Egg Drop Soup (Restaurant Style)

Total Time
Prep 10 mins
Cook 10 mins

I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.

Ingredients Nutrition


  1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
  2. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
  3. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
  4. Set aside.
  5. In a small bowl, whisk the eggs and egg yolk together using a fork.
  6. Drizzle egg a little at a time from the fork into the boiling broth mixture.
  7. Egg should cook immediately.
  8. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.


Most Helpful

I have made this several times and failed to review or rate the recipe. The time has come the walrus said.......This is a wonderful soup. I had to use the billion cubes so I omitted the salt. I also cut back on the number of eggs as I only had two but it was fun watching them cook when they hit the hot broth. I am making this again tonight as I have a cold and it sounds so good. I'm adding shrimp, green onion and the last carrot(shredded). Thanks for a great recipe.

Paka January 13, 2011

Truly loved the simplicity of this recipe. The whole family loved this. I chose this recipe because of the ginger and was not disappointed, it brought a nice fresh flavor to the soup. I will use this recipe for years to come. Thanks for sharing it.

ChristaLee January 30, 2010

WOW!! This is a great recipe. I did add a few drops of yellow food coloring to it and it looked just like a restaurant version. I also added green onions chopped at the very end. Wonderful recipe. Thanks for sharing. I will never buy egg drop soup again!!

Alanurse January 10, 2010

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