Egg Drop Soup Recipe

Egg Drop Soup Recipe

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Some nights, I’m just in the mood for a big bowl of soup for dinner and I’m always on the hunt for a quick and simple soup recipe. Bring in this egg drop soup recipe! With just a few simple ingredients and a couple of large eggs, you can have a warm, filling soup on the table in just under 15 minutes!

Egg Drop Soup Recipe

Yummy Egg Drop Soup Recipe

Any time we order Chinese food, I always order a cup of egg drop soup because it’s one of my favorites! This last time around, I really thought about it and was really curious… just how hard is it to make homemade egg drop soup?

Let me tell you- it’s not that hard! It’s actually super easy to make a batch and it tastes exactly like the egg drop soup from a Chinese restaurant.

eating egg drop soup with a spoon

Ingredients You Need To Make Homemade Egg Drop Soup

To make this egg drop soup right in your kitchen, you will need these ingredients:

  • Chicken stock
  • Eggs
  • Corn starch
  • Soy sauce
  • Ground ginger
  • Garlic powder
  • Pepper

stirring egg drop soup in a pot

If you want to make this soup recipe gluten-free, make sure to buy gluten-free soy sauce (you might find it under tamari sauce) or coconut aminos.

mixing in eggs into broth

How To Make Egg Drop Soup At Home

Mix 1/2 cup of chicken stock and cornstarch in a cup with a fork until it’s all smooth and set it aside for later.

cornstarch mixture to thicken soup

In another bowl, whisk the eggs together and set it aside as well.

Pour the remaining chicken stock, soy sauce, ginger, garlic powder, and pepper in a pot and bring everything to a boil.

boiling chicken broth in a pot

Add the cornstarch mixture to the pot and stir with a whisk for 30 seconds, or until it’s fully incorporated.

stirring in cornstarch mixture with chicken broth

Slowly pour the egg mixture to the pot, whisking the soup constantly with a whisk in a single direction. The eggs will cook as soon as they land in the boiling soup.

adding scrambled eggs into chicken broth to make egg drop soup

Ladle the soup into bowls and serve!

lading egg drop soup into bowls

Cooking Tips

  • When pouring the egg mixture into the soup, do NOT stop stirring. Pausing in between stirs will cause the texture of the soup to be very different than what you are normally used to.
  • To make this soup keto, omit the cornstarch (cornstarch adds 7 grams of carbs).

egg drop soup recipe

What To Serve With Egg Drop Soup

If I’m honest, 90% of the time I eat this amazing soup all on its own. If I’m feeling extra hungry and feel like I need to serve it with something else, I usually serve it with a bowl of white rice. You can also serve it with a side of noodles like rice or lo mein noodles.

homemade egg drop soup

Trying to stick to low carb? Try serving this egg drop soup recipe with a side Asian salad or miracle noodles that are made out of mushrooms!

easy egg drop recipe in a white bowl

More Asian Food Recipes

If you loved this delicious egg drop soup recipe, you will also love some of these other soup recipes!

Are you a big fan of Asian cuisine? Here are some of my other favorite Asian recipes I make all the time:

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Egg Drop Soup

This homemade egg drop soup is amazing! Super easy to make and tastes exactly like the egg drop soup from a Chinese restaurant!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Chinese
Keyword: egg drop soup, eggs
Cooking Method: Stovetop
Diet: Gluten-Free, Keto / Low-Carb, Paleo
Servings: 4
Calories: 129kcal

Ingredients

  • 4 cups chicken stock
  • 2 eggs
  • 1 tbsp corn starch
  • 2 tsp soy sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper

Recommended Kitchen Tools (click the links below to see the items used to make this recipe)

Instructions

  • Mix 1/2 cup of chicken stock and cornstarch in a cup with a fork until smooth and set aside.
  • Whisk the eggs in a bowl and set aside.
  • Put the remaining chicken stock, soy sauce, ginger, garlic powder and pepper in a pot and bring to boil.
  • Add the cornstarch mixture to the pot and stir with a whisk for 30 seconds, or until fully incorporated.
  • Slowly pour the egg mixture to the pot, whisking the soup constantly with a whisk in a single direction. The eggs will cook as soon as they land in a boiling soup.
  • Laddle the soup into bowls and serve.

Notes

To make this soup keto, omit the cornstarch (cornstarch adds 7 grams of carbs).
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Nutrition

Calories: 129kcal | Carbohydrates: 11g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 542mg | Potassium: 282mg | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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