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5-Min Egg Drop Soup Recipe: Better Than Takeout

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Egg Drop Soup is one of the easiest and most comforting soups you can make at home. I’ve been making it since I was a kid, and to this day, everyone finishes every last drop! It’s savory, cozy, and ready in just 5 minutes—faster and better than takeout.

Recipe

Serving: 4
Cook time: 5 minutes

Ingredients:
6 cups chicken stock
½ teaspoon sea salt
3 tablespoons cornstarch
9 tablespoons water
5 large eggs
Pinch of white pepper
Dash of sesame oil
2 tablespoons scallions, chopped

Instructions

1. Prepare the eggs:

  • Crack the eggs into a bowl and whisk until well combined.

2. Make the cornstarch slurry:

  • In a separate bowl, mix the cornstarch with water. Whisk until smooth.

3. Cook the soup:

  • In a pot over high heat, pour in the chicken stock and add the salt. Stir and bring to a simmer.
  • Stir in the cornstarch slurry and continue stirring until the soup thickens and reaches a gentle boil.
  • In a slow, circular motion, pour the beaten eggs into the soup. Let them set briefly, then gently stir.
  • Add white pepper, sesame oil, and scallions. Serve hot!

Tips & notes

  • Stock matters: A flavorful chicken stock makes a huge difference. Use homemade or a good quality store-bought version.
  • Cornstarch: It helps thicken the soup and gives it a silky texture. It can be replaced with sweet potato starch or arrowroot starch.
  • Egg ribbons: For thick egg ribbons, wait a moment before stirring. For thin ribbons, stir as you pour.
  • Adjust seasoning: Taste before serving and adjust salt or pepper to your liking.
  • Add-ins: Feel free to add corn, cabbage, carrots, or tofu to make it your own version!

24 thoughts on “5-Min Egg Drop Soup Recipe: Better Than Takeout”

  7. Trudy

    I love egg drop soup. I made it once yrs ago. It was good but better this is better. But I have to have those crispy things that the Chinese restaurants have to put in the soup? I cannot think of it .I want to make this asap

    Reply
    1. CiCi Li

      Trudy, I’m so glad you love egg drop soup! Those crispy things you’re thinking of are fried wonton strips, and they add the perfect crunch. This is how to make them at home.

      Ingredients:
      * Wonton wrappers (as many as you like)
      * Cooking oil, for frying
      * Pinch of salt
      Instructions:
      1. Stack a few wonton wrappers and cut them into thin strips, about 1/4 inch wide.
      2. Heat about 1–2 inches of cooking oil in a small pot or deep pan over medium heat until it reaches 350°F (175°C) or when a small piece of wonton sizzles immediately.
      3. Fry the strips in batches, stirring gently, until golden and crisp—about 1 to 2 minutes.
      4. Use a slotted spoon to remove the strips and drain on paper towels.
      5. Sprinkle lightly with salt while still warm.

      Reply
      1. Donnadee

        Wow, thank you for the egg drop soup recipe and these fried wonton crisp strips. Can’t wait to make this this next week!

        Reply
  8. Kathy

    Hello Cici, thank you so very much for this easy to follow video and recipe. I love egg drop soup and every time I try making it , it doesn’t turn out very good. Now I know what I’ve been doing wrong and will try this way. Again, THANK YOU <3

    Reply
    1. CiCi Li

      Hi Kathy, thank you so much for your kind message! I’m so happy to hear the video helped you figure out what was missing before. Wishing you lots of success (and delicious bowls of egg drop soup) next time you make it!

      Reply
  9. Joan Latimer

    This was just what the doctor ordered. Husband has a very sore throat. Not only delicious but was perfect for a sore throat.
    My throat is fine and I found it such a great comfort food.
    Thank’s a million ☺️

    Reply
    1. CiCi Li

      Hi Joan, I’m so glad to hear this soup brought comfort, especially when it was most needed! Wishing your husband a speedy recovery, and thank you for taking the time to share this. It truly means a lot!

      Reply

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