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.

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

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!

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

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! |

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! |

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! |

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! |

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! |

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! |

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! |

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.

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

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.  :)

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

Egg Drop Soup

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


  • 4 cups good-quality chicken stock
  • 2 Tbsp. cornstarch
  • 1 tsp. ground ginger
  • 1/4 tsp. garlic powder
  • 2 large eggs
  • 2 egg whites
  • 1/2 tsp. 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 tsp - I like my soup salty!)
  • black pepper, to taste (I use about 1/4 tsp.)


Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan 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.

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!

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

Leave a Comment:


  1. Colee — April 12, 2015 @ 8:47 pm (#)

    I had a terrible cold during the last trimester of my pregnancy and had a craving for egg drop soup;  the closest restaurant with good soup was a 30 minute drive. I found this recipe and it satisfied my craving and made me feel better instantly!  I added peas instead of corn, and some tofu and water chestnut. The sesame oil really helps this soup along.  Thank you! 

    • Ali — April 13, 2015 @ 11:35 am (#)

      Oh Colee that makes me so happy! Thanks for sharing!

  2. EmSpeaks — April 13, 2015 @ 3:39 pm (#)

    I just tried this and thought it came out pretty bland, but it was great after adding a lot more salt, a tiny bit of soy sauce, and some more garlic and ginger.

  3. Lisa — April 14, 2015 @ 8:35 pm (#)

    Nothing is bland with sesame oil. I wonder if commenter above “skipped” this ingredient? I added cream of corn. I am not familiar with corn in this soup dish but It was ok. I kinda liked the corn added.. with the egg drop, mushrooms, scallions, and a vegan bouillon.. fabulous!! Probably considered a different soup now, but with a great base soup recipe. Thank YOU! 

    • Ali — April 15, 2015 @ 12:56 pm (#)

      Thanks Lisa, and I bet it was insane with cream of corn! Yum!

  4. Tommy — April 27, 2015 @ 8:41 pm (#)

    Can chicken broth be used instead of chicken stock?

  5. Tommy Kekipi — April 27, 2015 @ 8:46 pm (#)

    Will chicken broth work instead of Chicken stock? 

    • Ali — April 29, 2015 @ 9:40 pm (#)

      Yes, that will work just fine!

  6. Louisa — May 8, 2015 @ 11:46 am (#)

    This recipe is amazing! I made it today for the second time, and I am seriously in love with it. (I even have it written on paper now and pinned by my stove!) I haven’t added anything to it – like corn, or anything else – but I intend to try the next time. My first time, I did discover that it is not a soup that reheats kindly. So, as I’m a one-person household, I cut the recipe in half (but kept the garlic at 100%). AMAZING! I had it for breakfast :)

    • Ali — May 8, 2015 @ 9:32 pm (#)

      Thanks Louisa! I’m so happy to hear that! And I’ve never thought of having it for breakfast, but it is an egg dish after all, so good thinking! ; )

  7. Nichole — May 9, 2015 @ 6:42 pm (#)

    I was skeptical about the corn. I loved the sweet addition of corn. I  always end up making scrambled eggs out of my egg drop soup. I  was so excited,  it came out with beautiful threads.  My now go to recipe for egg drop soup! Thank you for the recipe!

    • Ali — May 10, 2015 @ 7:34 am (#)

      Thanks Nichole, I hope you enjoy it!

  8. LOUISE — May 12, 2015 @ 4:23 pm (#)

    Just whipped this up after a lonnnnng shift. Wow it was delicious! Added in sugar snap peas, normal peas, sweetcorn & plenty of spring onions- Yum! All packed ready for more at work tomorrow. Thanks for such a fab recipe 


    • Ali — May 13, 2015 @ 10:25 am (#)

      Awesome! Those additions sound tasty!!

  9. Gwen — May 16, 2015 @ 6:42 am (#)

    Hi! This looks wonderful!  I’m wondering id you’ve tried freezing it?  Would the eggs hold up well? I can’t wait to try it!!

    • Ali — May 16, 2015 @ 8:37 am (#)

      Thanks, Gwen! I actually haven’t tried freezing it, but I am worried the eggs wouldn’t hold up well. You could always experiment, by freezing just a tiny bit of it though?

  10. VickieK — June 5, 2015 @ 5:00 pm (#)

    I think I will try making this, but my favorite Chinese restaurant uses small chunks of tofu and peas and carrots as well as corn. And they always serve it with fried wontons, which are awesome by the way. Definitely will try this and save myself a long drive to the Mandarin House!

    • Ali — June 8, 2015 @ 8:48 am (#)

      Thanks, Vickie! : )

  11. Laura — June 12, 2015 @ 4:43 pm (#)

    Omg!! So awesome sauce! Did this for me and my brother and we both loved it! This is great when u need something fast and u rocked it!

    • Hayley — June 12, 2015 @ 5:03 pm (#)

      Laura, we’re so glad to hear that you and your brother loved it! : )

  12. MaryAnn — June 17, 2015 @ 8:45 pm (#)

    Great recipe! Cut in half for just my husband and I, perfect and delish! I was skeptical about the corn but it was an amazing addition, especially now when it’s so sweet and in season. Will definitely make this again! Thanks!

    • Hayley @ Gimme Some Oven — June 17, 2015 @ 11:48 pm (#)

      Mary Ann, you’re too kind! We’re so happy you and your husband loved this!

  13. MaryAnn — June 17, 2015 @ 8:47 pm (#)

    PS This was actually BETTER than any restaurant!

  14. lorn — June 21, 2015 @ 4:32 pm (#)

    I’m vegetarian, can i use water instead of chicken stock?

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:50 pm (#)

      You sure can, but we’d probably recommend vegetable stock before water (just so you still have more flavor.) We hope you enjoy!

  15. Sarah — June 21, 2015 @ 11:14 pm (#)

    hi I made the soup and it tastes really good but my one concern is how can I get the colour the same as yours? Mine didn’t turn out as yellow 

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:47 pm (#)

      Hey, Sarah! Hmmm, it probably has something to do with your eggs. Fresher eggs (preferably organic, free range, etc.) tend to have a brighter yellow yolk, so maybe that’s it?

  16. Amanda — June 29, 2015 @ 1:24 pm (#)

    I added sautéed/caramelized leeks to mine instead of the scallions and it’s just as good and a little bit japanese ;)

    • Hayley @ Gimme Some Oven — June 30, 2015 @ 1:56 pm (#)

      That sounds delicious!

  17. Jennifer — July 8, 2015 @ 5:51 pm (#)

    Thank you so much for this recipe! I can’t believe how delicious it is—especially since it’s so easy to make! 

    • Hayley @ Gimme Some Oven — July 8, 2015 @ 10:44 pm (#)

      Thanks Jennifer, we’re glad you like it! :)

  18. Shoni — July 8, 2015 @ 8:40 pm (#)

    So easy, so tasty, kids loved it. It’s a winner in our household. 

    • Hayley @ Gimme Some Oven — July 8, 2015 @ 10:36 pm (#)

      That’s so great to hear, Shoni, thank you! We’re happy you and your family enjoyed it!

  19. Teresa — July 9, 2015 @ 10:24 am (#)

    I’m a vegetarian. Do you think this would work out well with vegetable broth, or do you think you would lose a lot in terms of taste? Thanks! 

    • Ali — August 27, 2015 @ 11:24 am (#)

      Sure thing! The taste will be slightly different, but I think it would still be delicious. Enjoy!

  20. katie — July 17, 2015 @ 12:32 pm (#)

    Wondering what everyone’s favorite chicken stock is other than homemade..

  21. Mike M — July 19, 2015 @ 8:29 am (#)

    I regularly make crab and sweetcorn soup, which needs one egg white near the end of cooking. In previous attempts the egg white tended to clump together, rather than produce thin strands, so I thought I wonder if I can use the whole egg — yolk and white? Well, today I did! The result was perfect! I got my strands of egg in the soup. no clumps, and it tasted absolutely great. So I won’t be using just the egg white any more. It’s going to be whole egg from now on for egg drop soup.

    • Hayley @ Gimme Some Oven — July 19, 2015 @ 11:33 am (#)

      Crab and sweet corn soup sounds lovely! We’re glad the whole egg worked out for you, we hope you enjoy the egg drop soup! :D

  22. Krystal — August 13, 2015 @ 5:44 pm (#)

    I just made this tonight. It’s so delicious! I’ve never had corn on my egg drop before, but it really was a great addition. I’ll never buy it at a restaurant again. Thank you for the recipe! 

    • Hayley @ Gimme Some Oven — August 14, 2015 @ 10:34 am (#)

      Thanks Krystal, we’re so happy you enjoyed it! :)

  23. Charice — September 2, 2015 @ 2:08 pm (#)

    I put ground up organic chicken or small meatballs in it for more protein. I also have put in small pot stickers.  I always change soup recipes so there more protein. 
    Thanks for the pictures.

    • Hayley @ Gimme Some Oven — September 4, 2015 @ 1:59 pm (#)

      Thanks for sharing Charice, we think that sounds so yummy — great ideas! We’ll totally have to give those a try sometime. :)

  24. Elle ONeil — September 10, 2015 @ 12:56 pm (#)

    This soup reminds me of some chinese restaurant in manhattan, NY

    will try it soon. Yours just look gorgeous in pictures and I believe it taste superb too

    • Hayley @ Gimme Some Oven — September 10, 2015 @ 4:34 pm (#)

      Thanks Elle, we hope you enjoy! :)

  25. Laurel — September 13, 2015 @ 1:08 pm (#)

    I made this for lunch today, as written. I need to work on my egg ribbon-making technique. My soup didn’t look nearly as pretty as yours. Nonetheless, the soup was delicious. I will continue to make this soup on a regular basis. It’s that good. Thanks for posting.

    • Hayley @ Gimme Some Oven — September 14, 2015 @ 8:05 am (#)

      Thanks for sharing Laurel, we’re glad you enjoyed it!

  26. Jesse — September 19, 2015 @ 5:08 pm (#)

    Another nope in a string of attempts to replicate restaurant style egg drop soup.  This recipe is closer than some, but just not close enough to forgoe driving to your local restaurant.

    • Hayley @ Gimme Some Oven — September 22, 2015 @ 11:38 am (#)

      We’re sorry you didn’t care for it Jesse!

  27. sukhi — September 28, 2015 @ 7:13 pm (#)

    anyone make it without cornstarch?? watching carbs..but no really chinese food here…im struggling.

  28. Candice flammer — October 9, 2015 @ 7:36 pm (#)

    Tonight is my second time making it because it was such a hit with my family the first time! That’s saying a lot, with two extremely picky toddlers, but I give them straws and they literally drank it up and asked for seconds and thirds! I love the ginger and sesame oil and corn. This time I’m adding some frozen wontans I had in my freezer. Thanks for the great recipe!

    • Hayley @ Gimme Some Oven — October 9, 2015 @ 10:37 pm (#)

      Yay, that’s so great to hear Candice! Thank you for sharing, we’re happy your kiddos loved it, and are smiling picturing them slurping it up with straws – so cute! :)

  29. Angela — October 13, 2015 @ 3:02 pm (#)

    Tried this a second time because I was bound and determined to get ribbons!  I did not remove it from heat once it started to boil.  I also brought it back to a boil after the eggs were added.  That seemed to work for me as I got beautiful ribbons this time around.  Delicious soup!

    • Hayley @ Gimme Some Oven — October 14, 2015 @ 10:22 am (#)

      That’s great to hear Angela, we’re glad it turned out so well! :)

  30. Cheyenne — October 14, 2015 @ 4:56 pm (#)

    Are there any nutritional facts (calories sodium etc.) Just curious if you guys posted and I missed it somewhere

    • Hayley @ Gimme Some Oven — October 15, 2015 @ 12:42 pm (#)

      Hi Cheyenne! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  31. Nancy Anderson — October 18, 2015 @ 12:11 pm (#)

    Made this to go along with leftovers from our fav Chinese Rest.  However, after adding the egg (slowly, stirring w/whisk) the egg seemed to separate from the broth – didn’t look so hot – kind of like it had curdled, but tasted great.  Any thoughts?

    • Ali — November 4, 2015 @ 5:09 pm (#)

      Ah, your soup may not have been boiling enough. If it reaches a rolling boil, that will help shape the egg into nice long ribbons. Hope that helps!

  32. Val — October 18, 2015 @ 6:21 pm (#)

    Is there something to substitute for the corn starch? Doing a whole 30 and corn/corn products are off the table, however everything else seems do-able. Help is appreciated! Thanks. 

    • Hayley @ Gimme Some Oven — October 19, 2015 @ 8:08 am (#)

      Hi Val! Arrowroot starch/powder, coconut or almond flour and tapioca starch should all work well as thickeners. We’d vote for the arrowroot powder in this particular recipe though. We hope this helped!

  33. Kathy — November 2, 2015 @ 1:44 pm (#)

    I would like to make this for a pot luck, could I make it the night before and heat it in a crock-pot?

    • Hayley @ Gimme Some Oven — November 2, 2015 @ 7:39 pm (#)

      We think that should work just fine Kathy, we hope you enjoy! :)

  34. Karina — November 30, 2015 @ 8:17 pm (#)

    I want to try this, and add some water chestnuts, ham, and peas like I’ve had at other places. Seems like it would be good, something simple and easy to modify, can’t wait to try!

    • Hayley @ Gimme Some Oven — December 1, 2015 @ 10:18 am (#)

      We hope you love it Karina, and we think those additions would be yummy! :)


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