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A bowl of egg drop soup garnished with green onions.

Egg Drop Soup

This easy egg drop soup is a simple dish made with beaten eggs, green onions, ginger and corn, all in a complex and savory broth. A classic dish that tastes even better than what you'd get at a restaurant!
Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 94kcal
Author Sara Welch


  • 4 cups chicken broth divided use
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon fresh ginger finely grated or minced
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • salt and pepper to taste
  • 3 eggs beaten
  • 1/3 cup corn kernels
  • 1/4 cup green onions sliced, plus more for garnish


  • Whisk together 1/4 cup of chicken broth with the cornstarch until smooth. Set aside.
  • Place the rest of the broth, ginger, soy sauce, sesame oil, salt and pepper in a pot over medium heat. Bring to a simmer.
  • Slowly whisk in the cornstarch mixture. Increase the heat to high and bring to a boil. Cook for 1 minute, then turn the heat back down to medium.
  • Use a spoon to slowly stir the soup in a circular motion, while streaming in the beaten eggs at the same time.
  • Stir in the corn and green onions and cook for 1 more minute. Serve, garnished with additional green onions if desired.



Calories: 94kcal | Carbohydrates: 7g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 1101mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg