This Egg Drop Soup recipe is a classic savory Asian dish that’s filled with silky egg ribbons in a thickened broth with a unique texture.
This delicious soup is served with scallions and golden, crunchy wonton strips on top. It’s perfect on a cool night with Crispy Chicken Egg Rolls or Easy Cream Cheese Wontons!
Easy Egg Drop Soup
It really doesn’t get easier than this classic version of egg drop soup. Which is why making it at home is worth it! It takes about 15 minutes which makes it even FASTER than ordering takeout!
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 Needed
Here’s what we’re working with to make a basic Egg Drop Soup. As always, you can find the full printable recipe located in the recipe card below.
- 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 – for a nice balanced soup. You can leave them out if you wish
- Eggs – for making the egg noodles
How To Make Egg Drop Soup
This soup is so simple, that I find myself making it over and over again! I’ll walk you though the steps.
Make The Broth
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.
Add Veggies (Optional)
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.
Thicken Soup
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.
Do The Egg Drop
Whisk the eggs in a small, pourable measuring cup and then slowly stream the eggs into the hot soup, while slowly stirring the broth.
Variations
It’s so easy to customize this soup! Here are a few of my favorite ways to make it.
- Add vegetables – carrots, peas, mushrooms, anything you like!
- Add shredded rotisserie chicken for an added protein boost.
- Add a chopped red chile pepper or 1/2 teaspoon red pepper flakes to spice it up.
How To Store
This soup is THE BEST because it’s so easy to make ahead, save for later, or freeze.
To Refrigerate: let cool to room temperature, transfer to an air-tight container, and refrigerate for up to 3 days.
To Freeze: after cooling completely, transfer to freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge for easy reheating.
What Goes Best 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 Broccol
I hope you like this classic, easy egg drop soup recipe as much as we do. It’s definitely a staple on busy weeknights or cool fall evenings!
Egg Drop Soup
Ingredients
- 4½ cups chicken broth, divided
- 2 tbsp corn starch
- 1 tsp ground ginger
- ½ tsp garlic powder
- ½ tsp salt
- 2 green onions, chopped into 1 inch pieces
- 1 cup corn, peas and carrots, frozen blend
- 3 large eggs
- ⅛ 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!
