This easy Homemade Egg Drop Soup is made with only a few simple ingredients in just 15 quick minutes, and it’s every bit as delicious as the soup from your favorite Chinese restaurant!

bowl of homemade egg drop soup with a spoon and a small bowl of sliced green onions on the side

Actually, I think it’s even better! The flavorful, silky, slightly thick golden chicken broth with all of those wonderful wispy ribbons of egg running through it is just so, so good!

Whenever we get Chinese takeout, we always order some soup to start things off. Until recently and for as long as I can remember, it’s always been wonton soup. We love it!

Then, a few weeks ago, David decided to change things up, and he ordered wonton egg drop soup instead.

I’ll admit that I was a little disappointed at first – only because I was really looking forward to that wonton soup – but I was also a little intrigued by the combination.

Wow, it was amazing! I can’t believe we’ve been missing out on the deliciousness that is egg drop soup all this time.

I immediately decided to learn how to make it at home because it would be an excellent starter for when I make Chinese-style dishes like my Chicken and Broccoli Stir-Fry, Shrimp Fried Rice With Zucchini and Mushrooms, or Egg Roll Bowls.

Turns out, it ended up being one of the fastest and easiest soups I’ve ever made.

Am I claiming that this is an authentic Chinese egg drop soup recipe (sometimes called egg flower soup)? Nope. But it sure is tasty, and it rivals any I’ve ever had!

close up of a ladle full of homemade egg drop soup being taken out of the pot

Ingredients you need:

Chicken broth (I use water mixed with roasted chicken base, such as Better Than Bouillon (#notsponsored))
Fresh ginger
Low-sodium soy sauce
Garlic powder
Toasted sesame oil
Cornstarch
Cold water
Eggs
Salt
Pepper
Green onions

Here’s a look at how to make Homemade Egg Drop Soup:

2 images; one of broth in a pot with a whisk with text that says combine chicken broth, ginger, soy sauce, garlic powder, and sesame oil in a pot; the other of the broth boiling in the pot with text that says bring to a boil

2 images; one of a cornstarch slurry in a small bowl with a spoon with text that says while waiting for broth to boil, combine cornstarch and cold water in a small bowl; the other of eggs in a measuring cup with a whisk on the side with text that says and whisk the eggs in a bowl or measuring cup until well-combined

2 images; one of the cornstarch slurry being added to the broth while it is being stirred with text that says once the broth is boiling, add the cornstarch mixture, stir until slightly thickened; the other of the eggs being poured into the broth while it is being stirred with text that says reduce heat to a simmer, while stirring the broth in a circular motion, slowly pour in the eggs

2 images; one of salt and pepper being added to the soup with text that says taste and season with salt and pepper as needed; the other of the finished soup garnished with green onions with text that says add green onions, optional, and enjoy

Tips & Tidbits:

The broth is pretty much the star of the show in this recipe, so it’s got to be a good one! Homemade is always best. But, since I don’t always have that, I go with my favorite roasted chicken base mixed with water. It’s got tons of flavor and that nice golden yellow color.
You have to thicken the soup with the cornstarch slurry before you add the eggs. This helps create those lovely ribbons.
When you add the eggs, keep stirring the broth in a circular motion at a slow to medium pace and add the eggs slowly. If you stir too fast, you risk the eggs breaking up and dissolving into the broth. If you add the eggs too quickly, you could end up with big clumps instead of ribbons.
If you really want to amp up that yellow color, a pinch or two of ground turmeric works like a charm.
Want some heat? Add crushed red pepper flakes or sriracha.
Best when served immediately!
Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Gently reheat in a pot on the stove.
I don’t recommend freezing this soup, as the eggs can become rubbery. Bet, hey, it’s so quick to make a fresh batch, you don’t really need to!

close-up of a spoonful of homemade egg drop soup being lifted out of the bowl

This recipe makes enough for 4 starter-sized servings of a little over one cup each.

If you wanted to serve the soup as a main dish, you’ll have 2 servings. To make it a heartier meal, you could also add your favorite cooked protein – such as chicken, shrimp or tofu – or some cooked vegetables.

And if you like a little crunch, sprinkle some crispy Chinese noodles on top. Yum!

I hope you try this Homemade Egg Drop Soup recipe and love it as much as I do. Thanks for visiting today!

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Homemade Egg Drop Soup

This easy Homemade Egg Drop Soup is made with only a few simple ingredients in just 15 quick minutes, and it's every bit as delicious as the soup from your favorite Chinese restaurant!

5 from 1 vote

Print Recipe Rate/Comment Pin Recipe

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: starter-sized servings (a little over 1 cup each)

Calories: 97

Author: Michelle / Now Cook This!

Ingredients

4 cups chicken broth, I use 4 cups of water combined with 4 teaspoons of roasted chicken base
½ teaspoon peeled and grated fresh ginger
2 teaspoons low-sodium soy sauce
½ teaspoon garlic powder
½ teaspoon toasted sesame oil
2 tablespoons cornstarch
2 tablespoons cold water
3 large eggs
salt, to taste
pepper, to taste
¼ cup thinly sliced green onions, optional, for garnish

Instructions

In a medium sauce pot (I use a 3-quart pot), whisk together the chicken broth, ginger, soy sauce, garlic powder, and sesame oil; bring to a boil.
While you are waiting for the broth to boil:
Stir together the cornstarch and 2 tablespoons of cold water in a small bowl until smooth and the cornstarch is completely dissolved; set aside.
Whisk the eggs until well-combined in a medium bowl (I like to use a liquid measuring cup with a pour spout); set aside.
Once the broth comes to a boil, give the cornstarch mixture a final stir (sometimes the cornstarch will clump on the bottom) and add it to the broth while stirring. Continue stirring until the broth has thickened slightly (this will only take a few seconds).
Reduce the heat to a simmer. At a slow to medium pace, stir the broth in either a clockwise or counterclockwise circular direction to create a bit of a whirlpool effect. Keep stirring as you slowly pour in the eggs. They will form thin, wispy ribbons as they hit the broth.
Note: Don't stir too fast here, as doing so can break up the eggs too much, causing them to break up and dissolve into the broth. The eggs must be added slowly. If you add them too fast, you can end up with large clumps instead of ribbons.
Remove the soup from the heat; taste and add salt and pepper as needed.
Stir in the green onions (if using); serve immediately.

Notes

The broth is pretty much the star of the show in this recipe, so it’s got to be a good one! Homemade is always best. But, since I don’t always have that, I go with my favorite roasted chicken base mixed with water. It’s got tons of flavor and that nice golden yellow color.
If you really want to amp up that yellow color, a pinch or two of ground turmeric works like a charm.
Want some heat? Add crushed red pepper flakes or sriracha.
Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Gently reheat in a pot on the stove.
I don’t recommend freezing this soup, as the eggs can become rubbery.

Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!