This post may contain affiliate links. Please read my disclosure policy.
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. ;)
This soup is good! I love the ginger and garlic powder. I did use an additional Tbsp of cornstarch and more ginger and garlic powder. What confused me is that there is no mention of sesame oil in the ingredients but the instructions say to stir it in. How much?? I added about 3 Tbsp for the flavor. I still havent mastered the “ribbons”.
I’ve made this several times and it’s a very solid recipe. I like a slower whirlpool to make longer ribbons of eggs. I’ve never used the corn, but this recipe is great as is.
This turned out amazing with very little effort. I used dried chives as I didn’t have green onions on hand, and white pepper instead of black. Definitely adding this to my recipe box for future use!
I find if you don’t stir while the eggs go in, (make sure it isn’t boiling) drizzle beaten eggs in a circle, wait 2 minutes, then gently stir. It makes the eggs soft and not as broken up, giving it a velvety texture.
My mother used to make this for me if I was sick. We were living on base in Germany. I think maybe getting sesame oil might have been difficult so that’s why it was for special times only. My son and I both have the flu, and I thought of this soup tonight. It turned out just like my Danish New Yorker mother used to make. Now, it’s in my menu rotation – no more only getting this delicious soup when you’re sick.
My husband said… looks like a bowl full of puke… tastes really good. I haven’t mastered the presentation yet as you can tell. I think I just didn’t have the water hot enough for the egg pour. I couldn’t find my sesame oil anywhere. I searched evert cabinet and the fridge. So I used olive oil instead and it was still good. Excited to try it with sesame oil next time.
I love egg drop and have tried to recreate it at home many times. This recipe is THE BEST! Thank u so much. I don’t do the corn, but I could see how it works.
Prep Time:
Yield:
Print
Pin
This soup is good! I love the ginger and garlic powder. I did use an additional Tbsp of cornstarch and more ginger and garlic powder. What confused me is that there is no mention of sesame oil in the ingredients but the instructions say to stir it in. How much?? I added about 3 Tbsp for the flavor. I still havent mastered the “ribbons”.
★★★★
I have tried to make egg drop soup a few different times and this has by far been best! Yummy yummy!
★★★★★
I’ve made this several times and it’s a very solid recipe. I like a slower whirlpool to make longer ribbons of eggs. I’ve never used the corn, but this recipe is great as is.
★★★★★
This turned out amazing with very little effort. I used dried chives as I didn’t have green onions on hand, and white pepper instead of black. Definitely adding this to my recipe box for future use!
★★★★★
I find if you don’t stir while the eggs go in, (make sure it isn’t boiling) drizzle beaten eggs in a circle, wait 2 minutes, then gently stir. It makes the eggs soft and not as broken up, giving it a velvety texture.
My mother used to make this for me if I was sick. We were living on base in Germany. I think maybe getting sesame oil might have been difficult so that’s why it was for special times only. My son and I both have the flu, and I thought of this soup tonight. It turned out just like my Danish New Yorker mother used to make. Now, it’s in my menu rotation – no more only getting this delicious soup when you’re sick.
Delicious, better than a Chinese restaurant!
★★★★★
Delish and the perfect soup for my sick kiddo. Thank you!
★★★★★
This was so good! I did modify a little bit. I love mushrooms so I did half mushroom stock half chicken stock and added porcini mushrooms. So yummy!
This is delicious. I used soy sauce instead of salt to up the umami flavor, and it totally delivered!!
★★★★★
My husband said… looks like a bowl full of puke… tastes really good. I haven’t mastered the presentation yet as you can tell. I think I just didn’t have the water hot enough for the egg pour. I couldn’t find my sesame oil anywhere. I searched evert cabinet and the fridge. So I used olive oil instead and it was still good. Excited to try it with sesame oil next time.
★★★★★
So good and easy to make! I used flour because I didn’t have any corn starch on hand and it was still good.
★★★★★
I don’t think a simmer is hot enough to get the egg to cook cause we just wound up with a custard and it was terrible. Very disappointed.
Love this recipe! Did exactly as it calls and paired with Tai Pei pork egg rolls. Thanks for a keeper recipe ;)
★★★★★
Just like the ones I’ve ordered in restaurants 😍
★★★★★
Seriously better than any egg drop soup I’ve ever had!
★★★★★
Had to make a second batch because my girlfriend loves it so much!
★★★★★
Just follow the directions for greatness!
This is an awesome recipe! I add 1/4-1/2 cup of mushrooms and pour soup over Asian noodles.
I’m having this for lunch right now and it is delicious! Next up: your cabbage egg drop soup. Can’t wait to try it!
★★★★★
This was delicious and soooo easy! I’ll be making this often. Thank you!
★★★★★
I love egg drop and have tried to recreate it at home many times. This recipe is THE BEST! Thank u so much. I don’t do the corn, but I could see how it works.
★★★★★