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:

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Egg Drop Soup

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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594 comments on “Egg Drop Soup”

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  1. This soup is good! I love the ginger and garlic powder. I did use an additional Tbsp of cornstarch and more ginger and garlic powder. What confused me is that there is no mention of sesame oil in the ingredients but the instructions say to stir it in. How much?? I added about 3 Tbsp for the flavor. I still havent mastered the “ribbons”.

  2. I have tried to make egg drop soup a few different times and this has by far been best! Yummy yummy!

    • Great recipe! I omitted the corn, green onions, garlic powder, and ginger (I didn’t have them on hand and I’m definitely not going to the store right now) and it still tastes awesome. The egg ribbons are difficult, but it can be done. even if you don’t get it exactly right, it still tastes good. I turned my heat down to medium before adding the eggs to avoid the pieces getting too small. I made that mistake on another recipe and it was terrible haha. Definitely will make again!!

  3. I’ve made this several times and it’s a very solid recipe. I like a slower whirlpool to make longer ribbons of eggs. I’ve never used the corn, but this recipe is great as is.

  4. This turned out amazing with very little effort. I used dried chives as I didn’t have green onions on hand, and white pepper instead of black. Definitely adding this to my recipe box for future use!

  5. I find if you don’t stir while the eggs go in, (make sure it isn’t boiling) drizzle beaten eggs in a circle, wait 2 minutes, then gently stir. It makes the eggs soft and not as broken up, giving it a velvety texture.

  6. My mother used to make this for me if I was sick. We were living on base in Germany. I think maybe getting sesame oil might have been difficult so that’s why it was for special times only. My son and I both have the flu, and I thought of this soup tonight. It turned out just like my Danish New Yorker mother used to make. Now, it’s in my menu rotation – no more only getting this delicious soup when you’re sick.

    • Looooove this tip, definitely they way to go if you prefer bigger ribbons rather than really thin ones

  7. Delicious, better than a Chinese restaurant!

  8. Delish and the perfect soup for my sick kiddo. Thank you!

  9. This was so good! I did modify a little bit. I love mushrooms so I did half mushroom stock half chicken stock and added porcini mushrooms. So yummy!

  10. This is delicious. I used soy sauce instead of salt to up the umami flavor, and it totally delivered!!

  11. My husband said… looks like a bowl full of puke… tastes really good. I haven’t mastered the presentation yet as you can tell. I think I just didn’t have the water hot enough for the egg pour. I couldn’t find my sesame oil anywhere. I searched evert cabinet and the fridge. So I used olive oil instead and it was still good. Excited to try it with sesame oil next time.

  12. So good and easy to make! I used flour because I didn’t have any corn starch on hand and it was still good.

  13. I don’t think a simmer is hot enough to get the egg to cook cause we just wound up with a custard and it was terrible. Very disappointed.

  14. Love this recipe! Did exactly as it calls and paired with Tai Pei pork egg rolls. Thanks for a keeper recipe ;)

  15. Just like the ones I’ve ordered in restaurants 😍

  16. Seriously better than any egg drop soup I’ve ever had!

  17. Had to make a second batch because my girlfriend loves it so much!

  18. Just follow the directions for greatness!

  19. This is an awesome recipe! I add 1/4-1/2 cup of mushrooms and pour soup over Asian noodles.

  20. I’m having this for lunch right now and it is delicious! Next up: your cabbage egg drop soup. Can’t wait to try it!

  21. This was delicious and soooo easy! I’ll be making this often. Thank you!

  22. I just made this recipe and it was not good at all. I reread all the instructions and cannot find where I went wrong. I blended the 2 Tablespoons corn starch with 4 cups of broth, ginger and garlic powered before putting on the heat. I stirred continuously until it came to a simmer. Then whisked in the previously beaten eggs. Removed from heat and whisked in toasted sesame oil. It was like a pan of grits. Very bland and not at all like the egg drop soup pictured.

    • Did you stir the cornstarch and broth good. The recipe says to stir occasionally but I stirred it often. Tasted great! I left out the ginger and the sesame oil however.

  23. I love egg drop and have tried to recreate it at home many times. This recipe is THE BEST! Thank u so much. I don’t do the corn, but I could see how it works.

  24. I nixed the ginger because I didn’t have any. Besides, I don’t really like ginger that much. I added a tsp of sambal oelek (ground chili paste) like they have in chinese restaurants and some ponzu sauce (from japanese restaurants) and peas in addition to the corn. It was so good, I ate all of it one sitting!

  25. Exquisite! Much better than any I have had at any Chine place. The recipe is simple but tastes like it spent hours preparing. Def. recommend!

  26. I rated it but havn`t made it yet. I`m eating won ton soup by Wong Wing as I type this……duhhhhh
    You are teasing me!!! ;)

  27. I tried this egg soup recipe for my breakfast. It was so good, it feels like eating in the restaurant. But, i don’ t use any additional. I should try some next time. I like the sesame oil make its better. Totally worth it!

  28. Super easy and tasty! I adding an Asparagus ( just in season and Just I have it), white pepper, and low sodium soy souce. A dash of coriander.
    Next time if I dont have Asparagus, will add Shiitake mushroom.

    Thank you for the recipe!

  29. This soup is so delicious. I left out the ginger and sesame oil, but so so good, I added a pinch of onion powder. I love egg drop soup and now I can make my own. It’s super easy. I just had a wisdom tooth pulled yesterday and this was perfect. Next time I’ll work on making my egg ribbons bigger, I was whisking to much I think but still yummy.

  30. tastes good, a little bland, but is good enough so that the entire family wants it every night now.

  31. Amazing!!

  32. Love this recipe…its quick, simple and perfect

  33. Made this soup yesterday ate it all made it again today and about to eat some more love it love it love it

  34. Excellent!
    I have made my own version for years but it was only chicken stock and an egg :-)
    THIS is waaaaay better and much like the restaurant versions, only better!

    Thank you!
    I’m saving this room recipe!

  35. So delicious and easy to make! I followed the directions exactly and I couldn’t be more pleased with the outcome. I made it as an appetizer to Beef w/Broccoli and my husband couldn’t believe it wasn’t authentic Chinese. Thanks for my new go-to recipe.

  36. I found it had a little too much ginger and did not get as thick as shown in the video.

  37. Followed the directions to a T as i’ve never made this before and it just came out bleh- as in bland. What did i do wrong? I even ended up adding more sesame, ginger, garlic and salt to help it out but still not much improvement. :(. Kids love it and id love to make it at home but this was not it.

  38. Recipe looks easy. I think I will attempt it.

  39. So easy to make and so delicious. To be honest I didn’t think such a simple and quick recipe would turnout so well.

    Thank you so much Ali.

  40. Perfect. I added red pepper flakes because I like a little bite but the recipe is perfect! Thank you

  41. I wouldn’t really this.
    It’s okay, I found it tastes better with salt and pepper added, bringing it to a boil before pouring the eggs, and there’s too much of the sesame oil taste. I also added chicken bouillon cubes to it which helped a lot.
    Will be trying it again, though going to be checking other websites first since this still doesn’t quite taste right, and I’ll be tweaking more of the ingredient amount.
    The measurements really should be up at the top of the post instead of the bottom, people need to know how much of what they need to get.

  42. I made this recipe and it is tasty, has anyone said it could use more eggs…

  43. Used 1/2 tsp of the sesame seed oil and that’s all I can even taste. Getting a section of soup where the oil hadn’t touched – it was delicious. Tasted nothing like either of the delicious egg drop soups I had had before though, not with that much sesame oil.

  44. Made this for the first time today. It was so easy and delicious. I will never buy this again. It will be done by the time delivery of of the rest of the meal is here. The green onions and corn gave it s sweetness. I initially thought 1 tsp of ginger in the broth was too much, but it was perfect after adding the rest of the ingredients.

  45. Excellent Egg drop soup … and so easy to make . I doubled up everything and made a big pot . I used a good chicken broth and used 1/2 chicken broth and 1/2 vegetable broth .. Delicious 😋. Thank you … my egg ribbons turned out great , the soup was very hot when I added the eggs ..

  46. I’ve made this recipe several times. First time I followed the exact directions and as much as I love corn, didn’t care for it in the soup. I also love garlic so I tweaked the recipe and added a 1-2 tbsp. of minced garlic along with the powder, and also a 1-2 tsp of onion powder. I also add a little soy sauce and sriracha Hot sauce with additional green onion and crispy noodles (we call them “Chinese chips”) just before serving. We love it as much or maybe more then our favorite Chinese Restaurant our family has been going to for 5 generations now. Most places now add noodles, peas n carrots, and/or other veggies or tofu. Nope In this case, with Egg flower Soup is made best with less! OK maybe I go overboard on the garlic…lol

    Also,n Love your Fried Rice Recipe! Butter much better then Oil and I add a few sliced of chopped bacon before cooking eggs, then set bacon aside, drain grease and set it aside. cook scrambled eggs with pat of butter in same pan, do same and set aside. Then in that same pan I add the butter to saute the veggies, then before adding rice instead of butter I add a little bit of the bacon grease along with the cooked bacon and other ingredients. Sometimes, I cook my rice in a broth or add some spices to the water so it will has some flavor. Depending if I am serving meat with the fried rice. I have even used Lipton Onion Soup Mix to try something different. This is a great fried rice recipe! I just also do something different because of personal taste!