Save on Pinterest

Egg Drop Soup

Total Time

Prep/Total Time: 15 min.


4 servings (3 cups)

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan
Egg Drop Soup Recipe photo by Taste of Home


  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 large egg, lightly beaten
  • 1 green onion, sliced


  1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts

3/4 cup: 39 calories, 2g fat (0 saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Naomie
    Nov 21, 2019

    My crew thought it was too bland as is. So I enhanced with some low sodium soy sauce, white pepper a few drops of sesame oil. Provided tofu and seaweed on the side. I grated some fresh ginger in mine. Purely a matter of personal preference. A good base recipe that can easily be customized.

  • Pippin
    Oct 31, 2019

    I make this every month! It’s very delicious!

  • Clara
    Jun 25, 2019


  • Allison
    Mar 20, 2019

    Really simple and quick, really tasty, and definitely more filling than you would think! The onion adds a lot to it. I'd never had egg drop soup before, but I enjoyed this.

  • sugarlou
    Jul 12, 2018

    Quick delicious soup.

  • redhen1970
    Dec 7, 2015

    Simple and to the point. This makes a great starter for a larger Asian meal or alone as a quick lunch! Found in my Taste of Home Quick Cooking 2007 book. Occasionally, I will add a drop or two or sesame oil to change things up.

  • colonialpast
    Jun 11, 2015

    This is a great recipe - simple and direct. The only things I would recommend is pour your eggs through a strainer when adding to the thickened broth. This will give you the "Egg Drop" appearance the Chinese achieve. Also, add white pepper. This completes the flavor profile. I added 1/4 teaspoon to the recipe above and it was just right for us. However, you may have to adjust to your liking. Remember white pepper is a little hotter than black pepper. Add a little and taste and adjust.

  • katlaydee3
    Jan 27, 2015

    Delicious! The only changes I made were to increase the chicken broth to 4 cups and add 2 green onions.

  • DragonSlayersRosebud
    Feb 20, 2014

    I decided to do a Chinese dinner theme and started out with this soup.. My husband and daughter were convinced I bought this from our favorite Chinese restaurant.. It's easy and delicious!

  • jam5260
    Dec 16, 2012

    Tastes good, but I would like it to look a little more yellow.