Authentic Egg Drop Soup – Foolproof! (VIDEO)
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Egg Drop Soup, or Egg Flower Soup, is a Chinese Takeout favorite – it’s so simple, comforting, and delicious! My foolproof recipe and tips will help you make the best Egg Drop Soup at home (with the perfect egg ribbons) in 10 min!
Watch the Egg Drop Soup Recipe Video!
A Note from CJ
Make Egg Drop Soup at home!
The best part about my recipe is that you can learn how to make Egg Drop Soup JUST like the restaurants – including key tips on successfully making the perfect egg ribbons at home. (For a heartier version, make Chicken and Corn Egg Drop Soup instead!)
It’s always Soup season in my house – I love making classic Hot and Sour Soup, Wonton Noodle Soup or Wonton Soup (with my homemade Pork and Shrimp Wontons and my Chinese Chili Oil)!
This is exactly the soup you get at a Chinese restaurant! I am a self proclaimed egg drop soup connoisseur and been trying to perfect my recipe for years. Now I never have to order take out egg drop soup again!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken stock or bone broth: I prefer chicken bone broth but you can use either stock or broth. If you use beef or vegetable broth/stock, the flavor of the soup will change slightly.
- cornstarch: use less cornstarch slurry for a thinner, runnier soup; use more for a thicker soup.
- turmeric or yellow food coloring: Most restaurants use yellow food coloring or turmeric to give the Egg Drop Soup it’s signature yellow color. This is purely optional (it won’t affect the taste either way).
- MSG: I like to use MSG in moderation as a flavor enhancer; this is optional.
How to Make Egg Drop Soup
Beat the eggs – Crack 4 eggs into a small bowl, add 2 tbsp of water, and mix well until beaten.
Thicken soup – Bring chicken broth to a boil in a pot. Reduce heat to low and slowly pour the cornstarch slurry into the broth until it is thickened to your liking.
Create the egg ribbons – Then the heat off, then use a ladle to continuously stir the soup in one direction and slowly pour in the eggs in a thin, even stream (do not dump!) – this will create the ribbons of egg or “egg flowers in the soup.
Season to taste – Season the soup to taste with salt, white pepper, and optional msg. Add turmeric if desired for the additional yellow color. Garnish with optional scallions and a teaspoon of sesame oil and enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Tips on Creating the Egg Ribbons:
- Make sure the heat is off and the broth has cooled down slightly (if you have an instant read thermometer, aim for a range of 150F-170F before adding the egg) – if the broth is too hot, the eggs will turn the soup cloudy. If you see this happen, stop and keep the heat off, and let the broth cool down further.
- Use a ladle or large spoon and stir the soup continuously while you add the eggs. This helps the eggs disperse evenly.
- Pour the eggs in a thin, even stream (do not dump!) to avoid clumps.
Storage – Serve the Egg Drop Soup immediately after cooking. I don’t personally enjoy this soup as leftovers (I think it tastes best fresh) but you can store any in an airtight container in the refrigerator for up to 3-4 days.
If you tried this Egg Drop Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Egg Drop Soup (VIDEO)
Ingredients
- 8 cups chicken stock
- 4 eggs
- 2 tbsp water
Cornstarch Slurry
- 2 tbsp cornstarch
- 1/4 cup water
Seasonings & Garnish
- 1 tsp kosher salt
- 1 tsp white pepepr
- 1/2 tsp MSG
- 2 scallions, for garnish
- 1 tsp sesame oil, optional
- 1/4 tsp yellow food coloring, or tumeric (optional, for color)
Instructions
- Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
- In a pot add the chicken broth. Cover and bring to a boil. Uncover and reduce heat to low.
- Remix the cornstarch slurry and pour into the broth until slightly thickened. Turn the heat off and let the broth cool to 150F-170F.
- Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or "egg flowers in the soup.
- Season to taste with salt, white pepper, and msg. Add turmeric or yellow food coloring if desired for the additional yellow color.
- Finish with sesame oil and garnish with scallions. Enjoy!
Video
Notes
- Use a ladle or large spoon and stir the soup continuously while you add the eggs. This helps the eggs disperse evenly.
- Pour the eggs in a thin, even stream (do not dump!) to avoid clumps.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in April 2024 and updated in October 2025.
So good!
My son loves this soup! So easy and quick to make!
This looks amazing! Can this soup be frozen? Thanks!
Yes it can! Freeze in a freezer bag into individual portions and store flat until frozen. It should reheat well on the stove or microwave!
Love it! So easy to made. No more take out.
so comforting and good
Thank you for another wonderful recipe! We moved recently and haven’t been able to find good Asian takeout nearby. Thank goodness for your website as many of your recipes are better than takeout and I enjoy making them at home!
easiest thing to do! very tasty too.
Another fav!! So happy to have found this creator and his recipes!!
Making this tonight! Perfect for this chilly weather.
Great tips to make this delicious