Egg Drop Soup
This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make, and it’s my absolute fave. ♡
Growing up, my family had a tradition of stopping by our favorite little neighborhood Chinese restaurant for lunch every single Saturday. And every single Saturday — like, we’re talking hundreds upon hundreds of Saturdays here — I ordered the same exact thing. And it made my little heart so happy.
Egg drop soup. ♡
You guys, I can’t even tell you how much I love this soup. Clearly, it was the nostalgic soup of my childhood. But even today, it continues to be one of my all-time faves that I still make at least once a week. And I still love every single bite.
First off, egg drop soup is simply delicious. It calls for the simplest ingredients that you probably already have on hand. It takes less than 15 minutes to whip up. It pairs well with just about any Asian main dish. (Or, if you’re like me, happily stands well on its own as a main.) And it is just downright delicious.
That said, not all egg drop soups are created equal! And especially after having sampled some tragically bland and boring soups at Chinese restaurants over the years, I feel the need to note that this egg drop soup recipe is anything but boring. It’s full of rich, delicious flavors. It’s easy to customize with your favorite add-ins and seasonings. It yields the most perfect, lovely egg ribbons. And I promise it will not let you down.
Let’s make some!
✨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.
Egg Drop Soup Recipe | 1-Minute Video
So What Is Egg Drop Soup?
In case this one’s new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with slightly-thickened chicken or veggie stock, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.
Egg Drop Soup Ingredients:
To make this homemade egg drop soup recipe, you will need:
- Good-quality chicken or vegetable stock: your choice
- Cornstarch: to thicken the stock a bit
- Seasonings: ground ginger, garlic powder, salt and black pepper
- Eggs: two eggs + two extra egg whites
- Sesame oil: absolutely essential in this recipe (but add it in slowly, a little goes a long way!)
- Green onions: thinly sliced, to mix into the soup and also use as a garnish
- Whole-kernel corn: totally optional, but I love it
How To Make Egg Drop Soup:
To make egg drop soup, simply:
- Prepare your stock: Whisk the stock, cornstarch, ginger and garlic powder together until combined before turning on the heat. It’s essential that the broth is room temperature or cooler, otherwise the cornstarch will clump up and not dissolve.
- Bring the stock to a simmer: Stirring occasionally. While this is heating, go ahead and whisk together your eggs in a separate measuring cup or bowl.
- Slowly stir in the eggs: Once your stock has come to a simmer, use a whisk or a fork to begin stirring the stock round and round to create a slow “whirlpool”. Then gradually drizzle in the eggs as you continue to stir the stock, and they will turn into those magical little ribbons. Remove pan from heat.
- Add remaining ingredients. Stir in the sesame oil, green onions and corn (if using) until combined. Taste and season with salt and pepper as needed.
- Serve warm. Garnished with extra green onions, if you’d like.
What To Serve With Egg Drop Soup:
This soup would be delicious when served with:
- My favorite Fried Rice (or Quinoa Fried Rice)
- 12-Minute Chicken & Broccoli
- 20-Minute Moo Shu Pork (or Chicken)
- Beef & Broccoli
- Thai Basil Chicken
- Sesame Noodles with Broccoli and Almonds
- Black Pepper Chicken
Why I Love This Egg Drop Soup Recipe:
I mean, this is my all-time favorite soup recipe…so there’s that. 😉 But I especially love this particular recipe because:
- It’s easy to make in just 15 minutes.
- It calls for simple ingredients that I almost always have on hand.
- It’s light, healthy, and full of protein with all of those tasty eggs.
- It’s just always so warm and comforting and delicious.
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 or vegetable 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 stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, 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 simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool”. Then slowly pour the whisked eggs into the soup as you continue stirring to create egg ribboons.
- Remove pan from heat. 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 needed.
- Serve immediately, garnished with additional green onions.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
Would be nice to print your recipe and try it, the video blocks information.
Made today very good loved the corm also added boc choy
We’re glad you enjoyed it, Mike, and we bet it was yummy with the bok choy!
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Thank you! My boyfriend and I are currently doing the Whole30 diet, and we are really struggling to find quick and easy recipes that aren’t grilled meat and veggies… And I was struggling to find a way to get him to eat eggs! So I made this (with no corn starch) with 6 whole eggs, to up the protein and volume! He loves it and refuses to believe he’s eating three eggs. haha :)
You’re very welcome, Sarah, we’re happy you both enjoyed it!
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This was so,yummy. I didn’t have ground ginger so I added garlic sriracha herb which gave it a nice kick. I also didn’t add any sesame oil and it was still good!
Definitely making this again!
Thank you for sharing, Lisa, we’re so happy you enjoyed it! :)
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What’s your favorite stock to make this with? I feel like the stick makes all the difference!
Hi Angelina! We like Trader Joe’s Organic Low Sodium Chicken Broth and Better than Bouillon. We hope this helps!
Definitely a five star egg drop soup! The first time I made it I ate most of it myself. I couldn’t stop myself.
I made this soup. I added extra salt. Very easy to make and fast. It turned out great.
Wonderful, so happy to hear it!
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Made this tonight – it was relish! My soup was white and creamy – could that be from whisking too much?? It still tasted great but didn’t look like yours!
OMG! Delicious!! O:
Just made it. I substituted it with fresh garlic and ginger. Didn’t have spring onions. Absolutely delish! Thank you for sharing.
Absolutely fantastic – so simple and delicious! Didn’t change a thing – the soup is better than ordering from a restaurant!
Thank you!!
I knew Egg Drop Soup was dead-easy, I just needed the recipe to prove it–and this was it! Next time I make it, the only change I would make is to cut back on the ginger; maybe because I used fresh instead of dried, that flavor predominated instead of the unctuous broth and egg.
Oh–one final thought–I am familiar with peas or peas and carrots in Egg Drop Soup, but not corn, so would go for the former vs. the latter as an option.
This is so good! Just made a double batch and everyone likes it, including a semi-picky teen. I used extra organic broth liquid concentrate, so only added a little salt. The adults added soy sauce and extra corn and sesame oil to personal preference. Yummy! Definitely will make again. ( I may try swirling a little slower when adding egg, to get thicker ribbons next time.) Thanks for a great recipe!
Made it today. It hit the spot on a cold New Years Day. Thanks for the recipe. I know I will use it again.
Love this recipe. My 14 yr old and I make this together and love it. And been making this occasionally the last year or so with the recipe as posted e. Today I have a cold and she suggested this and asked if we could add other vegetables too. That right there tells you how good this is, teenager cooking for mom and wanting more veggies. THANK YOU
I made it using Better Than Boullion “No Chicken” base for a wonderful vegetarian soup.
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I made this tonight..my husband and I loved it! Can’t believe how easy it is to make.
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We loved your recipe! My 6 yr old daughter said please make this for my school lunch: “I love it!”
Rrelatively easy and wonderful comfort food when you have the flu or a cold.
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Great soup and so easy. I added some soy sauce for a little more flavor.
Family of 9 enjoyed this recipe.
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Love this recipe. Do you have a breakdown of nutrition per serving
I love this egg drop soupy . Easy to make and great flavor. Every time I have fried rice, I make this soup. My whole family likes it.
It was amazing! No green onion to add or ginger so I used a little nutmeg, and I only had lemon-garlic. Absolutely will be making again, def want the green onions but it came out awesome without too. And so filling!
Fantastic! Made it a second time, added a half cube of chicken bouillon and it was even better!
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If you have a super hungry spouse, do you have an entree recipe of your that you recommend to pair with this soup?
Sounds delicious! Can this soup be reheated successfully? Thank you
Thanks so much for sharing this recipe.. we enjoyed it very much!
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