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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 recipe is amazing! A few adjustments I suggest are to add more of each seasoning that this recipe (especially garlic powder and salt – I just poured an additional heavy shake of each). Also, I recommend you pour your egg in when the soup is completely boiling, not just simmering. I made this recipe without corn because I didn’t have it on hand, and it was totally delicious and satisfying on its own. I will try with corn in the future.
I had to improvise. Since I didn’t have sesame oil, I took a tsp of sesame seeds and crushed them in a makeshift mortar and pistol (sp?). I then roasted them in grapeseed oil with the garlic powder and fresh grated ginger. Instead of green onions, I sub’d onion powder. The ginger and sesame make the difference! Wow! Thanks for this recipe. I’ll use it forever!
This is a really good recipe. I made this after getting sick of eating turkey and dressing for three days straight. Enough with the Thanksgiving food! It was just the thing I needed. Not too salty and tastes better than a restaurant. Thank you so much for sharing your recipe with us.
My wife decided to try this this evening and made the fried rice to go with it. Each one on their own they were good but put the rice into the soup and oh my God they were delicious together.
I agree sesame oil is an absolute must. When I get egg drop soup at the Chinese restaurant I always add my own sesame oil. I use Kadoya, an excellent quality oil from Japan. Sometimes I use Kadoya sesame oil with chili for some heat.
The addition of corn sounds great. I am also going to try some varieties of mushrooms. I suppose you could add just about anything that suits your fancy , kinda like with an omelette.
Nice and easy to make. This recipe is a definite keeper. Just like everyone else you just have to master the pouring of the eggs to get those long ribbons. Came out fantastic.
What chicken broth / stock do you use when you make this? I just made it and it came out gross… with Trader Joe’s organic chicken stock. Not good at all. Tasted like a foot lol.
Katie Petersen —
Better Than Boullion is the only stuff I’ve used for years. Available at most markets, cheapest at Costco. Organic and lower sodium, it’s not a powder or stock but a base you add to water. It makes a huge difference.
I was thinking this morning of making egg drop soup and realized, I never gave this lady the credit she deserves by rating the recipe. I’ve been using this recipe for a long time now and I personally would argue that it’s the best on the web. One thing I do normally change is…I typically use more eggs (like 4 or 5 lol) since I regularly eat this after a long workout and I want that protein kick. It’s comforting, and filling. On days I’m really feeling like adding a little health kick, adding a scoop of powered bone broth goes a long way too. I don’t normally focus on healthy meals, to be honest. I eat food for taste and if it happens to be healthy, awesome. This is one of few meals I can shamelessly adore and still feel pretty good about afterwards. Also, how quick it is to make is ideal for a weeknight. Try the recipe! You’ll be glad you did.
first time making egg drop soup and it came out perfect. served with homemade dumplings. plated with drops of dark mushroom soy sauce for a deeper umami kick and some hot chili oil in the center.
skipped the corn but will add when not using dumplings. yum, really good.
Wow. Not only was this the easiest dish to make, but it tastes fantastic…dare I say better than takeout!? I used fresh grated ginger and garlic because I didn’t have the powders and just let it simmer for longer so the flavors could blend. The sesame oil really brought the whole dish together. This is a new go-to!
I just made this today for lunch . It was delicious and incredibly easy to make. I added fresh spinach along with the scallions. I also had some rice noodles already cooked and added them to our serving bowls. I will definitely make again! Thanks for such an awesome recipe!
I have been searching for something yummy and satisfying that I can eat since I just had 3 wisdom teeth removed, and man, I am SO, SO happy I found this recipe! It is delicious! Even my very picky kids tore it up. The sesame oil was a perfect addition. I did add a little Better Than Buillion to it, and a dash of soy sauce instead of salt. I can’t wait to make it again for lunch tomorrow!!
You said “eggs and egg whites” in measuring cup? So does that mean i need to separate egg whites and also have whole eggs? to pour in the broth? 🤔 thank you for this recipe!😁💖
The egg turned out perfect in the soup, but the sesame oil almost ruined it! Next time I’ll put maybe a 1/4 of the amount of sesame oil in. Other than that, it was a delicious and easy recipe. I’ll be making it again in the future.
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This recipe is amazing! A few adjustments I suggest are to add more of each seasoning that this recipe (especially garlic powder and salt – I just poured an additional heavy shake of each). Also, I recommend you pour your egg in when the soup is completely boiling, not just simmering. I made this recipe without corn because I didn’t have it on hand, and it was totally delicious and satisfying on its own. I will try with corn in the future.
Thank you for sharing this recipe!
★★★★★
I had to improvise. Since I didn’t have sesame oil, I took a tsp of sesame seeds and crushed them in a makeshift mortar and pistol (sp?). I then roasted them in grapeseed oil with the garlic powder and fresh grated ginger. Instead of green onions, I sub’d onion powder. The ginger and sesame make the difference! Wow! Thanks for this recipe. I’ll use it forever!
★★★★★
Great! Can the extra be frozen? I have lots leftover in a two person household. :) Thank you!
I used soy sauce instead of salt and this was fantastic. Absolutely food for the soul!!
This recipe will go into my personal cookbook!
★★★★★
This is a really good recipe. I made this after getting sick of eating turkey and dressing for three days straight. Enough with the Thanksgiving food! It was just the thing I needed. Not too salty and tastes better than a restaurant. Thank you so much for sharing your recipe with us.
★★★★★
My wife decided to try this this evening and made the fried rice to go with it. Each one on their own they were good but put the rice into the soup and oh my God they were delicious together.
I rated his 5stars, but it posted as 3 stars. Please Delete previous post due to error. It is delicious!
★★★★★
I agree sesame oil is an absolute must. When I get egg drop soup at the Chinese restaurant I always add my own sesame oil. I use Kadoya, an excellent quality oil from Japan. Sometimes I use Kadoya sesame oil with chili for some heat.
The addition of corn sounds great. I am also going to try some varieties of mushrooms. I suppose you could add just about anything that suits your fancy , kinda like with an omelette.
★★★★
Nice and easy to make. This recipe is a definite keeper. Just like everyone else you just have to master the pouring of the eggs to get those long ribbons. Came out fantastic.
★★★★★
What chicken broth / stock do you use when you make this? I just made it and it came out gross… with Trader Joe’s organic chicken stock. Not good at all. Tasted like a foot lol.
Better Than Boullion is the only stuff I’ve used for years. Available at most markets, cheapest at Costco. Organic and lower sodium, it’s not a powder or stock but a base you add to water. It makes a huge difference.
This is a good recipe. I added more sesame oil.
★★★
Perfection! I went a little heavy on the seasoning. Left out the corn because we are on Keto and this really hit the spot. Delish.
★★★★★
Can this be reheated later or frozen?
I was thinking this morning of making egg drop soup and realized, I never gave this lady the credit she deserves by rating the recipe. I’ve been using this recipe for a long time now and I personally would argue that it’s the best on the web. One thing I do normally change is…I typically use more eggs (like 4 or 5 lol) since I regularly eat this after a long workout and I want that protein kick. It’s comforting, and filling. On days I’m really feeling like adding a little health kick, adding a scoop of powered bone broth goes a long way too. I don’t normally focus on healthy meals, to be honest. I eat food for taste and if it happens to be healthy, awesome. This is one of few meals I can shamelessly adore and still feel pretty good about afterwards. Also, how quick it is to make is ideal for a weeknight. Try the recipe! You’ll be glad you did.
★★★★★
Amazing !!!!!!!!! So So So good! I would say, it only took like 5 minutes tho. Would eat this every meal!
★★★★★
Very good. I added mushrooms, which added some flavor. I will eliminate the corn starch.
★★★★
Well, that was a waste of good broth. Mine was just egg soup. No ribbons. Maybe I stirred too long. Not long enough? I suck. Didn’t work for me.
White pepper. Trust me.
Easy, and tastes great!!! Thanks for always having amazing recipes.
★★★★★
Idk this recipe didn’t work for me :,,(
Mine came out discolored and a bit bland.. what did I do wrong?
first time making egg drop soup and it came out perfect. served with homemade dumplings. plated with drops of dark mushroom soy sauce for a deeper umami kick and some hot chili oil in the center.
skipped the corn but will add when not using dumplings. yum, really good.
★★★★★
Wow. Not only was this the easiest dish to make, but it tastes fantastic…dare I say better than takeout!? I used fresh grated ginger and garlic because I didn’t have the powders and just let it simmer for longer so the flavors could blend. The sesame oil really brought the whole dish together. This is a new go-to!
★★★★★
Great recipe, easy to make and follow, I was surprised by how well it worked and how easy it was to make.
★★★★★
I just made this today for lunch . It was delicious and incredibly easy to make. I added fresh spinach along with the scallions. I also had some rice noodles already cooked and added them to our serving bowls. I will definitely make again! Thanks for such an awesome recipe!
It was my first time making homemade egg drop soup and let me tell you this recipe does not disappoint. It was super quick and easy!
★★★★★
This soup recipe was super delicious and easy to prepare. I added chicken breast & rice . I will have it with an egg roll .
I have been searching for something yummy and satisfying that I can eat since I just had 3 wisdom teeth removed, and man, I am SO, SO happy I found this recipe! It is delicious! Even my very picky kids tore it up. The sesame oil was a perfect addition. I did add a little Better Than Buillion to it, and a dash of soy sauce instead of salt. I can’t wait to make it again for lunch tomorrow!!
★★★★★
You said “eggs and egg whites” in measuring cup? So does that mean i need to separate egg whites and also have whole eggs? to pour in the broth? 🤔 thank you for this recipe!😁💖
Perfect!!
★★★★★
The egg turned out perfect in the soup, but the sesame oil almost ruined it! Next time I’ll put maybe a 1/4 of the amount of sesame oil in. Other than that, it was a delicious and easy recipe. I’ll be making it again in the future.
★★★
So good! My new “go to”!
★★★★★
This was really good! I doubled the recipe, but not the ginger and it was perfect for me. This ones a keeper.
★★★★★