Skip to main content

Chinese Egg Drop Noodle Soup Recipe

Gabriel Wilson loves to cook, eat tasty foods and drink a glass of wine. And not wash up.

Egg Drop Noodle Soup

Egg Drop Noodle Soup

Egg drop noodle soup is tasty, easy to make, and filling. It's also a great introduction to a Chinese feast.

I usually like to make my own chicken stock, especially if I have a leftover carcass from a roast dinner, as well as some vegetables that are going a bit droopy at the bottom of the fridge. You can also use a ready-made stock from the supermarket; this is a very handy shortcut and the quality these days is excellent. A good stock cube is another alternative if you can't make or buy ready-made stock (I have done this myself with great success). Boil the water, add the stock cube, stir well, and presto—hot stock. What could be easier?

Cook Time

Prep timeCook timeReady inYields

5 min

5 min

10 min

2 servings


  • 500 milliliters hot vegetable stock
  • 3 fresh eggs, lightly beaten
  • 1 tablespoon soy sauce
  • 1 garlic bulb, grated
  • 1 teaspoon fresh ginger, grated
  • Dash sesame oil
  • Pinch ground white pepper
  • 200 grams egg noodles
  • 1 large handful spinach
  • 2 spring onions, finely sliced
  • 1 handful fresh coriander, leaves and stalks, chopped
  • Sprinkle dried chilli flakes (optional)
Scroll to Continue

Read More From Delishably

Delicious egg drop soup in a wok

Delicious egg drop soup in a wok


  1. Heat a wok over medium heat. Pour in the hot stock. Add the ginger, garlic, and noodles. Cook for 2 minutes.
  2. Add the beaten eggs and stir gently for 1 minute.
  3. Add the soya sauce, sesame oil, and white pepper; then add the spinach leaves. Let the spinach wilt.
  4. Add the spring onions, chopped coriander and optional dried chilli flakes. Cook for another 1 minute and serve straight away.

Vegetables Variations and Options

  • Baby corn
  • Bean sprouts.
  • Broccoli cut into small florets
  • Chinese cabbage leaves
  • Frozen peas
  • Mange tout (sugar snap peas)
  • Nori (Japanese edible seaweed)
  • Sweet corn (tinned or frozen)

Alternative Ingredients

  • Cooked shredded chicken
  • Cooked shredded pork
  • Cooked prawns
  • Cooked shrimp
  • Tofu/dofu a fresh bean curd
  • Cellophane noodles
  • Rice ribbon noodles
  • Rice vermicelli

Eating Vegetables

I am not (nor have I ever been) very fond of vegetables—especially broccoli. However Chinese food really embraces vegetables, and the cuisine often incorporates vegetables into the main dish. I eat a lot of vegetables these days as I grow my own. In addition, I have a young daughter whom I try to teach example. For me, this soup is a great way to add more vegetables, including broccoli, to my diet.

This simple soup is packed with goodness: eggs, garlic, ginger, coriander, spinach, spring onions, and sesame oil. Any vegetable that cooks relatively quickly can be added or substituted in this soup. If you are not a noodle lover, bulk up with more vegetables.

© 2020 Gabriel Wilson

Related Articles