This warm and comforting Egg Drop Soup recipe is a classic Asian dish that’s filled with silky egg ribbons in a thickened broth that’s quick to prepare and tastes great!
What Is Egg Drop Soup?
Egg drop soup is a thickened chicken broth that’s seasoned with ginger, garlic and scallions.
This classic Asian soup gets it’s name because you slowly drop beaten eggs into the soup while stirring. The egg cooks quickly in the hot broth, creating fine ribbons of egg all throughout the soup. Not only is it a pretty dish, but it also tastes amazing!
Ingredients for Egg Drop Soup
- Chicken Broth – you can use a low sodium chicken broth
- Corn Starch – to help thicken the soup to it’s traditional consistency
- Ground Ginger or Fresh Ginger – since I don’t always have fresh ginger on hand, I’ll use ground ginger when in a pinch
- Garlic – I like to use garlic powder here to keep the consistency of the soup
- Green Onions – use the white parts of the green onion for seasoning the broth and the green parts to garnish the finished soup
- Salt – or you can use a dash of soy sauce
- Frozen Veggies – I like to add these in for my kids, but you can leave these out if desired
- Eggs – for making the egg noodles
Since my children eat this like it’s going out of style I like to bulk it up with some peas, carrots and corn. You don’t have to throw them in there, but I like the extra nutrition they bring to this simple soup.
One of our favorite Asian restaurants would start each meal out with a bowl of fried wonton strips and sweet & sour sauce for dipping. It was like a Mexican restaurant with their chips and salsa. Brilliant.
We like to toss some of those lightly fried wonton strips into our egg drop soup for an added crunch.
How To Make Egg Drop Soup
This soup is so simple, that I find myself making it over and over again. You can watch the video above for a visual on how to make it, but here are the simple steps you’ll need to follow.
- Combine the broth, ginger, garlic and green onion pieces in a pot and bring to a boil for a few minutes to season the broth.
- Use a slotted spoon to remove the green onion pieces and discard them.
- If you’re adding in veggies, now is the time to do it. Bring the mixture back up to a small boil after adding the veggies.
- Combine a little cornstarch and chicken broth together and stir until smooth. Pour the cornstarch mixture into the broth and heat until the soup starts to thicken.
- Whisk the eggs in a small, pourable measuring cup and then slowly stream the eggs into the hot soup, while slowly stirring the broth.
That’s it! Suuuuper simple and out of this world delicious!
What To Serve with Egg Drop Soup
You really can’t go wrong with any of my favorite Asian recipes, but here are some of my go-to recipes that I love to pair with egg drop soup.
- Easy Mongolian Beef
- Quick Fried Rice / Shrimp Fried Rice
- Copycat Orange Chicken
- Chicken Egg Rolls
- Beef with Broccoli
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Egg Drop Soup
Ingredients
- 4.5 cups chicken broth, divided
- 2 tbsp corn starch
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 green onions, chopped into 1 inch pieces
- 1 cup corn, peas and carrots, frozen blend
- 3 large eggs
- 1/8 tsp black pepper
Garnish (optional):
- 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying
- 1 tbsp diced green onions
Instructions
- Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.
- Add the frozen corn, peas and carrots; return to a boil.
- In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.
- Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.
For the wonton strips:
- Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate.
- Serve the soup with wonton strips and diced green onions. Enjoy!
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Sure did make it many times it’s so outstanding! I always cook up a pound of ground chicken, pork, or turkey then set aside and add it to the soup at the end. Makes it a little more heartier. Thumbs Up Shawn!!!
This was so good! I did modify a little bit. I love mushrooms so I did half mushroom stock half chicken stock and added porcini mushrooms. So yummy!
That sounds like a great modification! So glad you enjoyed it!
These look fantastic!! I can’t even imagine. Love you !!
Hope you enjoy!
Thank you for this recipe. Where i now live in nc( formerly from ny nj area ) i have been craving a good egg drop soup as well as other asian inspired foods but cant get anything good down here cant wait to make this soup.. my family loves it with either white rice or fried rice added to their individual bowl this way they can make it to their liking.. if you come across a great fried rice recipe please share it . I can easily adapt most foods to our dietary restrictions as most of my family has celiac .. thank you again
I hope you enjoy it Deb!
I used this recipe for my first attempt at making egg drop soup. I left out the frozen vegetables. Also I only use one egg now. The first time I found three eggs to be a bit much. I like the heat from the ginger and pepper. I have now made this several times for a quick Saturday lunch with potstickers. I have also share details this recipe with others. I can truly say that I am now happy knowing how you get the egg ribbons in the soup.
That’s great to hear James! I’m so glad you enjoyed it!
Thank you for the recipe!
I have no idea why the restaurant didn’t know about it– maybe a regional issue?– but it is a “traditional” Chinese soup, the literal translation is egg flower.
If I can get it down right, I’ll be able to have a pot simmering on the side for cold days just like my favorite teriyaki place!
I always want this if I am not feeling well, especilaly if I am getting a cold.
Some call it egg drop soup.
Can you believe an 83 year old woman who loves to cook has NEVER EATEN THIS. Thanks for the recipe which I’m sure my husband will also love it!
what would be the nutritional value of this soup?
I cannot wait to try this recipe. Love your website and content. I was recently diagnosed with Type II diabetes and really appreciate the nutritional content at the end of the recipe.
Sorry to hear about the diagnosis, but I’m glad you’re finding recipes that work for you! Thanks Peggy!
So yummy! I didn’t have carrots or scallions but I wanted to make it anyway, and it was great!
I made this often when my kids were little. When I told them the name, they balked saying they did not want soup with eggs in it, so I quickly told them they were egg “noodles”. They loved it and would asked for it. When they were sick we fixed homemade chicken noodle soup, but called it “Get Well Soup”. I miss those days!
What great memories!
Simple easy and picky grandma likes it with rice thrown in 🙂 i take care of my great grandmother and she eats a lot but doesn’t always like what she is given or gets bored with it. This seems to be a new favorite.
This is a great recipe!! My hubby is so hard to cook for…totally plain food. I love egg drop soup but my recipe calls for water chestnuts and mushrooms and smaller cuts of green onion…,all of which he will not eat. This recipe he will eat!! Will also try the sesame oil at the end and the shrimp. Thank you for your recipes…I am happy to cook again. I also love how you added the onions at the beginning for the flavor but then removed them…now why couldn’t I have thought of that.
Tried making it and found 3 eggs was not enough
You can use more if you would like, I’ve found 3 is just right for us! 🙂
Looks delicious.
This is delicious! First time making it myself and even my picky husband ate it. I did cut the ginger back to 1/4 tsp, but that’s just a personal preference. Made it with low carb beef and broccoli. Thank you!
I halfed this recipe then tried making this quickly before going to bed just as an evening snack. This was really tasty despite being a quickly made meal. The best I’ve made. I don’t believe in powder garlic or powdered ginger so I just substituted fresh ingredients. Alot better and you can taste the difference. Thankyou.
So glad you liked it! I bet the fresh garlic and ginger made it extra good! 🙂
Reading your recipe brings back memories of when my mom used to make this soup. The only difference is that we first put in the egg and the last thing is the cornstarch mix so that once the soup thickens, it’s done. Thanks for sharing. Time to start making this soup again.
I just made this! Delicious!!! 🙂
I love egg drop soup and I love making it at home! 🙂 I don’t know if it’s a chinese or an americanized chinese recipe, but here in Hungary we have similar egg soup recipes too. Your recipe looks delicious, so I’ll try this version out! Can’t wait to try something new out! – Love, Anna
Thanks Anna! I hope you enjoy it! 🙂
What about a recipe for hot and sour?
You know the OTHER soup typically on the menu ? My family loves both.
Thanks
Mom can you make this recipe for dinner tomorrow
Thanks mom
I’m Shawn’s daughter Kaylee and she is right about us eating a lot of this egg drop soup
When I make mine , usually when I’m sick, I just simply put 1 can chicken broth , 2 chicken boulle an and 2 beef boulle an cubes and stream my egg in while stirring with my chop stick and that’s it and it’s absolutely divine ,super easy and satisfyingly summy. Love your recipes thank you.
I made a little bit too much by accident hahaha and although it was delicious, I need advice on how to store it. I dont want anything to go to waste ):
I just keep leftovers in a tupperware in the fridge. Just reheat on the stove top or in the microwave! 🙂
Simple enough even I could make this! I can’t wait to try it. Thank you.
Egg drop is one of my favorites as well. Its such a nice and faster alternative to chicken noodle when I’m not feeling well. Because, let’s face it, nobody cooks for Mom when she’s sick!
At our house we called this Egg Slop Goop. When raising boys, a gross name can get the to eat things they might not try otherwise. Anyway, it worked, especially if I paired it with grilled cheese. There was however, no way they would stand for a corrupted Egg Slop Goop (vegetables added). Another favorite gross food was Asparaguts swimming Hollandaise sauce.
I have never really considered making egg drop soup. Sort of thought it was too much hassle. This recipe seems doable. I may skip the wontons and just add some rice instead!
Once you make it once, you’ll be hooked! The rice sounds like a great combination! 🙂
The best egg drop soup I’ve ever had is from a local restaurant, and it’s similar to yours (adding the peas, carrots & green onions or finely chopped leeks) but they also include small thinly sliced mushrooms and a few very tiny baby shrimp in each serving. It’s YUMMY!!!
Those sounds like great additions! 🙂
I make chicken dumpling soup, for our large family. very similar ingredients. also, use any skinless, boneless , left over chicken diced up along with white onions, celery, carrots, to extend the servings;
I love egg drop soup but have never tried making my it myself – I think I for sure will be trying your recipe!
It’s actually a lot easier than you think! You’ll enjoy it! 🙂
Egg drop soup is now a must try for me!!! Looks incredible!!
Thanks Jocelyn! 🙂
This looks incredible, I love eggs drop soup but I have never had it homemade!