Egg drop soup is a beautifully simple Chinese dish. Just a few ingredients produce a beautiful bowl of soup. 

A ginger and garlic infused broth is filled with thin tender strands of egg. This recipe is full of flavor and really quick to make, perfect for a busy weeknight dinner when time is short!

Egg Drop Soup in a white bowl and a white spoon inside

What is Egg Drop Soup?

Egg drop soup is a delicious Chinese favorite with a ginger-flavored broth filled with thin strands of egg. This soup is so easy to make, too! One pot, a few steps, and dinner is served!


Pretty much all recipes for this soup have the same ingredients, broth with flavorings (ginger/garlic), cornstarch, eggs and green onions. That’s all there is to it!

The cornstarch is required in this recipe for consistency but mainly to help with the texture of the egg strands themselves. While you can drizzle the eggs in from a bowl, I find adding them to a sandwich bag and snipping a tiny hole makes this soup even easier to create.

There are many optional additions to this soup including tofu, mushrooms, bean sprouts, sesame oil, sriracha, or even corn. I like to keep it simple with just the basics.

Process of dropping in eggs to make Egg Drop Soup

How to Make Egg Drop Soup

  1. Whisk together some of the broth and corn starch.
  2. Bring everything (except eggs) to a simmer. Slowly drizzle in whisked eggs while stirring the soup.
  3. Remove ginger and garlic, stir in green onions 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 broth is at a simmer, not boiling, while adding the eggs.

For leftovers: Keep egg drop soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove and refresh the flavors with a little salt and pepper.

white pan full of Egg Drop Soup

Homemade Recipes

Egg Drop Soup in a white bowl and a white spoon inside
4.90 from 39 votes↑ Click stars to rate now!
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Egg Drop Soup

Egg Drop Soup is a quick, easy dish that's perfect for a busy weeknight!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 6 cups chicken broth
  • 2 tablespoons cornstarch
  • 1 clove garlic whole
  • ½ inch slice fresh ginger
  • 5 green onions thinly sliced whites and greens divided
  • 2 eggs lightly beaten
  • crushed red peppers to taste optional


  • Combine 1/2 cup chicken broth and cornstarch in a small bowl.
  • Bring remaining chicken broth, garlic clove, ginger slice and the whites of the green onions to a simmer over medium-high heat. Add the cornstarch mixture and continue stirring until the broth is simmering.
  • While stirring the soup, pour in the eggs slowly in a very thin stream* (see tip), this should take about 1 minute. Bring just to a boil and remove from heat. Discard ginger and garlic clove.
  • Top with green onions and crushed red pepper flakes (if using).


Ensure the eggs are very well whisked before beginning.
An easy way to pour the eggs is to place them in a small sandwich bag and snip a very small hole in the corner. Squeeze the eggs into the broth while stirring.
Broth should be simmering, not boiling, while adding the eggs.
Optional additions: Thinly sliced mushrooms, bean sprouts, diced tofu, 1/2 teaspoon sesame oil, white pepper.
4.90 from 39 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 57 | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 893mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American, Asian

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More Favorite Soup Recipes

Recipe Inspired “Egg Drop Soup” Recipe. BHG 17th Addition, New Cook Book 2018. New York: Houghton Mifflin Harcourt, 2018. 352. Print.

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Egg Drop Soup in pot with a title
Egg Drop Soup in a white bowl with a title
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Hi Holly, Do you have a recipe book I can purchase? That includes the egg flower soup recipe and possibly the other Asian recipes listed here?? I still enjoy the old fashioned book way…

    1. You can use a homemade chicken broth which often turns out a nice color or the color will depend on the brand of chicken broth you are purchasing. Even if not as yellow it still turns out so delicious!

  2. This is some A+ comfort food- it’s quick and easy to make even when you’re sick (like I am today), and it feels great on a sore throat. Had no idea how simple this could be from scratch without that expensive packet mix.5 stars

  3. Worst tasting version ever. My partner, who eats everything, would not even touch it. He said it was missing the typical flavor.1 star

  4. One of the best ever egg drop soup recipe i have ever tried so far. Thanks for sharing this egg drop soup recipe with all of us. 5 stars

    1. You can but I would suggest just a very small pinch, ⅛ tsp or less. The flavor should be fairly subtle. Enjoy!

  5. Can you use granular chicken boullion in place of chicken broth? 6 tspn. dissolved in 6 cups of booking water .

  6. Can you tell me what you mean by 1/2 inch slice of ginger? I’m not real familiar with cooking with fresh ginger.

    1. Ginger is a root, you’ll want to slice 1/2″ of ginger off of the root, it will be a little disc shape.