We’ve made the BEST egg drop soup recipe ever! It’s ready in 15 minutes and tastes even better than any restaurant version you could order.

And that is saying a lot because I love ordering egg drop soup any time I go to a Chinese restaurant. The meal just doesn’t seem complete without it. The flavor has to be just right though…not too salty, not too thin, not greasy. This recipe checks all the boxes for the perfect soup!

A bowl of egg drop soup with slices of green onion in the soup. Saltine crackers are beside the soup and a salt and peppers shaker is in the background.

It is perfect for a cold night, for a light meal, or as a side dish for a delicious Asian inspired main course! See our list of possibilities later in this post!

What is Egg Drop Soup?

Egg drop soup is a Chinese soup with a chicken broth base and wisps of beaten egg throughout. It is common to see green onions added as well as tofu.

A close-up of a bowl of egg drop soup with sliced onions on top and saltine crackers in the background.

What Ingredients Do You Need to Make Egg Drop Soup?

For a soup with the depth of flavor this has, the number of ingredients is small and likely items you already have at home:

  • Chicken Broth
  • Green Onions
  • Sugar
  • Salt
  • Cornstarch
  • Sesame Oil
  • Soy Sauce
  • Water
  • Eggs

A table top with green onions, three whole eggs, soy sauce, a container of corn starch and a bowl of chicken broth.

How to Make Easy Egg Drop Soup

I am going to take you through every detail of this simple recipe with pictures of every step. 

Start by adding the chicken broth and chopped green onions into a pot and bring it to a boil over medium high heat.

A bowl containing chicken broth and slices green onions.

In a separate bowl, whisk the sugar, salt, cornstarch, sesame oil, soy sauce and cold water together and stir it into the boiling soup. The cornstarch will thicken the soup slightly and give it that perfect texture that you want with egg drop soup.

A bowl with a whisk and ingredients for the soup.

Combine the eggs and two more tablespoons of cold water and whisk them thoroughly. Pour the egg mixture into the soup and stir it in with a fork to break up the eggs. The eggs will start to get that wispy texture that is quintessential of egg drop soup.

A bowl with whipped eggs and a fork.

Continue to stir the eggs with a fork until the eggs are opaque.

A bowl of egg drop soup with a fork resting in it.

Toss in some more fresh chopped green onions and serve!

A ladle of egg drop soup above a bowl containing egg drop soup showing bits of egg and sliced green onions.

What to Serve with Egg Drop Soup?

Sometimes we have egg drop soup as the main course for dinner, but it makes a great side for several of our Asian inspired meals as well. Here are some ideas:

  1. Ham Fried Rice
  2. Teriyaki Veggie Rice Bowls
  3. Easy Orange Chicken
  4. Asian Sticky Salmon
  5. Crispy Honey Chicken
  6. 15 Minute Stir fry

A saucer with a bowl of egg drop soup sitting on top. there is a spoon in the soup and you can see slices of green onion in the soup. Three saltine crackers are on the saucer beside the soup.

Is Egg Drop Soup Good For You?

This soup is packed with protein because of the eggs and chicken broth, and it is very low calorie. You want to keep your eye on the sodium. If you’re watching your salt intake, you can use low sodium chicken broth.

A table top with wooden salt and pepper shakers, saltine crackers, sliced green onions and a bowl of egg drop soup with a spoon in it. You can see the bits of egg and sliced green onions in the soup.

Can You Substitute Flour For Cornstarch In Egg Drop Soup?

Yes, you can use flour to thicken egg drop soup. You will want to use about half the amount of flour, so about 1.5 tablespoons. You still whisk it together with the water, soy sauce, etc. Your soup will have a cloudiness to it rather than that clear glossy look that cornstarch give.

A large bowl of egg drop soup. You can see bits of egg and sliced green onion in the soup and a spoon and slices of green onion beside wooden salt and pepper shakers and saltine crakcers next to the bowl.

Is Soy Sauce Gluten Free?

Your standard soy sauce is not gluten free, but you can purchase gluten free soy sauce. It will be right next to the regular soy sauce at your grocery store.

A bowl of egg drop soup with a spoon and three saltine crackers laying next to it. You can see bits of egg and sliced green peppers in the soup.

How Do You Reheat Egg Drop Soup?

Egg drop soup makes great leftovers. You can reheat it either on the stove top or in the microwave.

  • Stove: Warm up over medium low heat until heated through and stir it occasionally.
  • Microwave: Pour a serving into a microwave safe bowl and heat it for 30 seconds. Pull it out and give it a stir, and then heat it up in 20 second intervals until it is warmed through. You want to be careful to not overcook it.

Can You Freeze Egg Drop Soup?

Eggs become rubbery when frozen, so I wouldn’t recommend freezing the soup with the eggs added. You can definitely freeze the broth though! Then when you are ready to eat it, thaw it and add the eggs as directed in the instructions. The frozen broth will last in the freezer for up to 3 months.

A saucer holding a bowl of egg drop soup with sliced onions in the soup. There are saltine crackers on the saucer and wooden salt and pepper shakers and more saltines in the background

It’s so simple, it’s healthy, and it’s so flavorful! You’re going to want a second bowl of this easy egg drop soup! Now you don’t have to go a restaurant to get it. You’re welcome!

More Asian Recipes: 

Easy Egg Drop Soup

5 from 1 vote
Servings: 6
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Description

A simple egg drop soup is sure to warm you on a cold day!

Ingredients 

  • 6 Cups Chicken Broth
  • 1 Cup Green Onions, chopped
  • 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Salt
  • 3 Tablespoons Cornstarch 
  • 1/4 Teaspoon Sesame Oil
  • 3 Tablespoons Soy Sauce
  • 1/3 Cup Cold Water
  • 3 Large Eggs

Instructions

  • Bring the broth and green onions to a boil over medium high heat.
  • Mix the sugar, salt, cornstarch, cold water, sesame oil and soy sauce together and stir into the soup.
  • Beat the eggs with 2 more tablespoons of cold water and then pour the mixture into the soup as you stir with a fork to break up the eggs. Cook until eggs are opaque.
  • Garnish with more green onions and serve!

Notes

Egg drop soup will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1gCalories: 76kcalCarbohydrates: 7gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 93mgSodium: 1499mgPotassium: 288mgFiber: 1gSugar: 1gVitamin A: 306IUVitamin C: 20mgCalcium: 42mgIron: 1mg
Author: Sweet Basil
Course: 50 of the Best Easy Soup Recipes for Families
Cuisine: Asian

A bowl of egg drop soup with slices of green onion in the soup. Saltine crackers are beside the soup and a salt and peppers shaker is in the background.

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