Skip ordering takeout tonight, and instead make the BEST homemade Egg Drop Soup! Chicken stock is all dressed up with soy sauce, sesame oil, turmeric, plenty of eggs, and more. It’s a comforting soup that is best enjoyed all year long with a fortune cookie on the side!

A white bowl is filled with egg drop soup.

Egg Drop Soup

Diving into a big bowl of Egg Drop Soup is an experience I think we all know and love! However, so many of us (myself definitely included) have made do with takeout Egg Drop Soup for far too long. Is it an essential meal of your early 20’s? Yes. I feel like ordering takeout at that age is like a right of passage! With that being said, dinner guests of all ages will love this homemade soup so much more.

You’ll be pleasantly surprised at how easy it is to make this takeout staple. Essentially, all you need to do is season your chicken broth with all of the flavorful additions I have listed, stir in your cornstarch slurry to thicken it up, then stir in your beaten eggs. Yes, that’s really all there is to it! With cold weather knocking on all of our doors right now, it’s time to stock up on all of the best soup recipes.

And this is certainly one of the best ones there is! Egg Drop Soup is a classic. It was first created in China, but has grown in popularity in American Chinese cuisine since takeout restaurants started to really take off. Between the thick consistency of the broth, the subtle saltiness created by the soy sauce, and the perfectly cooked beaten eggs, there’s a whole lot to love about every drop of Egg Drop Soup!

The ingredients for egg drop soup are presented on a white surface.

How to Make It

You can make homemade Egg Drop Soup faster than you can have it delivered to your house these days!

Boil the chicken stock. In a pot over high heat, bring your chicken stock to a boil for about 10-12 minutes.

Stir in the flavorful ingredients. Reduce to a simmer. Stir in the soy sauce, sesame oil, salt, sugar, and turmeric. Cook for 4 minutes. Stir in white pepper if desired.

Make a slurry and thicken the soup. Mix cornstarch and water together in a bowl until smooth. Stir it into the simmering soup. Be sure to stir constantly so you don’t get clumps of cornstarch! Simmer for 4 minutes.

Add the eggs. Beat eggs together in a bowl. Stir them into the soup in a circular motion.

Enjoy! Serve your Egg Drop Soup immediately! Ladle it into bowls and top with the sliced scallions. Enjoy!

A ladel is scooping up a small serving of soup from the pot.

Tips for the Best Egg Drop Soup

  • The faster you pour the eggs into the pot, the larger the egg ribbons will be. For smaller ribbons, pour the beaten eggs slowly into the pot.
  • Don’t use a whisk to beat in the eggs. It will simply combine the eggs into the broth and not yield any visible ribbons.
  • For a low sodium option, use either low sodium soy sauce or tamari. You can also skip the extra little sprinkle of salt if you’d like.
  • The turmeric is optional. However, it helps to create that signature vibrant yellow color we all know and love without the assistance of food dye!
  • Want a thinner soup? Don’t stir in all of the cornstarch slurry.

Storing Egg Drop Soup

You can keep your leftover Egg Drop Soup in an airtight container in the fridge for about 3-4 days. To reheat, just pop it in the microwave and reheat it in 30 second increments until warmed through.

A bowl is filled with soup and a spoon.

Treat yourself to the best of takeout without having to order it!

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A white bowl is filled with egg drop soup.

Get the Recipe: Egg Drop Soup

Classic takeout Egg Drop Soup is made with just a few pantry ingredients. Ready in just 15 minutes, this simple soup is faster than delivery.
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  • 4 cups chicken stock
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • ¼ tsp salt
  • tsp sugar
  • ¼ tsp turmeric, optional but will give the soup the rich yellow color like restaurant style soup
  • 1/8 tsp white pepper, if desired
  • 3 TBSP cornstarch
  • 1/3 cup water
  • 2 eggs, beaten
  • Garnish: 1 scallion, bias sliced thin


  • stockpot


  • In a small/medium pot on high heat, bring the chicken stock to a boil- approximately 10-12 minutes.
  • Reduce to a simmer and add in the soy sauce, sesame oil, salt, sugar and turmeric for 4 minutes. Add the white pepper if desired, taste to make sure the seasoning is to your liking.
  • In a small separate bowl, mix the cornstarch with the water well together to a smooth consistency, then add it to the simmering soup stirring constantly so that you don’t get clumps of starch in the soup. Keep simmering for an additional 4 minutes.
  • If you want a slightly thinner soup don’t add all the cornstarch and water mix.
  • Keeping the soup at a simmer and using a spoon,add in the beaten eggs stirring in a circular motion.
  • Tip: The faster the pour of the eggs, the larger the egg ribbons.
  • The slower the pour of the eggs, the smaller the ribbons.
  • Using a whisk is not recommended as it will simply combine the eggs into the soup and not have any visible ribbons.
  • Serve immediately, ladle into bowls and top with the sliced scallions.


Leftover Egg Drop Soup can be stored in an airtight container for up to 3 days in the refrigerator.
Calories: 152kcal, Carbohydrates: 14g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 605mg, Potassium: 286mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 126IU, Vitamin C: 0.5mg, Calcium: 21mg, Iron: 1mg