup into bowls and top with sliced green onions. Serve hot.
