Egg Drop Soup is one of our favorite quick soup recipes because it’s warm, simple, and ready in minutes. This soup is one we’ve always loved since first having it at an Asian restaurant when we were young. We are so happy we can now make it at home because it’s beyond simple and only uses a few ingredients.
Chicken broth, fresh chives, a little ginger, and silky ribbons of egg come together for a light but satisfying soup that tastes like a restaurant favorite at home.
We love serving this with fried wonton strips, egg rolls, fried rice, or stir fry for an easy family dinner.
Why you’ll love it + Why it works:
- So quick! Quick and easy soup that comes together in minutes.
- Simple. Easy ingredients keep it budget-friendly and family-friendly.
- Boiling broth cooks the eggs instantly. Drizzling the egg slowly into hot broth creates thin, silky ribbons.
- Cornstarch thickens the soup smoothly. Mixing it with broth first helps prevent lumps and lets you add thickness gradually.
Egg Drop Soup Ingredients
- Chicken broth, divided (4 cups): Creates the savory soup base and is also used to mix the cornstarch slurry.
- Chopped fresh chives (2 tablespoons): Adds mild onion flavor and a fresh finish.
- Salt (½ teaspoon): Seasons the broth and brings out the flavors.
- Ground ginger (⅛ teaspoon): Adds warm flavor and a little depth.
- Cornstarch (1½ tablespoons): Thickens the broth to your preferred consistency.
- Eggs (2): Creates the classic egg ribbons in the soup.
- Egg yolk (1): Adds richness and helps make the egg ribbons fuller.
- Fried wonton strips: Adds crunch and make the soup extra fun to serve. Use store-bought or cut wonton or egg roll wrappers to make your own wontons.
- optional -Season with white pepper, add peas, chopped carrots, mushrooms, or garnish with green onion.
How to Make Egg Drop Soup
BROTH. Set aside ¾ cup of chicken broth, and pour the rest into a large saucepan or pot. Over medium heat, stir in salt, ground ginger, and chives into the saucepan, and bring to a rolling boil.
- Make a cornstarch slurry by stirring the reserved ¾ cup broth and cornstarch in a small bowl, and mix until smooth – set aside.
EGGS. In another small bowl, whisk 2 eggs and 1 egg yolk using a fork. Drizzle the beaten egg in thin streams from the fork into the boiling broth mixture. The beautiful egg ribbons should form immediately.
THICKEN. Once the eggs have been dropped, gradually stir in the cornstarch mixture and simmer until the soup is the desired consistency.
- If adding pepper, we recommend using white pepper instead of black pepper. Garnish with green onion or scallions!
Kristyn’s Recipe Tips
- Bring the broth to a rolling boil before adding eggs so they cook immediately.
- Drizzle the egg mixture slowly from a fork for thinner ribbons.
- Stir gently while adding eggs if you want smaller pieces, or stir less for larger ribbons.
- Add the cornstarch mixture gradually until the broth is as thick as you like.
- Make-ahead tip: prep the broth and toppings ahead, then add the eggs right before serving for the best texture.
Egg Drop Soup Recipe
Video
Ingredients
- 4 cups chicken broth, divided
- 2 tablespoons chopped fresh chives
- ½ teaspoon salt
- ⅛ teaspoon ground ginger
- 1½ tablespoons cornstarch
- 2 eggs
- 1 egg yolk
- fried wonton strips
Instructions
- In a large saucepan, combine 3¼ cups chicken broth, chives, salt, and ginger and bring to a rolling boil.
- In a small bowl, stir the remaining ¾ cup broth and the cornstarch and mix until smooth. Set aside.
- In another small bowl, whisk the eggs and egg yolk together using a fork.
- Drizzle egg mixture a little at a time from the fork into the boiling broth mixture (egg should cook immediately).
- Once all the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
- Top with fried wonton strips and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep leftover soup in an airtight container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop. Do not freeze.
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This recipe was first shared March, 2018.
can I make this the day before I am going to serve it?
The eggs tend to get a little spongy after sitting. If you want to prep ahead, make the broth the day before and then reheat and add the eggs right before serving for the best texture.
Great recipe – easy to make and one of our families favorite take out iteams. It was so fun to make it at home!
Ahhh!! Thank you!! I’ve always wanted to know how to make this, and it turned out fantastic.
Why did I not know how simple this was to make? So good! And just like I’d get at the restaurant.
I love egg drop soup, but I’ve always been afraid to try making it myself – I don’t know why, this recipe was SO EASY, and it really did taste just like the stuff from the restaurant. Can’t wait to make it again!
My favorite soup! Thank you so much for this recipe, so easy to make!
My husband and sons raved over this soup! They said the crispy wontons made it even better than our favorite takeout. Thank you!
This is just like what you get at a restaurant! I love being able to make this at home.
Thank you so much for sharing this amazing egg drop soup recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!