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My homemade egg drop soup is deliciously comforting and ready in just 10 minutes! It’s an easy dish with silky, light broth and tender egg ribbons.
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My family LOVES Chinese takeout, but it’s not something I let them enjoy regularly. Instead, I make their favorites, including my father’s famous egg drop soup recipe.
We grew up calling it egg flower soup, but it is a traditional Chinese appetizer or side dish with a simple mix of broth, seasonings, and whisked eggs. The eggs are ‘dropped’ into the stock to create those epic ribbons.
It’s a no-frills soup with close-to-authentic flavors. Best of all, it’s easy to make with a short list of budget-friendly ingredients. Like hot and sour soup, it’s naturally low in calories, high in protein, and super low in carbs. We love it as a fun appetizer before other Asian takeout copycats like Szechuan chicken, black pepper chicken, General Tso’s chicken, and ground chicken lettuce wraps.
★★★★★ REVIEW
“Yum, I love this soup. A nice alternative to our regular miso. I made it as per the recipe, except I added about 1 1/2 cups of small chopped broccoli. This soup tastes like wonton soup but without the wontons. Comforting and savoury!” – Kelsey
Ingredients needed
- Chicken broth. If I have leftover chicken stock (typically made from Instant Pot whole chicken leftovers), I prefer to use that as the flavor is unmatched, but any good store-bought low-sodium broth works well. No chicken broth? Vegetable or beef broth is a fantastic option.
- Sesame oil. This adds a distinctively rich and nutty flavor.
- Soy sauce. It adds a hint of umami flavor. You can use tamari instead of soy sauce if you can’t tolerate soy.
- Salt and white pepper. To season the soup.
- Cornstarch. Combining corn starch with water creates a slurry that thickens the soup as it simmers.
- Eggs. Use the freshest eggs that you can get your hands on. I find large or extra-large eggs to be best.
- Scallions. To finish the dish with a fresh pop of flavor.
- More garnish ideas. Green onions, chives, sliced ginger, and sesame seeds.
How to make egg drop soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 – Simmer and season the broth. Heat chicken stock in a pot over medium-high until boiling. Reduce to low, then stir in sesame oil, soy sauce, salt, and pepper.
Step 2 – Thicken with a cornstarch slurry. Whisk the cornstarch with some water in a small bowl while you wait. Once the seasoned stock starts boiling, stir in the slurry.
Step 3 – Drop in the eggs. Create a vortex by swirling the soup with a ladle, then slowly pour in the beaten eggs while stirring to form wispy strands.
Step 4 – Simmer, then serve. Let the soup continue to cook until the eggs are set. Take the pot off the heat, then ladle the soup into bowls and top with scallions.
Step 4 – Simmer, then serve. Let the soup continue to cook until the eggs are set. Take the pot off the heat, then ladle the soup into bowls and top with scallions.
Arman’s recipe tips
- Don’t rush the stock once you add the seasonings. Letting everything bubble together before adding the cornstarch will leave you with deeper layers of flavor.
- The speed at which you stir will determine the size of the egg wisps (AKA the beautiful egg ribbons). The faster you stir, the smaller the wisps. Stir slowly, and you’ll end up with larger pieces of egg.
- Only slightly beat the eggs. You can stir the whites and yolks together, but you should still be able to see stains of the whites.
Storage instructions
To store. Let the leftovers cool before storing them in an airtight container in the fridge for 2 to 3 days.
To reheat. Gently reheat the leftover soup in a saucepan over medium-low heat to avoid overcooking the eggs. You can also reheat it in the microwave in 15-second increments, stirring in between.
Frequently asked questions
If prepared properly, egg drop soup should be thick with a rich and creamy mouthfeel. It shouldn’t, however, be so thick that it’s practically gelatinous. A soup that’s too thick likely means you used too much cornstarch or the swirl-and-pour technique was done incorrectly.
Yes, you can make egg drop soup with egg whites instead of whole eggs. I suggest adding an extra 2-3 whites to make up for the difference in proportions.
Technically, yes, but I wouldn’t recommend it. You’ll have to use twice as much flour to achieve the same thickening effect and it tends to make the soup cloudy and less visually appetizing. If you don’t want to use cornstarch, use arrowroot powder.
More copycat takeout recipes
- Air Fryer Potstickers (with homemade potsticker sauce)
- Spicy Noodles
- Sesame Chicken
If you tried this Egg Drop Soup or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Egg Drop Soup
Ingredients
- 4 cups chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons cornstarch
- 1/3 cup water
- 3 large eggs
- 1 small scallion
Instructions
- Add the chicken broth to a large pot and place over medium heat. Bring it to a simmer.
- Stir in the sesame oil, soy sauce, salt, and pepper and mix well.
- Combine cornstarch with the water and stir well. Once the soup starts boiling, pour in the cornstarch slurry and stir the soup.
- Lightly beat the eggs and before adding them to the soup, swirl the soup with a ladle in a circular motion. Slowly pour the eggs into it.
- Cook the soup for a couple of minutes and serve with some freshly sliced scallions.
Notes
- Use different seasonings, like garlic powder, ground ginger, or red pepper flakes.
- Authentic egg drop soup is known to have a distinct, vibrant yellow color. If yours isn’t as yellow as you’d like, stir in ½ teaspoon of turmeric to replicate that same gorgeous color.
- Add some sliced grape tomatoes for a tomato egg drop soup.
- Make this soup heartier by adding in some non-traditional ingredients like broccoli, mushrooms, rice, tofu, or bok choy.
Nutrition
Originally published March 2023, updated and republished April 2025
Yum I love this soup. A nice alternative to our regular miso. I made as per recipe except added about 1 1/2 cups of small chopped broccoli. This soup tastes like wonton soup but without the wontons. Comforting and savoury!
Love that, Kelsey!
Awesome taste. Easy to make. Enjoyed it immensely.
I love this chinise soup; is simple and very reconforting .Try adding chopped or sliced fresh tomato when you sauté the garlic and chives with sesame oil . It’s a twist that I recommend.Best regard from Dubai but I’m Spanish