How to make egg drop soup recipe


egg drop soup recipe will taste just like your favorite Chinese restaurant egg drop soup (maybe a little better). It’s delicious, and can be made in minutes.

Of the three classics, everyone has their favorite, and a nice cup of soup before your favorite Chinese lunch special is always a welcome starter. My personal favorite is classic wonton soup, but I do like a good egg drop soup! We also added the newly popular Chicken Corn Egg Drop Soup to the takeout menu, which is also another favorite of mine.


So the 300-pound gorilla in the room is why make it at home when you can buy a small order for a buck fifty?

Well, since this recipe only takes 15 minutes, it’s actually faster than ordering it and picking it up!

Also, monosodium glutamate is used liberally to make these soups in most restaurants. (Though some restaurants these days do limit their use of MSG.)

We don’t have a problem with MSG, but if you want to be sure to skip it, you’re safest bet is to make your own. Use homemade chicken broth, store-bought organic chicken broth, or even vegetable broth. You can also season your egg drop soup to taste and even use organic eggs!

This restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.)


This easy egg drop soup recipe will taste just like your favorite Chinese restaurant’s egg drop soup (maybe a little better). It’s delicious, and can be made in minutes.

▢4 cups chicken stock
(about 1 liter, organic or homemade preferred!)
▢1/2 teaspoon sesame oil
▢3/4 teaspoon salt
▢1/8 teaspoon sugar
▢1/8 teaspoon white pepper
▢1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want “the look…”)
▢3 tablespoons cornstarch (mixed with 1/3 cup water)
▢3 eggs (lightly beaten)
▢1 scallion (chopped)

Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.

Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.

Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.

Ladle the soup into bowls, top with scallions, and serve!

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