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Bowl of restaurant style egg drop soup with corn, carrots, and egg flower ribbons with a soup spoon.
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5 from 176 votes

Egg Drop Soup - Easy and Authentic

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Soups
Cuisine: Asian, Chinese
Servings: 4
Calories: 194kcal

Ingredients

  • 3 to 4 large eggs
  • ½ cup frozen mixed vegetables
  • 2 ½ tablespoons cornstarch
  • 2 ½ tablespoons water
  • 2 stalks green onions chopped, for garnish
  • salt to taste

Soup Base

  • 4 cups chicken stock or vegetable stock
  • 2 cloves garlic minced
  • 2 teaspoon vegetable oil
  • ½ teaspoon sugar
  • teaspoon white pepper or black pepper
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon turmeric powder (optional) for color

Instructions

  • Mix the eggs: Scramble the eggs in a container with a spout for easy pouring. Set it aside.
    3 to 4 large eggs
  • Make soup base: Heat a large pot over medium heat and sauté the garlic with oil. Then add the stock, sugar, white pepper, and turmeric powder (if using). Bring to a boil over high heat, then add the mixed frozen vegetables.
    4 cups chicken stock, 2 cloves garlic, 2 teaspoon vegetable oil, ½ teaspoon sugar, ⅛ teaspoon white pepper, ¼ teaspoon turmeric powder, ½ cup frozen mixed vegetables
  • Thicken with cornstarch: Make a cornstarch slurry by mixing the cornstarch and water together. Once the soup is simmering, add the slurry and stir until the soup thickens.
    2 ½ tablespoons cornstarch, 2 ½ tablespoons water
  • Add egg ribbons: Slowly swirl the soup in one direction so that it looks like a whirlpool.
    Slowly drizzle half the eggs in a thin stream while continuing to swirl. Wait 30 seconds for the eggs to cook, then repeat with the other half. See Note 1.
  • Serve: Taste and adjust with salt as needed. Garnish with chopped green onions and add toasted sesame oil. Serve and enjoy!
    2 stalks green onions, ½ teaspoon toasted sesame oil

Notes

  1. Egg ribbons - Slowly pouring the eggs while stirring helps create long, thin ribbons typically seen in restaurant-style egg drop soup. Avoid pouring too fast as it can create lumps that look like scrambled eggs.
  2. Store leftovers in an airtight container and store in the fridge for up to 3 days. Reheat in the microwave.

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 423mg | Potassium: 388mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1683IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg