This egg drop soup is easy, authentic, and ready in 15 minutes! Made with fresh eggs, chicken stock, and corn. An authentic restaurant style egg drop soup!
This easy and authentic egg drop soup is a delicious Asian soup that’s ready in only 15 minutes! Made with delicate ribbons of egg, sweet corn, diced carrots, and a hint of garlic and ginger.
It’s the perfect restaurant style egg drop soup with corn. The corn adds a bit of sweetness and texture which is a great addition to this soup.
The finishing touch is a drizzle of toasted sesame oil which adds richness and nuttiness.
Some people refer to this as egg flower soup since the beaten eggs resemble a flower blossoming while it’s being drizzled into the soup.
Why you’ll love this recipe
- It’s a quick and easy recipe with all the authentic flavors of restaurant style egg drop soup!
- Made with ingredients you most likely have at home.
- A great way to sneak in some vegetables. Add corn, carrots, and peas to this soup. They taste amazing!
- It’s a great make ahead soup that can be reheated in the microwave.
Ingredients you’ll need
- Eggs – use large, fresh eggs
- Stock – use chicken stock or vegetable stock
- Corn – adds sweetness and a bit of texture
- Cornstarch – used as a thickener; mix with water to make a cornstarch slurry
- White pepper and sesame oil – gives this soup authentic flavors, just like how it’s served at Chinese restaurants
Step by step instructions
Start by beating the eggs in a measuring cup with a spout. The spout will help with pouring the eggs into the soup later.
Add the garlic, ginger, and oil into a heated pot. This is to flavor the oil so that the egg flower soup has a subtle hint of garlic and ginger without overpowering the delicate soup.
Remove the garlic and ginger after 1 or 2 minutes.
Add the chicken stock, carrots, sugar, and white pepper into the pan and bring it to a simmer.
Once it simmers, add the cornstarch slurry to the stock and stir until the soup thickens.
Next, slowly swirl the soup in one direction so that it creates a ‘whirlpool’. This will help create thin, long strands of egg ribbons.
Slowly drizzle half the eggs into the broth while continuing to stir in one direction. The stirring helps create the egg ribbons or in the soup.
Wait 30 seconds so the eggs finish cooking, and then slowly drizzle in the other half of the eggs the same way.
Add the corn and toasted sesame oil.
Garnish with chopped scallions cut on the bias.
Serve immediately and enjoy!
Expert tips and tricks
- Add the beaten eggs one half at a time because it prevents them from sticking together and forming lumps.
- Pour the eggs in slowly to avoid big pieces of eggs. A measuring cup with a spout helps.
- Swirl the soup in one direction the entire time. I like using chopsticks for this because it helps separate the beaten eggs and creates beautiful, delicate egg ribbons or egg flowers, as it’s also called.
- Stir slowly so you get long ribbons of egg. If you stir too fast, this will break up the eggs and you’ll end up with small pieces.
Storing & reheating leftovers
Store leftovers in an airtight container and store it in the fridge for up to 3 days. Reheat it covered in the microwave.
More soup recipes to try:
- 15 Minute Asian Chicken Noodle Soup
- Instant Pot Vegan Butternut Squash Soup
- Roasted Kabocha Squash Soup
- 15 Minute Sweet Corn Soup
More takeout favorites:
- The Best Chicken Lo Mein
- Yaki Udon – Stir Fried Udon Noodles
- Kimchi Fried Rice with Spam
- Panda Express Kung Pao Chicken
- Panda Express Mushroom Chicken
Egg Drop Soup – Easy and Authentic!
- 4 cups chicken stock – substitute with vegetable stock
- 3 to 4 large eggs
- ¼ cup corn – fresh or frozen kernels
- ¼ cup carrots – diced into ¼ inch pieces
- 2 ½ Tablespoons cornstarch – mixed with 2 ½ Tablespoons of water
- 2 cloves garlic – smashed but left whole
- slice of ginger – ¼ inch thick
- 2 teaspoon cooking oil
- ½ teaspoon toasted sesame oil
- ½ teaspoon sugar
- ⅛ teaspoon white pepper – substitute with black pepper
- 2 stalks green onions – chopped, for garnish
- salt to taste – depends on the stock used
- Crack the eggs in a measuring cup (or anything with a spout for easy pouring). Beat it with a fork. Set it aside.
- Heat a large pot over medium heat and add the cooking oil, ginger slice, and smashed whole cloves of garlic. Stir it around to flavor the oil. After one or two minutes, the oil should be flavored so remove the ginger and garlic cloves.
- Raise the heat to medium high and add the chicken stock, diced carrots, sugar, and white pepper powder. Bring it to a simmer. Meanwhile, mix the cornstarch with the water.
- Once the stock is simmering, stir the cornstarch and the water once more as there may be settling. Pour it into the stock and stir it until the soup thickens.
- Once the soup thickens, use chopsticks to slowly swirl the soup in one direction (either clockwise or counter clockwise) so that it looks like a whirlpool.Slowly pour a thin stream of beaten eggs into the soup while continuing to swirl with your chopsticks. Pour half the beaten eggs and then wait 30 seconds for the eggs to cook. Then drizzle in the other half the same way. The chopsticks help create long, thin ribbons of egg. Pouring too fast will create lumps instead of ribbons.
- Add the corn and toasted sesame oil. Depending on the chicken stock, you may need to add salt. Season to taste.
- Garnish with scallions and serve immediately.
- Store leftovers in an airtight container and store in the fridge for up to 3 days. Reheat in the microwave.
*Nutritional information is an estimate, calculated using online tools.