When it comes to comfort food with minimal effort, Egg Drop Soup is high on my list. There’s just something so soothing about those silky egg ribbons floating in a warm, savory broth — it’s like a cozy hug in a bowl. And if you’re anything like me, you’ve probably ordered this from your favorite Chinese takeout spot more times than you can count. But guess what? Making it at home is way easier than you think, and the best part? It tastes just like the restaurant version — maybe even better.

I still remember the first time I tried to make egg drop soup at home. I was skeptical. Could something with so few ingredients really deliver that same depth of flavor? Would my eggs swirl into those signature ribbons or would I end up with a scrambled mess? But after a few tries and some simple tweaks, I nailed it. Now, it’s a staple in my kitchen — especially on those chilly nights when I want something warm without having to cook an entire meal.

This recipe is not only quick and satisfying, but it’s also budget-friendly and made with pantry staples. Let’s get into it — you’ll be surprised how fast this comes together.

Ingredients You’ll Need

4 cups chicken broth (low-sodium recommended)
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
2 large eggs, lightly beaten
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon garlic powder
1/4 teaspoon white pepper or black pepper
1 teaspoon soy sauce
2 green onions, thinly sliced (for garnish)
Salt to taste
Sesame oil (optional, for drizzling)

STEP 1: Simmer the Broth

Start by grabbing a medium saucepan and pouring in the chicken broth. I like to use a low-sodium version so I have more control over the saltiness of the soup. Bring the broth to a gentle simmer over medium heat.

Once it’s warm, stir in the garlic powder, pepper, soy sauce, and fresh ginger if you’re using it. The ginger is optional, but I find it adds just the right hint of brightness that lifts the entire dish.

STEP 2: Make the Cornstarch Slurry

This is what gives the soup a bit of body without making it overly thick. In a small bowl, mix together the cornstarch and water until the cornstarch is fully dissolved. No lumps here — give it a good whisk.

Once the broth is gently bubbling, slowly stir in the slurry. Keep the heat on medium and let it cook for about 1–2 minutes, just until it thickens slightly. You don’t want a gloopy soup — think silky, not starchy.

STEP 3: Add the Eggs – The Signature Swirl

Now for the fun part. Reduce the heat to low to prevent the eggs from cooking too quickly. With one hand, stir the broth gently in a circular motion using a spoon or a whisk. With your other hand, slowly drizzle in the beaten eggs in a thin stream.

Resist the urge to stir right away — let the eggs sit for a few seconds so they can set into those delicate ribbons. Then, gently give it a stir to break them up just a bit. It’s like magic watching the egg ribbons form!

Now that your egg ribbons are looking just right, it’s time to put the final touches on your homemade egg drop soup. This part is all about layering in flavor, adjusting the seasoning, and giving it that finishing flair that makes it feel truly restaurant-worthy.

And here’s the best part — by the time you’re reading this section, you’re literally minutes away from serving a piping hot bowl of soup. Whether you’re making this for a cozy lunch or a light starter for dinner, it’s quick, comforting, and honestly, a little addictive.

Let’s wrap up the cooking steps, and then I’ll share a few easy add-ins and tips I’ve picked up after making this more times than I can count.

STEP 4: Season to Taste

Once your egg ribbons are set, give the soup a taste. This is your chance to adjust the flavor to your liking. Need a little more salt? Add a pinch. Want more umami? A splash of extra soy sauce will do the trick.

You can also bump up the warmth with a tiny bit more pepper if you like a little heat. I personally love using white pepper here — it’s got a more subtle, earthy spice that really works well with the broth and egg. But if you only have black pepper, don’t worry. It’ll still taste fantastic.

STEP 5: Garnish & Finish

Now ladle the soup into individual bowls. Right before serving, sprinkle some thinly sliced green onions over the top. They don’t just look pretty — they add a fresh, slightly sharp bite that balances out the richness of the broth.

If you really want to take it to the next level, add a light drizzle of sesame oil. It’s optional, but even just a few drops give the soup this gorgeous toasted aroma and flavor that’s unmistakably “restaurant-style.”

Bonus Add-Ins & Variations

The beauty of egg drop soup is how customizable it is. Here are a few ideas if you want to mix things up or make it a little more filling:

Sweet Corn: Stir in a half cup of canned or frozen corn (thawed) just before you add the eggs. It gives the soup a touch of sweetness and makes it more substantial.
Tofu Cubes: For a protein boost, add small cubes of soft tofu before the eggs go in. It makes the soup heartier without overpowering the delicate flavors.
Spinach or Napa Cabbage: A small handful of fresh spinach or finely shredded Napa cabbage stirred in right before serving adds some greens and a nice texture contrast.
Mushrooms: Thinly sliced shiitake or button mushrooms can be simmered in the broth early on for a deeper, earthier flavor.

These variations make it easy to turn this soup into a light lunch or a full-on one-bowl meal, especially when paired with some steamed rice or dumplings on the side.

Tips for Perfect Egg Drop Soup Every Time

I’ve learned a few tricks after making this soup on repeat. Here’s what will help you get that silky texture and balanced flavor every single time:

Don’t boil the soup when adding eggs: A gentle simmer is all you need. If the broth is too hot, the eggs cook too fast and turn into clumps instead of ribbons.
Use a fork or chopsticks to pour the egg: If you pour the beaten egg over a fork or between chopsticks, it helps create thinner, even strands.
Always stir in one direction: Creating that circular motion in the broth helps the egg swirl beautifully rather than sinking or clumping.
Serve immediately: Egg drop soup is best enjoyed fresh. The texture changes if it sits too long or is reheated — still tasty, but not quite the same.

You’ve simmered, swirled, and seasoned — and by now, you’ve got a pot of restaurant-style egg drop soup that’s warm, comforting, and absolutely delicious. Before we wrap things up, I want to answer some of the most common questions people have about this soup, especially if it’s your first time making it at home.

I’ve made this recipe so many times and have tried all kinds of little tweaks along the way, so I’m sharing the most helpful info to make sure you feel confident every time you make it. Whether you’re looking to swap out ingredients, double the recipe, or store leftovers, I’ve got you covered.

Frequently Asked Questions

1. Can I use vegetable broth instead of chicken broth?

Absolutely! While chicken broth gives that classic savory flavor, vegetable broth is a great alternative if you’re keeping it vegetarian. Just look for one that’s not too sweet or overly seasoned.

2. How do I keep the eggs from turning into clumps?

This usually happens if the broth is too hot or if you pour the eggs in too quickly. Make sure the heat is low, and pour the eggs slowly while gently stirring the broth in one direction. It helps create those beautiful, silky ribbons.

3. Can I make this soup ahead of time?

Egg drop soup is best served fresh. The texture of the egg can change as it sits or is reheated. That said, you can make the broth ahead and reheat it — then add freshly beaten eggs just before serving for the best results.

4. What’s a good substitute for cornstarch?

If you’re out of cornstarch, potato starch or arrowroot powder are great alternatives for thickening. You can also leave it out entirely if you prefer a lighter, brothier texture.

5. Can I freeze egg drop soup?

I don’t recommend freezing this soup. The eggs don’t hold up well to freezing and thawing — they tend to separate and lose their texture. If you’re meal prepping, freeze just the broth and add eggs fresh when you reheat it.

6. Is there a way to make it spicy?

Yes! Add a few dashes of white pepper, a splash of chili oil, or even some red pepper flakes to give the soup a nice little kick. Adjust the heat to your preference — a little goes a long way.

7. What goes well with egg drop soup?

It’s great on its own, but you can pair it with steamed dumplings, a simple cucumber salad, or a bowl of jasmine rice for a light and complete meal.

Final Thoughts

If you’ve ever thought egg drop soup was one of those dishes best left to restaurants, I hope this recipe has changed your mind. With just a few pantry staples and a handful of minutes, you can whip up a bowl of this classic soup that’s every bit as satisfying as your favorite takeout — maybe even better because it’s made by you.

One of the things I love most about this recipe is how adaptable it is. Whether you’re keeping it traditional or loading it up with extras like tofu and corn, you really can’t go wrong. Plus, it’s the kind of soup that works all year round — light enough for spring, but cozy enough for those chilly winter evenings too.

So if you try this recipe, I’d love to hear how it turned out for you. Did you stick with the classic or add your own twist? Drop a comment and let’s swap notes. And if you’re anything like me, this might just become one of your go-to comfort recipes too.

Here’s to warm bowls, easy wins, and homemade classics that never disappoint.

Restaurant-Style Egg Drop Soup