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This classic Egg Drop Soup recipe is quick and easy to make in just 15 minutes and always tastes so cozy and comforting.
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.
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 and green onions until combined. Taste and season with salt and pepper as needed.
Serve warm. Garnished with extra green onions, if you’d like.
fine sea salt and freshly-cracked black pepper, to taste
thinly-sliced green onions, for garnish
Instructions
Make the broth. Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Stir in the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons.
Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also adding a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but I generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.)
Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper.
Notes
Recipe edit: This recipe was edited in 2022 to include slightly increased amounts of ground ginger, garlic powder and white pepper. I also used to include 1/2 cup of whole kernel corn in the recipe, which is now noted as an optional addition.
I like the recipe and make it about once a week. Today when I was making it I thought the amount of ginger and garlic seemed higher but I made it as written. I did not enjoy it as much because it was really spicy, it tasted more like the base of Hot and Sour soup which I love when I’m in the mood for it. I think I will stay with the old recipe because it makes more of a comfort soup for me. I’m glad I checked the notes that stated the recipe had been updated because it made me doubt my memory.
Jenn —
I did the same thing last night! I ended up taking half the seasoned broth out and adding back in some plain broth to dilute it. My kids don’t love it that spicy and all I could taste was ginger.
And then I saw the note. I went back and looked at my printed off original recipe which calls for 1 tsp ground ginger and only 1/4 tsp garlic powder. I prefer the original ratios and I like the addition of corn as well.
This is still a great recipe but the increased ginger really changes the profile of the soup. Ali, might I suggest putting the note in a more prominent place or an asterisk by the ginger in the ingredients list?
So good. I can’t believe this is the first time I have made it! I did only use a teaspoon of ginger since I am not a big fan. But I will definitely make again and again!
Kelley —
Delicious! I love the extra spices but I’m also someone who over spices things, I love flavor! Thanks for the amazing recipe! I did add some turmeric though for color.
I like this and will do it again. I just have one question… The instructions at the very end mentioned egg whites, but I couldn’t find in the ingredient list, or any other part of the instructions, how much or what to do different from the 3 large eggs. Anybody know?
Ps. I added celery and chopped, yellow onion to the simmering pot. Delish!
Excellent, easy and delicious recipe. Instead of adding salt, I added a few dashes of soy which counters the ginger and adds that salty tang. So yummy!
Thanks for the recipe! It was good:) I’m surprised my ribbons looked so good on the first try. I was really proud! I think the key was using chopsticks and pouring slowly with a measuring cup. I will probably halve the ginger next time and be sure to use better quality stock. My stock wasn’t the best. But I still enjoyed it! I added drop dumplings that I made at the same time but they aren’t needed, I was just hungry lol.
This was delicious! I followed the updated recipe, even though I don’t much care for ginger (2 tsp is a lot!), and it was pleasantly spicy! I happened to have 2c vegetable broth on hand, so made 2 more cups of broth using ‘better than bouillon’ which I tend to make a little stronger. It was perfectly seasoned and delicious!
You’ve changed my cooking life! Not only did this introduce me to other soups and bases, it allowed me to perfect my helping of soup, so much my dad begs me to make it for him every two weeks or so! Amazing skill and thank you so much for sharing it
I’m pregnant with crazy “morning” sickness- and this soup is what I am living off of right now. Thank you so much for an easy-to-follow, delicious recipe.
Love this re cipe! I kinda altered though, didn’t use the eggs, added, sautéed onions,carrots and celery, 1 tbs of better than bullion chicken base, and 1/2 bag egg noodles!
I love how the soup hugs your soul!
Thank you! Lori
Skye MacAllister —
With your changes, it is NO LONGER Egg Drop Soup fir crying out loud.
Laura —
So… In other words you made chicken noodle soup. How in the world do you make EGG drop soup with no eggs?! You don’t. Why review a recipe when you didn’t even come close to making said recipe?
What did I do wrong that caused my egg drop soup to look like vanilla pudding? No ribbons!! Are eggs suppose to be at room temperature? The recipe doesn’t say so.
I love egg drop soup. I like eating the soup.
Now all I need is to make it and have it anytime I wish.
Will comment on how it comes out.
Thank you for sharing.
Great tasting easy egg drop soup. I made the recipe twice. I learned that stirring too quickly made the egg ribbons small and very fine which made it look unappetizing and like partially undigested food. It tasted good but didn’t look like it. I also followed other’s recommendations about using less ginger, I went with 1 tsp. I didn’t add corn but a small bit of shredded carrot instead.
My second try was perfect! I learned my lessons and stirred slower. The egg ribbons were beautiful. I did make a new addition by adding a few shakes of turmeric to give more of a yellow color.
Thanks for the teaching me how to make a delicious easy egg drop soup.
I used 6 cups broth, 7 eggs. Separated yolks from whites, stirred yolks into broth with the seasoning before simmering a good 5 min. Reduced seasoning by 1/3, and added a teaspoon of soy sauce. Best egg drop soup ever, was still a little white pepper heavy for me, but …. Addictive. Had two bowls, completely full but want more. And that’s not me. I don’t have cravings for things when I am full. Tailor the spice to suit you, add a bit of soy…. best soup ever.
I do remember the original recipe! I put all the dry ingredients (I used bouillon) in a mason jar with the cooking instructions taped to the outside. I ratioed up all the ingredients. Quick for kids. Delicious. I would like to try a pinch of turmeric.
This was very easy and pretty tasty, this doesn’t taste quite like it does in restaurants but it’s good nonetheless. I like that it includes ingredients people are more likely to have in their houses, some recipes include pretty unique things so I like that they made a simple egg drop soup recipe here. Thank you so much!
Thank you 😊. I was looking for something I could make really quick for late supper. Now I read the ingredients and directions but I started the broth and cornstarch mix before I realized I didn’t have any sesame oil. (I Just used butter, I appear to be out of things)
Anyway it was great still, I added turmeric, onion powder and small dash gumbo File for extra thickening agent. Wonderful
I’ve never made egg drop soup at home before. (Or any soup for that matter.) The recipe was simple and easy to follow. Most of the ingredients were items I always have around the house. After following the instructions, the soup came out just right! There were plenty of leftovers that will last me a few days. Excellent!
I love your egg drop soup recipe. Ok just one question how do you make the soup more in a yellow color. My is a light yellow , your is a pretty yellow. Am I doing the eggs wrong. I went to a Chinese restaurant yesterday and there was also a very yellow 🟡 what am I doing wrong
I love your recipe for Egg Drop Soup! I added a few shots of Soy Sauce and even my husband, a dedicated fan of Wonton Soup, enjoyed your recipe. I have Chronic Kidney Disease and your soup makes a lovely addition to my collection of “legal to eat” recipes as long as I use low sodium stocks or broths. Your site appears to be a treasure trove of recipes that will please my kidneys and my husband, too. Thanks again.
I didn’t know that you can make soup with egg whites & I have to admit that it looks great. I’m definitely going to try this recipe. As they saying goes “your never too old to learn”. My mum was doing a puzzle & that’s how I actually had to check it out.
Thankyou for sharing the recipe 🙏
I was so excited to make this egg drop soup as I absolutely love it. I had everything needed to make it and loved that it was so quick to make. BUT, there’s no flavor. I added another dash of the sesame oil, some butter but there’s still no taste. I do feel it will be great when you’re sick and need something to sip on for some calorie intake. Is there something else I could add? I followed the recipe to a T.
This is my go to egg drop soup recipe…. So simple yet so good! I have made so many of your recipes, tried and true…. Thank you
Disappointed. No flavor. I followed the recipe exactly.
You should try it with homemade broth using better than bouillon! It adds so much depth and flavor!
I agree but try adding a block of Japanese curry seasoning it does wonders
I love this recipe. I use this all the time. 💜
Love it!
I like the recipe and make it about once a week. Today when I was making it I thought the amount of ginger and garlic seemed higher but I made it as written. I did not enjoy it as much because it was really spicy, it tasted more like the base of Hot and Sour soup which I love when I’m in the mood for it. I think I will stay with the old recipe because it makes more of a comfort soup for me. I’m glad I checked the notes that stated the recipe had been updated because it made me doubt my memory.
I did the same thing last night! I ended up taking half the seasoned broth out and adding back in some plain broth to dilute it. My kids don’t love it that spicy and all I could taste was ginger.
And then I saw the note. I went back and looked at my printed off original recipe which calls for 1 tsp ground ginger and only 1/4 tsp garlic powder. I prefer the original ratios and I like the addition of corn as well.
This is still a great recipe but the increased ginger really changes the profile of the soup. Ali, might I suggest putting the note in a more prominent place or an asterisk by the ginger in the ingredients list?
So good. I can’t believe this is the first time I have made it! I did only use a teaspoon of ginger since I am not a big fan. But I will definitely make again and again!
Delicious! I love the extra spices but I’m also someone who over spices things, I love flavor! Thanks for the amazing recipe! I did add some turmeric though for color.
Wow, sold. This recipe is the best I’ve tried.
I like this and will do it again. I just have one question… The instructions at the very end mentioned egg whites, but I couldn’t find in the ingredient list, or any other part of the instructions, how much or what to do different from the 3 large eggs. Anybody know?
Ps. I added celery and chopped, yellow onion to the simmering pot. Delish!
Excellent, easy and delicious recipe. Instead of adding salt, I added a few dashes of soy which counters the ginger and adds that salty tang. So yummy!
This is a super yummy recipe. Thank you for posting!
So dilicious and I mad eit my self as a 11 and I still love it.
Is it supposed to be thick
very good
Loved this soup to the moon! I mix in at the end some Asian Chili Garlic Sauce for some heat.
Thanks for the recipe! It was good:) I’m surprised my ribbons looked so good on the first try. I was really proud! I think the key was using chopsticks and pouring slowly with a measuring cup. I will probably halve the ginger next time and be sure to use better quality stock. My stock wasn’t the best. But I still enjoyed it! I added drop dumplings that I made at the same time but they aren’t needed, I was just hungry lol.
This recipe will produce very bland soup that mostly just tastes like scrambled eggs. It’s powdery and just not very good.
Easy and delicious.
This was delicious! I followed the updated recipe, even though I don’t much care for ginger (2 tsp is a lot!), and it was pleasantly spicy! I happened to have 2c vegetable broth on hand, so made 2 more cups of broth using ‘better than bouillon’ which I tend to make a little stronger. It was perfectly seasoned and delicious!
Can’t find egg white in the ingredients list…how many?
The egg white is just from the 3 eggs in ingredient list. Not separate ingredient.
You’ve changed my cooking life! Not only did this introduce me to other soups and bases, it allowed me to perfect my helping of soup, so much my dad begs me to make it for him every two weeks or so! Amazing skill and thank you so much for sharing it
SO GOOD! We love adding some chili crisp on top too.
Brought this to an event tonight and it was a hit! Thank you for sharing this recipe!
I’m pregnant with crazy “morning” sickness- and this soup is what I am living off of right now. Thank you so much for an easy-to-follow, delicious recipe.
Can I use fresh ginger and garlic?
Love the flavor i put a couple dashes of hot sauce. I will be making this again and soon.
It was so good I just ate the whole pot ok now I’m full so good
I followed the recipe exactly. It has the correct consistency and look. But it tastes like straight up water.
Love this re cipe! I kinda altered though, didn’t use the eggs, added, sautéed onions,carrots and celery, 1 tbs of better than bullion chicken base, and 1/2 bag egg noodles!
I love how the soup hugs your soul!
Thank you! Lori
With your changes, it is NO LONGER Egg Drop Soup fir crying out loud.
So… In other words you made chicken noodle soup. How in the world do you make EGG drop soup with no eggs?! You don’t. Why review a recipe when you didn’t even come close to making said recipe?
What did I do wrong that caused my egg drop soup to look like vanilla pudding? No ribbons!! Are eggs suppose to be at room temperature? The recipe doesn’t say so.
Oh no! Likely your broth wasn’t hot enough. It needs to reach a full simmer (starting to bubble) for the ribbons to form.
Easy and delicious! Perfect texture. Sesame oil is a must!
Thank you!
I love egg drop soup. I like eating the soup.
Now all I need is to make it and have it anytime I wish.
Will comment on how it comes out.
Thank you for sharing.
Wow – this soup was amazing!! Thank you so much. Loved it paired with your Fried Rice recipe!! Made our family dinner!
Great tasting easy egg drop soup. I made the recipe twice. I learned that stirring too quickly made the egg ribbons small and very fine which made it look unappetizing and like partially undigested food. It tasted good but didn’t look like it. I also followed other’s recommendations about using less ginger, I went with 1 tsp. I didn’t add corn but a small bit of shredded carrot instead.
My second try was perfect! I learned my lessons and stirred slower. The egg ribbons were beautiful. I did make a new addition by adding a few shakes of turmeric to give more of a yellow color.
Thanks for the teaching me how to make a delicious easy egg drop soup.
L
Easy and our whole family loves it!
I used 6 cups broth, 7 eggs. Separated yolks from whites, stirred yolks into broth with the seasoning before simmering a good 5 min. Reduced seasoning by 1/3, and added a teaspoon of soy sauce. Best egg drop soup ever, was still a little white pepper heavy for me, but …. Addictive. Had two bowls, completely full but want more. And that’s not me. I don’t have cravings for things when I am full. Tailor the spice to suit you, add a bit of soy…. best soup ever.
I do remember the original recipe! I put all the dry ingredients (I used bouillon) in a mason jar with the cooking instructions taped to the outside. I ratioed up all the ingredients. Quick for kids. Delicious. I would like to try a pinch of turmeric.
Delicious 😋
The recipe is simple and tastes good! My whole family enjoyed it!
This was very easy and pretty tasty, this doesn’t taste quite like it does in restaurants but it’s good nonetheless. I like that it includes ingredients people are more likely to have in their houses, some recipes include pretty unique things so I like that they made a simple egg drop soup recipe here. Thank you so much!
This is as good or better than any Asian restaurant I have been to, it’s amazing !
Thank you 😊. I was looking for something I could make really quick for late supper. Now I read the ingredients and directions but I started the broth and cornstarch mix before I realized I didn’t have any sesame oil. (I Just used butter, I appear to be out of things)
Anyway it was great still, I added turmeric, onion powder and small dash gumbo File for extra thickening agent. Wonderful
Thank you Ali! I’ve made this more 2 dozen times (at least!) I like to add sautéed mushrooms 😋
I’ve never made egg drop soup at home before. (Or any soup for that matter.) The recipe was simple and easy to follow. Most of the ingredients were items I always have around the house. After following the instructions, the soup came out just right! There were plenty of leftovers that will last me a few days. Excellent!
Seriously one of the best quick recipes for Egg Drop Soup. We make this at least once a week using this as a jumping off point.
Seriously one of the best quick recipes for Egg Drop Soup. We make this at least once a week using this as a jumping off point. 5/5!
I love your egg drop soup recipe. Ok just one question how do you make the soup more in a yellow color. My is a light yellow , your is a pretty yellow. Am I doing the eggs wrong. I went to a Chinese restaurant yesterday and there was also a very yellow 🟡 what am I doing wrong
I love your recipe for Egg Drop Soup! I added a few shots of Soy Sauce and even my husband, a dedicated fan of Wonton Soup, enjoyed your recipe. I have Chronic Kidney Disease and your soup makes a lovely addition to my collection of “legal to eat” recipes as long as I use low sodium stocks or broths. Your site appears to be a treasure trove of recipes that will please my kidneys and my husband, too. Thanks again.
I didn’t know that you can make soup with egg whites & I have to admit that it looks great. I’m definitely going to try this recipe. As they saying goes “your never too old to learn”. My mum was doing a puzzle & that’s how I actually had to check it out.
Thankyou for sharing the recipe 🙏
I was so excited to make this egg drop soup as I absolutely love it. I had everything needed to make it and loved that it was so quick to make. BUT, there’s no flavor. I added another dash of the sesame oil, some butter but there’s still no taste. I do feel it will be great when you’re sick and need something to sip on for some calorie intake. Is there something else I could add? I followed the recipe to a T.
Nice recipe. I sometimes like putting in very thinly sliced mushrooms and a couple snap peapods broken in half for some crunch