This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and tastes even better than the restaurant version!
Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we’re talking nearly two decades of Saturdays here — I would order “the usual.”
Egg drop soup. ♡
Anyone who knows me will tell you that I absolutely adore a good bowl of egg drop soup. It was my favorite food in the whole entire world as a kid. And today, it’s still one of the most comforting, nostalgic, delicious soups I know.
It’s also one of the easiest soups I know. All you need to make this egg drop soup recipe is about 15 minutes (tops) in the kitchen, a handful of easy ingredients, and a quick tip for how to drizzle those beautiful egg ribbons. Then a delicious batch of egg drop soup can simmering on the stove and ready to be served in no time.
Let’s make some soup!
Egg Drop Soup Recipe | 1-Minute Video
So What Is Egg Drop Soup?
In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, 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: Either will do.
Cornstarch: To thicken the broth a bit.
Seasonings: Just a pinch of ground ginger, garlic powder, salt and black pepper.
Eggs: Which we will whisk and then drizzle into the soup.
Sesame oil: Absolutely essential in this recipe, and also one of my favorite ingredients!
Green onions: Thinly sliced, to mix into the soup and also use as a garnish.
Whole-kernel corn: Totally optional, but I love the extra flavor and texture it adds.
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.
3 green onions, thinly sliced, plus extra for garnish
(optional) 1/4 cup whole-kernel corn or creamed corn
fine sea salt and freshly-cracked black pepper, to taste
Instructions
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, in order to create long egg ribbons.
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, sprinkled with additional green onions.
Notes
*My old recipe called for 2 eggs and 2 egg whites, which you’re welcome to use. But nowadays, I’ve switched to just using 3 eggs, which is a bit easier. ;)
Had to leave a comment – saw this on Pinterest, immediately made it for dinner, took one taste and involuntarily did a little happy dance 🙌💃so fast and so delicious!!
Used 4 large eggs for this. Instead of 2 eggs/2 whites. Worked awesome! Used ‘Better Than Bullion’ Chicken Stock Mix. Skipped the corn. YUMMY! Will keep recipe + changes I made. Me and hubby like it a lot!
Ali, as always your recipes are delicious!! I used to cook a lot from other blogs (recipetineats, simplyrecipes, Chrissy tiegen books) but your recipes are BY FAR healthier (no need to drench everything in butter and bacon) , easier and lighter but packed with flavor. I love that. Thanks to your awesome cooking skills, I’ve slowly transitioned to making mostly your recipes. You are wonderful!
Spent way too much time reading silly comments about this recipe- lol- so I felt compelled to weigh in.
ONE teaspoon of soy sauce or tamari will give it amped up flavor and will not turn it brown.
I used peas instead of corn- very good also.
Great recipe! So easy perfect for when you have a cold, too.
The recipe says 3 eggs but the instructions mention eggs and egg whites. Video seems to show 2 whole eggs and 2 egg whites. Can you update the recipe so we know how many eggs vs. egg whites? (Unless I am missing it!)
I love this soup, btw! Made it for a friend who was sick and he loved it. Made it for myself just now for the same reason. It’s so easy, cheap, and fast but also really good! Thanks so much!
Ah, good question. Either will work! I used to make the recipe with the mixture of eggs + whites. Then later simplified it to just use 3 eggs. But either option will work! :)
Delicious! My only complaint is the recipe says to add the egg when the broth is at a simmer, I didn’t get the egg ribbons because of this. I think if it was actually boiling then it would have turned out perfectly. No biggie, I’ll boil it next time!
this was amazing! my appetite sucks, and finding food my mom genuinely likes is even harder. made it basically according to recipe, with a tiny bit more garlic and ginger and included the corn. she said she thinks it’s her favorite dish I’ve made — and SO easy! thank you!
This may be the best egg drop soup I have ever had. I forgot the sesame oil and thought wow this is good, and then remembered the sesame oil and added. OH my goodness. It went from good to AMAZING! I have been looking for a good recipe for long time. This is my new go to recipe AND it fits in well with the Ketogenic meal plan. #BONUS
Followers the recipe with a couple of changes. I grow my own corn and freeze it. So I added the frozen corn after whisking in the corn starch and spices but before the egg so that the corn would thaw and heat through. I also added some shiitake mushrooms at the end. Love it! And was simple. Might try fresh ginger next time.
I didn’t have ginger, so I looked up substitutes and nutmeg was an option that I had in the pantry. I just had oral surgery and was craving egg drop soup, googled egg drop soup and it brought me to gimmesomeoven.com.
My photo doesn’t look as yellow as the authors, not sure what I did differently? I don’t care for the nutmeg flavor so I wouldn’t use it again. Four stars are based on my flavors.
Very quick and easy to make! Will keep!
Excellent taste, but wasn’t thick like in a restaurant. You wouldn’t happen to have any ideas as to what the problem may be?
I used 2.5 tbsp cornstarch…
But, still very good!
I used chicken broth because that’s what I had and wanted to try this. Looked cloudy.. I boiled instead of simmered, I’m sure that’s what the issue was. Still tasted good..left out the sesame oil and corn..
So yummy! Perfect for a friend with a cold! Will be my go-to when I’m sick, too! I added a little more salt, ginger and sesame oil (because I used Xanthan gum instead of cornstarch since I’m doing keto and it made it too thick, so I needed a little extra chicken broth). I’m terrible with the eggs, though. I can never get them restaurant style. But it turned out great anyway!
My son and I both love egg drop soup so I doubled the recipe and I’m SO glad I did! We love it! and now we have leftovers. Thanks for sharing this wonderful and easy recipe!
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Thank you so much this is perfect and turned out very good!!!
★★★★★
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Had to leave a comment – saw this on Pinterest, immediately made it for dinner, took one taste and involuntarily did a little happy dance 🙌💃so fast and so delicious!!
★★★★★
Used 4 large eggs for this. Instead of 2 eggs/2 whites. Worked awesome! Used ‘Better Than Bullion’ Chicken Stock Mix. Skipped the corn. YUMMY! Will keep recipe + changes I made. Me and hubby like it a lot!
★★★★★
Sounds so yummy but I have a sesame allergy :( any substitutes?!
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Can I make this ahead of time and chill, then reheat later? Can leftovers be frozen?
Thanks for sharing the recipe. Great tasting soup (had forgotten how yummy it was) 😊👍
★★★★★
Love this recipe! Simple but very tasty!
★★★★★
I used tapioca starch. The soup doesn’t separate. This recipe is perfect.
★★★★★
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Ali, as always your recipes are delicious!! I used to cook a lot from other blogs (recipetineats, simplyrecipes, Chrissy tiegen books) but your recipes are BY FAR healthier (no need to drench everything in butter and bacon) , easier and lighter but packed with flavor. I love that. Thanks to your awesome cooking skills, I’ve slowly transitioned to making mostly your recipes. You are wonderful!
★★★★★
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Spent way too much time reading silly comments about this recipe- lol- so I felt compelled to weigh in.
ONE teaspoon of soy sauce or tamari will give it amped up flavor and will not turn it brown.
I used peas instead of corn- very good also.
Great recipe! So easy perfect for when you have a cold, too.
★★★★★
The recipe says 3 eggs but the instructions mention eggs and egg whites. Video seems to show 2 whole eggs and 2 egg whites. Can you update the recipe so we know how many eggs vs. egg whites? (Unless I am missing it!)
I love this soup, btw! Made it for a friend who was sick and he loved it. Made it for myself just now for the same reason. It’s so easy, cheap, and fast but also really good! Thanks so much!
The recipe calls for 3 eggs but in the video it looked like you used 2 eggs and 2 extra egg whites, which is correct? TYIA
Ah, good question. Either will work! I used to make the recipe with the mixture of eggs + whites. Then later simplified it to just use 3 eggs. But either option will work! :)
Add just a bit of soy sauce and it’s perfect.
★★★★★
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Delicious! My only complaint is the recipe says to add the egg when the broth is at a simmer, I didn’t get the egg ribbons because of this. I think if it was actually boiling then it would have turned out perfectly. No biggie, I’ll boil it next time!
★★★★
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Thank you for your recipe! It’s quick and easy. An awesome soup for an upset stomach.
★★★★★
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this was amazing! my appetite sucks, and finding food my mom genuinely likes is even harder. made it basically according to recipe, with a tiny bit more garlic and ginger and included the corn. she said she thinks it’s her favorite dish I’ve made — and SO easy! thank you!
★★★★★
This may be the best egg drop soup I have ever had. I forgot the sesame oil and thought wow this is good, and then remembered the sesame oil and added. OH my goodness. It went from good to AMAZING! I have been looking for a good recipe for long time. This is my new go to recipe AND it fits in well with the Ketogenic meal plan. #BONUS
★★★★★
Great base recipe. Added a teaspoon of Turmeric; 1/4 teaspoon white pepper; parsley; 1/2 teaspoon of soy. Wonderful!
★★★★★
Followers the recipe with a couple of changes. I grow my own corn and freeze it. So I added the frozen corn after whisking in the corn starch and spices but before the egg so that the corn would thaw and heat through. I also added some shiitake mushrooms at the end. Love it! And was simple. Might try fresh ginger next time.
★★★★★
I didn’t have ginger, so I looked up substitutes and nutmeg was an option that I had in the pantry. I just had oral surgery and was craving egg drop soup, googled egg drop soup and it brought me to gimmesomeoven.com.
My photo doesn’t look as yellow as the authors, not sure what I did differently? I don’t care for the nutmeg flavor so I wouldn’t use it again. Four stars are based on my flavors.
Very quick and easy to make! Will keep!
★★★★
Excellent taste, but wasn’t thick like in a restaurant. You wouldn’t happen to have any ideas as to what the problem may be?
I used 2.5 tbsp cornstarch…
But, still very good!
★★★★★
Made this for dinner tonight and found it pretty much tasteless. Went back over recipe a couple times thinking I missed something. But no.
Hmmm, maybe it needed to be seasoned with more salt and pepper? I’ve made this recipe countless times, and it’s usually full of flavor.
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GREAT
★★★★★
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I used chicken broth because that’s what I had and wanted to try this. Looked cloudy.. I boiled instead of simmered, I’m sure that’s what the issue was. Still tasted good..left out the sesame oil and corn..
So yummy! Perfect for a friend with a cold! Will be my go-to when I’m sick, too! I added a little more salt, ginger and sesame oil (because I used Xanthan gum instead of cornstarch since I’m doing keto and it made it too thick, so I needed a little extra chicken broth). I’m terrible with the eggs, though. I can never get them restaurant style. But it turned out great anyway!
★★★★★
I love this recipe. I like to add white rice to mine, just like I do at the restaurant
★★★★★
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My son and I both love egg drop soup so I doubled the recipe and I’m SO glad I did! We love it! and now we have leftovers. Thanks for sharing this wonderful and easy recipe!
★★★★★
Absolutely delicious! Adding corn is a must in my opinion :) My 19m old daughter loved it too!
★★★★★