10 min Chinese Egg Drop Soup

A super-quick approach to a classic Chinese soup that finishes in about ten minutes, focusing on clear broth, silky egg ribbons, and pantry-friendly ingredients for reliable results every time. For a light beverage to serve alongside, try this no-fuss smoothie recipe: 2-minute 2-ingredient frozen fruit smoothie recipe.

Ingredients and fast pantry swaps

Use simple ingredients to keep total time under ten minutes: 4 cups low-sodium chicken or vegetable broth, 2 large eggs, 1 tsp soy sauce, 1/2 tsp sesame oil, pinch of white pepper, and 1 tsp cornstarch mixed with 1 tbsp cold water if you prefer a slightly thicker texture. Swap in mushroom or miso broth for a vegetarian version without adding time.

Step-by-step in 10 minutes

1. Heat broth in a medium saucepan over medium-high heat until it barely simmers — about 3 minutes.
2. Stir in soy sauce, sesame oil, and white pepper; taste and adjust quickly.
3. If using cornstarch, whisk slurry into the simmering broth and cook 30 seconds to thicken.
4. Beat the eggs lightly in a bowl. Reduce heat to low and use a fork or chopsticks to create a gentle swirl in the broth.
5. Slowly drizzle the eggs into the moving broth; let ribbons form without stirring aggressively. Remove from heat as soon as eggs set, about 30–45 seconds.
   Keep a kitchen timer visible to ensure the whole process stays within ten minutes.

Timing, heat and texture tips

Maintain a gentle simmer, not a rolling boil, so the egg forms fine ribbons instead of large curds. Pour eggs slowly and steady; faster pouring yields finer threads. If the soup is done too quickly, lower the heat sooner; if it takes too long, start with hotter broth but reduce immediately before adding eggs.

Add-ins that keep it quick

Fold in quick-cooking add-ins to personalize the soup without extending time: sliced scallions, frozen corn, soft silken tofu cut into cubes, or a handful of baby spinach added in the last 30 seconds. A small dash of chili oil or a few drops of rice vinegar can brighten flavor instantly.

Serving, pairing and short-term storage

Serve the soup hot in warmed bowls; it’s ideal as a starter or a light meal when you need something ready fast. For a refreshing contrast, pair with easy cold drinks like the recipes shown in 10 refreshing plant-based smoothies. Store leftovers covered in the refrigerator for up to 2 days and reheat gently to preserve egg texture.

Conclusion

For another tested quick recipe for this classic, see Food52’s 10-Minute Egg Drop Soup, which follows the same speed-focused method. For a home-cook’s take with simple variations, check Ms Shi’s easy 10-minute egg drop soup recipe.