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    Home ยป Recipes ยป Soup

    Egg Drop Soup

    Modified: Jun 26, 2024 ยท Published: Dec 30, 2023 by Christie Lai ยท This post may contain affiliate links ยท 30 Comments

    Jump to Recipe Video

    A simple delicious soup made of a savory broth with beautiful egg ribbons seasoned with sesame oil and green onions. This easy 10-minute egg drop soup is made with minimal ingredients. This beats Chinese takeout and saves you money!

    Egg Drop Soup
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Reviews

    Egg Drop Soup is an Asian hot soup made of chicken broth, eggs, sesame oil, chicken stock powder, salt, white pepper, cornstarch, and green onions. The natural yellow color comes from the egg.

    This popular soup originates from China and served at many Chinese restaurants and usually served as a starter, side dish, or with a main course. There is also a Japanese version of this dish, which is very similar but I'm sharing the Chinese version.

    Egg Drop Soup

    It's so comforting and tasty and the best part is how simple it is to make with simple ingredients! My version is naturally colored and doesn't require the usage of food coloring.

    I love making it for my husband, especially if he's under the weather. I've made it countless times for him so much that I have perfected it after much trial and error.

    Ingredients & Substitutes

    Please scroll down to the below Recipe card for full measurements

    ingredients to make this recipe
    • Low-sodium Chicken stock: or substitute with homemade chicken broth or vegetable broth for a vegetarian version.
    • Large Egg: for the egg ribbons. If you have eggs with omega 3s, use those as they make the soup more vibrant in color.
    • Green onions: separated into scallion whites and scallion greens as they will be added at different phases of the cooking process.
    • Chicken Bouillon Powder: this is basically chicken stock powder. I like the brand by Knorr. This adds more depth to the soup and I don't recommend skipping unless you're gluten-free or vegetarian, then omit altogether.
    • Salt
    • Sesame oil: for that nutty flavor! If your allergic to sesame, omit it.
    • White pepper: or black pepper

    Cornstarch Slurry

    • Cornstarch: Or substitute with potato starch. This helps to thicken the soup but don't overdo it or it'll be too goopy.
    • Cold water

    Expert Tips

    • Prepare the ingredients in advance as the cooking process is fast!
    • Beat the eggs until smooth ensuring the yellow and whites are completely whisked or you won't get a nice even yellow color in the egg ribbons.
    • For bright yellow egg ribbons, use eggs with omega-3s as the yolk is richer in color.
    • Reduce to low-medium heat before pouring cornstarch slurry to prevent clumps and stir simultaneously.
    • Allow soup to reach boiling point after adding cornstarch mixture. This ensures your soup thickens as the high heat activates the cornstarch.
    • Beat eggs in a measuring cup with a lip to making thin egg ribbons.
    • For foolproof egg ribbons, make sure to pour a thin stream of the eggs from a higher distance and stir in a circulation motion while stirring with a large spoon. If you want the long egg strands, pour from a lower distance, let it set for 10 seconds and then stir.

    Instructions

    Below are step-by-step instructions on how to make egg drop soup:

    First in a measuring cup with a lip or a small bowl, beat your eggs until smooth. Tip: Using a measuring cup with a lip will make the pouring process easier.

    First in a measuring cup with a lip or a small bowl, beat your eggs until smooth and set aside. Tip: Using a measuring cup with a lip will make the pouring process easier.

    Then in a separate small bowl, combine cornstarch and water until starch has dissolved and set aside.

    Then in a separate small bowl, combine cornstarch and water until starch has dissolved and set aside.

    In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.

    In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.

    Uncover and lower heat to medium heat. Give the cornstarch slurry another mix and while stirring, pour it into the broth. Do not pour in without stirring or itโ€™ll become clumpy. Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.

    Uncover and lower heat to medium heat. Give the cornstarch slurry another mix and while stirring, pour it into the broth. Do not pour in without stirring or itโ€™ll become clumpy. Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.

    Season broth with chicken stock powder, sesame oil, salt and white pepper. Mix well.

    Season broth with chicken stock powder, sesame oil, salt and white pepper. Mix well.

    For a small egg flowers, pour beaten eggs in a thin stream from a higher distance while stirring in a circular motion. For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.

    For a small egg flowers, pour beaten eggs in a thin stream from a higher distance while stirring in a circular motion (seen in the picture above). For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.

    Garnish with scallion greens. Enjoy!

    Garnish with scallion greens. Enjoy!

    Storage

    • Leftover soup will last up to 4 days stored in an airtight container in the fridge. To reheat this soup, simply re-boil over the stove top or microwave with a cover until warm.
    • Freezer-friendly? I don't recommend freezing egg drop soup as the freezer makes the eggs taste rubbery.

    Pairing Suggestions

    Egg drop soup serves well with:

    • starters like egg rolls, or crab rangoons
    • white or brown rice, cauliflower rice, fried rice, chow mein, or lo mein
    • cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
    • protein dishes like Orange Chicken, Honey Walnut Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!

    FAQ

    Can I make this in advance?ย 

    This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pot on the stovetop on medium heat.

    What else can I add to egg drop soup?

    Some great additions to elevate your egg drop soup to the next level include: wonton strips, fresh ginger, corn niblets, cooked chicken, imitation crab meat, peas, diced carrots, or diced tomatoes.

    Why are my eggs not ribboning?

    This can be due to simply dumping the eggs into the soup without pouring it from a height in a thin stream while stirring.

    How do I make egg drop soup runnier?

    You can make the egg drop soup runnier by reducing the amount of cornstarch to the cornstarch slurry by ยฝ tbsp.

    Other recipes you may like

    • Hot and Sour Soup
    • Wonton Noodle Soup
    • Miso Soup
    • Hong Kong Tomato Macaroni Soup
    • Hong Kong Style Macaroni Soup

    ๐Ÿ“– Recipe

    10-min. Easy Egg Drop Soup

    Christie Lai
    Egg Drop Soup. A delicious soup made of hot broth with wispy eggs seasoned with sesame oil and green onions. Ready in 10 minutes!
    4.93 from 14 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Soup
    Cuisine Chinese
    Servings 4
    Calories per serving 168 kcal

    Ingredients
     
     

    • 4 cups chicken stock low-sodium
    • 3 large eggs beaten
    • 1 green onion finely chopped, divided into scallion whites and greens
    • 1 teaspoon chicken bouillon powder (aka chicken stock powder)
    • 1 teaspoon sesame oil
    • 1 teaspoon salt
    • ยผ teaspoon white pepper or black pepper
    • 2 tablespoon cornstarch or potato starch
    • ยผ cup water cold

    Instructions
     

    • First in a measuring cup with a lip or a small bowl, beat your eggs until smooth and set aside. Tip: Using a measuring cup with a lip will make the pouring process easier.
    • Then in a separate small bowl, combine cornstarch and water until starch has dissolved and set aside.
    • In a medium size pot, add chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.
    • Uncover and lower heat to medium heat. Give the cornstarch slurry another mix and while stirring, pour it into the broth. Do not pour in without stirring or itโ€™ll become clumpy. Let this boil uncovered, over medium heat, for 1-2 minutes until thickened.
    • Season broth with chicken stock powder, sesame oil, salt and white pepper. Mix well.
    • For a small egg flowers, pour beaten eggs in a thin stream from a higher distance while stirring in a circular motion (seen in the picture above). For larger egg flowers, pour eggs in a circular motion from a slightly lower distance without stirring and let it set for 10 seconds. Then gently stir. Allow your soup to bubble for 1 minute. Remove off heat.
    • Garnish with scallion greens. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Medium Size Pot 2.4 Qt
    • Measuring Set
    • Ladle
    • glass measuring cup
    • Cutting Board
    • Santoku Knife
    Nutrition
    Calories: 168kcal | Carbohydrates: 15g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1093mg | Potassium: 308mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

     

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Alexis

      April 08, 2025 at 7:20 pm

      5 stars
      Very good and easy to make.

      Reply
      • Christie Lai

        April 09, 2025 at 5:51 pm

        Thanks for making my recipe and glad you enjoyed it, Alexis!

        Reply
    2. Holly-lee

      March 22, 2025 at 6:23 am

      5 stars
      The egg ribbons are magnificent and the consistency is perfect! This one's being saved as a favourite forever!

      Reply
      • Christie Lai

        April 01, 2025 at 6:01 pm

        Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it and happy it's a keeper!

        Reply
    3. Arianna

      March 20, 2025 at 12:38 am

      4 stars
      Really good, easy to follow just a little too salty for my taste. Not sure if what was my bouillon but next time will be putting less salt.

      Reply
      • Christie Lai

        March 20, 2025 at 6:28 pm

        Thanks for making my recipe! It could be the brand of bouillon powder so feel free to add this to taste at the end for next time.

        Reply
        • Holly-lee

          March 22, 2025 at 6:17 am

          5 stars
          I was really sick with laryngitis and needed a quick easy soup to whip up after a long day at work. I thought I didn't have anything that would work but you gave me a base to draw from and a place to start.

          I didn't have;
          -chicken bullion
          -chicken stock
          -sesame oil
          - spring onions

          But I did have;
          -Vegetable stock
          -peanut oil
          - some dried fried shallots and garlic and couple of eggs so I started there.

          I ended up splashing in a dash of fish sauce in place of the extra bullion flavour.
          I had some frozen corn to give it some sort of vegetable even if it wasn't gonna be those gorgeous spring onion garnish. I really could do with some greens right now but alas, I really need to do groceries.

          I had some left over cooked chook, I needed to use up so, I whacked that in.
          And on impulse I was like hmmm something lemony might be nice but in leu of any lemons or lemon juice, I had some dried lemon balm so I sprinkled a teaspoon of that in.
          I had no white pepper so added some black pepper and a tiny pinch of Chinese 5 spice mix.

          It still turned out great and it's just what I needed!

          Thanks so much!!!

        • Christie Lai

          April 01, 2025 at 6:01 pm

          Thank you so much for the positive feedback and for making my recipe with your own substitutes! Glad you enjoyed it and hope you're recovering!

    4. Bob

      December 04, 2024 at 11:11 pm

      5 stars
      Easy, so tasty and good consistency!

      Reply
      • Christie Lai

        December 04, 2024 at 11:24 pm

        So glad you liked it! Thank you so much for making it.

        Reply
        • Alexis W.

          January 27, 2025 at 6:04 pm

          5 stars
          Very good and a good gluten free alternative to chicken noodle soup at least to me.

        • Christie Lai

          February 03, 2025 at 3:44 pm

          Thank you so much for making my recipe and so glad you enjoyed the gluten free alternative!

    5. John

      October 26, 2024 at 10:26 am

      5 stars
      Delicious

      Reply
      • Christie Lai

        October 26, 2024 at 11:49 am

        Thank you so much for making my recipe and for sharing your positive review! So glad you enjoyed it!

        Reply
    6. Nancy avila

      October 06, 2024 at 12:22 pm

      5 stars
      Excellent

      Reply
      • Christie Lai

        October 07, 2024 at 4:38 pm

        Thank you so much for the positive review! Glad you enjoyed it!

        Reply
    7. Diane

      October 25, 2023 at 11:47 am

      5 stars
      Excellent! Better than most restaurants!

      Reply
      • christieathome

        October 25, 2023 at 1:18 pm

        Thanks so much for making my recipe, Diane! So happy you found it better than most restaurants ๐Ÿ™‚ Have a great day!

        Reply
    8. Laarni

      October 17, 2023 at 9:47 pm

      5 stars
      So easy and always comforting!

      Reply
      • christieathome

        October 17, 2023 at 10:46 pm

        Thanks so much for sharing your kind review, Laarni! Happy you enjoy it every time ๐Ÿ™‚

        Reply
    9. Mahboo

      October 17, 2023 at 3:45 pm

      5 stars
      Me loved this recipe so much. It's my favorite thing to drink on a cold autumn day.

      Reply
      • christieathome

        October 17, 2023 at 3:56 pm

        Thank you so much for making my recipe, Mahboo! I am so glad it's your favourite thing to drink on a cold day.

        Reply
    10. Harry

      May 18, 2023 at 12:53 am

      5 stars
      Add corn and crab to make crab and corn soup! Thank you for this recipe.

      Reply
      • christieathome

        May 29, 2023 at 2:59 pm

        Thank you so much for making my recipe, Harry! Yes, those are great add-ons and glad you enjoyed it!

        Reply
    11. Carol

      February 03, 2023 at 7:56 pm

      5 stars
      My husband and I love Egg Drop Soup! This recipe is the closest Iโ€™ve come to restaurant quality! Delicious ๐Ÿ˜‹

      Reply
      • christieathome

        February 06, 2023 at 2:44 pm

        Amazing! Thanks so much for sharing this kind review with me, Carol! So happy it's close to restaurant quality ๐Ÿ™‚

        Reply
    12. Pilar Williams

      January 13, 2023 at 12:44 pm

      Just curios why add sesame oil?

      Reply
      • christieathome

        January 16, 2023 at 3:56 pm

        For that nutty flavor!

        Reply
    13. Mary

      December 12, 2022 at 2:50 pm

      5 stars
      This was so comforting and delicious! I appreciated how easy it was as well. The whole family really enjoyed it.

      Reply
      • christieathome

        December 12, 2022 at 3:37 pm

        Thank you Mary! I'm so glad you and the whole family enjoyed it!

        Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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