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Learn how to make egg drop soup at home that tastes just as creamy and delicious as the restaurant version!
We love to go to anAsianrestaurant for the main dish and also for the sides and appetizers – Egg Rolls, Fried Rice, and this homemade Egg Drop Soup!
Gotta Love Egg Drop Soup!
I LOVE, LOVE, LOVE Asian food – all of it.
One of my favorite dishes that can be found at most Asian restaurants (served as a side or appetizer) is Egg Drop Soup.
I was determined to learn how to make egg drop soup and it’s a now a favorite!
Why we love it:
- Easy. This egg drop soup is so simple and can easily be made at home.
- Delicious. This homemade version tastes just like what you could find when you’re eating out.
- A favorite. It’s one of my all-time favorite things to enjoy when we go out to eat, and I can now eat it at home!
This soup goes great with all Asian dinner recipes.
Ingredients
- chicken broth – or vegetable broth
- chopped fresh chives
- salt
- ground ginger
- Cornstarch
- whole eggs
- egg yolk
- fried wonton strips
How to Make Egg Drop Soup
- BOIL. Set aside ¾ cup of chicken broth, and pour the rest into a large saucepan or pot over medium heat Stir the salt, ground ginger, and chives into the saucepan, and bring to a rolling boil.
- MIX. Make a cornstarch slurry by stirring together the reserved broth and cornstarch in a small bowl and mix until smooth – set aside.
- EGGS. In another small bowl, whisk the eggs and egg yolk together using a fork. Drizzle beaten egg a little at a time from the fork into the boiling broth mixture (egg ribbons should cook immediately).
- THICKEN. Once the eggs have been dropped, stir in the cornstarch mixture gradually and simmer until the soup is the desired consistency.
- If you want to add pepper, we recommend using white pepper instead of black pepper. Don’t forget to garnish with diced green onions too!
Recipe Tips
- Thicker texture. Try adding starch to the soup. In a separate bowl mix together 1-2 tablespoons cornstarch or potato starch with ½ cup cold water until smooth. Slowly stir the paste into the chicken stock before adding the eggs. Continue following the recipe directions.
- Variations. Peas, chopped carrots and mushrooms are also common in this recipe, although my kids prefer it plain.
- Toppings. We add fried wonton strips. Use wonton wrappers or egg roll wrappers, cut them into strips, and fry them in vegetable oil until golden brown.
Serving + SToring
This easy egg drop soup is the perfect side to any meal. Some of our favorite dishes to include it with are Beef and Broccoli, Sweet and Sour Chicken, and General Tso’s Chicken.
For even more side ideas we suggest Fried Rice, Cream Cheese Wontons, and Fried Egg Rolls.
- STORE. Keep leftovers in an airtight container in the fridge for 2-3 days.
- Reheat in the microwave or on the stovetop.
- FREEZE. Freezing is not recommended as the eggs can become rubbery and if a thickening agent is used, then it may become gummy.
For More Asian Recipes:
Baked Cream Cheese Rangoon
17 mins
Teriyaki Chicken
25 mins
Recipe Video
Egg Roll Recipe
20 mins
Recipe Video
5 from 19 votes
How to Make Egg Drop Soup Recipe
By: Lil’ Luna
Learn how to make egg drop soup at home that tastes just as creamy and delicious as the restaurant version!
Servings: 4
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Ingredients
- 4 cups chicken broth divided
- 2 tablespoons chopped fresh chives
- ½ teaspoon salt
- ⅛ teaspoon ground ginger
- 1½ tablespoons cornstarch
- 2 eggs
- 1 egg yolk
- fried wonton strips
Instructions
In a large saucepan, combine 3¼ cups chicken broth, the chives, salt, and ginger and bring to a rolling boil.
In a small bowl, stir together remaining ¾ cup broth and the cornstarch and mix until smooth. Set aside.
In another small bowl, whisk the eggs and egg yolk together using a fork.
Drizzle egg mixture a little at a time from the fork into the boiling broth mixture (egg should cook immediately).
Once all the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Top with fried wonton strips and serve warm.
Video
Notes
Homemade wonton strips.You can make your own wonton strips rather than using store-bought; they’re great for this soup as well as in salads, like our Asian Ramen Salad. To make them, cut wonton wrappers into thin strips and fry in vegetable oil over medium-high heat for 1–2 minutes, until golden brown.
Nutrition
Serving: 1cup, Calories: 72kcal, Carbohydrates: 4g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 135mg, Sodium: 1196mg, Potassium: 83mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 254IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Soup
Cuisine: Chinese
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe from Allrecipes.com.
Categorized as: Appetizers, Asian Recipes, Chicken, Cuisines, Main Dishes, Recipes, Sides, Soups
About Kristyn
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
More About Kristyn
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