Egg Drop Soup Recipe

5 from 19 votes

Egg Drop Soup is a quick, easy soup with savory chicken broth, silky egg ribbons, fresh chives, ginger, and crispy wonton strips.

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: Chinese

Servings:

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.

Homemade wonton strips. Cut wonton wrappers into thin strips and fry in vegetable oil over medium-high heat for 1–2 minutes, until golden brown.

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop. Do not freeze.