Egg Drop Soup is so easy to make at home! Easy 10 Minute Egg Drop Soup recipe using recipes you probably have on hand. This Asian recipe is loaded with flavor and ready in just 10 minutes. Serve it alongside a batch of Honey Walnut Shrimp, Hunan Shrimp or Empress Chicken.

This Chinese Egg Drop Soup recipe tastes just like the real thing. Peking Palace can keep their $50. It’s homemade Chinese Food from here on out in my kitchen…..

Unless we’re feeling lazy.

Or it’s date night.

Or we don’t have the ingredients on hand.

The best part about this Asian recipe is how easy it is! It’s seriously one of the easiest soup recipes I’ve ever made. All you need is a handful of pantry staples and of course eggs. We also use our Instant Bone Bone Broth (or even Vegetable Stock) when we have extra chicken bones to use up

What Is Egg Drop Soup?

An American Chinese staple, egg drop is one of the most popular restaurant soups next to wonton soup.

Simply put, this soup is made by stirring whisked eggs into boiling chicken or vegetable broth. It’s super luscious and creamy from the yolks, but has bits of cooked eggs for a fun texture.

Lots of restaurants add crunchy tempura bits on top, but I keep mine simple with some green onions.

Close up photo of egg drop soup in a white bowl with a silver spoon across the top.

Recipe Ingredients

Only a handful of ingredients are needed: Eggs, cornstarch, chicken stock, garlic salt, black pepper, ground ginger and green onions.

How to Make Egg Drop Soup

1. First, which together the whole eggs and the extra egg white. Set it aside for later.

2. Then, mix some chicken broth with the cornstarch. Set it aside, too.

3. Now, add the rest of the broth to a stockpot with garlic salt, ginger, black pepper, and green onions. Bring to a rapid boil.

4. Once it’s at a rolling boil, add the corn starch mixture to the pot and stir for a couple minutes until it thickens.

5. To finish the soup, bring it back to a boil. Stir the broth in a clockwise direction with a non-slotted spoon. While stirring, add the whisked eggs to the mix. They should cook almost instantly. Once completely set, serve and enjoy!

Recipe Ingredients

Only a handful of ingredients are needed: Eggs, cornstarch, chicken stock, garlic salt, black pepper, ground ginger and green onions.

Recipe Tips:

1. MUST DO: Use high quality stock! The higher quality chicken broth you use, the better this easy egg drop soup will taste. This isn’t the place to save pennies. With minimal ingredients, it’s important to stay with the good stuff.

2. Unlike most soups, egg drop soup does not do well left over.

3. Ovo-Vegetarian: Use high quality Vegetable Stock vs Chicken. You’ll still get the depth of flavors you’re looking for.

4. Feeling hungry? Add in an extra egg or egg white if you dare!

5.  Add texture by adding corn or any other veggie you like. It’s not our cup of tea, but it could be yours.

6. Make it gluten-free. Use Arrowroot in place of cornstarch.

What to Serve with Egg Drop Soup

You can always add a simple fried rice dish or beef bulgogi to any Asian-inspired night! This one is packed with veggies and flavor at a fraction of the take-out price.

More Easy Soup Recipes

Clam Chowder
Unstuffed Cabbage Soup
Tomato Soup
Pasta e Fagioli
Zuppa Toscana Soup

Close up of a silver spoon and white bowl containing egg drop soup.

Egg Drop Soup

Easy 10 Minute Egg Drop Soup recipe loaded with flavors.
3.95 from 74 votes
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Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4 people
Calories: 135kcal
Author: Darcey Olson
Cost: $2


  • 2 Large Eggs
  • 1 Egg White
  • 1.5 tbsp Cornstarch or Arrowroot
  • 4 cup High Quality Chicken Stock
  • ¼ tsp Garlic Salt
  • tsp Black Pepper
  • tsp Ground Ginger
  • 6 in Stalks Green Onions (Divided in half)


  • Add the eggs and egg white to a small bowl and whisk to combine. Set aside.
  • Take 3/4 cup of chicken broth and add the cornstarch. Stir until combined and set aside.
  • Pour the balance of the broth into a stockpot and add the garlic salt, ginger, black pepper and green onions. Stir to combine and bring to a rapid boil.
  • Add the cornstarch mixture to the boiling broth and stir for 1-2 minutes to thicken.
  • Bring the broth back to a rolling boil and gently stir in a clockwise direction using a wooden spoon or plastic spatula (non slotted). Gently pour the egg mixture into the broth while continuing to stir in a clockwise direction.
  • Slowly stir for about 30 seconds. Eggs should cook almost immediately.
  • Divide into 4 bowls and top with green onions.
  • Enjoy immediately.


Inspired by All Recipes


Calories: 135kcal | Carbohydrates: 12g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 533mg | Potassium: 307mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

Join the Conversation

  1. Avatar of Karman Foods Karman Foods says:

    5 stars
    This Egg drop soup is so delicious and easy to make! I added a bit of Coconut Secret The Original Coconut Aminos Soy-Free Seasoning Sauce for a more flavorful taste. Best paired with my favorite Cold Barley Tea.

  2. Chicken stock or chicken broth? Thank you!

    1. Either or works! Use what you got!

  3. 5 stars
    Kids love it and Husband approves. Its my go to soup when short on time. I use half veggie stock, half chicken stock, and a cup of water. I add onions, zucchini, and mushrooms with extra ginger and garlic. I also use lots of eggs.

    1. Those additions sounds wonderful! I’m going to hvae to try a few of those next time I make it!

  4. I have made this twice and really love it! Super easy!

  5. Is there an alternative to corn starch?

    1. Yep- I often use Arrowroot. Works just as well and is Paleo friendly.

  6. What happens if I stir in a counter clockwise direction instead of a clockwise direction?

    1. Your IQ will decrease as you stir of course and we can’t have that now can we? Anyways. My girlfriend just attempted to make egg drop soup for the first time ever an though I really appreciate the effort she did not stir the soup and we now have scrambled egg soup which while it tastes somewhat OK, it look rather unappetizing. Should of come here first. Live and learn.

    2. the important thing is to stir in only one direction. Those who say it matters which direction may be influenced by a bit of superstition, stubbornness, or a superiority complex. Haha. But seriously. Stir. And don’t change direction of stirring. For best results.

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