Egg Drop Soup

I’ve always thought that Egg Drop Soup was a classic Asian recipe, but then I visited a Chinese restaurant in Canada and they had absolutely no clue what Egg Drop Soup was!

So maybe it’s an American-ized Chinese dish?? I’m not really sure. All I know is that it’s a delicious soup that my kids could eat by the gallon.

Needless to say, I make this recipe a lot.

Egg Drop Soup


Egg drop soup is a thickened chicken broth that’s seasoned with ginger, garlic and scallions.

It gets it’s name because you slowly drop the beaten eggs into the soup while stirring. The egg cooks quickly, creating fine ribbons of egg all throughout the soup. It’s pretty!

Egg Drop Soup

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 would toss some of those lightly fried wonton strips into our egg drop soup…

Egg Drop Soup

It adds a delightful crunchy texture when eaten right away. If left to soak they almost turn into little noodles. Both ways are great, but I prefer the crunch of the wonton.

Egg Drop Soup

This Egg Drop Soup would pair perfectly with my Beef with Broccoli or Orange Chicken Cauliflower. Hello dinner!

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Egg Drop Soup

The easiest and tastiest Chinese Egg Drop Soup!

  • Author: Shawn
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian


  • 4 cups + 1/2 cup chicken broth
  • 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 blend of frozen corn, peas and carrots
  • 3 eggs
  • 1/8 tsp black pepper

Garnish (optional):

  • 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying
  • diced green onions


  1. 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.
  2. Add the frozen corn, peas and carrots; return to a boil.
  3. 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.
  4. 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:

  1. 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.
  2. Serve the soup with wonton strips and diced green onions. Enjoy!


recipe adapted from Gimme Some Oven

Keywords: egg, chicken broth, peas, carrots

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
45 Responses
  1. Deb Camara

    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

  2. James Morgan

    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.

  3. Seral

    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!

  4. Gem Fitch

    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!

    1. Peggy Lobello

      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.

  5. Joni

    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!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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