Egg Drop Soup

This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make, and is full of amazing flavor.  My kind of comfort food!

Egg Drop Soup |

Guesswhatguesswhat?  Today we are revisiting my favorite recipe for my favorite soup of all time — egg drop soup!

Yes, we are “revisiting” the recipe because I decided it was time to give it a little photo makeover.  As often tends to be the case with food bloggers, I posted some of my longtime favorite recipes in the first year that I started blogging.  And while the food was delicious, the photos were often a little less than “appetizing”.  And the dark and orange-looking egg drop soup photo happened to fall into that category.  I was reminded of this when I made a batch of egg drop soup this weekend and popped it on Instagram, and then had to look up the recipe when people started asking for the link (and kind of didn’t want to send it out).  So I took it as an excuse to make a second batch of egg drop soup to enjoy in one weekend and do a quick photo shoot with the second batch.  We call that win-win, folks.

Also yes, I meant what I said and I said what I meant that egg drop soup’s my faithful favorite soup one-hundred-percent.  Always has been, always will be.  I ordered it every single Saturday at our family’s neighborhood Chinese restaurant growing up, and over the years have ordered it at over 200 other restaurants along the way.  Basically, anytime egg drop soup is on a menu, I order it.  But when I was in college, I also discovered how super easy it is to make egg drop soup homemade.  And now I’d say that I’ve probably made it over 200 times at home.  I adore egg drop soup.

In addition to being simple, flavorful, and oh-so-comforting, egg drop soup is also a great healthy choice if you’re looking for a lighter soup.  So since we’re in the middle of our healthy eating month here on Gimme Some Oven, I thought this would be a perfect time to re-share this favorite recipe.  If you’ve never tried making homemade egg drop soup, now’s the time.  You must try it!

Update: Many of you have also asked over the years if we have a recipe for the other favorite Chinese restaurant soup — hot and sour soup — and we now do!  You can check it out here.


Egg Drop Soup Recipe | 1-Minute Video


Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Ok, first of all, I thought I’d include the photo from the original post circa 2009.  A good ol’ artificial lighting, floating-in-space, a little overly saturated photo.  Hey, it’s where I began.  But let’s see if we can make it a little more appetizing…

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Ahhhh, much better.Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

So why am I such a fan of egg drop soup?

Well, first of all, it was one of the first soups I tried as a kid that I liked.  (Key word: liked.)  I was an extremely picky eater as a child, and for years, egg drop soup was the only thing on the menu that I would order when my family visited our neighborhood Chinese restaurant every Saturday.  Eventually, I grew to like other dishes there as well, but almost every week I still ordered an enormous steaming bowl of egg drop soup.  And then I would enjoy every last spoonful, and start counting the days until the next Saturday.  I absolutely adored this restaurant’s egg drop soup.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

But ever since then, I’ve been hard-pressed to find Chinese restaurants whose egg drop soup lives up to their standard.  As I mentioned above, I order egg drop soup literally every chance I get.  But I’ve found there’s a lot of really lame egg drop soup being served out there.  Too often the egg drop soup is bland, clumpy, or made with totally unnecessary dark yellow food coloring.  (Actually, I’ve found it to be a pretty reliable barometer for a restaurant’s menu — if the soup’s good, usually the main courses are as well, and vice versa.  Kind of like chips and salsa with Mexi restaurants!)

But when egg drop soup is good, it’s good.  I like mine made with a good egg-to-broth ratio, with nice thin egg ribbons, slightly thickened broth, lots of good flavor (hints of ginger and sesame oil), with just a tiny bit of corn stirred in (totally optional, but a personal preference), and green onions on top.

So once I learned how ridiculously easy egg drop soup is to make, I began tweaking my recipe until I found a good one.  And then I’ve been making it and tweaking it multiple times a month ever since.  So without further ado, here’s where the photos and recipe stands in 2013.  I’ve made a few small changes to the recipe since I first published, and hope you enjoy it.  Here’s the how to:

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

First, we begin with the main ingredient: the eggs.

Everyone has their own preferences on whole eggs versus just egg whites, so go with what you like.  If you want the full egg-flavor, use the whole egg.  If you want to go lighter, the soup is delicious with just egg whites.  Me?  I tend to go half and half — 2 whole eggs, 2 egg whites.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Begin by mixing up your stock (find a good quality stock) and seasonings, and bring it all to a boil.  (*Be sure to stir in the cornstarch before heating the broth or else it will be clumpy.)

While the broth is heating, whisk your eggs together in a measuring cup so that they’re nice and smooth.  You can mix them in any sort of bowl, but I recommend a measuring cup to make for easier pouring.

Once the broth comes to a boil, remove it from the heat and immediately pour in the eggs while using a whisk or fork to stir the broth in a circle to create the egg ribbons.  (Some recommend pouring the eggs over the tongs of a fork, but I haven’t found that to work quite as well.)  Or if you’re not worried about long ribbons, just whisk the broth vigorously while pouring in the eggs and you’ll be good to go.  The goal is just no clumps, so whisk quickly and thoroughly.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Then as you can see, the eggs are cooked and ready to go!  For a few final seasonings, drizzle the all-important toasted sesame oil into the soup.  (Start with less and add more if you’d like — a little goes a long way.)

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Then I also like to stir in some corn and green onions.  Both are optional, but highly recommended from Yours Truly.

Also be sure to season the soup with salt and pepper at this point, to taste.  I like generous pinches of both in my soup.

Egg Drop Soup |

Finally, dish it up and top the soup with a few extra green onions for presentation.

So beautiful, so comforting, and so delicious.  And it can all literally be ready to go in less than 15 minutes.

Oh, egg drop soup.  You really are the best.  :)

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Egg Drop Soup

This Egg Drop Soup Recipe includes detailed directions and photos to guide you through the preparation of this renowned Asian favorite.


  • 4 cups good-quality chicken stock
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 large eggs
  • 2 egg whites
  • 1/2 teaspoon toasted sesame oil
  • 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
  • 1/4 cup whole-kernel corn or creamed corn (optional)
  • salt, to taste (I use about 1 teaspoon – I like my soup salty!)
  • black pepper, to taste (I use about 1/4 teaspoon)


Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until combined and no lumps remain. Heat over high heat until boiling, 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 boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. 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 you’d like more of that flavor.

Serve immediately, topped with additional green onions for garnish.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

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477 comments on “Egg Drop Soup”

  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!!!

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  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! :)

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  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!

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  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? 

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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.