Egg Drop Soup (Better than Restaurant Quality!)

Egg Drop Soup (Better than Restaurant Quality!)

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Darren 0

"After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!"
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10 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 1396 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.


  1. 277 Ratings

Most helpful positive review

Wow! This soup was quick and easy, and best of all, it tasted great. It is very creamy with the corn starch and ratio of 1 egg per cup of broth. Thank you for a delicious recipe!

Most helpful critical review

This didn't turn out so well for me, and tasted kinda blah. I don't think I'll try to make it again.

Wow! This soup was quick and easy, and best of all, it tasted great. It is very creamy with the corn starch and ratio of 1 egg per cup of broth. Thank you for a delicious recipe!

Great recipe! The only thing I would change is the ground white pepper was way to much, try a 1/4 tsp of it. The 1/2 tsp made it a little too overpowering. But again, it does say optional. I...

On a hot summer day, the last thing I expected to make tonight was soup. However, the craving fought long and hard and I finally gave in. I found myself searching AR for something quick, and wit...

Great recipe! The sesame oil that the recipe called for seemed like a lot to me so I just put a few drops in. I also don't use chicken broth (I never can get through it all in time), instead I...

I was really happy with what I wound up with. I was looking for something warm and cozy and as close to our local Chinese Restaurant as possible. This was a good pick. I made one adjustment, add...

This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives.

In my mind this was just perfect, a delicious prelude to the Korean Saewoo Bokkeumbap (Shrimp Fried Rice) that followed it. (recipe also from this site) I don't know what it is, specifically, t...

The best tasting home-made egg drop soup I have had. Spot on!

If you use low sodium, no fat broth - you can use the soy sauce without making it really salty! My favorite way to make a meal out of it is to add some shrimp sauteed in garlic and cabbage to t...

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