Classic egg drop soup is a beautifully simple dish and one of my favorites when I visit a Chinese restaurant.
A ginger and garlic-infused broth is filled with thin strands of egg. This restaurant-style egg drop soup recipe is full of flavor and really quick to make.
Perfect for a busy weeknight dinner when time is short or a little pick-me-up when you’re under the weather!
What is Egg Drop Soup?
Egg drop soup is a delicious Chinese restaurant favorite! We start with a simple ginger-flavored broth and then drizzle in beaten egg to create little strands throughout the soup.
It’s so easy to make, just one pot, a few steps, and dinner is served!
Ingredients for Egg Drop Soup
Broth: The base of this recipe starts with chicken broth or chicken stock, and I flavor it with ginger and a little bit of garlic.
Cornstarch: Adding a cornstarch slurry to this soup not only thickens it up ever-so-slightly, but it also creates the perfect texture for the egg strands.
Eggs: The eggs can be slowly drizzled into the soup from a bowl. To make this soup even easier to prepare, we recommend adding the beaten eggs to a sandwich bag and snipping a tiny hole in the corner before drizzling them into the soup. This method allows for really thin strands.
Additions: There are many optional additions to egg drop soup, including tofu, mushrooms, peas, spinach, bean sprouts, sesame oil, sriracha, or even corn. I like to keep it simple with just the basics.
How to Make Egg Drop Soup
- Whisk together some of the broth and cornstarch to create a slurry per the recipe below.
- Bring all ingredients (except eggs) to a simmer.
- Slowly drizzle in the beaten eggs while stirring.
- Remove the ginger and garlic, garnish with remaining green onion and serve!
- Remove the garlic and ginger once the soup cooks. This keeps their pungent flavors from overpowering the soup, creating a more delicate flavor.
- Pour whisked eggs into a small sandwich bag and snip a corner off at the bottom to make streaming the eggs into the soup easy.
- Ensure the broth is at a simmer, not boiling while adding the eggs.
For leftovers: Keep egg drop soup in an airtight container in the fridge for up to 5 days. Reheat on the stove and refresh the flavors with a little salt and pepper.
More Take Out Fake Out Recipes
Egg Drop Soup
- 6 cups chicken broth divided
- 2 tablespoons cornstarch
- 1 clove garlic whole
- 1 slice fresh ginger ½" thick
- 5 green onions thinly sliced, whites and greens divided
- 2 eggs lightly beaten
- crushed red peppers to taste optional
- In a small bowl, combine 1/2 cup of the chicken broth and the cornstarch to create a slurry.
- In a pot, bring the remaining chicken broth, garlic clove, ginger slice, and the whites of the green onions to a boil over medium-high heat. Stir in the cornstarch mixture. Reduce the heat to a simmer.
- Slowly pour in the beaten eggs in a thin stream (*see note) while stirring the soup. Once the eggs are added, bring just to a boil and remove from the heat.
- Discard the ginger and garlic clove. Top with green onions and crushed red pepper flakes (if using).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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More Favorite Soup Recipes
- Homemade Wonton Soup
- Lemon Chicken Soup
- Chicken Rice Soup
- Homemade Wor Won Ton Soup
- Unwrapped Wonton Soup
Recipe Inspired “Egg Drop Soup” Recipe. BHG 17th Addition, New Cook Book 2018. New York: Houghton Mifflin Harcourt, 2018. 352. Print.