Easy 10 Minute Egg Drop Soup

Egg Drop Soup is so easy to make at home! This Asian soup recipe is loaded with flavor and ready in just 10 minutes. It tastes just like the bowl you get at your local Chinese joint.

The best part about this Egg Drop Soup recipe is how easy it is. All you need is a handful of pantry staples and, of course, eggs.

Egg Drop Soup

This is one of the oldest egg drop soup recipes posted online! It was originally posted in February 2016, but has been updated with new photos and text. The recipe has stayed the same.

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.

Serve it alongside Asian Recipes, including my favorites: Honey Walnut Shrimp, Yaki Chicken Udon, Hunan Shrimp or Empress Chicken.

Labeled photo of egg drop soup ingredients.

Ingredients

Here are the only ingredients you need to make egg drop soup: eggs, cornstarch, chicken stock, garlic salt, black pepper, ground ginger and green onions.

I do use Instant Pot Bone Broth when I have some on-hand to use up. It adds yet another layer of flavor.

How to Make

Whisk the Eggs – Whisk together the eggs and extra egg white.

Make the Slurry – Mix the chicken broth with the cornstartch.

Make the Soup – Add the rest of the ingredients to a stockpot and bring to a boil. Add the cornstarch mix.

Add the Eggs – Slowly drizzle in the eggs while stirring. They will cook instantly.

Hand holding up a spoon full of egg drop soup.

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. Feeling hungry? Add in an extra egg or egg white.

5.  Add texture and nutrition by adding corn or any other veggie you like.

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

7. If you’re into food trivia and history, read up on the history of egg drop soup.

Side Dish Ideas

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.

Bowl of soup in a white bowl.

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

Egg Drop Soup is so easy to make at home! This Asian soup recipe is loaded with flavor and ready in just 10 minutes. It tastes just like the bowl you get at your local Chinese joint.
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

Ingredients

  • 2 large eggs
  • 1 egg white
  • tbsp cornstarch
  • 4 cup chicken stock
  • ¼ tsp garlic Salt
  • tsp black pepper
  • tsp ground ginger
  • 1 stalk green onion, sliced

Instructions

  • 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 half of the 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 the remaining green onions.
  • Enjoy immediately.

Nutrition

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. 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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