This easy egg drop soup recipe is made with just 5 ingredients in 20 minutes. Silky eggs and savory broth — better than takeout!
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My superpower? Making homemade versions of all my favorite takeout dishes. From Easy Chicken Potstickers to my viral Beef and Broccoli, if it’s on a restaurant menu, you better believe I’ve tried DIY’ing it at home. And now, Egg Drop Soup gets its moment.
This egg drop soup recipe is everything I love about takeout—quick and easy, but made fresh in your own kitchen. It’s cozy, comforting, and (bonus!) way easier to make than you might think.
What Is Egg Drop Soup?
Egg drop soup (sometimes called “egg flower soup”) is a classic Chinese restaurant favorite made by whisking raw eggs into hot broth. The eggs cook instantly, creating silky ribbons that float through the soup. There are lots of variations of this dish, but my egg drop soup recipe stays true to the restaurant-style classic so you can easily make it at home in 20 minutes or less.
- Chicken stock: I go with low-sodium so I can control the saltiness. Stock gives the soup more body than broth, but if all you’ve got is broth, it’ll still work.
- Cornstarch: Whisk it with a little stock to make a slurry, then add it once the soup is boiling. This not only thickens the broth but also gives egg drop soup its signature velvety texture.
- Soy sauce: Adds depth and umami. I use low-sodium here too so it doesn’t overpower the broth.
- Sesame oil: Just ½ teaspoon is enough to add that nutty aroma that makes the soup taste like it came straight from your favorite takeout spot.
- Eggs: Whisk them first, then pour in slowly while stirring to get those signature “egg ribbons.” See my note below for more on the stir.
- Scallions: A fresh, peppery garnish that makes the soup pop.
See the recipe card for full information on ingredients and quantities.
- Make the slurry. In a small bowl, whisk together 1 cup of chicken stock with the cornstarch until smooth. This step prevents clumps and gives the soup its signature silky texture.
- Build the broth. In a large pot, combine the remaining stock, soy sauce and sesame oil.
- Bring the broth to a boil and whisk in the cornstarch slurry. Keep stirring until the broth thickens slightly.
- Whisk in the eggs. Lower the heat to a simmer. Slowly drizzle in the beaten eggs while stirring the broth in one direction (a whisk or chopsticks work great here). The egg will spread out into ribbons.
Kelly’s Note: It’s all in the stir! The speed you stir the broth when adding the eggs changes the look of your soup. A slow swirl gives you long, silky “egg flowers”. A faster stir makes smaller wisps of egg, and less stirring gives you chunkier pieces. There’s no “right way” here—just experiment until you find your favorite style.
- Serve immediately. Turn off the heat. Ladle the soup into bowls and top with sliced scallions.
My favorite twist on classic egg drop soup is to add ½ teaspoon grated fresh ginger. It’s not traditional, but I think the brightness balances the savory stock and eggs so well. And for crunch, you could finish each bowl with fried wonton strips (my crew loves them!).
- Add the eggs at a simmer, not a rolling boil. Too hot and they’ll clump, too cool and they’ll sink.
- You can adjust the thickness of the soup by adding more or less cornstarch. If you like a heartier broth, whisk in an extra teaspoon of cornstarch. For a lighter soup, use slightly less.
- Make it vegetarian. Swap chicken stock for veggie stock, then taste and adjust with a pinch more soy sauce or sesame oil to balance the flavor.
- Egg drop soup is best enjoyed right away. As it sits, the eggs lose their delicate texture and the broth can lose its silkiness.
- Reheating leftovers? Gently warm on the stove over low heat to avoid rubbery eggs.
What to Serve with Egg Drop Soup
Egg drop soup makes the perfect starter, but it’s even better as part of a full DIY takeout night. Here are a few of my favorite pairings:
Ingredients
- 6 cups low-sodium chicken stock
- 1/4 cup cornstarch
- 1 Tablespoon low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- 4 large eggs, whisked
- Sliced scallions, for serving
Instructions
- In a small bowl, whisk together 1 cup of the chicken stock with the cornstarch until combined. Set the mixture aside.
- Add the remaining chicken stock, soy sauce and sesame oil to a large stock pot set over medium-high heat. Bring the mixture to a boil, then whisk in the cornstarch mixture.
- Reduce the heat to a simmer then whisk in the eggs while continuously stirring. The egg will spread out into ribbons. Turn off the heat and serve the soup garnished with scallions.
Kelly’s Notes
- Egg ribbons: Drizzle the eggs in slowly while stirring the broth in one direction for long, silky ribbons. Stir faster for smaller wisps, or less for chunkier pieces.
- Vegetarian swap: Use vegetable stock instead of chicken stock, then bump up flavor with a splash of soy sauce or sesame oil if needed.
- For extra brightness, stir in ½ teaspoon freshly grated ginger while the broth simmers.
- Egg drop soup is at its silky best right after cooking. Leftovers can be stored up to 2 days and reheated gently on the stove (skip the microwave to avoid rubbery eggs).
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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OK first timer here making this recipe and I am proud to say it did in fact only take me 20 Minutes! Had no idea how easy this was. Hubby loved it.
So glad you enjoyed it, Carol!
There is a much quicker way for egg drop soup and its very good. Amazon sells the egg drop powder you only need water, the powder and an egg. start with cold water pour your packet of powder in the water stir until the water boils and then drop a well beaten egg into the water and stir and thats it, it feeds 2 nice size servings or more if you want smaller servings.
Croyden House Egg Drop Soup Mix 3.5oz
Thanks for the note, Gale!