Egg Drop Soup is a perfectly light and simple soup that everyone loves. With a flavorful chicken broth base and light wisps of egg throughout, this soup is a wonderful and warming dish your whole family will request again and again.
The first time I made this soup, my kids went crazy over it and devoured every single sip. They requested it again the very next day for lunch.
Thankfully, this soup comes together in just a few minutes making it one of my go-to lunches for the kids.
Did you know that you can make egg drop soup with little more than a couple of eggs and some chicken stock or broth?
I’ve made this soup for a few years now and the recipe is quite versatile. It doubles nicely and the addition of an extra egg makes it a bit heartier and filling as well.
I absolutely love that I can serve a cup of this soup as a first course or a bowl of egg drop soup (with an extra egg) as a meal all on its own.
No wonder it’s such a staple in my house. Truth be told, my middle son would probably be happy to eat Egg Drop Soup every single day.
You just might want to eat it every day, too. And I wouldn’t stop you. There are so many ways to enjoy this Chinese soup that you’ll want to try them all.
You can serve Egg Drop Soup as an appetizer or side dish with an Asian-inspired entree like Chinese Vegetable Stir-Fry , Chinese Lemon Chicken or Ginger Chicken and Broccoli Stir-Fry. Or pair the soup with Chinese Chicken Salad for an easy and nourishing lunch.
My kids and I also just love to eat this all on its own. This is one of those soups that results in complete silence at the kitchen table as everyone focuses on enjoying every last spoonful. Magic.
What is Egg Drop Soup?
This is an Asian dish that’s become especially popular in American Chinese cuisine.
If you’ve never tried it before, you’re in for a treat. And if you’ve only had takeout versions, I think you’ll be surprised by how good and how easy homemade this soup can be.
How to Make Egg Drop Soup
We begin with boiling chicken stock or vegetable stock flavored by fresh, aromatic ginger, soy sauce, (occasionally garlic, If I feel like it) and a touch of pepper. A mixture of cornstarch and water helps thicken this brothy base.
A beaten egg added at the end of cooking results in feathery whisps of cooked egged swirling through the soup. Stir the soup in one direction to evenly distribute the egg and allow it to finish cooking. This process keeps the eggy flavor and texture from overwhelming the rest of the dish.
I like to garnish my egg drop soup with finely chopped green onion for a little color and extra flavor but it’s also plenty tasty without!
Many restaurant soups are made with a chicken broth or chicken stock base. You can make a meat-free version at home by substituting vegetable stock for chicken stock. Either one will yield a delicious result!
This recipe is naturally gluten-free, but it’s incredibly easy to make it safe for those avoiding all forms of gluten. Simply substitute regular soy sauce with your favorite gluten free soy sauce or Tamari and you’re good to go!
However you serve it, this is guaranteed to be:
- Warm and comforting
- Full of savory, salty, creamy rich flavor
- Totally kid approved
- Quick and easy to make for lunch or dinner any day of the week
Egg Drop Soup Recipe
- Combine the stock, ginger and soy sauce in a large pot and bring to a boil.
- Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup.
- Stir to combine and slightly thicken the soup.
- Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup.
- Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed.
Chinese Egg Drop Soup
Ingredients
- 5 cups chicken or vegetable stock
- 1/2 teaspoon freshly minced fresh ginger
- 2 tablespoons soy sauce
- 1/2 - 3/4 teaspoon kosher salt adjust to taste
- 1/4 teaspoon white pepper freshly ground black pepper will work as well, adjust to taste
- 2 tablespoons cornstarch or arrowroot plus 2 tablespoons water
- 2 eggs beaten
- Optional: 2 green onions sliced thin
Instructions
- Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
- Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!
Nutrition
{originally published 1/17/13 – recipe notes and photos updated 3/30/20}
Here are a few more soups you might like:
- Chinese Beef and Broccoli Soup by Barefeet in the Kitchen
- Italian Wedding Soup by Good In The Simple
- Dill Pickle Soup by Barefeet in the Kitchen
- Slow-Cooker Rosemary and Thyme Potato Soup by Barefeet In The Kitchen
- Best Ever Beef Stew by Mrs. Happy Homemaker
- Broccoli Cheese Soup by Averie Cooks
- Chicken Tortilla Soup by Barefeet In The Kitchen
Jude says
Your Egg Drop Soup sounds delicious! Do you know where I can find the noodles (crunchy, but fluffy) that usually go with it when you order from a restaurant?
Thank you and can’t wait to try this recipe :O)
Jude
Elizabeth says
Get wonton wraps from the produce section of the grocery store, cut into strips, and fry–done!
Cathy Landsteiner says
I have never used ginger. It is only a half a teaspoon, I imagine you chop it really fine? But won’t you run into a piece when eating it? Does it soften or what? Just curious.
Mary says
The bits of ginger don’t bother me a bit, but if you’re leery of them, you could ginger the ginger finely instead.
Melanie says
How many servings dose this recipe make?
Mary says
4-5 servings.
E says
Cannot hear presentation of recipe . Why not?
Cheryl says
Very good egg drop soup.!!!
I minced the ginger with a very fine grater and doubled the amount to 1 teaspoon. It was very tasty. I felt 2 tablespoons was way too much soy sauce so I used 1 tablespoon.
I really like soy sauce so I was surprised that 1 tablespoon was enough. Loved this soup!!!!
Adding finely chopped veggies such as carrots, spinach, or corn also is good. I just don’t add too much so it won’t disguise the wonderful flavor,
I think this soup tastes better than what you get at most restaurants.
Thank you so much for this recipe.
Mary says
I’m so happy you like the soup! Your variations sound delicious.
Vernon E Patrick says
This appears to be a good recipe for Egg Drop Soup. However, without knowing what a serving size is, and without more complete nutrition information, this recipe is virtually worthless. You tell us how many calories are in a serving, but that is totally usless!
Mary says
Hey Vernon, thanks for pointing out that the servings weren’t listed. We usually get about 6 small (appetizer sized) bowls from this recipe. However, my boys often eat the whole recipe themselves for lunch along with sandwiches. I hope that helps!
Gail Oda says
Thank you for sharing your great recipe. I am going to try it it is cold out. It look so yummy and ono. Since it’s cold and can warm up.
Mary Younkin says
I’m glad you like it, Gail!
tom masterson says
don’t know what I did wrong but the soup looked like a bowl of slop.
egg was like scrambled not cooked. I love eye drop soup but this was not like anything
I have had. do u have a video on how to make this? I followed the recipe listed and when I added the eggs it looked curtailed and very unappetizing.
Mary Younkin says
Hi Tom, there is a video at the top of this post. It sounds like you poured the eggs in all at once or without stirring. They should be very slowly drizzled into the hot soup while stirring the whole time. That is what creates the thin ribbons of egg in the soup.