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! | 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!

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.

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

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

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 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.)

Directions:

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! | gimmesomeoven.com

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Comments

1 2 3
  1. Pammi — November 12, 2009 @ 3:20 pm (#)

    I’m so glad you posted this! I’ve been cooking egg drop soup from those packaged powder mixes. This looks just as easy to make. I don’t know why I thought it wouldn’t be. I’m going to try this next week….adding the ingredients to my list now. I might even try it with the corn. Where did you get that idea, anyway? Which one do you like best, the regular or creamed?

  2. Emily — November 14, 2009 @ 11:39 am (#)

    I just made this tonight for dinner. I have a really bad cold and this looked like the easiest soup to make. It is delicious!! This is some serious comfort food:)

  3. Sheila — November 14, 2009 @ 10:09 pm (#)

    I just made this exactly like the recipe (without the creamed corn) and it turned out really odd and somewhat messed up. The corn starch did not thicken and the flavor tasted bland even after adding a bit more oil and spices. The egg didn’t really ribbon; it just turned into microscopic egg bits. What did I do wrong? I used an electric stove, and there is the possibility the corn starch was mislabeled and not corn starch (flour? I really don’t know). Other than that I am at a loss.

    • ali — November 14, 2009 @ 10:31 pm (#)

      Hi Sheila – thanks for your reply! Sorry to hear this didn’t turn out well for you. What a bummer. :(

      With regards to the cornstarch, the only ideas I have are that it didn’t get dissolved fully in the chicken broth before the heat was turned on. Or, maybe it needed to be stirred more often while the soup cooked? I’ve had it become clumpy or not thicken enough before with both of those instances. I should note, however, that I didn’t call for enough to make it super-thick (like some restaurants), so maybe that was part of it too.

      With regards to flavor, two suggestions might be to make sure you use a really good brand of chicken broth, and that it was salted well enough. Sometimes I add a bit more oil, but otherwise think these ingredients pack quite a bit of flavor.

      And hmmm…with the eggs, it takes very little stirring to form the ribbons. Too much, and mine will also tend to break up quickly. If the soup is seriously boiling while you pour in the eggs, that can also break them up.

      Hope this was helpful! So sorry it wasn’t a success. I do make this one pretty often, though, and know it has the potential turn out absolutely delicious so let me know if you try it again! :)

    • Alyssa — March 12, 2014 @ 12:37 pm (#)

      Mine also came out a little more broken up than I wanted…next time I want to try the pouring over a fork idea and stirring slower.

  4. Anna Mathew — November 19, 2009 @ 5:19 pm (#)

    Shibu introduced me to your blog a few weeks ago…and I’ve kind of been obsessed with reading it ever since! Unfortunately, due to nursing school rigor, I’ve only been able to admire and drool…until today! I made this delicious soup, and was amazed how yummy and easy it was! As Shibu said, it is “better than restaurant soup!” Thanks, Alli! I’m going to try all your other recipes ASAP as well!

  5. vicki — December 6, 2009 @ 6:54 pm (#)

    I have a little tip for you… if you pour the egg over the tines of a fork you will get nice thin thread of egg. I have enjoyed a variation of this for years but I am anxious to try your version.

  6. Megan — February 28, 2010 @ 7:17 pm (#)

    This looks so delicious and heart-warming. I love ordering egg drop out at restaurants so I’m pretty thrilled to find a recipe so that I can make it at home-thanks for sharing!

  7. rohanknitter — August 30, 2010 @ 6:04 pm (#)

    Wow – I just made this tonight and my family about went nuts over it. They all want me to make it again and often. I did the pouring eggs over the fork and it worked great. I also added some finely chopped carrot and some asian noodles just to make it a little more filling.

  8. swandiver — January 8, 2011 @ 3:45 pm (#)

    This is a great and simple recipe I plan to use often. However, right now I don’t have corn starch. Would that affect the ribboning of the eggs any? If I can perfect that, I think I might add it to my packaged ramen to add a cheap protein punch.

  9. Tori — November 20, 2011 @ 2:58 pm (#)

    Hi, does the author or anyone who reads this comment know which is the fairly best and perhaps healthy chicken broth powder/liquid to use when to make this soup, I’d love to know. ^_-

  10. Jess — March 27, 2012 @ 7:00 am (#)

    Hi! Thanks for sharing- this sounds amazing. I am planning on making it for a dinner party this weekend. I didn’t see anywhere how much it makes or how many it serves. I need it to serve about 9 people. Any suggestions on if I need to double it or not?

  11. Cait! — June 25, 2012 @ 7:24 pm (#)

    I added some carrots and some red pepper flakes for an added punch. It turned out great, although next time I think I’ll try using less egg, pouring the egg over the tines of the fork, and stirring more slowly when adding the egg. Mine didn’t make too long of ribbons although there are a few. Very yummy anyway!

  12. Jillene — October 7, 2012 @ 9:40 am (#)

    How do you keep the eggs from becoming fluffy in the soup? How do you keep them like ribbons?

    • Jan DeJaegher — January 10, 2014 @ 6:06 pm (#)

      Drizzling the eggs over a fork when you add them will make them ribbon-like.

  13. Abby — November 23, 2012 @ 4:48 pm (#)

    Can’t wait to make this! How many does this serve? Do you use fresh ground ginger?

  14. Julia — March 16, 2013 @ 9:55 pm (#)

    looks delicious!

  15. gina — April 26, 2013 @ 3:45 pm (#)

    This egg drop soup is delicious.

  16. gina — April 26, 2013 @ 3:45 pm (#)

    This egg drop soup is delicious.

  17. Marie-Louise Avery — September 6, 2013 @ 3:21 pm (#)

    Sounds lovely – but don’t worry about using whole eggs – that’s not how you get increased cholesterol:)

  18. Jan DeJaegher — January 10, 2014 @ 6:05 pm (#)

    Thank you, thank you, thank you Ali! I have been going broke (figuratively, not literally) supporting my local Chinese takeout place. Now I can make all I want and not have all of those containers piling up. I will use them to store and freeze my Egg Flower Soup!

  19. Taylor @ Food Faith Fitness — January 13, 2014 @ 7:26 am (#)

    I have actually never had egg drop soup before! But, I love eggs, soup and easy recipes so this looks like it fits the “gotta make it” bill! Anything Asian is right up my alley!

  20. Jenny Flake — January 13, 2014 @ 7:45 am (#)

    LOOOOVE egg drop soup! Have yet to make it at home…now I want to! Happy Monday :)

  21. Jenni — January 13, 2014 @ 8:14 am (#)

    I love egg drop soup (although maybe not *quite* as much as you do!) Personally, I thought your first photo was just fine. It made me want to try the soup, and that’s really the point of a photo in a food blog.

    But I’m also just as glad that you decided to take new photos since I may not have seen your post otherwise. We just bought new chickens (our old ones are no longer laying as much), and I think this would be a wonderful first dish to make with our eggs. We will have this, or a version of this, for dinner tonight.

    I’m not sure if you’ve tried this, but I find that adding a tablespoon or so of fish sauce to a vat of chicken stock makes the stock really sing. I’m definitely going to add some to my soup tonight, and thank you for sharing your technique. Now I’m really looking forward to dinner!

    • George — January 16, 2014 @ 4:17 am (#)

      Hi Jenni, I certinally agree with you about the fish sauce. I use it sparingly, 2 drops per serve, but add it after I have made the chicken stock. It also is good in scrambled eggs.

  22. Carrie @ Bakeaholic Mama — January 13, 2014 @ 8:15 am (#)

    love love love egg drop soup! This looks so good, I could use a bowl for today’s lunch.

  23. Leah | So, How's It Taste? — January 13, 2014 @ 8:30 am (#)

    Love egg drop soup! I always thought it sounded disgusting until my college roommate convinced me to try it. I was hooked! I can’t believe I’ve never made it at home. It looks so easy!

  24. Claire Gallam — January 13, 2014 @ 8:51 am (#)

    This looks amazing!!

  25. Homecleaner — January 13, 2014 @ 8:59 am (#)

    I love egg drop soup! This recipe is really easy and looks so delicious.

  26. Amanda @ Once Upon a Recipe — January 13, 2014 @ 11:19 am (#)

    This soup looks extremely comforting! I’ve never tried egg drop soup, but I’m glad it’s on my radar for the next time I’m craving something hot and simple!

  27. Kelli @ The Corner Kitchen — January 13, 2014 @ 11:51 am (#)

    Great recipe, Ali! I love egg drop soup, but haven’t had it in years. I have yet to make my own, but will have to change that asap.

  28. Ashley @ Wishes and Dishes — January 13, 2014 @ 12:29 pm (#)

    I love egg drop soup!! It’s also one of my faves. Lovely photos!!

  29. Hannah @ CleanEatingVeggieGirl — January 13, 2014 @ 12:37 pm (#)

    I cannot wait to try this! I had no idea that it could be so easy to make! I am going to try making a vegetarian version using “no chicken” broth. Hopefully it will be just as god!

    • Demi — January 14, 2014 @ 11:21 am (#)

      Just curious, you consider broth non-vegetarian but eggs are ok? Just like to learn about different people’s views on the subject.

  30. Becca @ Amuse Your Bouche — January 13, 2014 @ 1:28 pm (#)

    I love egg drop soup! Mine never looks anywhere near this pretty :)

  31. Adriana De La Cuadra — January 13, 2014 @ 2:19 pm (#)

    This just the kind of soup I always crave when I have a cold. Warm and comforting. Also perfect for this chilly winter. Thanks for sharing Ali!

  32. Heather | Farmgirl Gourmet — January 13, 2014 @ 10:14 pm (#)

    Looks delish. And the makeover looks fab too!! xoxoxo I miss your face!

    Heather

  33. Stephanie @ Eat. Drink. Love. — January 13, 2014 @ 10:58 pm (#)

    Egg drop soup is so comforting!

  34. Katie | Healthy Seasonal Recipes — January 14, 2014 @ 7:53 am (#)

    Ahh, yes much better. Though your old shot isn’t nearly as bad as some of mine from my first year. I have had a fun time reshooting some of my favorites too. I can see why this is a keeper, if for no other reason than the sheer simplicity! Beautiful!

  35. Anna@CrunchyCreamySweet — January 14, 2014 @ 9:11 am (#)

    This soup reminds me of my childhood!! Love it!

  36. Crystal @ Simply Playful Fare — January 14, 2014 @ 4:29 pm (#)

    I love egg drop soup! This recipe looks awesome. One of my biggest complaints regarding egg drop soup is if it’s too runny. I doubt this is a problem here.

  37. Paula – bell’alimento — January 14, 2014 @ 5:55 pm (#)

    Egg drop soup is perfect for those cool winter days at home! Your pictures are beautiful!

  38. Sommer @ASpicyPerspective — January 14, 2014 @ 6:26 pm (#)

    Egg drop soup is delicious! There is a few posts that I would like to “revisit” to take better shots. ;)

  39. Sue — January 15, 2014 @ 9:40 am (#)

    I cant wait to try this recipe !! My husband is a huge egg drop soup fan :)

  40. melinda — January 16, 2014 @ 12:14 pm (#)

    mmm, i love egg drop soup! total comfort food!

  41. Ruth S. — January 17, 2014 @ 1:00 pm (#)

    Although I have been making egg drop soup for years, I discovered why it was really not as good as some I have had in restaurants. Now I know. I was adding the cornstarch last. Now I will have better success with your recipe. Thanks for sharing.

  42. ELizabeth @ Eating Local in the Lou — January 17, 2014 @ 2:56 pm (#)

    Seems easy enough and looks fabulous! I wonder if the leftovers keep well?

  43. Nutmeg Nanny — January 21, 2014 @ 11:57 am (#)

    This looks fantastic! I am a huge egg drop soup lover, myself so I cannot wait to try this recipe :)

  44. Brie @ Entrée the Giant — January 22, 2014 @ 6:54 am (#)

    I’m making this tonight and I’m tellin’ ya – dinner can’t come fast enough! I cannot wait to give it a try :)

  45. Diane {Created by Diane} — January 25, 2014 @ 5:59 pm (#)

    wonderful soup, we enjoyed it and I loved it with the corn and scallions. DELICIOUS!

  46. mary parsons — January 26, 2014 @ 3:12 pm (#)

    Dear Ali, I LOVE egg drop soup !!!! But really never knew how to make it. I tried all kinds of crazy stuff. I have just read your recipe and need to go to the store and buy my “stock”. Please share more of your recipes with me. It is cold and raining right now. And it is a good day for soup. As soon as the rain stops I am going to the store. I can not wait to try your recipe. Thank you for posting it on facebook. I look forward to seeing more of you……….thank you, Mary Parsons

  47. Emily @ Life on Food — January 28, 2014 @ 7:12 pm (#)

    This is always a must have when we get Chinese. Now you are saying I can make it at home. What What?!?!

  48. Rachel — January 29, 2014 @ 8:52 pm (#)

    I just made this and it’s the best egg drop soup I have ever had. I’m more of a sweet and sour soup gal but I needed a chicken based soup ( my boyfriend is sickly) that was quick and easy and this turned out AMAZING. I will cut the ginger in half next time but I’m very pleased. Thank you.

  49. Ersie Courea — January 30, 2014 @ 3:46 am (#)

    We MAKE Greek avgolemono soup using egg and the broth should cool down then pour broth into a bowl with the eggs and not the other way round, Then the soup does not clot. Also whisk vigorously and continuously. When I was in Portugal I tasted a fantastic soup with an egg sitting on top. I recently found it in a book so I will try it.

  50. Lisa — February 3, 2014 @ 5:43 pm (#)

    As a vegetarian could you use vegetable stock instead? Has anyone tried that?

    • Ali — April 4, 2014 @ 10:46 pm (#)

      I actually tried this once, and it was great! Go for it! :)

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