Egg Drop Soup

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
4.8 from 46 reviews

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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532 comments on “Egg Drop Soup”

  1. Would be nice to print your recipe and try it, the video blocks information.

  2. 4 stars
    Made today very good loved the corm also added boc choy

    • We’re glad you enjoyed it, Mike, and we bet it was yummy with the bok choy!

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  6. Thank you! My boyfriend and I are currently doing the Whole30 diet, and we are really struggling to find quick and easy recipes that aren’t grilled meat and veggies… And I was struggling to find a way to get him to eat eggs! So I made this (with no corn starch) with 6 whole eggs, to up the protein and volume! He loves it and refuses to believe he’s eating three eggs. haha :)

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  8. 5 stars
    This was so,yummy. I didn’t have ground ginger so I added garlic sriracha herb which gave it a nice kick. I also didn’t add any sesame oil and it was still good!

    Definitely making this again!

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  17. What’s your favorite stock to make this with? I feel like the stick makes all the difference!

    • Hi Angelina! We like Trader Joe’s Organic Low Sodium Chicken Broth and Better than Bouillon. We hope this helps!

  18. 5 stars
    Definitely a five star egg drop soup! The first time I made it I ate most of it myself. I couldn’t stop myself.

  19. 4 stars
    I made this soup. I added extra salt. Very easy to make and fast. It turned out great.

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  23. 5 stars
    Made this tonight – it was relish! My soup was white and creamy – could that be from whisking too much?? It still tasted great but didn’t look like yours!

  24. 5 stars
    OMG! Delicious!! O:

  25. 5 stars
    Just made it. I substituted it with fresh garlic and ginger. Didn’t have spring onions. Absolutely delish! Thank you for sharing.

  26. 5 stars
    Absolutely fantastic – so simple and delicious! Didn’t change a thing – the soup is better than ordering from a restaurant!

    Thank you!!

  27. 5 stars
    I knew Egg Drop Soup was dead-easy, I just needed the recipe to prove it–and this was it! Next time I make it, the only change I would make is to cut back on the ginger; maybe because I used fresh instead of dried, that flavor predominated instead of the unctuous broth and egg.

    Oh–one final thought–I am familiar with peas or peas and carrots in Egg Drop Soup, but not corn, so would go for the former vs. the latter as an option.

  28. 5 stars
    This is so good! Just made a double batch and everyone likes it, including a semi-picky teen. I used extra organic broth liquid concentrate, so only added a little salt. The adults added soy sauce and extra corn and sesame oil to personal preference. Yummy! Definitely will make again. ( I may try swirling a little slower when adding egg, to get thicker ribbons next time.) Thanks for a great recipe!

  29. Made it today. It hit the spot on a cold New Years Day. Thanks for the recipe. I know I will use it again.

  30. 5 stars
    Love this recipe. My 14 yr old and I make this together and love it. And been making this occasionally the last year or so with the recipe as posted e. Today I have a cold and she suggested this and asked if we could add other vegetables too. That right there tells you how good this is, teenager cooking for mom and wanting more veggies. THANK YOU

  31. 5 stars
    I made it using Better Than Boullion “No Chicken” base for a wonderful vegetarian soup.

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  33. 5 stars
    I made this tonight..my husband and I loved it! Can’t believe how easy it is to make.

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  35. 5 stars
    We loved your recipe! My 6 yr old daughter said please make this for my school lunch: “I love it!”

  36. 5 stars
    Rrelatively easy and wonderful comfort food when you have the flu or a cold.

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  38. 4 stars
    Great soup and so easy. I added some soy sauce for a little more flavor.

  39. 4 stars
    Family of 9 enjoyed this recipe.

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  41. 5 stars
    Love this recipe. Do you have a breakdown of nutrition per serving

  42. I love this egg drop soupy . Easy to make and great flavor. Every time I have fried rice, I make this soup. My whole family likes it.

  43. 4 stars
    It was amazing! No green onion to add or ginger so I used a little nutmeg, and I only had lemon-garlic. Absolutely will be making again, def want the green onions but it came out awesome without too. And so filling!

  44. 5 stars
    Fantastic! Made it a second time, added a half cube of chicken bouillon and it was even better!

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  46. If you have a super hungry spouse, do you have an entree recipe of your that you recommend to pair with this soup?

  47. Sounds delicious! Can this soup be reheated successfully? Thank you

  48. 5 stars
    Thanks so much for sharing this recipe.. we enjoyed it very much!

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