25 Easy Egg Drop Soup Recipes for Every Taste

Egg drop soup is a timeless comfort dish loved for its silky texture, light broth, and delicate flavor.

Whether you’re craving a quick weeknight starter or a warming bowl on a chilly day, egg drop soup delivers instant satisfaction.

Traditionally made with eggs whisked into simmering broth, this versatile soup can be adapted in countless ways—from classic chicken broth variations to inventive international twists.

In this article, we’ve curated 25 egg drop soup recipes to inspire your kitchen adventures.

You’ll find everything from healthy vegetable-infused soups and protein-packed tofu versions to rich, creamy, and even spicy variations.

Each recipe is designed to be easy to follow while offering bold flavors, comforting textures, and vibrant colors.

Whether you’re cooking for yourself, your family, or entertaining guests, this collection ensures that there’s an egg drop soup for every taste and occasion.

25 Easy Egg Drop Soup Recipes for Every Taste

Egg drop soup is more than just a simple starter—it’s a canvas for creativity.

With these 25 recipes, you can explore a variety of flavors, textures, and cultural twists, making this classic soup your go-to comfort dish anytime.

From traditional broths to seasonal vegetables, international flavors, and protein-packed options, there’s something for every palate.

Next time you crave a warm, satisfying bowl of soup, refer to this ultimate collection for inspiration.

You’ll discover that egg drop soup isn’t just easy to make—it’s endlessly versatile, nutritious, and delicious.

Classic Egg Drop Soup

This traditional Chinese-style egg drop soup is silky, comforting, and quick to make.

It’s perfect as a light appetizer or a warm, soothing meal on chilly days.

The delicate ribbons of egg float in a flavorful chicken broth enhanced with a touch of ginger and white pepper.

Ingredients:

• 4 cups low-sodium chicken broth
• 2 large eggs
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon soy sauce (low-sodium)
• 2 green onions, finely sliced
• Optional: a few drops of sesame oil

Instructions:

1. In a medium pot, bring the chicken broth and grated ginger to a gentle simmer over medium heat.
2. In a small bowl, whisk the cornstarch with cold water until smooth to create a slurry. Slowly stir the slurry into the simmering broth, allowing it to thicken slightly.
3. Beat the eggs lightly in a separate bowl. Reduce the heat to low. Slowly drizzle the eggs into the simmering broth in a thin stream while stirring the soup gently in one direction to create silky ribbons.
4. Stir in the soy sauce and white pepper, adjusting seasoning to taste.
5. Remove from heat and garnish with sliced green onions and a few drops of sesame oil if desired.

This classic egg drop soup is incredibly simple yet deeply satisfying.

The silky egg strands and light broth make it a comforting starter or a quick meal any day of the week.

Spicy Egg Drop Soup

A bold twist on the traditional egg drop soup, this version combines the delicate texture of the eggs with a gentle kick from chili oil and a splash of soy sauce.

Perfect for spice lovers looking for warmth and flavor.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 teaspoon fresh ginger, grated
• 1 teaspoon chili oil (adjust to taste)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon white pepper
• 2 green onions, chopped
• Optional: fresh cilantro for garnish

Instructions:

1. Heat the broth and grated ginger in a medium saucepan over medium heat until simmering.
2. Mix the cornstarch and water in a small bowl to make a smooth slurry, then slowly stir into the broth until slightly thickened.
3. In a separate bowl, beat the eggs lightly. Reduce the heat to low and slowly pour the eggs into the broth while stirring gently in a circular motion to form thin ribbons.
4. Add the soy sauce, white pepper, and chili oil. Taste and adjust seasoning as desired.
5. Serve hot, garnished with chopped green onions and optional fresh cilantro.

Spicy egg drop soup offers the perfect combination of silky texture and gentle heat.

It’s a lively, warming dish that elevates a classic comfort soup with bold flavors.

Creamy Corn Egg Drop Soup

This variation of egg drop soup introduces sweet corn for a creamy, slightly sweet twist.

It’s hearty yet light, making it ideal as a starter or a quick lunch.

The smooth egg ribbons combined with corn kernels provide a delightful texture contrast.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 cup canned or frozen corn kernels
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon white pepper
• 1 teaspoon sesame oil
• 2 green onions, finely chopped

Instructions:

1. In a medium pot, bring the broth to a gentle simmer. Add corn kernels and cook for 3–4 minutes until tender.
2. In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the simmering broth and corn, allowing the soup to thicken slightly.
3. Beat the eggs lightly in a separate bowl. Reduce heat to low and slowly pour the eggs into the soup in a thin stream while stirring gently in one direction to form soft ribbons.
4. Season with white pepper and drizzle in sesame oil. Stir gently to combine.
5. Garnish with green onions and serve immediately.

Creamy corn egg drop soup is a comforting, subtly sweet twist on the traditional recipe.

The combination of corn and silky egg ribbons makes it both satisfying and elegant.

Mushroom Egg Drop Soup

This earthy variation of egg drop soup incorporates tender mushrooms for depth of flavor.

The mushrooms add a subtle umami richness, pairing perfectly with silky egg ribbons in a savory broth.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1 cup sliced mushrooms (shiitake, button, or cremini)
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon white pepper
• 2 green onions, finely chopped
• Optional: a few drops of sesame oil

Instructions:

1. Heat the broth in a medium pot over medium heat. Add sliced mushrooms and grated ginger, simmering for 5–7 minutes until mushrooms are tender.
2. Mix cornstarch and cold water in a small bowl to create a slurry. Stir into the simmering broth and cook for another 1–2 minutes until slightly thickened.
3. Beat the eggs lightly in a separate bowl. Reduce the heat to low and slowly pour the eggs into the broth while stirring gently in one direction to form silky strands.
4. Add soy sauce and white pepper, adjusting seasoning to taste.
5. Remove from heat, garnish with green onions and optional sesame oil, and serve hot.

Mushroom egg drop soup is a hearty and flavorful twist on the classic, offering both warmth and earthy depth.

Perfect as an appetizer or light meal.

Tomato Egg Drop Soup

A refreshing, slightly tangy take on traditional egg drop soup, tomato egg drop soup combines ripe tomatoes with delicate egg ribbons.

It’s a bright, comforting dish that balances sweetness, acidity, and umami.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 2 medium ripe tomatoes, diced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: fresh basil or cilantro for garnish

Instructions:

1. Bring the broth and grated ginger to a gentle simmer in a medium pot. Add diced tomatoes and cook for 5 minutes until softened.
2. In a small bowl, whisk the cornstarch with cold water. Stir into the simmering broth to thicken slightly.
3. Beat the eggs lightly in a separate bowl. Reduce heat to low and slowly pour the eggs into the soup while stirring gently in one direction to form smooth egg ribbons.
4. Add soy sauce and white pepper, adjusting to taste.
5. Garnish with chopped green onions and optional fresh herbs before serving.

Tomato egg drop soup is light, bright, and slightly tangy—a perfect variation for those who enjoy a refreshing twist on a classic comfort soup.

Tofu Egg Drop Soup

This protein-rich variation combines soft tofu with classic egg ribbons for a silky, nutrient-packed soup.

It’s delicate, filling, and perfect for a vegetarian-friendly comfort dish.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 large eggs
• 1/2 cup soft or silken tofu, cubed
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, finely chopped
• Optional: a few drops of sesame oil

Instructions:

1. Heat the broth and grated ginger in a medium saucepan until simmering. Add cubed tofu and cook gently for 3–4 minutes.
2. Whisk the cornstarch with cold water and stir into the broth, allowing it to thicken slightly.
3. Beat the eggs lightly in a separate bowl. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to form soft, silky ribbons.
4. Add soy sauce and white pepper, adjusting seasoning as needed.
5. Garnish with green onions and optional sesame oil before serving.

Tofu egg drop soup is a comforting, protein-packed option for a light meal.

The combination of silky eggs and tender tofu creates a smooth, satisfying texture that’s both nourishing and elegant.

Thai Coconut Egg Drop Soup

This variation infuses classic egg drop soup with the rich, aromatic flavors of Thai cuisine.

Creamy coconut milk, lemongrass, and a hint of lime create a silky, exotic soup that is both comforting and vibrant.

Ingredients:

• 3 cups low-sodium chicken or vegetable broth
• 1 cup coconut milk
• 2 large eggs
• 1 stalk lemongrass, bruised and chopped
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon lime juice
• 1/2 teaspoon white pepper
• 1 small red chili, thinly sliced (optional)
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions:

1. In a medium pot, combine broth, coconut milk, lemongrass, and ginger. Bring to a gentle simmer and cook for 5–7 minutes to infuse the flavors. Remove lemongrass pieces.
2. Mix cornstarch with cold water to form a slurry and stir into the simmering broth to slightly thicken.
3. Beat the eggs lightly in a separate bowl. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to form smooth egg ribbons.
4. Add lime juice, white pepper, and sliced chili (if using). Stir gently.
5. Serve hot, garnished with green onions and fresh cilantro.

Thai coconut egg drop soup is creamy, aromatic, and slightly tangy.

The coconut milk and lemongrass elevate the traditional soup into a luxurious, comforting dish.

Kimchi Egg Drop Soup

A Korean-inspired twist on egg drop soup, this version incorporates tangy, spicy kimchi for a flavorful, warming experience.

The subtle heat from the kimchi complements the delicate egg ribbons beautifully.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1/2 cup finely chopped kimchi
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 2 green onions, sliced
• Optional: toasted sesame seeds for garnish

Instructions:

1. Heat the broth in a medium pot and add chopped kimchi, simmering for 5 minutes to release flavor.
2. Whisk the cornstarch with cold water to form a slurry, then stir into the broth until slightly thickened.
3. Beat the eggs lightly. Reduce heat to low and slowly drizzle the eggs into the simmering broth while stirring gently to form silky strands.
4. Stir in sesame oil and white pepper.
5. Garnish with sliced green onions and optional sesame seeds before serving.

Kimchi egg drop soup delivers a unique tangy-spicy flavor while retaining the comforting, silky texture of the classic soup.

Perfect for adventurous palates.

Italian Herb Egg Drop Soup

This Italian-inspired version transforms egg drop soup with fragrant herbs and a touch of Parmesan.

It’s light, savory, and perfect as a starter for a Mediterranean-style meal.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 teaspoon grated Parmesan cheese
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Optional: drizzle of olive oil

Instructions:

1. Heat the broth in a medium pot over medium heat and stir in Italian herbs. Bring to a gentle simmer.
2. Mix cornstarch with cold water and stir into the simmering broth to thicken slightly.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to create silky ribbons.
4. Stir in Parmesan cheese and black pepper, adjusting seasoning to taste.
5. Garnish with fresh parsley and a drizzle of olive oil before serving.

Italian herb egg drop soup is a fragrant, savory take on a classic.

The combination of herbs, Parmesan, and silky eggs makes it a light yet elegant dish suitable for any season.

Seafood Egg Drop Soup

This luxurious variation combines the delicate flavors of shrimp and crab with the classic silky egg ribbons.

Light yet flavorful, it’s perfect for seafood lovers looking for a comforting soup.

Ingredients:

• 4 cups low-sodium seafood or chicken broth
• 2 large eggs
• 1/2 cup cooked shrimp, chopped
• 1/4 cup crab meat
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Heat the broth and ginger in a medium pot until simmering. Add shrimp and crab meat, cooking for 2–3 minutes until warmed through.
2. Mix cornstarch with cold water to create a slurry. Stir into the simmering broth to thicken slightly.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to form silky strands.
4. Add soy sauce and white pepper, stirring to combine.
5. Garnish with green onions and optional sesame oil before serving.

Seafood egg drop soup is a light, elegant dish that balances the sweetness of shellfish with the smooth texture of egg ribbons.

Perfect for a special meal or appetizer.

Pumpkin Egg Drop Soup

This autumn-inspired variation blends creamy pumpkin puree with traditional egg drop soup.

Slightly sweet and velvety, it’s a comforting soup perfect for cooler days.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 1 cup pumpkin puree
• 2 large eggs
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1/2 teaspoon nutmeg
• 2 green onions, chopped
• Optional: a drizzle of cream

Instructions:

1. Bring the broth and ginger to a gentle simmer. Stir in pumpkin puree and cook for 3–4 minutes until fully incorporated.
2. Mix cornstarch with cold water to form a slurry, then stir into the soup to thicken slightly.
3. Beat the eggs lightly. Reduce heat to low and slowly pour eggs into the soup while stirring gently to create soft ribbons.
4. Season with white pepper and nutmeg.
5. Garnish with green onions and optional cream drizzle before serving.

Pumpkin egg drop soup is a warm, velvety dish that combines subtle sweetness with the classic silky egg texture.

Perfect for fall or whenever you crave cozy comfort.

Mexican-Style Egg Drop Soup

This lively variation adds a Mexican twist with roasted tomatoes, mild chili, and cilantro.

The eggs float in a subtly spicy, tangy broth for a flavorful, comforting soup.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 2 medium roasted tomatoes, diced
• 1 small chili pepper, finely chopped (mild or medium heat)
• 1 teaspoon cumin
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• Optional: a squeeze of lime

Instructions:

1. Heat the broth with roasted tomatoes, chili, and cumin in a medium pot, bringing to a gentle simmer.
2. Mix cornstarch with cold water and stir into the simmering broth to thicken slightly.
3. Beat the eggs lightly. Reduce heat to low and slowly pour eggs into the soup while stirring gently to create silky ribbons.
4. Season with black pepper and stir in chopped cilantro.
5. Serve hot with an optional squeeze of lime.

Mexican-style egg drop soup is vibrant, flavorful, and slightly spicy, offering a fun twist on a classic comfort dish with the warmth of traditional Mexican seasonings.

Spinach Egg Drop Soup

This healthy variation incorporates fresh spinach leaves into the classic egg drop soup.

The spinach adds vibrant color, nutrients, and a subtle earthy flavor, making the soup both light and wholesome.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 cup fresh spinach, chopped
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and ginger to a gentle simmer in a medium pot. Add the chopped spinach and cook for 2–3 minutes until wilted.
2. Mix cornstarch with cold water to make a slurry, then stir into the simmering broth to thicken slightly.
3. Beat the eggs lightly in a separate bowl. Reduce heat to low and slowly drizzle the eggs into the soup while stirring gently to form silky ribbons.
4. Add soy sauce and white pepper, stirring gently to combine.
5. Garnish with green onions and optional sesame oil before serving.

Spinach egg drop soup is a light, nutritious twist on the classic.

The bright green leaves and silky eggs make it both visually appealing and satisfying.

Sweet Potato Egg Drop Soup

This unique variation blends the natural sweetness of roasted sweet potatoes with silky egg ribbons.

It’s creamy, comforting, and slightly sweet, perfect as a warming appetizer or light meal.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 1 cup roasted sweet potato, diced
• 2 large eggs
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 2 green onions, chopped
• Optional: a pinch of cinnamon or nutmeg

Instructions:

1. Bring the broth and ginger to a simmer. Add diced roasted sweet potatoes and cook for 3–4 minutes until warmed through.
2. Mix cornstarch with cold water to form a slurry and stir into the soup to slightly thicken.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to create soft ribbons.
4. Season with white pepper and optional cinnamon or nutmeg.
5. Garnish with green onions before serving.

Sweet potato egg drop soup is a subtly sweet and creamy take on the classic, perfect for cozy evenings or as a nutritious appetizer.

Carrot Ginger Egg Drop Soup

Bright, colorful, and full of flavor, this version pairs tender carrots with fresh ginger and silky egg ribbons.

It’s a refreshing and healthy variation that’s both light and warming.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1 cup finely diced or shredded carrots
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 2 green onions, chopped
• Optional: a drizzle of sesame oil

Instructions:

1. Bring the broth and grated ginger to a simmer. Add carrots and cook for 4–5 minutes until tender.
2. Mix cornstarch with cold water to form a slurry and stir into the soup to thicken slightly.
3. Beat the eggs lightly. Reduce heat to low and slowly drizzle the eggs into the soup while stirring gently in one direction to form silky ribbons.
4. Season with white pepper and stir gently.
5. Garnish with green onions and optional sesame oil before serving.

Carrot ginger egg drop soup is colorful, nutritious, and comforting.

The sweetness of the carrots combined with the zing of ginger creates a delightful twist on a classic soup.

Broccoli Egg Drop Soup

This healthy variation features tender broccoli florets in a light, savory broth.

The combination of green vegetables and silky egg ribbons creates a nutritious and visually appealing soup.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 cup small broccoli florets
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and grated ginger to a gentle simmer. Add broccoli florets and cook for 4–5 minutes until tender but still bright green.
2. Mix cornstarch with cold water to create a slurry, then stir into the simmering broth to thicken slightly.
3. Beat the eggs lightly in a separate bowl. Reduce heat to low and slowly drizzle the eggs into the soup while stirring gently in one direction to form silky ribbons.
4. Add soy sauce and white pepper, stirring gently.
5. Garnish with green onions and optional sesame oil before serving.

Broccoli egg drop soup is a nutritious, comforting option that balances the delicate flavor of eggs with the earthiness of broccoli.

Perfect for a light meal or starter.

Zucchini Egg Drop Soup

This light and refreshing variation features zucchini, which adds subtle sweetness and texture.

Combined with silky egg ribbons, it’s a simple yet elegant soup for any season.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1 cup diced zucchini
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a drizzle of olive oil

Instructions:

1. Bring the broth and grated ginger to a simmer. Add zucchini and cook for 3–4 minutes until tender.
2. Mix cornstarch with cold water to form a slurry and stir into the broth to thicken slightly.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently in one direction to create soft ribbons.
4. Add soy sauce and white pepper, adjusting seasoning as needed.
5. Garnish with green onions and optional olive oil before serving.

Zucchini egg drop soup is light, fresh, and comforting.

The tender zucchini pairs beautifully with the silky eggs, creating a simple yet satisfying dish.

Pea and Mint Egg Drop Soup

This bright and refreshing variation combines sweet peas and fresh mint for a spring-inspired twist on traditional egg drop soup.

It’s light, colorful, and packed with flavor.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1 cup fresh or frozen peas
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons fresh mint, chopped
• Optional: a drizzle of olive oil

Instructions:

1. Bring the broth and ginger to a gentle simmer. Add peas and cook for 3–4 minutes until tender.
2. Mix cornstarch with cold water to create a slurry and stir into the simmering broth to thicken slightly.
3. Beat the eggs lightly. Reduce heat to low and slowly drizzle the eggs into the soup while stirring gently to form silky ribbons.
4. Add soy sauce and white pepper, then stir in chopped mint.
5. Garnish with optional olive oil before serving.

Pea and mint egg drop soup is refreshing and vibrant, with a light sweetness from peas and aromatic freshness from mint.

It’s perfect as a starter or a light, spring-inspired meal.

Bell Pepper Egg Drop Soup

This colorful variation combines tender bell peppers with silky egg ribbons.

Sweet and slightly crunchy, the bell peppers add a vibrant flavor and texture to the classic egg drop soup.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 cup diced red, yellow, or orange bell peppers
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and ginger to a gentle simmer. Add bell peppers and cook for 3–4 minutes until slightly tender but still crisp.
2. Mix cornstarch with cold water to make a slurry, then stir into the broth to thicken slightly.
3. Beat the eggs lightly in a separate bowl. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to create silky ribbons.
4. Add soy sauce and white pepper, stirring gently.
5. Garnish with green onions and optional sesame oil before serving.

Bell pepper egg drop soup is vibrant, nutritious, and slightly sweet, making it a visually appealing and satisfying twist on a classic soup.

Asparagus Egg Drop Soup

This elegant variation features tender asparagus tips for a fresh, slightly grassy flavor.

Combined with silky egg ribbons, it’s a light and refined soup perfect for spring or summer meals.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1 cup asparagus, cut into 1-inch pieces
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and ginger to a gentle simmer. Add asparagus pieces and cook for 3–4 minutes until tender but still crisp.
2. Mix cornstarch with cold water to form a slurry, then stir into the soup to slightly thicken.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently in one direction to form silky ribbons.
4. Add soy sauce and white pepper, then stir gently.
5. Garnish with green onions and optional sesame oil before serving.

Asparagus egg drop soup is light, nutritious, and full of fresh spring flavors.

The tender asparagus and silky eggs create a delightful combination that’s both elegant and comforting.

Cabbage Egg Drop Soup

This hearty variation uses tender cabbage for a slightly sweet and earthy flavor.

Combined with classic egg ribbons, it creates a wholesome and comforting soup perfect for chilly days.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 cup thinly sliced cabbage
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and ginger to a gentle simmer. Add sliced cabbage and cook for 4–5 minutes until tender.
2. Mix cornstarch with cold water to form a slurry and stir into the soup to slightly thicken.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to create silky ribbons.
4. Add soy sauce and white pepper, then stir gently.
5. Garnish with green onions and optional sesame oil before serving.

Cabbage egg drop soup is comforting and wholesome, combining the mild sweetness of cabbage with the silky texture of egg ribbons for a satisfying and nourishing dish.

Leek and Potato Egg Drop Soup

This hearty variation combines leeks and tender potato cubes for a comforting, creamy texture.

The mild sweetness of leeks complements the smooth egg ribbons beautifully, making it a satisfying soup for cooler days.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 cup diced potatoes
• 1/2 cup sliced leeks (white and light green parts only)
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a drizzle of olive oil

Instructions:

1. Bring the broth and ginger to a gentle simmer. Add diced potatoes and sliced leeks, cooking for 6–8 minutes until potatoes are tender.
2. Mix cornstarch with cold water to form a slurry and stir into the soup to slightly thicken.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to form silky ribbons.
4. Add soy sauce and white pepper, stirring gently.
5. Garnish with green onions and optional olive oil before serving.

Leek and potato egg drop soup is hearty and comforting, perfect for a cozy meal.

The creamy texture and delicate flavors make it both satisfying and elegant.

Spinach and Corn Egg Drop Soup

This variation combines the sweetness of corn with the nutritional boost of fresh spinach.

Silky egg ribbons float in a light, flavorful broth, creating a wholesome and colorful soup.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 cup fresh or frozen corn kernels
• 1 cup fresh spinach, chopped
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and ginger to a simmer. Add corn and cook for 3–4 minutes until tender. Add spinach and cook for another 1–2 minutes until wilted.
2. Mix cornstarch with cold water to make a slurry and stir into the broth to slightly thicken.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to form silky ribbons.
4. Add soy sauce and white pepper, stirring gently to combine.
5. Garnish with green onions and optional sesame oil before serving.

Spinach and corn egg drop soup is colorful, nutritious, and delicious.

The combination of tender corn and leafy spinach with silky eggs makes it a light yet satisfying dish.

Shiitake and Bok Choy Egg Drop Soup

This Asian-inspired variation combines earthy shiitake mushrooms with tender bok choy.

The resulting soup is flavorful, light, and full of nutrients, with silky egg ribbons adding a smooth texture.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1 cup sliced shiitake mushrooms
• 1 cup chopped bok choy
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and ginger to a simmer. Add mushrooms and cook for 3–4 minutes until tender. Add bok choy and cook for another 2–3 minutes until softened.
2. Mix cornstarch with cold water to create a slurry, then stir into the soup to slightly thicken.
3. Beat the eggs lightly. Reduce heat to low and slowly drizzle the eggs into the soup while stirring gently in one direction to form silky ribbons.
4. Add soy sauce and white pepper, stirring gently.
5. Garnish with green onions and optional sesame oil before serving.

Shiitake and bok choy egg drop soup is a light, nutrient-rich, and flavorful twist on a classic.

Perfect as a starter or a light, comforting meal.

Carrot and Corn Egg Drop Soup

This sweet and colorful variation combines tender carrots with sweet corn.

The silky egg ribbons in a light, flavorful broth make it a cheerful and nourishing soup.

Ingredients:

• 4 cups low-sodium vegetable or chicken broth
• 2 large eggs
• 1 cup diced carrots
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon white pepper
• 1 tablespoon low-sodium soy sauce
• 2 green onions, chopped
• Optional: a few drops of sesame oil

Instructions:

1. Bring the broth and ginger to a gentle simmer. Add carrots and cook for 4–5 minutes until tender. Add corn and cook for another 2–3 minutes.
2. Mix cornstarch with cold water to form a slurry and stir into the soup to slightly thicken.
3. Beat the eggs lightly. Reduce heat to low and slowly pour the eggs into the soup while stirring gently to create soft ribbons.
4. Add soy sauce and white pepper, stirring gently to combine.
5. Garnish with green onions and optional sesame oil before serving.

Carrot and corn egg drop soup is sweet, colorful, and comforting.

The tender vegetables combined with silky egg ribbons make it a perfect dish for any day of the week.