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

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

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507 comments on “Egg Drop Soup”

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  1. Pingback: Cách nấu súp trứng ngon mê li - Cùng làm bếp

  2. Thank you so much this is perfect and turned out very good!!!

    Rating: 5
  3. Pingback: 150 Best Fall Soups - Prudent Penny Pincher

  4. Had to leave a comment – saw this on Pinterest, immediately made it for dinner, took one taste and involuntarily did a little happy dance 🙌💃so fast and so delicious!!

    Rating: 5
  5. Used 4 large eggs for this. Instead of 2 eggs/2 whites. Worked awesome! Used ‘Better Than Bullion’ Chicken Stock Mix. Skipped the corn. YUMMY! Will keep recipe + changes I made. Me and hubby like it a lot!

    Rating: 5
  6. Sounds so yummy but I have a sesame allergy :( any substitutes?!

  7. Pingback: 10 foods that taste better topped with an egg | Business Insider

  8. Pingback: Egg Drop Soup - All About Health Food Recipes - All About Health Food Recipes

  9. Can I make this ahead of time and chill, then reheat later? Can leftovers be frozen?

  10. Thanks for sharing the recipe. Great tasting soup (had forgotten how yummy it was) 😊👍

    Rating: 5
  11. Love this recipe! Simple but very tasty!

    Rating: 5
  12. I used tapioca starch. The soup doesn’t separate. This recipe is perfect.

    Rating: 5
  13. Pingback: 28 Delicious Egg Recipes - Always in Health

  14. Pingback: Chicken and Sweet Corn Soup -

  15. Pingback: Thanks for the info big fan here - Cuisine & Health

  16. Spent way too much time reading silly comments about this recipe- lol- so I felt compelled to weigh in.
    ONE teaspoon of soy sauce or tamari will give it amped up flavor and will not turn it brown.
    I used peas instead of corn- very good also.
    Great recipe! So easy perfect for when you have a cold, too.

    Rating: 5
  17. The recipe calls for 3 eggs but in the video it looked like you used 2 eggs and 2 extra egg whites, which is correct? TYIA

    • Ah, good question. Either will work! I used to make the recipe with the mixture of eggs + whites. Then later simplified it to just use 3 eggs. But either option will work! :)

  18. Thank you for your recipe! It’s quick and easy. An awesome soup for an upset stomach.

    Rating: 5