Egg Drop Soup


5 from 4 votes
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Homemade egg drop soup is deliciously comforting and ready in just 15 minutes! It’s an easy dish with restaurant-quality flavors and perfectly bloomed “egg flowers” in every bite.

egg drop soup.

Craving Chinese takeout but don’t have a lot of time on your hands? Egg drop soup is the answer! It’s easy to make using a short list of simple, everyday ingredients that you likely already have in your kitchen.

Just like keto ramen and shrimp curry, this Chinese egg soup is known for being incredibly comforting and cozy. Wispy strands of eggs (known as the “egg flowers”) are surrounded by a rich and umami chicken broth base, leaving you feeling full and satisfied after every bowl.

What is egg drop soup?

Egg drop soup (AKA egg flower soup) is a crowd-pleasing Chinese dish made with chicken stock, sesame oil, soy sauce, cornstarch, and eggs. It’s called egg drop soup because you essentially “drop” the eggs into the soup stock!

The “dropping” technique is what makes this recipe special. First, the eggs are slightly beaten, then poured into a swirling vortex of simmering stock. This method leaves you with strands of cooked eggs that resemble bloomed flower petals. 

Growing up, dad made it ALL the time because he spent much of his teen years in a Chinese restaurant. Lucky for us, we love egg drop soup!

  • It’s easy, hearty, and delicious. 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!
  • It’s good for you! Egg drop soup is an inherently low-calorie, high-protein, and keto-friendly dish. Plus, with chicken stock as the soup base, you reap the benefits of all that collagen.
  • A 15-minute recipe. Like hot and sour soup, this recipe results in restaurant-quality egg drop soup in less time than it would take to order takeout! 
egg flower soup.

How to make egg drop soup

Making egg drop soup at home is easier than you think. Here’s how to make it happen:

The ingredients

There aren’t many places to hide here, which is why using the freshest ingredients is key. This is what you need:

  • Chicken stock. Homemade chicken stock will elevate the luxurious savory flavors here, but store-bought will work just as well.
  • Sesame oil. This adds a distinctively rich and nutty flavor.
  • Soy sauce. It adds a hint of umami flavor.

Dietary swap

You can use tamari instead of soy sauce if you would prefer to make gluten free egg drop soup.

  • Salt and pepper. To season the soup.
  • Cornstarch. Combining cornstarch with water creates a slurry that thickens the soup as it simmers. 
  • Eggs. Use the freshest eggs that you can get your hands on. The older ones are better for boiling whole, so save those for deviled eggs and egg salad
  • Scallions. To finish the dish with a fresh pop of flavor.

The instructions

Step 1 – Simmer and season the broth 

Start by heating the chicken stock in a pot over medium-high heat until it simmers. At this point, you can mix in sesame oil, soy sauce, salt, and pepper. 

simmered broth.

Step 2 – Thicken with a cornstarch slurry

Whisk the cornstarch with some water in a bowl while you wait. Once the seasoned stock starts boiling, stir in the slurry. 

cornstarch slurry in soup.

Step 3 – Drop in the eggs

Swirl the soup in a circular motion with a ladle to make a vortex (the same method you’d use if you were poaching an egg). Slowly pour the beaten eggs into the middle of the vortex while you continue to stir. This is how you end up with wisps of eggs.


The speed at which you stir will determine the size of the egg wisps (AKA the egg flowers). The faster you stir, the smaller the wisps. Stir slowly and you’ll end up with larger pieces of egg. 

adding egg to soup.

Step 4 – Simmer, then serve

Let the soup continue to cook until the eggs are set. Take the pot off of the heat, then ladle the soup into bowls and top with scallions. Enjoy!

how to make egg drop soup.

Expert tips and tricks

  • 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. 
  • 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.
  • Maintain a thin, consistent stream as you “drop” the eggs into the soup so they set as soon as they hit the hot stock.
  • 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.

Variations and toppings

While I wouldn’t recommend straying too far from the recipe, there are a handful of ways you can make this Chinese-inspired soup your own:

  • Make it meaty. Feel free to stir in shredded chicken, leftover pieces of chicken breast, or pre-cooked shrimp if you want your soup to be extra filling.
  • Vegetarian egg drop soup. Substitute vegetable stock or mushroom broth for the chicken stock. Feel free to add lightly seasoned mushrooms and/or cubed tofu as well!
  • Topping ideas. Take every bowl of egg drop soup over the top with crispy wontons, sesame seeds, or a drizzle of sriracha or spicy mayo

Storage instructions

To store. Let the leftovers cool before storing them in an airtight container in the refrigerator 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. 

eggdrop soup.

Frequently asked questions 

Why is my egg drop soup so thick?

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. 

Can you make egg drop soup with just egg whites?

Yes, you can make egg drop soup with egg whites instead of whole eggs. Separate the yolks from the whites and put them to use in my sugar free pudding or chocolate creme brulee recipes instead.

Can you substitute flour for cornstarch?

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. 

More copycat takeout recipes

egg drop soup recipe.

Egg Drop Soup

5 from 4 votes
This homemade egg drop soup is a Chinese restaurant copycat recipe that is so easy to make at home! It's ready in just 15 minutes and makes a fabulous appetizer.
Servings: 4 servings
Prep: 1 minute
Cook: 15 minutes
Total: 16 minutes


  • 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


  • Add the chicken broth to a large pot and place over medium heat. Bring it to a simmer.
    simmered broth.
  • 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.
    cornstarch slurry in 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.
    adding egg to soup.
  • Cook the soup for a couple of minutes and serve with some freshly sliced scallions.
    how to make egg drop soup.


TO STORE: Let the leftovers cool before storing them in an airtight container in the refrigerator 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. 


Serving: 1servingCalories: 103kcalCarbohydrates: 7gProtein: 7gFat: 5gSodium: 1469mgPotassium: 111mgFiber: 0.2gVitamin A: 221IUVitamin C: 0.2mgCalcium: 34mgIron: 1mgNET CARBS: 7g
Course: Appetizer
Cuisine: American, Chinese
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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