Egg Drop Soup

This post may contain affiliate links. Please read my disclosure policy.

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. ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

594 comments on “Egg Drop Soup”

  1. Could I use flour for thickening instead of cornstarch?

    • We haven’t tried that, but we think that should probably work okay. We hope you enjoy the recipe!

  2. I tried making the egg drop soup and it didn’t turn out good. The flavor tastes nothing like egg drop soup. I followed the directions and vigorously worked as I poured the eggs in and it turned into a big pot of mush. It didn’t ribbon the eggs at all. I made this, because my daughter is sick and I figured I’d save money by making it myself. It doesn’t even taste like eggs. Tastes like ginger and sesame oil. Now I’m thinking that I would have saved money by buying it rather than making it. Not trying to debunk your recipe, but this tastes NOTHING like egg drop soup. I hope my sink likes it.

  3. Hey! Just tried this recipe for the first time (I know, I know, it’s years after you posted it and re-posted it!). Really delicious and easy to make. I’ll definitely be making it again. I could really taste the ginger, but wondered if substituting one cup of chicken broth for 1 cup of the stock would make it just a little saltier…adding salt to taste at the end didn’t quite work for us. What do you think?

    • We think you could definitely try that instead, Shalinn — let us know how it works for you!

  4. Pingback: 52 Stomach Pleasing Soup Recipes - Earning and Saving with Sarah

  5. I was really disappointed with this recipe. The flavors were not what i am used to for a traditional egg drop soup. There was way too much ginger and sesame oil was very strong. I will continue o look for a recipe because this is one of my favorite dishes.

    • We appreciate your honest feedback, Venetia, and we’re sorry to hear you didn’t care for it.

  6. Just made this, and I seem to have the same problem I always do. My eggs looked like a scrambled mess?. I add shoyu (soy sauce) to mine too. Salt addict here!

    • Oh no, we’re so sorry! :( The eggs can be a bit tricky to master (we’ve definitely had this happen to us before).

  7. Tried this and it taste nothing like egg drop soup it was horrible I think I’ll stick to the package mix instead 

  8. I have never found a chicken stock that is chickeny enough, I add bouillion cubes. I (personally) don’t want the ginger, corn, sesame oil or onions. Give me a strong flavored chicken broth, the garlic is fine, some salt (I despise pepper in anything) and the eggs. Yum! I too always have egg drop soup when I am eating oriental.

  9. Quick, easy, wonderful! I’m amazed that I haven’t made this sooner! It’s what’s for dinner!

  10. This recipe is easy and delish! Watching those ribbons form was fun, I feel so accomplished! Thank you!

  11. I have made this recipe a few times. I don’t use ginger, simply because I never have it on hand. I add more than 1/4 cup of corn as well. Best recipe I have made and always the one I go to when i want a quick meal! 

    My experience:
    Use a measuring cup to slowly pour the eggs all around the pot. It will be more ribbon like over messing with a whisk or fork. 

    If you have never used sesame oil, start with less. It gets strong, fast. You can always add more, can’t take it away. 

    Whisk the corn starch with some broth before adding it to the pot, or else you will almost always get clumps. Or alway, like I do. 

  12. Actually REAL egg drop soup is made with chicken bone broth as the base. That’s why when we all try to make it with chicken broth or stock, it comes out tasting like nothing and definitely not egg drop. You must make a chicken and get that rich bone broth. I finally got the info out of my Chinese restaurant I buy my egg drop soup from. It is straight up wonderful, no veggies are in egg drop soup either. :-)

  13. This is by far my favorite egg drop soup! My whole family loves it. We add turmeric to give it a “golden” color, plus it’s really good for you! Better tasting and better for you than the alternative! Thanks for sharing this recipe!

  14. Pingback: Hot and Sour Soup | Caribbean Blogz

  15. Pingback: Hot and Sour Soup | Your News On Time!

  16. I love your recipe for egg drop soup however, I prefer a 1/4 cup of frozen peas rather than the corn. Although I will try it with the corn and possibly a little of both! Thank you.

    • We’re glad to hear that, Patricia, and we think peas would be delicious in this! :)

  17. Made this today and it was wonderful! I subbed in a vegan broth and fresh ginger. NOM!

  18. I have no green onions but i have cilantro  already, do you think i can use it just for garnishing? 

  19. YUMMM! Thank You I made this just now and it is just like my favorite Chinese Restaurants. Sure beats my old recipe. Only thing is I might have whisked in a circle to fast because the egg didn’t come out in ribbons. Still super tasty though, a keeper for sure.

    • Thanks for sharing with us, Eileen — we’re so happy you enjoyed it! As for the egg, it can be tricky sometimes to get it to behave (you’re not alone)! :)

  20. This was delicious & super easy. I’m making a big batch now to have got the week with my lunch.  

  21. Pingback: Egg Drop Soup Plus – Stamm a Blog

  22. Pingback: 15-Minute Egg Flower Soup - Cool Home Recipes

  23. I know this recipe is an old post, but wow! I made it today for the kids lunch and it is amazing! I didn’t have broth so I used boullion, no need to add salt or pepper…”twas delicious 

  24. I absolutely LOVE this soup!! It reminds of days when I was sick as a child and my mom would whip some up for me. So extremely easy to make, flavorful and I usually have all of the ingredients anyways! I do add more sesame oil and if I made my own chicken broth then more salt as well, but this recipe is a winner. I have made it 4 times this month for my boyfriend and I don’t plan on slowing down anytime soon.

  25. I made this for hubby last night and he said it pretty good. It was a little watery (my fault I used arrowroot instead of corn starch). I added sliced mushrooms that I saluted in sesame oil. Next time I will use corn starch and see if that thickens better.

  26. Pingback: Soup du Jour - 31 Days of Soup - Preston Cooks For You

  27. We celebrated Chinese New Year tonight at a dinner party. I brought this for the appetizer. It was very easy to make but definitely didn’t turn out like the pictures. The flavor was good. If I have a future need for egg drop soup, I’ll use this recipe, but I won’t make it again otherwise.

    • Hi Jodi! We appreciate you giving the recipe a try and for sharing your experience with us. We’re glad you enjoyed the taste of it. We’re not sure what you mean about how it didn’t look like the pictures (did you have trouble incorporating the egg)?

  28. I made receipe and I found it very tasty. I have never tried anything like it before. I was hesistant about the sesame oil but I found it very yummy. My only struggle is that my soup didn’t thicken up like I thought it would. Otherwise, it was easy and yummy! 

    • We’re happy to hear you enjoyed it, Lisa! It’s not supposed to be a very thick soup, but you could try cooking it longer next time.

  29. Great recipe easy to make way full flavor !
    In my world of normal ;) and as a suggestion I like to add clam meat &/or NZ Green lip mussel meat to add bulk n flavor, note I prefer only the male mussel, orange meat….as it is firmer not mushy like the gray/white female mussel meat !
    Thanks for a great recipe and hope my additions are enjoyed by other adventurous conisours~LeRoy !

  30. This looks divine! One of my favorites, too, and I also have found restaurant egg drop lacking lately! My favorite one was at a restaurant where I grew up in Ohio, and I have yet to find a place that makes it that good! (I’ve since moved away these past 30 years!!) This recipe looks a LOT like my original beloved Egg Drop! This is the first recipe I’ve seen using corn!! Yay! I’m going to try!
    Thank you!

    • Thank you, Deanna, we hope you can give this a try and that it’s similar to the version you loved at that restaurant! :)

  31. This soup was so delicious!! ☺❤
    Thank you for sharing.

  32. Can you make the egg drop soup ahead and freeze for later? 

    • Hi Ashley! This soup isn’t really ideal for freezing. You can freeze the soup but you’d need to do it without the eggs (the eggs will not hold up well in the freezer). We hope this helps!

  33. Made this tonight and my husband and I loved it! I didn’t have chicken stock, but used broth and it still turned out great. I added mushrooms with the corn, which was a nice touch. Will be making again!

  34. I had to use an additional two table spoons of corn starch cause it was to watery. I also got the low sodium chicken broth which left it bland. But I have to watch my sodium. 

    • We’re sorry you had to use more cornstarch to get this thicker — we’re not sure why, but we hope it worked out for you and that you enjoyed it!

  35. Thumbs up! My picky son loves it! Gonna add shredded chicken next time!

    Thanks for sharing!

  36. Hi Ali! I just finished listening to your appearance on the Chopped podcast so I had to swing by and pin this recipe! Also looking forward to hearing you speak at the Everything Food Conference in May!!

  37. I really liked this! Super easy to make and I liked the flavour! It did taste a little different from Egg Drop soup that I’ve had at restaurants but it was pretty similar and I figure that it will always taste a little different when you make it at home vs. ordering from a restaurant. All in all, it was delicious and very simple, so I’m definitely going to make it in the future. Thanks for sharing!

  38. Hi Ali! Can you recommend a brand of chicken stock that you like? I usually use any broth that’s on sale and I would like for this to turn out as good as yours. Thanks!

    • Sure thing! Trader Joe’s organic chicken stock is my all-time fave. But if that’s not in your area, I really love Kitchen Basics organic chicken stock. :) Hope you enjoy the soup!

  39. I just made this and it worked perfectly – the only change I made was to use garlic salt instead of garlic powder. I did this by accident, but I think for those craving a saltier soup it could be a really good swap. Also added a few shakes of onion powder. Very pleased with the egg ribbons, the corn, and the flavor!

  40. So glad I tried this recipe! I was hesitant because of a couple of the reviews but I really loved it. I’m sick and have been craving egg drop all morning, I just made a few tweaks to suit my tastes…I am a vegetarian so I used vegetable broth & bouillon, little less sesame oil & ginger and added a splash of soy sauce. Loved the addition of corn! Thank you for a great recipe.

  41. I love this recipe!
    I left out the corn. Used a mushroom based bouillon in place of the chicken stock (didn’t have any). Didn’t have green onions so I used garlic chives from my garden.
    It is the best egg drop soup I have made!

    • We’re so glad you enjoy it, Lisa, and we bet those fresh garlic chives are amazing! :D

  42. Oh and soy sauce and toasted sesame oil are key!

  43. I just made this and it turned out as pictured AND fabulous! I didn’t have green onions or sesame oil on hand, but will pick those up tomorrow as I made this to take to work for lunch tomorrow. Thank you for the delicious (sinus-opening) soup! :)

  44. I tried this for the first time tonight and it turned out horrible! I had to look at the recipe 3 times to make sure I didn’t miss something. It was a horrible color, thick texture, and tasted even worse than it looked! Extremely disappointed because it wasn’t cheap buying the ingredients.

    • We’re so sorry to hear that, Amber! :( We’re not sure what could have gone wrong. Could your eggs be old/bad? That’s the only thing we can think of that would account for the bad taste, texture, etc..

  45. I saw this recipe shared on a friends Facebook Page, and followed the link. I want to thank you so much for sharing your recipe. I am recovering from the aftereffects of Chemo and Radiation for my Throat cancer. During the treatment, I had to have a PEG and feed myself with a tube. I kept trying to eat normally, just couldn’t. But a friend of mine brought me some egg drop soup. I tried it. and I loved it, and it went down my throat so easy. I am definitly pinning this to my soups board, and will be making it soon. I tried to make some using just chicken broth and eggs, but it was ychh. I did not know it needed cornstarch either. Thank you again!

    • Hi Sherry! We’re so sorry to hear you’ve had to undergo chemo and radiation, and we hope you are feeling well! We’re so glad to hear you enjoyed this!

  46. 5 stars
    Great soup! I have tried making different recipes and was not quite as happy with the results until I tried this one. I am not sure why others had difficulty. It might have been combining in the cornstarch? I think everyone should give it another try and go for less ginger. The sesame oil was the trick I believe, delicious! I only made half of the recipe and it was perfect for my craving. Thank you for sharing!!

  47. 5 stars
    I don’t usually comment on recipes that I try. But this was amazing! Turned out perfect and was very easy. I added some sriracha for spice. This was delicious! Thank you!! ?

  48. Is there nutritional info for this? :)

    • Hi Brittany! 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!

  49. 5 stars
    This is awesome thank you for sharing! I have been looking for this recipie ???

  50. 5 stars
    This soup was the BEST! I have a cold and was craving a healing soup that would also be easy to make with minimal ingredients. This was just what I needed! I’ve never made homemade egg drop soup before but this is one i’ll be making time and time again from now on. Thanks so much for the fantastic recipe!