Try This Simple But Indulgent Egg Drop Soup Recipe

There is truly nothing more comforting on a chilly evening than a warm bowl of soup.

I remember the first time I ever had real, restaurant-quality egg drop soup. My husband, bless his heart, had taken me out for a rare weeknight date to a little Chinese place downtown. It was one of those cold, rainy November nights where the dampness seeps right into your bones. The moment that steaming bowl of golden broth with delicate egg ribbons was set in front of me, I knew I was in for a treat.

It was simple, savory, and warmed me up from the inside out. I went home that night completely smitten, but my mind was already turning. It was wonderful, but I couldn’t help but think it needed just a little something extra, a little touch of home to make it truly sing. I wanted to add a bit of Southern comfort to that classic dish.

After a few tries in my own kitchen, I found the secret. It was a humble can of creamed corn. I know it sounds a little strange, but that small addition transformed the soup. It adds a subtle sweetness and a creamy, velvety texture that makes this egg drop soup recipe unbelievably rich and satisfying. It’s my go-to now, a perfect fusion of flavors that always gets rave reviews.

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Why This Egg Drop Soup Recipe Works

Egg drop soup, or “dànhuātāng” in Mandarin, has been a comforting staple in Chinese cuisine for centuries. Its beauty lies in its simplicity. At its core, it is a seasoned broth, thickened slightly, with wispy, delicate ribbons of cooked egg floating throughout. It’s a dish that can be made in minutes with just a handful of pantry staples, which is why it has become so beloved in restaurants and homes all over the world.

The traditional version is a masterpiece of balance. It’s savory from the broth and soy sauce, with a hint of warmth from ginger, and often finished with the nutty aroma of sesame oil. People love it because it’s light yet flavorful, easy to digest, and provides that soul-soothing warmth we all crave sometimes. It’s the perfect starter for a larger meal or a light lunch on its own.

This particular recipe takes all that classic goodness and elevates it with a little Southern hospitality. The secret addition of creamed corn might seem unconventional, but it truly works wonders. The corn introduces a gentle sweetness that perfectly balances the saltiness of the soy sauce and chicken broth. It also contributes to the soup’s body, making it feel a little heartier and more substantial without being heavy. The creamy texture of the corn blends beautifully with the silky egg ribbons, creating a spoonful that is complex, comforting, and utterly delicious. It turns a simple soup into a memorable experience.

Ingredients for Egg Drop Soup

The key to this recipe’s success is using quality ingredients. While the list is short, each component plays a big role in the final flavor. And of course, there’s my special ingredient that gives it that little something extra.

• Chicken Broth: 6 cups. I highly recommend using a low-sodium chicken broth. This gives you complete control over the saltiness of the soup, which is important since we are also adding soy sauce.
• Fresh Ginger: 1 tablespoon, minced. Please use fresh ginger root if you can. The flavor is so much brighter and more potent than the powdered kind. It makes a world of difference.
• Garlic: 2 cloves, minced. Same as the ginger, fresh is best! It provides a beautiful aromatic base for the soup.
• Low-Sodium Soy Sauce: 3 tablespoons. You can use tamari for a gluten-free option.
• White Pepper: ½ teaspoon. White pepper has a different, more earthy heat than black pepper and is traditional in this soup.
• Cornstarch: 3 tablespoons. This is our thickener. We’ll mix it with water to create a slurry.
• Cold Water: ¼ cup. For mixing with the cornstarch.
• Large Eggs: 3, lightly beaten. The star of the show!
• Creamed Corn: 1 can (about 15 ounces). This is my secret weapon! It adds a lovely sweetness and creamy texture that makes this egg drop soup unforgettable. Do not drain it, we want all that creamy goodness.
• Green Onions: ¼ cup, thinly sliced, plus more for garnish. We’ll stir some into the soup at the end and save some for topping.
• Toasted Sesame Oil: 1 teaspoon. A little goes a long way. This is a finishing oil, added at the very end for its nutty aroma and flavor.

Step-by-Step Instructions For Making Egg Drop Soup

This soup comes together so quickly, you’ll be amazed. The most important part is to have all your ingredients prepped and ready to go before you even turn on the stove. We call that “mise en place” in the cooking world, and honey, it is a lifesaver.

1. Create the Broth Base: In a medium to large saucepan or a Dutch oven, combine the 6 cups of chicken broth, 1 tablespoon of minced ginger, and 2 cloves of minced garlic. Bring this mixture to a gentle boil over medium-high heat.
2. Season the Soup: Once the broth is boiling, reduce the heat to a simmer. Stir in the 3 tablespoons of soy sauce and ½ teaspoon of white pepper. Let it simmer for about 2-3 minutes to let those flavors meld together beautifully.
3. Add the Secret Ingredient: Now for the twist! Pour the entire can of creamed corn into the simmering broth. Stir it in well and let the soup return to a gentle simmer.
4. Thicken the Soup: In a small bowl, whisk together the 3 tablespoons of cornstarch and ¼ cup of cold water until it’s completely smooth. It’s very important to make sure there are no lumps. Slowly pour this cornstarch slurry into the simmering soup while stirring constantly. The soup will begin to thicken up almost immediately. Let it cook for another minute.
5. Create the Egg Ribbons: This is the fun part! Make sure your soup is at a slow, steady simmer, not a rolling boil. Slowly pour the 3 lightly beaten eggs into the soup in a thin, steady stream while gently and continuously stirring the soup in one direction with a fork or chopsticks. This motion is key to creating those delicate, wispy ribbons. If you dump them in or stir too fast, you’ll get scrambled eggs.
6. Finishing Touches: Remove the saucepan from the heat. Stir in the ¼ cup of sliced green onions and the 1 teaspoon of toasted sesame oil. Give it one last gentle stir, and you’re ready to serve. Garnish with extra green onions if you like.

How To Serve Egg Drop Soup

Serving this egg drop soup is just as enjoyable as making it. Because it’s so warm and comforting, it’s perfect right out of the pot, but a few simple additions can make it feel like a special occasion. I like to ladle the hot soup into shallow, wide bowls to show off those beautiful golden ribbons and flecks of green onion.

For toppings, you can keep it simple or get creative. Here are a few of my favorite ways to dress up a bowl:

• Extra Green Onions: A fresh sprinkle of thinly sliced green onions on top adds a pop of color and a crisp, fresh bite.
• Crispy Wonton Strips: For a delightful crunch, add a handful of crispy wonton strips right before serving. They add a great textural contrast to the silky soup.
• A Drizzle of Chili Oil: If you like a little heat, a small drizzle of chili oil or sriracha adds a wonderful kick that complements the sweet corn.
• Fresh Cilantro: A few leaves of fresh cilantro can add a bright, herbaceous note that freshens up the whole dish.

This soup is hearty enough to be a light meal on its own, perhaps with a side of crusty bread or saltine crackers for dipping. But it also makes a fantastic starter for a larger meal. I love to serve it before bringing out my Sweet and Sour Chicken or some homemade Air Fryer Crab Rangoon. It sets the stage perfectly for a delicious, home-cooked feast.

How To Store & Reuse Egg Drop Soup Leftovers

Honestly, this egg drop soup is so delicious that we rarely have leftovers in my house! But on the off chance you do, it’s important to store it properly to enjoy later. Like many soups with a cornstarch base, it’s always at its absolute best when served fresh, but it can certainly be saved for another day.

The key is to let the soup cool down to room temperature before you store it. Placing hot soup directly into the refrigerator can create condensation and affect the texture. Once it’s cool, pour it into an airtight container. It will keep well in the refrigerator for up to 3 days. I do not recommend freezing this soup, as the egg texture can become rubbery and the cornstarch can separate upon thawing, making the broth watery.

When you’re ready to enjoy it again, here’s how to handle the leftovers:

• Reheating on the Stovetop: This is the best method. Pour the leftover soup into a small saucepan and gently warm it over medium-low heat. Stir it occasionally until it’s heated through. Avoid boiling it, as this can make the eggs tough.
• Reheating in the Microwave: You can also reheat it in the microwave. Place a single serving in a microwave-safe bowl, cover it with a paper towel, and heat it in 60-second intervals, stirring in between, until it reaches your desired temperature.
• Refreshing the Flavors: After reheating, you might find the soup has thickened a bit more or the flavors have mellowed. You can stir in a splash of chicken broth to thin it out if needed. I also love to add a fresh sprinkle of green onions or a tiny drizzle of sesame oil to wake up the flavors.

If you want to get creative, you can even use the leftover soup as a base. Add some cooked noodles, leftover shredded chicken, and extra vegetables like mushrooms or bok choy to turn it into a brand new, heartier noodle soup.

Substitutions & Variations For Egg Drop Soup

One of the things I love most about cooking is making a recipe my own, and this egg drop soup is wonderfully adaptable. Whether you have dietary needs or just want to experiment with different flavors, there are plenty of simple swaps you can make. This recipe is a fantastic starting point for your own culinary creativity.

Here are a few trusted substitutions and fun variations to try:

• For a Vegetarian Version: This is an easy swap! Simply replace the chicken broth with a good quality vegetable broth. To add a bit more savory depth that you might miss from the chicken broth, you could add a teaspoon of mushroom powder or a splash of white miso paste along with the soy sauce.
• For a Gluten-Free Version: To make this recipe gluten-free, substitute the soy sauce with an equal amount of tamari or coconut aminos. Also, while cornstarch is naturally gluten-free, you can swap it for arrowroot starch if you prefer, using the same amount.
• Corn Variations: If you don’t have canned creamed corn, you can make your own! Take a can of regular corn kernels (drained) and pulse it in a blender or food processor with a tablespoon or two of the chicken broth from the recipe until it’s partially broken down and creamy. You could also use fresh or frozen corn kernels for a different texture.
• Add-In Ideas: Feel free to bulk up your soup with more ingredients. Thinly sliced mushrooms, diced tofu, or leftover shredded chicken are all wonderful additions. Stir them in with the creamed corn to give them time to heat through. For more greens, try adding a handful of fresh spinach at the very end and let it wilt into the hot broth.

Don’t be afraid to play around with the seasonings, either. A pinch of red pepper flakes can add a little heat, or a swirl of rice vinegar at the end can add a tangy brightness. This is your soup, so make it just the way you and your family love it!

5 FAQs About Egg Drop Soup

Here are some straightforward answers to the most common questions I receive about this egg drop soup recipe.

1. Why is my egg drop soup watery?

Oh, that is a frustrating problem, but usually, it’s a simple fix! If your egg drop soup turned out watery, the culprit is almost always the cornstarch slurry. There are two common missteps here. The first is not using enough cornstarch for the amount of liquid. My recipe calls for 3 tablespoons for 6 cups of broth, which creates a soup that is lightly thickened and silky, not gloopy or thick like a gravy. If you prefer a much thicker soup, you can increase the cornstarch to 4 tablespoons.

The second, and more common, issue is not allowing the slurry to cook long enough. After you pour the cornstarch slurry into the simmering broth, you must continue to stir and let it simmer for at least a full minute. This time is crucial because it activates the starch, allowing it to swell and thicken the liquid. If you add the eggs too soon, before the broth has thickened, the soup will remain thin. So, be patient for that one minute, and you’ll see the broth transform into a beautifully viscous base for your egg ribbons.

2. Can I make this egg drop soup ahead of time for a party?

You absolutely can, with a little bit of planning. While egg drop soup is at its peak freshness right after it’s made, you can certainly prep it ahead of time to make party day less stressful. The best way to do this is to prepare the soup base in advance. Follow the recipe instructions up to step 4: create the broth base, season it, add the creamed corn, and thicken it with the cornstarch slurry. At this point, stop.

Let this soup base cool completely, then store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to serve your guests, simply pour the base into a saucepan and gently reheat it on the stove until it’s simmering. Once it’s hot, you can proceed with the final, quick steps: creating the egg ribbons and stirring in the fresh green onions and sesame oil. This ensures the eggs are perfectly fresh, silky, and delicate, which is the star of the show. Your guests will get a bowl of soup that tastes like it was made from scratch just moments before.

3. What makes the perfect egg ribbons in egg drop soup?

Ah, the art of the egg ribbon! It’s what makes egg drop soup so iconic, and it’s easier to achieve than you might think. The secret lies in three things: the soup’s temperature, the pouring speed, and the stirring motion. First, your soup base must be at a gentle, steady simmer. Not a rolling boil, which will shred the eggs into tiny, tough bits, and not too cool, which will cause the eggs to clump. A gentle, consistent simmer is the sweet spot.

Second, pour the beaten eggs in a very thin, slow, and steady stream. I like to use a measuring cup with a spout for better control. Don’t dump them in all at once. The slow stream allows the hot broth to cook the egg as it hits the liquid. Third, as you’re pouring the egg, stir the soup gently and constantly in one circular direction with a fork, a thin whisk, or chopsticks. This motion pulls the egg stream into long, delicate, lacy strands. If you stir too vigorously, you’ll break them up. Gentle and slow is the key to creating those beautiful, restaurant-worthy ribbons every time.

4. Is this egg drop soup recipe healthy?

For a comfort food, this egg drop soup recipe is quite sensible and can easily fit into a healthy diet. It’s a broth-based soup, so it’s hydrating and relatively low in calories compared to cream-based soups. The eggs provide a good source of protein, and garlic and ginger offer their own wonderful health benefits. By using low-sodium chicken broth, you maintain control over the sodium content, which is a big plus for heart health.

The addition of creamed corn does add some sugar and carbohydrates, but it also provides fiber and makes the soup more satisfying, which can prevent you from overeating later. To make it even healthier, you could use a no-salt-added broth, use a low-sugar brand of creamed corn or make your own from fresh corn, and even pack in more vegetables like spinach, mushrooms, or carrots for added vitamins and fiber. It’s a nourishing, warming dish that’s a far healthier choice than many other quick meal options.

5. How do I make my egg drop soup thicker?

If you prefer your egg drop soup with a bit more body, making it thicker is very straightforward. The thickness is controlled by the cornstarch slurry. My recipe creates a soup that is silky and coats a spoon lightly, but if you’re looking for a texture that’s closer to a very thin gravy, you simply need to increase the amount of cornstarch. For a noticeably thicker soup, I would recommend increasing the cornstarch from 3 tablespoons to 4 tablespoons, keeping the ¼ cup of cold water the same.

Whisk the 4 tablespoons of cornstarch with the water until it’s perfectly smooth, then add it to the simmering broth just as the recipe directs. Be sure to let it simmer for a full minute while stirring to allow that extra starch to fully activate. Another trick is to ensure your soup base is simmering, not boiling, when you add the slurry. A gentle heat allows the starch to thicken the soup evenly without clumping. You can always start with the original recipe and, if it’s not thick enough for your liking, create an additional small slurry with 1 tablespoon of cornstarch and 2 tablespoons of water to stir in at the end.

Simple, Indulgent Egg Drop Soup Recipe with Creamed Corn

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This Egg Drop Soup is warm, silky, and full of flavor with a sweet twist from creamed corn. Fresh ginger, garlic, and a touch of sesame oil make it comforting and restaurant-quality, all in under 20 minutes.

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Ingredients

• 6 cups low-sodium chicken broth
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• ½ teaspoon white pepper
• 1 can (15 ounces) creamed corn, undrained
• 3 tablespoons cornstarch
• ¼ cup cold water
• 3 large eggs, lightly beaten
• ¼ cup green onions, thinly sliced (plus more for garnish)
• 1 teaspoon toasted sesame oil

Instructions

1. In a medium to large saucepan, combine chicken broth, ginger, and garlic. Bring to a gentle boil over medium-high heat.
2. Reduce to a simmer and stir in soy sauce and white pepper. Let simmer 2–3 minutes.
3. Stir in the can of creamed corn and return to a gentle simmer.
4. In a small bowl, whisk together cornstarch and cold water until smooth. Slowly stir into simmering soup until thickened, about 1 minute.
5. With soup at a steady simmer, slowly pour in beaten eggs in a thin stream while gently stirring in one direction to create ribbons.
6. Remove from heat, stir in green onions and sesame oil, and garnish with extra green onions if desired.

Try These Recipes Next

If you enjoyed this comforting Egg Drop Soup, here are a few more cozy recipes you might love making at home. Each one is simple, flavorful, and perfect for when you want something warm and satisfying.

• Spiced Lentils with Toasted Coconut – A hearty vegetarian dish with aromatic spices and a hint of sweetness from coconut.
• BBQ Chicken Crescent Roll Ups – BBQ chicken filling wrapped in golden crescent rolls, a simple, crowd-pleasing appetizer.
• Roasted Zucchini – A simple, flavorful veggie side that pairs well with soups and light main dishes.
• 110 Easy Dinner Ideas – A full roundup of quick and satisfying meals that make busy weeknights stress-free.

These recipes keep the same comforting, homey feel while giving you new flavors to try in your kitchen.