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:

Egg Drop Soup

Egg Drop Soup

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


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



  • 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


  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.


*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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592 comments on “Egg Drop Soup”

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  1. Pingback: Egg Drop Soup Recipe – Good, Easy, Tasty

  2. AWSOME recipie. I just had oral surgery and had not been able to eat anything for two days. I finally got to where I can eat soup and got so tired of cambells canned soup. So I looked up your recipie and made it. Thanks.

  3. I just made this for lunch and my husband and I ate it all. Delicious!!  I added about a 1/2 tsp of turmeric to make it yellow like at the restaurants (doesn’t affect taste) and about 1/4 tsp of white pepper. So good!  Next time I may add a little more cornstarch to make it just a bit thicker. Thank for sharing!!

    • We’re so glad you and your husband enjoyed it Carrie! The turmeric and white pepper sound like awesome additions!

  4. Great recipe. It hit the spot on a sick day! It’s a keeper☺

    • Thanks Gabby, we’re glad to hear that! We hope you feel better soon!

  5. Total confession: I didn’t have chicken stock (gasp!!) so I used a bouillon cube and this recipe still worked great!! It was so easy and fast! I just didn’t feel great but wanted something homey to eat and this hit the spot!! I will definitely make this again!!!

  6. Pingback: 5 Ways To Use Those Leftover Easter Eggs - Empowered Fitness

  7. Pingback: This delicious Egg Drop Soup recipe is so easy to make homemade, and tastes even… – YummySum

  8. I have egg drop soup from the Chinese place across the street from where I work everyday. Definitely going to try this recipe!

  9. I made this recipe. Only things I did different was I made my own broth, used onion powder instead of the ginger powder and I used olive oil in stead of the sesame seed oil

  10. Do you know the calories per serving?

    • Hi Lauren! Unfortunately we don’t, but some people like consulting the MyFitnessPal app, so feel free to give that a try! :)

  11. Hi, would vegetable stock work?  
    Thks Jo

  12. This looks delicious! My daughter is allergic to sesame… is there something we can use in place of the sesame oil?

    • Thanks Kristina, we hope you and your daughter enjoy this! Hmmm, can she have peanut oil? If so, we’d suggest that (otherwise you’ll be fine to just leave it out and not worry about a substitute, since it’s not a huge amount). We hope this helps! :)

  13. Pingback: CSA Box: Asian-inspired green onions | DiaryOfADilettante

  14. I grew up eating Chinese food every week too and LOVE egg drop soup. I have watched so many dang videos and I still don’t have success making it myself. My eggs are never ribbons. They are either curdles or clotted muck. I don’t know what I’m doing wrong! 
    I’ve tried drizzling the mixed egg directly in the pan when stirring, over a fork, chopsticks, etc. I’ve tried multiple different broth temperatures from simmering to hard boiling (yes I turn off the heat before adding the egg).
    I would really love to figure out what my egg drop soup just not work. 
    I’m actually a very good cook so it irks me that something everyone says is so easy evades me.

    • Hi Melissa! We’ve read that adding a bit of vinegar to your broth is supposed to help the egg retain its shape, so you could try that! We hope this helps and that you enjoy the recipe!

  15. Pingback: Green Onion Recipes You Need to Try

  16. This looks so great I really want to try it.

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  20. Sounds delish!  Anxious to try your recipe!!!  Thank-you!

  21. I really love the recipe! I made it for my extremely picky daughter, and she loved it! I just had to exclude some ingredients that she didn’t like. Thanks for the recipe!

    • We’re happy to hear that Vivienne — thanks for giving the recipe a try! :)

  22. Haley, it’s snowing here in Sheridan WY (yes I know it is mid-May) so I was looking for an easy soup to warm me up.  My husband and I just tried your egg drop soup and it was the best!  I followed your suggestion regarding vinegar to keep the eggs from lumping and it worked.  I used rice vinegar and it added a nice oriental flavor to boot!  Please don’t laugh, but I didn’t have any corn on hand and I wanted a hearty soup, so I used chick peas (garbanzo beans) and it was very yummy.  In addition to being filling it added a nice serving of fiber; win win. 

    • Hi Karen! Oh my goodness, that’s crazy! We are glad to know this soup helped warm you guys up though, and that you enjoyed it, and that the vinegar trick worked!! Also, the chickpeas isn’t weird at all, that’s a great idea! :) I have to note that this is Ali’s blog and recipe though (can’t take credit for either of those!) I just help with the comments! :)

  23. What are the red specks floating atop the soup in your photos?

  24. I would love to make this, but wondering if it can be reheated  if kept in the fridge? Thank you! ?

    • Hi Hannah! Yes, you can re-heat this, you just need to do it gradually and gently (we suggest on low, on the stovetop). We hope you enjoy!

  25. Pingback: 20 Quick Vegetarian and Non-vegetarian Soup Recipes

  26. This is a great recipe! I just had the gastric sleeve surgery and I would highly recommend this recipe after week 1!

    • Thank you Tracee — we’re so glad you enjoyed it, and we hope you’re recovering well from your surgery!

  27. Pingback: 6 Healthy Egg Recipes For Life On The Go – Be Smart About Life

  28. Just made this tonight and it is awesome!  my very first time making egg drop soup.  I like the texture of the corn in it too.  Who knew something so simple could taste so good!

    • Thanks Lori — we’re happy you enjoyed it — thanks for giving the recipe a try! :)

  29. I didn’t have much luck with this recipe. The ginger flavor is stronger than I expected, but not strong enough to be a nice full flavor. I followed all of the suggestions from other commenter to make this soup everything I had hoped for, but nothing seemed to work. It’s not bad, just kind of bland and not a satisfying, rich egg drop flavor.

    • Hi Amanda! We’re sorry to hear you didn’t care for this. We appreciate you giving it a try and sharing your feedback with us!

  30. How many calories are in one cup?  We are counting calories! 

    • Hi Lisa! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  31. Pingback: Egg Drop Soup Recipe - FoodTourist

  32. I would like to be able to make egg drop soup as bright yellow as in restaurants (and your photos) but it eludes me. I have tried several types of chicken broth, stock, and bullion combination, to no avail. How do you get your soup to an almost neon yellow? (Mine always turns out more like your previous photos)

  33. This looks amazing question can I use flour instead of cornstarch if I don’t have any? 

  34. Pingback: 20-Minute Tomato Soup | Your News On Time!

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  36. I am pregnant and was dying for some oriental food and this hit the spot!! I’ve never made this before and actually not that big of a fan of it in the placed that I’ve tried it but this recipe hit the spot. I messed up on the adding the eggs but it didn’t effect the flavor at all. Definitely going into my must keep files. I also did grated fresh ginger and only 3 eggs and had chicken egg rolls on the side. So much YUM! Thank you. 

  37. Mine came out kind of thin and looking more like watered down oatmeal than egg drop soup.  Tasted good but apparently I missed something in presentation

  38. I made this, and it was good, but it was very cloudy (it looked like a cream soup). Part of this was due to not mixing the eggs correctly, but before I added the eggs, the corn starch had made the soup very cloudy. I’d like it to look more like the soup in the video. Any tips?

    • The broth definitely goes through a cloudy stage while it’s warming up, but it should be nice and clear by the time it comes to a boil, so I’m not sure what happened there… :( Maybe be sure to keep whisking it so that it doesn’t stick to the bottom of the pan?

  39. What brand of chicken stock do you use/recommend? Sorry if you have previously answered this question, I looked through some comments  but not all of them and didn’t see the question.Thanks! 

    • Hi Stephany! No worries! We tend to like Pacific since it’s organic and also comes in a low-sodium option (though most other brands do now as well). Sometimes we’ll just get whatever’s on sale, and for soups especially, there’s nothing like homemade chicken stock! :)

  40. How would the taste be if you used fresh grated ginger? Would you increase the amount used? I love the fresh taste of ginger!

    • Sure, you’re welcome to use some fresh ginger! I would definitely increase the amount used quite a bit. (I recommend grating it or finely mincing it!) :)

  41. We polished off the whole pot. That’s how good this was ?

  42. How do you, if at all, reheat?

    • I recommend eating this soup right away. But you are welcome to reheat it on the stove or in the microwave within 1 day. Enjoy!

  43. Hi Gimme Some Oven,

    Thank you so much for all your wonderful recipes.

    I have tried many of them and love them all!

    I just have a question: my soups are usually quite salty and I am wondering if I may not be adding to many stock cubes to make the broth.

    How many cubes would you recommend using per cup of water? I usually use 1 cube per cup but after the meal I am usually thirsty for hours.

    Thank you so much for your help.

    • Hi Emilie – thanks for trying out the recipes! And as for saltiness, if you’re using bouillon cubes, those are usually considerably saltier than the boxed stocks/broths. If you can, I’d recommend going with those instead of the cubes. Otherwise, everything is probably going to be considerably saltier. Hope that helps! :)

  44. I love to read your blog because I was born in Kansas City, MO, many decades ago but haven’t lived there since I was eight years old. I love how you include things about about your city. This egg drop soup is the best recipe I have ever used. Thanks for posting it. I also like your post about how to shop at Aldi’s because one just opened near me in FL and I didn’t know what to shop for. 

  45. your recipe for egg drop soup
    I can’t use cornstarch, so I’ll use almond flour for thickener agent
    I can’t have corn so I’ll just pass on that.
    I can’t have salt, may use blk pepper…

  46. This really sounds delicious and I’m a fan of egg drop soup as well, I’m just curious as to why the corn?

    • It’s just a personal preference, but totally feel free to leave it out if you prefer! :)

  47. I love eggdrop soup but at age 55 never made it, didn’t even know what went into it!  Thanks so much for sharing the recipe on Facebook.  What does the Sesame oil do?  I’ve never used it.

    • You’re welcome, Joy — we hope you enjoy this! The sesame oil is just for flavor (it’s delicious)! :)

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  49. OMG!!!! Cant wait to try this!!!super excited how this will turn out!
    Looks soooooo good im literally drooling now…lol?
    I find it so hard to stick with a recipe ….m new into cooking but i have found success with my inventions….but definitely gonna do this!

  50. I just made this tonight and, while it’s tasty, there is definitely something off from the egg drop soup I’ve had at Chinese restaurants. I suspect it’s the broth I used (Swanson’s) and/or the garlic powder. I’m leaning toward the garlic powder. If I make it again, I’ll leave that out.