Egg Drop Soup is just so comforting and cozy! This easy homemade soup recipe serves up a super satisfying bowl of deliciousness that’s packed with flavor!

A bowl of egg drop soup with a spoon.

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

What’s in this Egg Drop Soup Recipe?

Hearty, healthy, and ‘souper’ delicious, this homemade soup is a total crowd-pleaser! Loaded with protein and low in calories, it’s great as a side or a lighter meal. Chicken broth seasoned with ginger and garlic and swimming with silky egg – it’s a classic that you’ll keep coming back to!

  • Sesame Oil: Adds a nutty flavor and prevents the onions, garlic, and ginger from burning.
  • Green Onion: Adds a fresh and earthy flavor.
  • Fresh Ginger: Adds a warm and spicy flavor.
  • Garlic: Adds an earthy flavor and a pungent aroma.
  • Chicken Broth: Forms the base of the soup. For a vegetarian option, use vegetable broth instead.
  • Soy Sauce: Adds a salty and umami element.
  • Cornstarch: Thickens the soup.
  • Eggs: Create ribbons of soft, silky ‘noodles’.

Pro Tip: Use an equal amount of tamari or coconut aminos for a gluten free alternative to soy sauce.

Variations on Easy Egg Drop Soup

There are lots of ways you can change up this recipe to suit your tastes. You can add vegetables, like carrots, peppers, peas, and corn to the soup for a heartier meal. Or stir in some spinach leaves for extra vitamins. For a subtle oceanic flavor, try adding some nori (seaweed) to the broth!

Four pictures showing the process of making a egg drop soup.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.
What is egg drop soup?

Egg drop soup is a Chinese soup made of whisked eggs in chicken broth.

Is egg drop soup healthy?

Yes! This soup is a lower-calorie food packed with 15 grams of protein per serving. Making it at home means it’s a lower sodium option too.

How do I properly add the eggs to egg drop soup?

Whisk the eggs thoroughly in a small bowl before adding to the soup. When you’re ready to add them, begin whisking the soup vigorously, then pour the eggs slowly into the soup. This will create ribbons of cooked egg, rather than clumps.

Can I freeze egg drop soup?

I do not recommend freezing this soup, as the eggs will become rubbery and unpleasant. You can freeze the broth by itself and add eggs after it has defrosted.

Two bowls of soup with noodles and green onions.

How to Store and Reheat

Although this soup is best enjoyed the day it is made, it can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through, about 8-10 minutes.

Serving Suggestions

To make this soup into a meal, add ½ pound diced firm tofu, peeled shrimp, or shredded chicken. Add 4-6 ounces sliced mushrooms and a handful of baby spinach for extra veggies.

Or serve it up with other takeout classics, like Beef and Broccoli, Slow Cooker Cashew Chicken, Chicken Fried Rice, and Asian Cucumber Salad.

Two bowls of soup with noodles and green onions and a spoon.
Recipe Card

Egg Drop Soup Recipe

4.60 from 10 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Author: Becky Hardin
A bowl of asian chicken soup with a spoon.
This soup is pure magic, just drop in the eggs and watch silky egg noodles form in a delicious broth!
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Equipment

Ingredients 

  • 1 teaspoon sesame oil
  • 6 green onions cut in thirds
  • 3 slices fresh ginger
  • 2 cloves garlic peeled and sliced
  • 6 cups low sodium chicken broth or vegetable broth, divided
  • ¼ cup low-sodium soy sauce (see note)
  • 1 teaspoon cornstarch
  • 4 large eggs whisked
  • ½ teaspoon kosher salt optional

Instructions 

  • Heat the sesame oil in a medium pot set over medium heat. Add the onions, ginger, and garlic, and stir and cook until the garlic becomes fragrant, about 30 seconds.
    1 teaspoon sesame oil, 6 green onions, 3 slices fresh ginger, 2 cloves garlic
    A pot with green onions and potatoes in it.
  • Pour 5¾ cup of the chicken broth and all of the soy sauce into the pot. Turn the heat up to high and bring to a boil.
    6 cups low sodium chicken broth, ¼ cup low-sodium soy sauce
    A pot of soup with green onions in it.
  • In a small bowl, whisk the remaining ¼ cup of chicken broth and cornstarch together. Pour it into the pot and stir to combine.
    1 teaspoon cornstarch
    An egg being poured into a pot of soup.
  • Let the soup continue to boil for 5 minutes, then use a ladle to gradually pour in the eggs, whisking constantly. (They will cook instantly when they hit the broth and form ribbons.)
    4 large eggs
    A pot full of mashed potatoes on a table.
  • Taste the broth and add the salt if needed. Serve with additional green onions for garnish.
    ½ teaspoon kosher salt

Video

Becky’s Tips

  • Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
  • In place of cornstarch, use any of these thickeners. If you like a thinner soup, omit the cornstarch altogether.
    • Arrowroot powder, tapioca starch, or rice flour: use twice as much in place of the cornstarch
    • Potato starch: use the same amount in place of cornstarch
Storage: Store egg drop soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for 8-10 minutes.
Calories: 149kcalCarbohydrates: 8gProtein: 15gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 746mgPotassium: 483mgFiber: 1gSugar: 1gVitamin A: 417IUVitamin C: 4mgCalcium: 60mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Healthy Soup Recipes We Love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.60 from 10 votes (9 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Linda Damschroder
Linda Damschroder
January 5, 2024 10:14 am

This is super super easy to make and also super super delicious!! Glad I found this recipe.5 stars