Quick and Easy 20-Minute Egg Drop Soup with Ginger & Scallions
Silky ribbons of egg suspended in a savory chicken-ginger broth with sesame oil, white pepper, and sliced green onions.
- Ready in 20 minutes from start to finish.
- Delicate egg flower ribbons created with one simple stirring technique.
- High protein and low calorie comfort for summer sniffles or cozy weeknights.
In Chinese cooking, this soup is called 'Dan Hua Tang' or egg flower soup because the ribbons of beaten egg resemble flower petals floating in golden broth.
The secret to perfect, wispy ribbons is creating a slow circular whirlpool in the simmering broth before drizzling the beaten egg in a very thin, steady stream.
Quick and Easy 20-Minute Egg Drop Soup with Ginger & Scallions
When you crave something light, soothing, and warm without spending an hour at the stove, authentic homemade egg drop soup is unbeatable. Ready in just 20 minutes with pantry staples, this soup rivals your favorite Chinatown takeout spot with pure, clean flavors.
Ingredients
- 4 cups quality low-sodium chicken bone broth or vegetable broth
- 1 slice (1/4 inch) fresh ginger, smashed
- 1 clove garlic, smashed
- 1 tbsp light soy sauce
- 1/2 tsp toasted sesame oil
- 1/4 tsp ground white pepper
- 2 tbsp cornstarch whisked with 3 tbsp cold water (slurry)
- 3 large eggs, lightly beaten
- 2 green onions, thinly sliced
Directions
Infuse Broth
In a medium saucepan, combine chicken broth, smashed ginger, garlic, and soy sauce. Bring to a gentle boil over medium heat and simmer for 8 minutes to infuse aromatics. Discard ginger and garlic.
Thicken with Slurry
Stir the cornstarch slurry once more, then pour into simmering broth. Stir constantly for 1-2 minutes until broth turns glossy and slightly thickened.
Create Egg Ribbons
Reduce heat to low. Use a ladle or spoon to stir broth in a gentle circular whirlpool. Very slowly drizzle beaten eggs in a thin ribbon into the swirling soup. Let rest 30 seconds, then gently stir to break into silky flowers.
Season & Serve
Stir in toasted sesame oil and white pepper. Ladle into bowls and top with sliced scallions.
💡 CHEF'S PRO TIPS
- Do not boil aggressively when adding egg; gentle simmer ensures tender, silky ribbons instead of rubbery clumps.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
Way better than our local takeout! The whirlpool trick made gorgeous egg ribbons on my first try.