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Home Cuisine Asian

Egg Drop Soup

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By: Diana Last updated on January 21, 2025

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

A white ceramic bowl of egg drop soup with egg threads, chopped green ion, and hot pepper flakes. There is a spoon in the bowl and a red and white striped towel in the background

Egg Drop Soup is a Chinese restaurant favorite, but did you know that it’s super simple to make at home?

With kitchen staple ingredients and in less than 20 minutes, you can have a hot, comforting pot of soup with savory egg ribbons ready to eat!

A white ceramic bowl of egg drop soup with egg threads, chopped green ion, and hot pepper flakes. There is a spoon in the bowl and a red and white striped towel in the background


This easy soup recipe is classic Chinese comfort food! This recipe for egg drop soup is a traditional one, with no fancy ingredients or variations. You’ll learn exactly how to make a savory, aromatic, delicious egg drop soup in no time at all.

This soup, also known as egg “flower” soup, starts with a base of chicken broth, flavored with aromatic ginger and green onions. It’s thickened with cornstarch and then beaten egg is stirred into the hot broth to create delicate noodle-like threads.

This soup is gluten-free, and lower in carbs than chicken noodle soup or chicken and rice soup, so it can be keto-friendly too!

A pot of soup. A whisk is stirring in eggs to make egg drop soup ribbons.

Why You’ll Love This Recipe

  1. Super Quick – A whole pot of egg drop soup can be made in under 20 minutes! That’s way less time than you’ll wait for Chinese takeout and means that you can fill hungry bellies right now.
  2. Control the Ingredients – No MSG, chemicals, or questionable ingredients here. Your egg drop soup will be homemade and healthy. This recipe is also low-carb and low-calorie.
  3. Amazing for Sick Days – This soup is so comforting, and especially good if you’re not feeling well, or you’re taking care of a family member with a cold.

Key Ingredients for Egg Drop Soup

Here’s what you need to make this classic recipe:

The ingredients needed to make egg drop soup, all in small bowls, viewed from overhead and labeled with white text boxes
  • Chicken Broth: You can use packaged broth or stock, or use stock that you’ve made yourself. Make this recipe vegetarian by using my recipe for Instant Pot Vegetable Stock, or use homemade Turkey stock instead.
  • Eggs: It won’t be egg drop soup without the eggs! Just two beaten eggs are needed for this recipe.
  • Cornstarch: As in many Chinese recipes, cornstarch is used as a thickener.
  • Ginger and Green Onion: These are the fresh aromatics that make egg drop soup smell amazing! Use freshly minced ginger rather than powdered ginger for best results.
  • Other Seasonings: Garlic powder, salt, pepper, and sesame oil are stirred into the soup, and an optional pinch of crushed red pepper flakes can be added before serving.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Egg Drop Soup

A collage of two images showing how to make simple egg drop soup broth with ginger and onions.
  1. Sauté Aromatics: Add olive oil to a stock pot or dutch oven over medium-high heat. Add the sliced green onions and minced ginger, and cook for one minute until fragrant.
  2. Add Broth and Sesame Oil, and stir to combine Continue cooking while you prepare the thickener.
A collage of images showing how to thicken egg drop soup with corn starch.
  1. Make a Cornstarch Slurry: In a small bowl or jar, combine 1 cup of chicken broth with 1 tablespoon of cornstarch. Whisk until combined, and stir into the stoup. Bring the soup to a simmer, and cook at a simmer for about 5 minutes, stirring occasionally. The broth should be slightly thickened from the cornstarch.
two images showing egg drop soup before and after adding the eggs.
  1. Add the Eggs: Beat the eggs vigorously with a fork in a small bowl. Reduce the heat on the soup to low, and place a fine mesh sieve over the pot. Pour eggs into the sieve and gently push them through with a spoon to create thin strings. Stir gently, and cook the eggs for 1 minute. Finish the soup by seasoning it with salt and pepper to taste.

Tip!

I like to use a mesh strainer to add the eggs, but if you don’t have one, you can very slowly drizzle in the beaten eggs with a fork to get a similar effect!

Recipe Tips

  • Don’t overcomplicate things! This recipe is meant to be simple.
  • If you want to add other flavors, you can, but be careful not to add too much. You can infuse lemongrass, peppercorns, closes, or star anise into the broth for extra depth.
  • Prepare the ingredients ahead of time. The French term mise en place is particularly important in Asian cooking too. This recipe moves quickly, so be sure to have everything prepped and ready before you start cooking.
  • To Add More Protein, try stirring in small pieces of extra firm tofu, shredded chicken, or small shrimp.
  • Veggies such as cooked mushrooms, sliced baby bok choi, leafy greens, or corn kernels could make a nice addition to egg drop soup as well.
a bowl of homemade egg drop soup garnished with green onion, sitting on a wooden cutting board next to another bowl of soup and a small bowl of crushed red pepper flakes.

Storing Tips

You can refrigerate egg drop soup for up to 4 days in an airtight container.

Feel free to make this recipe ahead of time, and reheat it when you’re ready to serve it. I like to do this gently over the stove, but the microwave works too!

When refrigerated, the soup might seem very thick because of the cornstarch, but it will relax when you heat it up again.

What To Serve With Egg Drop Soup

Egg drop soup is traditionally served as an appetizer to other Chinese Takeout dishes, and we have plenty of those here that you can also make at home!

Crispy Cream Cheese Rangoons and Instant Pot Fried Rice are two favorite Chinese copycat recipes that I know your family will enjoy.

You should also try my recipes for Sweet and Sour Chicken, Kung Pao Shrimp, General Tso’s Chicken, Moo Goo Gai Pan, and Chinese Scallion Pancakes!

Recipe FAQs

Why is Chinese egg drop soup so thick?

The thickness comes from the addition of a cornstarch slurry. If you want the soup to be extra thick, add a bit more!

Are the eggs in egg drop soup raw?

You will add raw eggs to the soup, and they will cook as soon as they touch the hot broth.

Can you reheat egg drop soup?

Yes, you can store leftovers in the fridge for up to 4 days, and reheat when you’re ready to eat!

More Comforting Soup Recipes

Chicken Pot Pie Soup

Alphabet Soup

Lemon Chicken Orzo Soup

Italian Wedding Soup

All Soups →

You won’t believe how easy it is to make this egg drop soup recipe at home! Save this recipe so that you can make it the next time you have a Chinese food craving, or you’re feeling a bit under the weather. It will certainly do the trick!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
A white ceramic bowl of egg drop soup with egg threads, chopped green ion, and hot pepper flakes. There is a spoon in the bowl and a red and white striped towel in the background
5 from 20 votes
(Click stars to rate!)

Egg Drop Soup

Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Author: Diana
Print Rate Recipe
A Chinese restaurant favorite, a tasty classic Egg Drop Soup is easy to make at home in less than 20 minutes with simple ingredients.
6 servings
A Chinese restaurant favorite, a tasty classic Egg Drop Soup is easy to make at home in less than 20 minutes with simple ingredients.

Equipment

  • 6-quart Dutch Oven or stock pot
  • Fine mesh strainer
  • Whisk

Ingredients 

  • 1 tablespoon olive oil
  • ½ cup green onions chopped
  • 2 tablespoons finely minced fresh ginger
  • 5 cups (1200 ml) chicken broth divided
  • 2 tablespoons cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon sesame oil
  • 2 large eggs beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • red pepper flakes optional garnish

Instructions 

  • In a dutch oven or medium-sized stock pot, add 1 tablespoon of olive oil and heat over medium-high heat.
  • Add sliced green onions and minced ginger. Cook for 1 minute or until fragrant.
  • Add 4 cups of the chicken broth and sesame oil to the pot. Stir to combine.
  • In a small bowl or jar, combine the other 1 cup of chicken broth with 1 tablespoon of cornstarch. Whisk until well combined.
  • Stir the cornstarch slurry into the broth along with the garlic powder. Heat over high heat until simmering, then reduce the heat and simmer for 5 minutes, stirring occasionally.
  • Place the eggs in a small bowl and beat vigourously with a fork. Reduce the heat on the soup to low, and place a fine mesh sieve over the pot.
  • Pour the beaten eggs into the seive and gently push them through with the back of a spoon. Stir the soup gently and cook for 1 minute.
  • Remove the soup from the heat and stir in salt and pepper to taste. Garnish warm bowls of soup with crushed red pepper and additional green onions if desired.

Notes:

  • I like to use a mesh strainer to add the eggs, but if you don’t have one, you can very slowly drizzle in the beaten eggs with a fork to get a similar effect.
  • Prepare the ingredients ahead of time. This recipe moves quickly, so be sure to have everything prepped and ready before you start cooking.
  • To add more protein, try stirring in small pieces of extra firm tofu, shredded chicken, or small shrimp.
  • Veggies such as cooked mushrooms, sliced baby bok choi, leafy greens, or corn kernels could make a nice addition to egg drop soup as well.
  • You can infuse lemongrass, peppercorns, closes, or star anise into the broth for extra depth.
  • To Store: refrigerate egg drop soup for up to 4 days in an airtight container. Reheat gently over the stove, or use the microwave.

Nutrition Information

Calories: 77kcal, Carbohydrates: 5g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 66mg, Sodium: 846mg, Potassium: 93mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 174IU, Vitamin C: 2mg, Calcium: 23mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Dana G says

    Posted on 3/4/23 at 13:35

    5 stars
    Yay! My first time making this and it was AMAZING! No more takeout for us.

    Reply
    • Little Sunny Kitchen says

      Posted on 3/7/23 at 01:50

      That’s so wonderful, Dana! Thanks for the great review!

      Reply
  2. Sharina says

    Posted on 3/1/23 at 14:31

    5 stars
    My new go-to recipe every time I’m not feeling well. And I’m glad that this egg drop soup is just so easy to make. Highly recommended!

    Reply
    • Little Sunny Kitchen says

      Posted on 3/2/23 at 01:52

      Thank you for the kind review, Sharina! I’m so happy to hear that you enjoy this soup

      Reply
  3. Kathy says

    Posted on 2/27/23 at 17:00

    5 stars
    I loved making this egg drop soup at home! It was much easier than I thought it would be with the help of your instructions.

    Reply
    • Little Sunny Kitchen says

      Posted on 2/28/23 at 01:53

      Thank you, Kathy! I’m so glad it turned out well for you!

      Reply

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Diana, author of Little Sunny Kitchen.
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Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

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