Egg Drop Soup is a warm, thickened broth, with rich flavors of chicken and beautiful egg ribbons throughout. Enjoy this savory, simple to make soup recipe that comes together in just 15 minutes.
This authentic Egg Drop Soup is known to be a favorite in every Asian restaurant. It warms you up and is comforting throughout your meal. It goes great served with our favorite better than takeout Easy Fried Rice, this delicious Sweet and Sour Chicken, or even this Slow Cooker Mongolian Beef.
Egg Drop Soup Recipe
This soup is always a highlight for me when we go out to eat! I love the simplicity of it and all the flavors! I love ordering this at restaurants and decided it was time I learned to make it at home! It’s such a family favorite of ours, we now eat it at home at least twice a month. It’s perfect served along with some ham fried rice or a simple beef and broccoli. I find that it doesn’t usually fill us all the way up on its own, so I like making some skillet sesame chicken to go along with it!
It is a quick and easy meal that can be a main dish, appetizer or a side dish with other Asian-inspired meals. We had it as a main course (with pork) for dinner on a busy weeknight and it worked out perfectly for our family. My kids loved it! It took minutes to make, filled them right up and we were able to sit down together and hustle off to our next activity. Your family will love the taste and savory flavor this Egg Drop Soup has to offer!
The best part about this egg drop soup is that it is a few fresh and simple ingredients. You don’t have to hunt down any unique ingredients, in fact, you may already have everything you need on hand! It’s a chicken broth soup, with mushrooms and eggs. You can add more to this recipe than I have listed below. You can always add more vegetables, and I will often add a little white pepper and salt. If you do add salt, make sure to add low sodium soy sauce or taste before adding the salt. You can find the measurements below in the recipe card.
- Chicken Broth: This is the base of the soup. You could use vegetable broth instead if you wanted.
- Soy Sauce: You can also add some sesame oil too!
- Green Onion: They add fresh and bright flavor.
- Mushrooms: You can buy the presliced baby bella or button mushrooms. It really doesn’t matter what type of mushrooms you buy, just try to slice them evenly so they all cook at the same rate.
- Cornstarch: To thicken the soup.
- Eggs: You will scramble them first, and then drop them in the warm soup to cook them.
How to Make Egg Drop Soup
If you crave egg drop soup every time you go to a Chinese restaurant, then you are going to love how simple it is to make at home! I love making it at home because I think it tastes even better than takeout. It’s so yummy, and seriously only takes 15 minutes to whip up. With just a few simple ingredients, I can’t find any reason not to make this soup all the time!
- Add Ingredients: In a large pot add 3 ½ cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil. In a small bowl add the cornstarch and ½ cup reserved chicken broth to make a slurry, and then whisk until combined. Then pour into the soup.
- Add Eggs: Reduce heat to a simmer. Then slowly stir in the beaten eggs as you are stirring the soup. The eggs will start spreading out like ribbons in the soup. Then garnish with additional chopped green onions if desired.
Tips for Making Egg Drop Soup
- Thicken Your Soup: The chicken stock mixed with corn starch thickens this soup right up. If it is runny you can add in more corn starch, flour, or other thickeners that you prefer. Egg Drop Soup should be a clear, creamy color with a thick texture with a white-looking ribbon that floats in the soup.
- Eating Keto: Guess what my keto friends?! This egg drop soup is a keto-friendly recipe! It has 17 grams of fat, 23 grams of protein and only four grams of net carbs per serving. This is simple to make and perfect for your Keto diet!
- Adding Protein: This is not traditional, but I know my family really wants meals that are hearty. I find myself adding chicken and pork to this recipe all the time! I usually add leftover pork chops or roasted chicken to the soup once it is done to make this meal a little more filling.
I love making this simple soup because it makes a great lunch or appetizer. It’s so much better than leftovers from Chinese restaurants! Here is how to store leftovers.
- In the Refrigerator: Egg Drop Soup will last about 3 to 4 days in the refrigerator. It warms up nicely on the stove top for about 8 to 10 minutes, stirring occasionally.
- In the Freezer: If you are needing to freeze this soup, you will want to only freeze the broth. The eggs will become rubbery when reheating. It is best to reheat the broth and add the eggs once it is heated up.
Egg Drop Soup
- 4 cups chicken broth divided
- 1 tablespoon soy sauce
- 3 green onions sliced
- 1 cup mushrooms sliced
- 1 tablespoon cornstarch
- 3 eggs beaten
- In a large pot add 3 ½ cups of chicken broth, soy sauce, green onions, and mushrooms, and bring to a boil. In a small bowl add the cornstarch and ½ cup reserved chicken broth and whisk until combined. Pour into the soup. Reduce heat to a simmer.
- Slowly stir in the beaten eggs as you are stirring the soup. The eggs will start spreading out like ribbons in the soup. Garnish with additional chopped green onions if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
We really enjoyed this soup! Next time I need add a bit more cornstarch because of how much broth I used but it was good! I added tofu to make it a bit heartier (and because I had some I needed to use up). While not keto friendly, you could also add wontons if you have them handy. Enjoy and thank you!
my mother used to make this for me if I was sick. We were living on base in Germany. I think maybe getting sesame oil might have been difficult so that’s why it was for special times only. My son and I both have the flu, and I thought of this soup tonight. It turned out just like my Danish New Yorker mother used to make. Now, it’s in my menu rotation – no more only getting this delicious soup when you’re sick.
Unfortunately, it’s not keto friendly with the cornstarch. Omit that and it’s perfection!
Do you mean reserve 1/2 cup of reserved broth? It says 1/2 c of reserved cornstarch.
Add the cornstarch to half a cup of the broth to stir and combine together. Then add back to the soup.
Fix the recipe because the way it is with the cornstarch is confusing
Thanks for clearing up the cornstarch issue…I also was very confused.
“In a small bowl add the cornstarch and ½ cup reserved cornstarch and whisk until combined.”..as you wrote above
Your ingredients need to changed or Instructions as stated by others since this doesn’t make sense!! Redo do your recipe please!!
Sorry, that was a typo. It should say “add 1/2 cup of reserved chicken broth”. I’ve fixed it. Thanks for letting me know!
I would like to try this, but we are not fond of mushrooms. Is there a substitute you recommend, or should I just leave them out? Thank you.
I made this for dinner tonight and just omitted the mushrooms. It was fabulous, and so easy! Thanks very much.
Omit or use whatever you normally substitute or mushrooms.
Try some broccoli or tofu !
You can cut up some firm or extra firm tofu and add itto the broth while it’s heating up.
How much cornstarch do you add to the reserved broth?
I’ve tried it previous Sunday and it was simply delicious in taste. My whole family loves it. Thanks for sharing