Egg Drop Soup Recipe

Egg Drop Soup
Egg drop soup is a Chinese soup commonly consisting of chicken broth, beaten eggs and green onions. This is another recipe that a lot of you might have had at a Chinese buffet. I don’t really make a lot of soups but I have always wanted to try a couple from the buffets and this is one of them. This actually turned out quite well – I felt the flavors were all there and nothing was to overpowering. Plus, dropping the eggs in the boiling broth is always fun. What really amazed me was how easy this recipe was and how little time it took to make. The egg drop soup can be made within only 10-15 minutes, and would go great as a side dish with just about any Chinese inspired dinner. Another plus about this recipe is that it has very few ingredients and it is inexpensive.  Let me know what you think – enjoy!
Egg Drop SoupEgg Drop Soup
Ingredients:
4 cups chicken broth
2 tablespoons green onions (chopped)
1/8 teaspoon ground ginger
¼ teaspoon salt
1 ½ tablespoons cornstarch
4 eggs
1 egg yolk

Cooking Instructions:
Egg Drop SoupEgg Drop Soup
Step 1: Reserve ¾ cup of the chicken broth (it will later be mixed with the cornstarch). Pour the rest of the broth into a sauce pan.
Step 2: Stir in ginger, salt, and green onions. Bring to a boil. While bring to a boil combine the corn starch with the reserve chicken broth and mix well. Set aside.
Step 3: In a bowl whisk eggs and the egg yolk together with a fork.
Egg Drop SoupEgg Drop Soup
Step 4: Slowly drizzle the egg a little at a time with a fork into the boiling broth. The egg will cook right away.
Step 5: Pour the cornstarch mixture into the broth and stir until its mixed well.  
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49 Responses to “Egg Drop Soup Recipe”

  1. Kenneth — June 18, 2008 @ 8:31 pm

    This egg drop soup recipe is much easier, quicker and more sensible then the recipe I have. It looks delicious. I’ll have to try it out, good job with the pictures as well.

  2. Ivy — June 19, 2008 @ 4:54 am

    Sounds delicious for colder weather. Now we are having 40 degrees C.

  3. Bobby — June 19, 2008 @ 7:22 am

    Kenneth – Thanks for the compliments. It is really easy – let me know how it turns out.

    Ivy – It seems like it never warms up here in Michigan :(

  4. grace — June 19, 2008 @ 8:55 am

    is ginger usually in this? how awesome, i’ve never picked up on it before!

  5. Chuck — June 19, 2008 @ 11:42 am

    I haven’t had egg drop soup in years. It brings back memories of my days in cooking school. That was the first time I had egg drop/swirl soup. Love it!

  6. Bobby — June 19, 2008 @ 3:48 pm

    grace – I’m not really sure but I don’t think so. I know this though, the ginger added a great deal to the amazing flavor of this soup!

    Chuck – Yeah, I love it as well… I made another batch. Soo good.

  7. Kevin — June 19, 2008 @ 4:30 pm

    Egg drop soup looks and sounds really interesting. I will have to try it.

  8. Little Corner of Mine — June 19, 2008 @ 5:16 pm

    Looks great! I love to have this on the buffet spread as well. As the flavor of hot and sour soup is not very consistent in each of the Chinese restaurant.

  9. Steph — June 19, 2008 @ 6:01 pm

    Egg drop soup is one of my favorites! Great recipe!

  10. AppetiteforChina — June 19, 2008 @ 8:12 pm

    Egg drop soup is awesome, especially with seaweed. A little pork or shiitake mushroom can also go a long way in flavoring.

  11. Bobby — June 20, 2008 @ 8:57 am

    Kevin – I thought it turned out really good. A great edition to any dinner! Give it a try.

    Little Corner of Mine – Thanks, it tasted great. Hmm, hot and sour soup… I have to put that on sometime as well :)

    Steph – Thanks, It’s now one of my favorites as well! :D

    AppetiteforChina – Shiitake mushrooms sounds like they would go really good in this soup!

  12. linda — June 23, 2008 @ 5:44 pm

    this is just like a recipe on allrecipes.com. now I must try this for it looks delicious!

  13. Kel — June 24, 2008 @ 7:45 am

    Well-written recipe. I’ve been making egg drop soup for ages, and I do only one thing differently (besides tripling the ginger!): I add a bit of soy sauce. If you’re using canned chicken broth, try to get a low sodium one… the soy sauce is what adds the inexplicable Asian flavor to the soup.
    And if you like lime, a dash of lime juice added once it’s off the heat is a nice touch!

  14. Bobby — June 24, 2008 @ 8:58 am

    Kel – Thanks. I actually thought about adding soy sauce but decided not to. Maybe I will try it with soy sauce and lime juice sometime.

  15. Jessica — June 28, 2008 @ 2:08 pm

    This egg drop soup is phenomenal. Really great in cold weather. :)

  16. Bobby — June 30, 2008 @ 8:53 am

    Jessica – thanks it turned out great!

  17. Rose — July 6, 2008 @ 8:51 pm

    This is my favorite soup. I love adding corn in there too.

  18. Rachael — September 3, 2008 @ 3:57 pm

    This recipe is amazing. I have made it for my husband twice now he loves it so much!! Thank you!!!

  19. jonaha — September 15, 2008 @ 12:41 am

    found this after searching on tastespotting.com for egg drop soup. I always order it when get take-out. I always put some Tabasco sauce on it.
    I never really thought about making it myself. So I can’t wait to try this out. Thanks for the recipe and the wonderful pictures.

  20. kenny — October 3, 2008 @ 6:14 pm

    For that slightly smokey flavor you sometimes taste in asian foods, try a few drops of Sesame oil in the soup.

  21. Doug — November 16, 2008 @ 3:02 pm

    This is my first time to visit your site. Your egg drop recipe is so simple! It is similar to mine. I don’t use the corn starch. Egg drop soup needs to be discovered by many more people. It has so many interesting variations. One could almost have it every night and not have to repeat a taste. Thaks.

  22. Amy — December 9, 2008 @ 9:11 pm

    This is the recipe I use whenever I make egg drop soup, and haven’t been able to find a better one yet. My goal is to try and figure out how they make it in the restaurant, while this doesn’t taste exactly the same it’s still extremely good. I wonder where the bright yellow color of the restaurant soup comes from, perhaps food coloring, also the thickness is hard to replicate. All in all though, great recipe.

  23. Huey — December 13, 2008 @ 12:49 pm

    My wife just recently tasted egg drop soup for the 1st time & she fell in love with it.So i was in search of a recipe for EDS(Egg Drop Soup)so i could surprise her by making her some.I decided to google for recpies and yours seem to be the easiest and i am gonna try it and i will be back to tell you how it turned.

  24. jul — December 13, 2008 @ 9:02 pm

    i love this soup but one question with the eggs when it says egg then egg yolks does it mean just egg whites for the eggs

  25. Bobby — December 14, 2008 @ 10:23 am

    jul – not just the egg whites, the yolks too, plus one yolk. I hope you enjoy the recipe.

  26. Linda Youell — January 16, 2009 @ 9:51 am

    I am going to make this VERY soon…. I am so excited!

  27. Maggie — January 17, 2009 @ 5:35 pm

    My husband and I love soups, especially in the winter months. I plan to try this one. The simplicity is perfect! Thank you! I am so glad I found your website.

  28. Hungry Jenny — February 18, 2009 @ 2:36 am

    This has been my favourite soup as a child and never knew it was called egg drop soup!

    I was racking my brains earlier trying to think of a way to use up some eggs and chicken stock and didn’t even think of this!

    Am looking forward to trying this out, great pictures by the way.

    Cheers

  29. Nina — March 4, 2009 @ 3:43 am

    I am going to make this soup

  30. Chris — April 9, 2009 @ 5:32 pm

    This is really simple and tasty!!!

  31. Laurie — April 19, 2009 @ 4:43 pm

    This was an easy and delicious recipe!!
    I made my broth w/sodium free chicken boullion only because I eat salt free and fat free. Thanks for sharing your recipe : )

  32. landon — April 21, 2009 @ 3:43 pm

    this is the best soup every time i go to a chinese restrant i always get this and tonight me an my family are going to make it (yummmmmmy)

  33. selena — May 11, 2009 @ 1:30 pm

    I’ll be saving this recipe from some colder days. :) will be amazing for fall. yum yum

  34. shirley — February 22, 2010 @ 3:05 pm

    this is my favorite but where can i get the chips that china rest. give you with it.

    thanks shirley sparks

  35. ANN SMITH — April 21, 2011 @ 4:24 pm

    THIS WAS MY FIRST TIME TO DO A GOOGLE SEARCH FOR ANYTHING. I’M PUTTING TOGETHER A CHURCH COOKBOOK & WANTED CHINEESE RECIPES.THANKS! I’LL TRY IT OUT. I’LL BE BACK TO YOUR WEBSITE SOON.

  36. L.W. — June 16, 2011 @ 6:12 pm

    A little bland…even with extra salt, but still tasted like egg drop soup. I am going to try adding soy sauce and a little lemon juice as suggested. Maybe even the next time I make a batch, mushrooms too.

  37. L.W. — June 16, 2011 @ 6:27 pm

    One more thing…I told my mom about it, and she also suggested parsley.

  38. Lexie — July 21, 2011 @ 2:25 pm

    Very good :) however I would add the cornstarch mixture BEFORE slowly stirring the eggs in so the eggs are more ribbon-like. Helps thicken the soup, too. A little white pepper is good in it, too! Very delicious recipe though. Thanks!

  39. Chef Nana — October 21, 2011 @ 6:36 pm

    Could you add rice noodles?

  40. Bobby — October 23, 2011 @ 6:31 am

    Chef Nana- Yes, you could add rice noodles!

  41. AweSum Ed — October 26, 2011 @ 4:08 pm

    I mentioned eggdrop soup to a buddy…and he had never heard of it! What a shut-in!
    As a kid in NY in the ’60′s, I grew up on this stuff from China Town with my dad.

    So I googled and found this recipe.

    I will also add:
    -shitake mushrooms
    -finely shredded pre-cooked chicken breast/thighs
    (for extra protein to make a meal of it)
    -rice noodles

    I will add the soy sauce later, once it is plated, to taste.

    I want to go shopping right now!!!!!!!! :)

    Thanks for posting it!

  42. Curious — January 3, 2012 @ 2:00 pm

    What would happen if you didn’t use cornstarch? Would it just be a very thin egg drop soup? Or would it affect the taste of the soup as well?

  43. Bobby — January 3, 2012 @ 9:42 pm

    Curious- Correct, the taste would not be different, the soup would just be thin.

  44. michael — January 13, 2012 @ 3:59 pm

    Let me suggest that you try using Chinese garlic chives in place of the green onions. I think you’ll enjoy it.

  45. cassie — May 1, 2012 @ 8:29 pm

    just made this, looks great! THANKS!

  46. bex — June 5, 2012 @ 9:47 pm

    Doesn’t really taste like the kind of egg drop soup you eat at a restaurant but it sure does look like it. Taste pretty good too.

  47. Fola — September 5, 2012 @ 9:48 am

    When I got sick as a child my grandmother always made me some egg drop soup, she said it was the perfect cold remedy. Well, my son has a cold and I wanted to share it with him but I don’t have a recipe. Thank you for sharing this recipe. It was just what I was looking for.

  48. Dua — December 17, 2012 @ 11:47 pm

    I will try this today, because it is simpler soup recipe.

  49. Jana — October 25, 2013 @ 12:23 pm

    I had this soup for lunch (smaller amount) but it tasted really good. Thanks for the easy recipe

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