Go Back
+ servings
Soup in a Dutch oven.

Egg Drop Soup

This Egg Drop Soup is one of the easiest Chinese soups you can make in your own kitchen from scratch. Just a few pantry ingredients and 15 minutes is all you need to make it!

Course Soup
Cuisine Asian
Keyword egg drop soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 211 kcal
Author Anna


  • 4 cups chicken stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 3 large eggs
  • 1/2 teaspoon sesame oil
  • 3 green onions chopped
  • salt and pepper to taste


  1. In a medium saucepan or soup pot, heat up chicken stock, over medium heat.
  2. Mix cornstarch with water and add to stock. Stir in well.
  3. Add soy sauce and stir in.
  4. Bring the soup to a simmer.
  5. Beat eggs in a small bowl.
  6. Slowly pour eggs, stirring the soup constantly.
  7. Just before serving, add sesame oil and green onions. Season with salt and pepper.

Recipe Notes

  • Sesame oil should be added last and just before serving; do not add too much! It’s very potent and a little bit goes a long way.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition Facts
Egg Drop Soup
Amount Per Serving
Calories 211 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 173mg58%
Sodium 701mg30%
Potassium 430mg12%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 6g7%
Protein 14g28%
Vitamin A 357IU7%
Vitamin C 3mg4%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.