25+ Flavorful Egg Drop Soup Recipes to Spice Up Your Meals

Egg drop soup is one of the most beloved and versatile soups, often associated with comforting, simple ingredients that come together in a bowl of warmth and flavor.

Its origin in Chinese cuisine has been adapted and reimagined around the world, becoming a staple in many kitchens for quick meals, appetizers, or side dishes.

The beauty of egg drop soup lies not only in its silky texture and delicate ribbons of egg but also in the endless ways it can be customized with different broths, vegetables, spices, and toppings.

In this blog, we’ll take you on a culinary journey through 25+ egg drop soup recipes, each offering a unique spin on the traditional dish.

Whether you prefer classic flavors or crave something more adventurous, you’ll find a recipe that fits your tastes and dietary needs.

From the rich depth of miso-infused broths to the vibrant tang of lemon and dill, these soups are the perfect balance of comfort and creativity.

25+ Flavorful Egg Drop Soup Recipes to Spice Up Your Meals

Egg drop soup is much more than a comforting, warming dish—it’s a canvas for endless variations.

From simple broths to complex flavor profiles featuring spices, herbs, and fresh vegetables, egg drop soup offers a delightful way to explore different tastes while enjoying a classic favorite.

Whether you’re craving something spicy, tangy, savory, or sweet, you’ll find a recipe in this collection that satisfies your cravings.

Easy to prepare and full of nourishing ingredients, these 25+ egg drop soup recipes will make you a true soup enthusiast.

So, gather your ingredients, grab a spoon, and enjoy the comforting embrace of egg drop soup in all its flavorful forms.

Classic Chinese Egg Drop Soup

This Classic Chinese Egg Drop Soup is a comforting, velvety dish that combines the delicate flavors of chicken broth with the richness of gently swirled egg ribbons. This simple and quick recipe is perfect for cold evenings or as a nourishing appetizer.

Ingredients:

• 4 cups chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for a slightly thicker soup)
• 2 large eggs, beaten
• 1/2 tsp ginger, grated
• 1/2 tsp garlic, minced
• 1/2 tsp white pepper
• 2 green onions, thinly sliced (for garnish)
• Salt to taste
• Sesame oil or soy sauce to taste

Instructions:

1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. If you prefer a slightly thicker soup, mix the cornstarch with water to create a slurry and add it to the simmering broth. Stir until the broth slightly thickens.
3. Add the ginger and garlic, and continue to simmer for an additional 2 minutes, allowing the flavors to meld.
4. Slowly drizzle in the beaten eggs while stirring gently in a circular motion. This creates the delicate, ribbon-like egg texture.
5. Season with white pepper, salt, and a splash of sesame oil or soy sauce to enhance the flavor.
6. Garnish with sliced green onions and serve hot.

This classic recipe creates a soothing, beautifully textured soup that’s easy to make yet full of satisfying flavor. Serve it with a side of steamed dumplings or as a light starter before a main course. The gentle infusion of ginger and garlic adds warmth and depth, elevating this simple dish into a memorable meal.

Spicy Egg Drop Soup with Tofu and Vegetables

This Spicy Egg Drop Soup brings a twist to the traditional recipe by adding tofu and vegetables for a heartier meal. With a hint of heat from chili oil and sriracha, this soup is perfect for anyone craving something warm with a bit of a kick.

Ingredients:

• 4 cups vegetable or chicken broth
• 1 tbsp soy sauce
• 1 tsp chili oil or sriracha (adjust for desired heat level)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 2 large eggs, beaten
• 1/2 cup soft tofu, cubed
• 1/2 cup mushrooms, sliced
• 1/4 cup carrots, thinly sliced
• 1/4 cup baby spinach or bok choy, chopped
• 1/2 tsp white pepper
• 2 green onions, sliced (for garnish)
• Salt to taste

Instructions:

1. In a large pot, bring the broth to a simmer and add soy sauce and chili oil or sriracha for heat.
2. Stir in the cornstarch slurry if you prefer a thicker texture and let it simmer until the broth thickens slightly.
3. Add the tofu, mushrooms, and carrots, and simmer until the vegetables are tender (about 3-5 minutes).
4. Slowly drizzle in the beaten eggs while stirring gently to create egg ribbons.
5. Add the spinach or bok choy, white pepper, and salt, letting the greens wilt slightly.
6. Garnish with sliced green onions and serve hot.

This version of egg drop soup is both spicy and hearty, making it an ideal one-bowl meal. The tofu and vegetables add texture and nutrients, while the chili oil offers a spicy warmth that complements the soup’s creamy egg texture. Perfect for those who love bold flavors and a bit of heat in their meals.

Ginger-Lemon Egg Drop Soup with Fresh Herbs

This Ginger-Lemon Egg Drop Soup is a refreshing and zesty variation with an uplifting citrus flavor, perfect for lightening the senses. Fresh herbs add fragrance and color, transforming this simple soup into an elegant starter or light meal.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 1 tbsp fresh ginger, grated
• Juice of 1/2 lemon (adjust to taste)
• 2 large eggs, beaten
• 1/2 tsp white pepper
• Salt to taste
• Fresh cilantro, basil, or parsley (for garnish)
• Lemon zest, for garnish (optional)

Instructions:

1. In a medium pot, bring the broth to a simmer and add the ginger, allowing it to infuse for 2-3 minutes.
2. If a thicker texture is preferred, mix the cornstarch with water to form a slurry and add it to the broth. Stir well until the soup thickens slightly.
3. Slowly pour in the beaten eggs, stirring gently in a circular motion to create egg ribbons.
4. Add the lemon juice and white pepper, adjusting the lemon flavor to your liking.
5. Season with salt and garnish with fresh herbs and a pinch of lemon zest if desired.
6. Serve hot with a lemon wedge on the side.

This recipe creates a vibrant and uplifting soup that brings together ginger’s warmth and lemon’s brightness. The fresh herbs add an earthy, fragrant touch, making this dish feel light yet satisfying. Perfect for a spring appetizer or a soothing bowl anytime you crave something bright and refreshing.

Miso Egg Drop Soup with Seaweed and Green Onion

This Miso Egg Drop Soup combines the comforting texture of egg ribbons with the umami depth of miso and a touch of seaweed. Perfect as a light meal or starter, this fusion recipe offers a harmonious blend of Japanese and Chinese flavors.

Ingredients:

• 4 cups dashi (Japanese soup stock) or vegetable broth
• 1 tbsp miso paste (white or yellow)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 2 large eggs, beaten
• 1 sheet nori seaweed, cut into small strips
• 1/2 tsp white pepper
• 2 green onions, sliced (for garnish)
• Salt to taste
• Sesame oil (optional, for extra flavor)

Instructions:

1. In a medium pot, bring the dashi or vegetable broth to a simmer.
2. If a thicker soup is desired, add the cornstarch slurry and stir until the broth thickens slightly.
3. In a small bowl, mix the miso paste with a bit of warm broth until it’s dissolved, then add it to the soup.
4. Slowly drizzle in the beaten eggs, stirring gently to create ribbons.
5. Add the nori strips, white pepper, and adjust salt to taste.
6. Garnish with sliced green onions and a few drops of sesame oil for extra richness.

With its unique combination of miso, seaweed, and egg, this soup is packed with umami and comforting warmth. The nori adds a subtle oceanic flavor, while the miso gives it a mild sweetness that balances the richness of the eggs. This dish is a delightful fusion, perfect for anyone who loves Asian-inspired flavors.

Corn and Egg Drop Soup

This Corn and Egg Drop Soup is a delightful blend of sweet and savory, featuring tender corn kernels and velvety egg ribbons. The addition of corn adds texture and a mild sweetness, making it a wonderful choice for a light lunch or appetizer.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 2 large eggs, beaten
• 1/2 tsp ginger, grated
• 1/2 tsp garlic, minced
• 1/2 tsp white pepper
• Salt to taste
• Green onions, sliced (for garnish)

Instructions:

1. In a medium pot, bring the broth to a simmer and add the corn, ginger, and garlic. Allow the flavors to meld for about 3-4 minutes.
2. If a thicker soup is preferred, add the cornstarch slurry, stirring until the broth thickens.
3. Slowly pour in the beaten eggs while stirring gently to create the characteristic ribbons.
4. Add white pepper and salt to taste.
5. Garnish with sliced green onions and serve hot.

This Corn and Egg Drop Soup is not only delicious but also visually appealing, with bright yellow corn against a backdrop of silky egg swirls. The corn provides a gentle sweetness that complements the savory broth, making it an ideal choice for a cozy meal on a chilly day.

Thai-Inspired Coconut Egg Drop Soup

This Thai-Inspired Coconut Egg Drop Soup is a creamy and fragrant twist on the traditional recipe, enriched with coconut milk, lime, and fresh herbs. The result is a refreshing, tropical-flavored soup that’s satisfying and light.

Ingredients:

• 3 cups chicken or vegetable broth
• 1 cup coconut milk (unsweetened)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 2 large eggs, beaten
• 1 tsp fish sauce (optional, for authentic Thai flavor)
• Juice of 1/2 lime
• 1/2 tsp white pepper
• Fresh cilantro or Thai basil, for garnish
• Salt to taste
• Chili flakes or sriracha (optional, for a spicy kick)

Instructions:

1. In a medium pot, bring the broth and coconut milk to a gentle simmer over medium heat.
2. If desired, add the cornstarch slurry for a slightly thicker consistency.
3. Stir in the fish sauce (if using) and lime juice for a hint of tanginess.
4. Slowly drizzle in the beaten eggs while stirring gently to create delicate ribbons.
5. Season with white pepper and adjust salt to taste. Add chili flakes or a drizzle of sriracha if you prefer some heat.
6. Garnish with fresh cilantro or Thai basil and serve hot.

This coconut-infused egg drop soup is a refreshing take on a classic, with the coconut milk adding a creamy richness balanced by the brightness of lime. Fresh herbs like cilantro or Thai basil elevate the dish with a fragrant, tropical aroma, making it a unique and flavorful appetizer or light meal.

Tomato and Egg Drop Soup

Tomato and Egg Drop Soup is a classic variation popular in Chinese home cooking. The acidity of tomatoes blends beautifully with the smooth egg ribbons, creating a tangy and comforting soup that’s ideal for any time of day.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 medium tomatoes, diced
• 1 tbsp tomato paste
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 2 large eggs, beaten
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 tsp white pepper
• Salt to taste
• Green onions or cilantro, chopped (for garnish)

Instructions:

1. In a medium pot, bring the broth to a simmer and add the diced tomatoes and tomato paste. Let them cook until the tomatoes start to soften, about 5 minutes.
2. If you prefer a slightly thicker soup, add the cornstarch slurry and stir until the soup thickens.
3. Slowly drizzle in the beaten eggs while stirring gently to form silky ribbons.
4. Season with white pepper, salt, and sugar (if needed to balance the acidity).
5. Garnish with chopped green onions or cilantro and serve hot.

This Tomato and Egg Drop Soup is vibrant, tangy, and incredibly satisfying. The fresh tomatoes add a burst of flavor that complements the soft egg swirls, making it both comforting and refreshing. It’s especially delicious with a side of crusty bread or steamed rice.

Egg Drop Soup with Shiitake Mushrooms and Bok Choy

This Egg Drop Soup with Shiitake Mushrooms and Bok Choy brings in earthy flavors and a variety of textures, making it a more robust and nutritious version of the classic. The mushrooms add a rich depth of flavor, while the bok choy provides freshness.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 2 large eggs, beaten
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup baby bok choy, chopped
• 1/2 tsp white pepper
• Salt to taste
• Green onions, chopped (for garnish)
• Sesame oil (optional, for flavor)

Instructions:

1. In a large pot, bring the broth to a simmer. Add the soy sauce and sliced shiitake mushrooms, cooking until the mushrooms are tender (about 5 minutes).
2. Stir in the cornstarch slurry if you prefer a thicker texture, and let it simmer until slightly thickened.
3. Add the bok choy and cook for 1-2 minutes, just until the leaves start to wilt.
4. Slowly drizzle in the beaten eggs while stirring to create the classic egg ribbons.
5. Season with white pepper, salt, and a few drops of sesame oil for extra flavor.
6. Garnish with chopped green onions and serve hot.

This hearty variation of egg drop soup is deeply flavorful and nutrient-packed, thanks to the shiitake mushrooms and bok choy. It’s a fantastic choice when you want a comforting, satisfying soup that feels like a full meal on its own. Serve it with a sprinkle of sesame seeds for added texture.

Egg Drop Soup with Turmeric and Ginger

This Egg Drop Soup with Turmeric and Ginger is a nourishing, anti-inflammatory twist on the classic, packed with the warming flavors of fresh ginger and earthy turmeric. This golden soup is ideal for days when you want a boost of comfort and wellness.

Ingredients:

• 4 cups vegetable or chicken broth
• 1 tsp turmeric powder
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 2 large eggs, beaten
• 1/2 tsp white pepper
• Salt to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedge (for serving)

Instructions:

1. In a medium pot, bring the broth to a simmer. Add the turmeric and grated ginger, letting them infuse into the broth for 3-4 minutes.
2. If a thicker soup is preferred, add the cornstarch slurry and stir until the soup thickens slightly.
3. Slowly drizzle in the beaten eggs, stirring gently to create the classic egg ribbons.
4. Season with white pepper and salt to taste.
5. Garnish with fresh parsley or cilantro and serve with a lemon wedge on the side for a touch of brightness.

This turmeric and ginger egg drop soup is as visually stunning as it is nutritious, boasting a beautiful golden hue. The turmeric and ginger add a warming spice and unique depth of flavor, making it both soothing and revitalizing. Perfect as a nourishing starter or a light meal, especially during the colder months.

Vegetable Egg Drop Soup

This Vegetable Egg Drop Soup is a light yet hearty dish, perfect for those looking for a nutritious, plant-based meal. The combination of fresh vegetables with silky egg ribbons creates a comforting soup full of vibrant flavors and textures.

Ingredients:

• 4 cups vegetable broth
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, sliced thinly
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup peas (optional)
• 2 large eggs, beaten
• 1 tbsp soy sauce or tamari (for a gluten-free version)
• 1/2 tsp garlic powder
• 1/2 tsp white pepper
• Salt to taste
• Green onions, chopped (for garnish)

Instructions:

1. In a medium pot, bring the vegetable broth to a simmer over medium heat.
2. Add the carrots, zucchini, and corn (and peas if using), and cook until the vegetables are tender, about 5 minutes.
3. Stir in the soy sauce or tamari and garlic powder, followed by the white pepper and salt to taste.
4. Slowly drizzle in the beaten eggs while stirring gently in a circular motion to form the egg ribbons.
5. Continue to simmer for another 2 minutes to let the flavors meld together.
6. Garnish with fresh green onions and serve hot.

This Vegetable Egg Drop Soup is a perfect balance of lightness and satisfaction, making it an excellent choice for a wholesome lunch or dinner. The vegetables bring sweetness and crunch, while the eggs add richness and smoothness. It’s a refreshing option that’s both nutritious and comforting.

Garlic and Chili Egg Drop Soup

This Garlic and Chili Egg Drop Soup offers a spicy twist on the traditional recipe, with the bold flavors of garlic and chili creating a lively and warming dish. It’s perfect for anyone craving a bit of heat in their soup.

Ingredients:

• 4 cups chicken or vegetable broth
• 4 cloves garlic, minced
• 1-2 tbsp chili paste or sriracha (adjust to taste)
• 2 large eggs, beaten
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1/2 tsp sesame oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium pot, bring the broth to a simmer and add the minced garlic, cooking until fragrant, about 1-2 minutes.
2. Stir in the chili paste or sriracha, followed by the soy sauce, and let the broth simmer for another 2 minutes to develop the flavors.
3. Slowly pour in the beaten eggs while stirring gently to create the egg ribbons.
4. Season with white pepper, salt, and a drizzle of sesame oil for extra flavor.
5. Garnish with fresh cilantro and serve hot.

This Garlic and Chili Egg Drop Soup is a fiery, aromatic version of the classic, perfect for those who enjoy a spicy kick in their meals. The heat from the chili and the bold garlic create a wonderful contrast to the smooth, silky eggs. It’s a perfect soup for colder days or when you want a little extra warmth.

Curry Egg Drop Soup

This Curry Egg Drop Soup is a fragrant, flavorful take on the traditional recipe, featuring the warm spices of curry powder. The combination of the aromatic curry and silky egg ribbons creates a bold and comforting soup.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 tbsp curry powder (or to taste)
• 1/2 tsp ground turmeric (optional, for extra color)
• 2 large eggs, beaten
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 1/2 tsp white pepper
• Salt to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. In a medium pot, bring the broth to a simmer. Stir in the curry powder and turmeric, allowing the spices to bloom for about 2-3 minutes.
2. If you prefer a thicker soup, add the cornstarch slurry and stir until the broth thickens slightly.
3. Slowly drizzle in the beaten eggs while stirring gently to create smooth egg ribbons.
4. Season with white pepper and salt, adjusting to taste.
5. Garnish with fresh cilantro or parsley and serve hot.

The warming, aromatic flavors of curry combined with the silky texture of the eggs make this soup a comforting and exotic variation of the classic egg drop soup. It’s the perfect dish when you’re craving something a little different yet still satisfying.

Cabbage and Egg Drop Soup

Cabbage and Egg Drop Soup is a healthy, light dish that combines tender cabbage with the richness of egg ribbons. This simple yet satisfying soup is perfect for anyone looking for a flavorful, low-calorie option to enjoy any time of day.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 cups cabbage, shredded
• 2 large eggs, beaten
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• Salt to taste
• Green onions, sliced (for garnish)

Instructions:

1. In a medium pot, bring the broth to a simmer and add the shredded cabbage. Let it cook for about 5 minutes, until the cabbage becomes tender.
2. Stir in the soy sauce and garlic powder, followed by white pepper, and season with salt to taste.
3. Slowly pour in the beaten eggs while stirring gently in a circular motion to form silky egg ribbons.
4. Continue to simmer for 1-2 minutes to allow the flavors to meld.
5. Garnish with sliced green onions and serve hot.

This Cabbage and Egg Drop Soup is not only comforting but also packed with nutrients. The cabbage adds a slight sweetness and crunch, perfectly complementing the smooth eggs and savory broth. It’s a light yet filling dish, ideal for those seeking a simple, healthy meal that’s both satisfying and delicious.

Lemon and Dill Egg Drop Soup

Lemon and Dill Egg Drop Soup offers a fresh and tangy twist, with bright lemon and aromatic dill elevating the traditional egg drop soup to a new level of flavor. This is a perfect dish for spring or when you’re craving something light and refreshing.

Ingredients:

• 4 cups chicken or vegetable broth
• Juice of 1 lemon
• 2 tbsp fresh dill, chopped
• 2 large eggs, beaten
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 1/2 tsp white pepper
• Salt to taste
• Fresh dill or lemon slices for garnish

Instructions:

1. In a medium pot, bring the broth to a simmer and add the lemon juice and fresh dill. Let it simmer for about 2-3 minutes to infuse the flavors.
2. If you prefer a slightly thicker soup, add the cornstarch slurry and stir until the soup thickens to your liking.
3. Slowly drizzle in the beaten eggs while stirring gently to form delicate egg ribbons.
4. Season with white pepper and salt, adjusting the flavors to taste.
5. Garnish with extra fresh dill or lemon slices and serve hot.

The tangy lemon combined with the fresh dill creates a vibrant and aromatic egg drop soup that feels both light and satisfying. This recipe is perfect for warmer weather or as a refreshing starter to any meal. It’s a comforting, flavorful way to brighten your day with the goodness of lemon and herbs.

Mushroom and Egg Drop Soup

Mushroom and Egg Drop Soup is a savory, earthy dish that blends the deep flavors of mushrooms with the creamy richness of egg ribbons. This hearty and flavorful soup is perfect for mushroom lovers and anyone craving a comforting bowl.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup mushrooms, sliced (shiitake, cremini, or button)
• 1 tbsp soy sauce
• 2 large eggs, beaten
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)
• 1/2 tsp white pepper
• Salt to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. In a medium pot, bring the broth to a simmer and add the sliced mushrooms. Cook until the mushrooms soften and release their juices, about 5 minutes.
2. Stir in the soy sauce and white pepper, followed by the cornstarch slurry if you prefer a thicker broth.
3. Slowly pour in the beaten eggs, stirring gently to create smooth egg ribbons.
4. Season with salt to taste and let the soup simmer for another 2 minutes.
5. Garnish with fresh parsley or chives and serve hot.

This Mushroom and Egg Drop Soup is a rich and comforting dish, with the earthy flavor of mushrooms perfectly complementing the smooth texture of the eggs. It’s an ideal soup for mushroom enthusiasts or anyone looking for a deeper, more savory version of the classic egg drop soup. Pair it with some crusty bread for a filling meal.

Note: More recipes​ are coming soon!