Egg Drop Soup

This egg drop soup recipe is my absolute favorite. It's easy, light, takes less than 15 minutes to make, and is total comfort food.

Egg Drop Soup | gimmesomeoven.com

Guesswhatguesswhat?  Today we are revisiting my favorite recipe for my favorite soup of all time — egg drop soup!

Yes, we are “revisiting” the recipe because I decided it was time to give it a little photo makeover.  As often tends to be the case with food bloggers, I posted some of my longtime favorite recipes in the first year that I started blogging.  And while the food was delicious, the photos were often a little less than “appetizing”.  And the dark and orange-looking egg drop soup photo happened to fall into that category.  I was reminded of this when I made a batch of egg drop soup this weekend and popped it on Instagram, and then had to look up the recipe when people started asking for the link (and kind of didn’t want to send it out).  So I took it as an excuse to make a second batch of egg drop soup to enjoy in one weekend and do a quick photo shoot with the second batch.  We call that win-win, folks.

Also yes, I meant what I said and I said what I meant that egg drop soup’s my faithful favorite soup one-hundred-percent.  Always has been, always will be.  I ordered it every single Saturday at our family’s neighborhood Chinese restaurant growing up, and over the years have ordered it at over 200 other restaurants along the way.  Basically, anytime egg drop soup is on a menu, I order it.  But when I was in college, I also discovered how super easy it is to make egg drop soup homemade.  And now I’d say that I’ve probably made it over 200 times at home.  I adore egg drop soup.

In addition to being simple, flavorful, and oh-so-comforting, egg drop soup is also a great healthy choice if you’re looking for a lighter soup.  So since we’re in the middle of our healthy eating month here on Gimme Some Oven, I thought this would be a perfect time to re-share this favorite recipe.  If you’ve never tried making homemade egg drop soup, now’s the time.  You must try it!

Update: Many of you have also asked over the years if we have a recipe for the other favorite Chinese restaurant soup — hot and sour soup — and we now do!  You can check it out here.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

Ok, first of all, I thought I’d include the photo from the original post circa 2009.  A good ol’ artificial lighting, floating-in-space, a little overly saturated photo.  Hey, it’s where I began.  But let’s see if we can make it a little more appetizing…

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

Ahhhh, much better.Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

So why am I such a fan of egg drop soup?

Well, first of all, it was one of the first soups I tried as a kid that I liked.  (Key word: liked.)  I was an extremely picky eater as a child, and for years, egg drop soup was the only thing on the menu that I would order when my family visited our neighborhood Chinese restaurant every Saturday.  Eventually, I grew to like other dishes there as well, but almost every week I still ordered an enormous steaming bowl of egg drop soup.  And then I would enjoy every last spoonful, and start counting the days until the next Saturday.  I absolutely adored this restaurant’s egg drop soup.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

But ever since then, I’ve been hard-pressed to find Chinese restaurants whose egg drop soup lives up to their standard.  As I mentioned above, I order egg drop soup literally every chance I get.  But I’ve found there’s a lot of really lame egg drop soup being served out there.  Too often the egg drop soup is bland, clumpy, or made with totally unnecessary dark yellow food coloring.  (Actually, I’ve found it to be a pretty reliable barometer for a restaurant’s menu — if the soup’s good, usually the main courses are as well, and vice versa.  Kind of like chips and salsa with Mexi restaurants!)

But when egg drop soup is good, it’s good.  I like mine made with a good egg-to-broth ratio, with nice thin egg ribbons, slightly thickened broth, lots of good flavor (hints of ginger and sesame oil), with just a tiny bit of corn stirred in (totally optional, but a personal preference), and green onions on top.

So once I learned how ridiculously easy egg drop soup is to make, I began tweaking my recipe until I found a good one.  And then I’ve been making it and tweaking it multiple times a month ever since.  So without further ado, here’s where the photos and recipe stands in 2013.  I’ve made a few small changes to the recipe since I first published, and hope you enjoy it.  Here’s the how to:

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

First, we begin with the main ingredient: the eggs.

Everyone has their own preferences on whole eggs versus just egg whites, so go with what you like.  If you want the full egg-flavor, use the whole egg.  If you want to go lighter, the soup is delicious with just egg whites.  Me?  I tend to go half and half — 2 whole eggs, 2 egg whites.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

Begin by mixing up your stock (find a good quality stock) and seasonings, and bring it all to a boil.  (*Be sure to stir in the cornstarch before heating the broth or else it will be clumpy.)

While the broth is heating, whisk your eggs together in a measuring cup so that they’re nice and smooth.  You can mix them in any sort of bowl, but I recommend a measuring cup to make for easier pouring.

Once the broth comes to a boil, remove it from the heat and immediately pour in the eggs while using a whisk or fork to stir the broth in a circle to create the egg ribbons.  (Some recommend pouring the eggs over the tongs of a fork, but I haven’t found that to work quite as well.)  Or if you’re not worried about long ribbons, just whisk the broth vigorously while pouring in the eggs and you’ll be good to go.  The goal is just no clumps, so whisk quickly and thoroughly.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

Then as you can see, the eggs are cooked and ready to go!  For a few final seasonings, drizzle the all-important sesame oil into the soup.  (Start with less and add more if you’d like — a little goes a long way.)

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

Then I also like to stir in some corn and green onions.  Both are optional, but highly recommended from Yours Truly.

Also be sure to season the soup with salt and pepper at this point, to taste.  I like generous pinches of both in my soup.

Egg Drop Soup | gimmesomeoven.com

Finally, dish it up and top the soup with a few extra green onions for presentation.

So beautiful, so comforting, and so delicious.  And it can all literally be ready to go in less than 15 minutes.

Oh, egg drop soup.  You really are the best.  :)

Egg Drop Soup

This Egg Drop Soup Recipe includes detailed directions and photos to guide you through the preparation of this renowned Asian favorite.

Ingredients:

  • 4 cups good-quality chicken stock
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 large eggs
  • 2 egg whites
  • 1/2 teaspoon toasted sesame oil
  • 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
  • 1/4 cup whole-kernel corn or creamed corn (optional)
  • salt, to taste (I use about 1 teaspoon - I like my soup salty!)
  • black pepper, to taste (I use about 1/4 teaspoon)

Directions:

Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.

Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)

Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if you'd like more of that flavor.

Serve immediately, topped with additional green onions for garnish.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! | gimmesomeoven.com

Leave a Comment:





Comments

1 4 5 6
  1. Laura — November 27, 2016 @ 7:02 pm (#)

    Could I use flour for thickening instead of cornstarch?

    • Hayley @ Gimme Some Oven — November 27th, 2016 @ 8:34 pm

      We haven’t tried that, but we think that should probably work okay. We hope you enjoy the recipe!

  2. Megan — December 1, 2016 @ 7:31 am (#)

    I tried making the egg drop soup and it didn’t turn out good. The flavor tastes nothing like egg drop soup. I followed the directions and vigorously worked as I poured the eggs in and it turned into a big pot of mush. It didn’t ribbon the eggs at all. I made this, because my daughter is sick and I figured I’d save money by making it myself. It doesn’t even taste like eggs. Tastes like ginger and sesame oil. Now I’m thinking that I would have saved money by buying it rather than making it. Not trying to debunk your recipe, but this tastes NOTHING like egg drop soup. I hope my sink likes it.

    • Hayley @ Gimme Some Oven — December 8th, 2016 @ 1:45 pm

      We’re so sorry to hear that, Megan!

  3. Shalinn — December 4, 2016 @ 4:11 pm (#)

    Hey! Just tried this recipe for the first time (I know, I know, it’s years after you posted it and re-posted it!). Really delicious and easy to make. I’ll definitely be making it again. I could really taste the ginger, but wondered if substituting one cup of chicken broth for 1 cup of the stock would make it just a little saltier…adding salt to taste at the end didn’t quite work for us. What do you think?

    • Hayley @ Gimme Some Oven — December 11th, 2016 @ 10:08 am

      We think you could definitely try that instead, Shalinn — let us know how it works for you!

  4. Venetia — December 30, 2016 @ 9:54 pm (#)

    I was really disappointed with this recipe. The flavors were not what i am used to for a traditional egg drop soup. There was way too much ginger and sesame oil was very strong. I will continue o look for a recipe because this is one of my favorite dishes.

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 8:15 pm

      We appreciate your honest feedback, Venetia, and we’re sorry to hear you didn’t care for it.

  5. Lisa — January 1, 2017 @ 10:09 pm (#)

    Just made this, and I seem to have the same problem I always do. My eggs looked like a scrambled mess😏. I add shoyu (soy sauce) to mine too. Salt addict here!

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 7:42 pm

      Oh no, we’re so sorry! :( The eggs can be a bit tricky to master (we’ve definitely had this happen to us before).

  6. Jana — January 2, 2017 @ 5:45 pm (#)

    Tried this and it taste nothing like egg drop soup it was horrible I think I’ll stick to the package mix instead 

    • Hayley @ Gimme Some Oven — January 13th, 2017 @ 9:44 am

      We’re sorry to hear you didn’t care for this, Jana.

  7. Linda Pries — January 2, 2017 @ 7:25 pm (#)

    I have never found a chicken stock that is chickeny enough, I add bouillion cubes. I (personally) don’t want the ginger, corn, sesame oil or onions. Give me a strong flavored chicken broth, the garlic is fine, some salt (I despise pepper in anything) and the eggs. Yum! I too always have egg drop soup when I am eating oriental.

  8. Michelle Ward — January 3, 2017 @ 8:32 pm (#)

    Quick, easy, wonderful! I’m amazed that I haven’t made this sooner! It’s what’s for dinner!

    • Hayley @ Gimme Some Oven — January 13th, 2017 @ 8:46 am

      Thanks, Michelle — we’re so happy you enjoyed it!

  9. Suzanne — January 4, 2017 @ 1:23 pm (#)

    This recipe is easy and delish! Watching those ribbons form was fun, I feel so accomplished! Thank you!

    • Hayley @ Gimme Some Oven — January 12th, 2017 @ 7:35 pm

      Thanks, Suzanne — we’re so glad you enjoyed it!

  10. Chellie — January 5, 2017 @ 8:14 pm (#)

    I have made this recipe a few times. I don’t use ginger, simply because I never have it on hand. I add more than 1/4 cup of corn as well. Best recipe I have made and always the one I go to when i want a quick meal! 

    My experience:
    Use a measuring cup to slowly pour the eggs all around the pot. It will be more ribbon like over messing with a whisk or fork. 

    If you have never used sesame oil, start with less. It gets strong, fast. You can always add more, can’t take it away. 

    Whisk the corn starch with some broth before adding it to the pot, or else you will almost always get clumps. Or alway, like I do. 

    • Hayley @ Gimme Some Oven — January 12th, 2017 @ 11:44 am

      We appreciate your feedback, Chellie!

  11. Jennifer — January 6, 2017 @ 6:30 pm (#)

    Actually REAL egg drop soup is made with chicken bone broth as the base. That’s why when we all try to make it with chicken broth or stock, it comes out tasting like nothing and definitely not egg drop. You must make a chicken and get that rich bone broth. I finally got the info out of my Chinese restaurant I buy my egg drop soup from. It is straight up wonderful, no veggies are in egg drop soup either. :-)

  12. Melissa — January 8, 2017 @ 8:43 pm (#)

    This is by far my favorite egg drop soup! My whole family loves it. We add turmeric to give it a “golden” color, plus it’s really good for you! Better tasting and better for you than the alternative! Thanks for sharing this recipe!

    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 12:36 pm

      Thank you so much, Melissa — we’re really glad to hear that!

  13. Patricia — January 9, 2017 @ 3:37 pm (#)

    I love your recipe for egg drop soup however, I prefer a 1/4 cup of frozen peas rather than the corn. Although I will try it with the corn and possibly a little of both! Thank you.

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:41 pm

      We’re glad to hear that, Patricia, and we think peas would be delicious in this! :)

  14. Whitney — January 10, 2017 @ 5:53 pm (#)

    Made this today and it was wonderful! I subbed in a vegan broth and fresh ginger. NOM!

    • Hayley @ Gimme Some Oven — January 10th, 2017 @ 8:48 pm

      We’re so glad you enjoyed it, Whitney!

  15. Marge — January 11, 2017 @ 5:43 am (#)

    I have no green onions but i have cilantro  already, do you think i can use it just for garnishing? 

    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 12:50 pm

      We think that would be just fine! We hope you enjoy! :)

  16. Eileen — January 12, 2017 @ 8:07 pm (#)

    YUMMM! Thank You I made this just now and it is just like my favorite Chinese Restaurants. Sure beats my old recipe. Only thing is I might have whisked in a circle to fast because the egg didn’t come out in ribbons. Still super tasty though, a keeper for sure.

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 10:04 am

      Thanks for sharing with us, Eileen — we’re so happy you enjoyed it! As for the egg, it can be tricky sometimes to get it to behave (you’re not alone)! :)

  17. Sharon — January 19, 2017 @ 5:21 pm (#)

    I know this recipe is an old post, but wow! I made it today for the kids lunch and it is amazing! I didn’t have broth so I used boullion, no need to add salt or pepper…”twas delicious 

    • Hayley @ Gimme Some Oven — January 19th, 2017 @ 8:15 pm

      We’re so happy you enjoyed it, Sharon! :)

  18. Lauren — January 20, 2017 @ 10:49 am (#)

    I absolutely LOVE this soup!! It reminds of days when I was sick as a child and my mom would whip some up for me. So extremely easy to make, flavorful and I usually have all of the ingredients anyways! I do add more sesame oil and if I made my own chicken broth then more salt as well, but this recipe is a winner. I have made it 4 times this month for my boyfriend and I don’t plan on slowing down anytime soon.

    • Hayley @ Gimme Some Oven — January 22nd, 2017 @ 6:12 pm

      Thanks for your sweet words, Lauren — we’re so glad to hear that! :)

  19. Linda — January 22, 2017 @ 10:45 am (#)

    I made this for hubby last night and he said it pretty good. It was a little watery (my fault I used arrowroot instead of corn starch). I added sliced mushrooms that I saluted in sesame oil. Next time I will use corn starch and see if that thickens better.

  20. Jodi — January 29, 2017 @ 12:18 am (#)

    We celebrated Chinese New Year tonight at a dinner party. I brought this for the appetizer. It was very easy to make but definitely didn’t turn out like the pictures. The flavor was good. If I have a future need for egg drop soup, I’ll use this recipe, but I won’t make it again otherwise.

    • Hayley @ Gimme Some Oven — January 30th, 2017 @ 11:46 am

      Hi Jodi! We appreciate you giving the recipe a try and for sharing your experience with us. We’re glad you enjoyed the taste of it. We’re not sure what you mean about how it didn’t look like the pictures (did you have trouble incorporating the egg)?

  21. Lisa McGregor — February 3, 2017 @ 9:08 pm (#)

    I made receipe and I found it very tasty. I have never tried anything like it before. I was hesistant about the sesame oil but I found it very yummy. My only struggle is that my soup didn’t thicken up like I thought it would. Otherwise, it was easy and yummy! 

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 9:09 pm

      We’re happy to hear you enjoyed it, Lisa! It’s not supposed to be a very thick soup, but you could try cooking it longer next time.

  22. LeRoy — February 6, 2017 @ 9:35 am (#)

    Great recipe easy to make way full flavor !
    In my world of normal ;) and as a suggestion I like to add clam meat &/or NZ Green lip mussel meat to add bulk n flavor, note I prefer only the male mussel, orange meat….as it is firmer not mushy like the gray/white female mussel meat !
    Thanks for a great recipe and hope my additions are enjoyed by other adventurous conisours~LeRoy !

    • Hayley @ Gimme Some Oven — February 6th, 2017 @ 12:15 pm

      Thanks for sharing with us, LeRoy — we’re happy you enjoyed it!

  23. Deanna — February 12, 2017 @ 8:16 pm (#)

    This looks divine! One of my favorites, too, and I also have found restaurant egg drop lacking lately! My favorite one was at a restaurant where I grew up in Ohio, and I have yet to find a place that makes it that good! (I’ve since moved away these past 30 years!!) This recipe looks a LOT like my original beloved Egg Drop! This is the first recipe I’ve seen using corn!! Yay! I’m going to try!
    Thank you!

    • Hayley @ Gimme Some Oven — February 13th, 2017 @ 1:21 pm

      Thank you, Deanna, we hope you can give this a try and that it’s similar to the version you loved at that restaurant! :)

  24. Medusa — February 17, 2017 @ 4:07 am (#)

    This soup was so delicious!! ☺❤
    Thank you for sharing.

    • Hayley @ Gimme Some Oven — February 17th, 2017 @ 10:14 am

      Thank you, we’re so glad you enjoyed it!

  25. Ashley — February 22, 2017 @ 11:41 am (#)

    Can you make the egg drop soup ahead and freeze for later? 

    • Hayley @ Gimme Some Oven — February 23rd, 2017 @ 1:33 pm

      Hi Ashley! This soup isn’t really ideal for freezing. You can freeze the soup but you’d need to do it without the eggs (the eggs will not hold up well in the freezer). We hope this helps!

Trackbacks/Pingbacks

  1. Pingback: 52 Stomach Pleasing Soup Recipes - Earning and Saving with Sarah

  2. Pingback: Hot and Sour Soup | Caribbean Blogz

  3. Pingback: Hot and Sour Soup | Your News On Time!

  4. Pingback: Egg Drop Soup Plus – Stamm a Blog

  5. Pingback: 15-Minute Egg Flower Soup - Cool Home Recipes

  6. Pingback: Soup du Jour - 31 Days of Soup - Preston Cooks For You