Egg Drop Soup

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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!

Egg Drop Soup

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.

Brown Eggs

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

How To Make Egg Drop Soup:

To make egg drop soup, simply:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm. Garnished with extra green onions, if you’d like.

Homemade Egg Drop Soup

What To Serve With Egg Drop Soup:

This soup would be delicious when served with:

Egg Drop Soup Recipe

More Favorite Soup Recipes:

If you love egg drop soup, feel free to check out these other faves:

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Egg Drop Soup

Egg Drop Soup

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups of soup 1x

Description

This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and it’s my absolute fave.


Scale

Ingredients

  • 4 cups good-quality chicken or vegetable stock
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 3 eggs
  • 1/2 teaspoon toasted sesame oil
  • 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

  1. 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.
  2. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
  3. 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.
  4. 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.
  5. 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. ;)

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575 comments on “Egg Drop Soup”

  1. Thanks for this awesome recipe! My husband loves egg drop soup. I can’t wait to make it for him instead of ordering it from a restaurant.

  2. I used your recipe yesterday Halloween “14” but changed a thing or two. Used arrowroot not cornstarch, used fresh garlic sliced fine, added shredded chicken and a tiny bit of corn, fabulous ! Thank you

  3. I have to say I am not impressed with this soup! I just made it and it isn’t very appetizing I followed the directions and it looks just like the above pictured but, it’s taste just isn’t what I expected! 

    • Hi Riann,

      Sorry to hear that. The taste is definitely largely affected by the brand of chicken stock. So there’s a chance that could have affected things. But otherwise, thanks for giving it a try!

      ~Ali

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  8. This is the BEST soup ever!  This is now in my regular regimen of dishes. The sesame oil is what ‘makes’ it. Love, love….love! ?Needed a filling but healthy soup while recovering from full teeth removal.  Perfect!

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  17. The best egg drop soup ever! Making it again today on this cold nasty day in the south.

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  19. Love this recipe!! I made this for my family and it was gone in about 60 seconds!!

  20. Ali! This was amazing, and easy enough that I wasn’t afraid to tackle it with my less than stellar domestic goddess skills. Granten even loved it! If it is good enough for the picky baby, oh my, let’s share this with the world! Thank you!

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  24. My downfall is not being a very good cook. Since I am alone, I have to force myself to learn.

    Your recipe is a God send. Jerry, in Las Vegas

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  28. I like adding cubed tofu and green onions! Excellent!

  29. Im feeling kinda down and then I saw this recipe.  I love egg drop soup too but I thought it was really hard to make!  I’m watching my carbohydrates so off to the store for sesame oil and making this today.

  30. Ok I made this and it looks like cream of celery.  It tastes bland.  Usually I can cook pretty good so maybe Iccan’t cook oriental.

  31. Any reason I couldn’t make this without corn starch?

  32. Awesome easy to make soup. I added some siriacha and it gave it a nice bite! 

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  34. Mmmm. So good. This is the first time I’ve tried making egg drop – and it came out awesome. Super fast and easy, as promised. I used napa cabbage as an add-in instead of corn. Thank you for sharing the recipie.

  35. Wow!!! This was my first attempt at making Egg Drop Soup, and I’m so glad I found your website and this recipe.
    Initially, when I smelled the broth while it was preparing to boil, I thought it had an odd smell. Somehow, after the eggs are added, in addition to the green onion and sesame oil, the soup completely transforms into a yummlicious soup.
    I wasn’t able to accomplish the ribbon affect, but it certainly didn’t affect how delicious it tasted.
    I will definitely make this again!!!
    Thanks for the fantastic recipe.

  36. Question… (awesome recipe btw!) Do you think there would be a difference in using chicken broth instead of chicken stock. I know some recipes interchange the 2 but I noticed you mentioned that part makes a big difference so I just wanted to be sure. Thanks for your help and recipe =)

    • I’m a big fan of chicken stock, as I believe it has more flavor. (And since it’s one of the main ingredients in this recipe, the flavor of the stock will greatly impact the flavor of the soup.) But either will work!

  37. Hey Ali. I can’t wait to try making this. But quick question: by following this how many does it serve? I have a family of 3. Thanks!!!

  38. I made this soup yesterday for lunch. It is delicious. I see why it’s hard to order it out at a restaurant. Thanks for posting the recipe.

  39. I am in LOVE with this recipe. I have made it several times since discovering it on Pinterest last month. Sometimes I measure the ingredients, sometimes I don’t and just eyeball it and it still turns out great. I’ve made variations with mushrooms, bok choy and shrimp and it’s delicious that way or just as it is without adding anything! My husband says I’m obsessed, and maybe I am…but I’m trying to adopt a low carb lifestyle and this soup fills me up without breaking the carb bank. I make double batches of it and divide it into Tupperware to take to work. I’ll have some for breakfast and some for lunch…so yeah, maybe obsessed is a good word =) Thanks for this wonderfully easy and tasty recipe!

    • Thanks so much Molly, I’m thrilled that you like it so much! It’s my favorite soup, so that makes me even happier. : )

  40. It was 70 degrees today and we are supposed to get 2-3 inches of snow by Friday, so this is on the menu for tomorrow nite.  I HAVE to get this at my favorite Chinese restaurant in town.  They serve it with soy sauce, white pepper, and baked won-ton chips–soooo good!  I’ve made egg drop soup before, but can’t wait to try this recipe since it sounds so wonderful.  Thanks for sharing this!

  41. Thank you for this lovely soup.  Though you likely may cringe at my substitutions, I just made a FODMAP friendly version – no garlic, so I added a bit of mirin wine and powdered dashi, as well as freshly minced ginger.  I am in love.  

    I would not of thought to make this again, had I not stumbled across this recipe in Pinterest – you have a new subscriber. I may not be able to eat all of your food, but I can live vicariously. 

    • Thanks for making it Nikki! And I’m totally not cringing, I think those are cool substitutions — I love fresh ginger! Cheers! : )

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  43. I had a terrible cold during the last trimester of my pregnancy and had a craving for egg drop soup;  the closest restaurant with good soup was a 30 minute drive. I found this recipe and it satisfied my craving and made me feel better instantly!  I added peas instead of corn, and some tofu and water chestnut. The sesame oil really helps this soup along.  Thank you! 

  44. I just tried this and thought it came out pretty bland, but it was great after adding a lot more salt, a tiny bit of soy sauce, and some more garlic and ginger.

  45. Nothing is bland with sesame oil. I wonder if commenter above “skipped” this ingredient? I added cream of corn. I am not familiar with corn in this soup dish but It was ok. I kinda liked the corn added.. with the egg drop, mushrooms, scallions, and a vegan bouillon.. fabulous!! Probably considered a different soup now, but with a great base soup recipe. Thank YOU! 

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  47. Can chicken broth be used instead of chicken stock?

  48. Will chicken broth work instead of Chicken stock? 

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  50. This recipe is amazing! I made it today for the second time, and I am seriously in love with it. (I even have it written on paper now and pinned by my stove!) I haven’t added anything to it – like corn, or anything else – but I intend to try the next time. My first time, I did discover that it is not a soup that reheats kindly. So, as I’m a one-person household, I cut the recipe in half (but kept the garlic at 100%). AMAZING! I had it for breakfast :)

    • Thanks Louisa! I’m so happy to hear that! And I’ve never thought of having it for breakfast, but it is an egg dish after all, so good thinking! ; )