This restaurant style 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 restaurant style egg drop soup is an easy, 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.
What makes this restaurant style egg drop soup is how the egg ribbons are created. It's all about the technique when adding the eggs and how you swirl the soup. Adding 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.
What I love most about this recipe is:
- 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.
Egg Drop Soup Ingredients
- 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
How to Make Egg Drop Soup
- 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. This is key to getting restaurant style egg drop soup.
- 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
- 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 stalks green onions - chopped, for garnish
- salt to taste - depends on the stock used
- Beat the eggs: Beat eggs in a container with a spout for easy pouring. Set it aside.
- Flavor oil: Heat a large pot over medium heat and add the cooking oil, ginger, and garlic. Stir for two minutes then remove the ginger and garlic.
- Add stock: Raise heat to medium high and add chicken stock, diced carrots, sugar, white pepper powder, and turmeric if using. Bring it to a simmer. Meanwhile, mix the cornstarch with the water.
- Thicken with cornstarch: Once the stock is simmering, stir the cornstarch and the water once more as there may be settling. Add it to the stock and stir it until the soup thickens.
- Add egg ribbons: 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 drizzle half the eggs in a thin stream while continuing to swirl with your chopsticks. Wait 30 seconds for the eggs to cook then do the same for the other half. See Note 1.
- Season: Turn off the heat and add the corn and toasted sesame oil. Season with salt according to taste.
- Garnish: Garnish with scallions and serve immediately.
✎ Recipe Notes
- The chopsticks help create long, thin ribbons of egg. Pouring too fast will create lumps instead of ribbons.
- 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.