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It is so easy to make restaurant quality Homemade Egg Drop Soup at home! This flavorful and protein packed soup comes together in about 30 minutes, making it perfect for busy weeknights!
I LOVE Homemade Egg Drop Soup. When I was little and would go to a Chinese buffet, I would load up on bowls and bowls of egg drop soup topped with tons of green onions. I didn’t realize until a few years ago how easy it is to make at home and it is better than Egg Drop Soup at restaurants!
About Homemade Egg Drop Soup
Homemade Egg Drop Soup is so flavorful, quick, and healthy making it a great recipe to have on hand for busy week nights. Also, if you’re starting to feel sick, this Homemade Egg Drop Soup and a good night of rest will have you feeling so much better! Seriously–whenever Neal and I are starting to feel sick, we make this and sleep and feel so much better in the morning!
The key to delicious Homemade Egg Drop Soup is adding lots of different flavors! I’ve tried making this before we onion powder, garlic powder, and ginger powder and I’ve found using fresh onion, garlic, and ginger is the way to go. Toasted sesame oil, fish sauce, and gluten free soy sauce/tamari add even more flavor to the broth. I love to add fresh mushrooms too!
Tips and Tricks for Homemade Egg Drop Soup
- This soup is best served immediately. For best results, serve this soup as soon as it’s cool enough to eat. If it becomes cold, reheat over medium heat.
- Add finely sliced mushrooms for extra flavor. I love to make this soup with thinly sliced mushrooms for extra flavor and to make it a little more filling. Totally not required, but highly recommended!
- Thoroughly whisk the eggs. The eggs are easier to slowly drizzle into the hot broth if the whites and yolks are completely mixed, making more even egg ribbons.
- Use a wooden spoon and stir constantly to make the egg ribbons. Egg ribbons aren’t hard to make, but can be a little tricky. Use a wooden spoon to create a sort of broth whirlpool and slowly drizzle in the scrambled eggs. They will cook almost instantly!
Serving Suggestions for Homemade Egg Drop Soup
- Add shredded cooked chicken to make this more a more substantial meal.
- Serve alongside some easy fried rice. I love this fried rice recipe by Gimme Some Oven. I use gluten free soy sauce or tamari to make it gluten free and fish sauce instead of oyster sauce!
- I LOVE to pair Sweet Riesling with Chinese food. This Sweet Riesling by Pacific Rim is one of my favorites.
Did you try this recipe for Homemade Egg Drop Soup?
If so, let me know in the comments! I love hearing how recipes turn out for others! And it helps me improve my writing and recipe development!
Homemade Egg Drop Soup
- 1 onion minced
- 2 cloves garlic minced
- 1.5 teaspoon ginger grated
- 1 tablespoon avocado oil
- 2 teaspoon toasted sesame oil
- 1 tablespoon gluten free soy sauce/tamari
- 2 teaspoon fish sauce
- 2 tablespoons corn starch
- 4 eggs scrambled
- 32 ounces chicken broth
- 8 ounces mushrooms finely sliced (optional)
- green onions finely sliced for serving (optional)
- Heat avocado oil and sesame oil in a medium sauce pan over medium high heat. Add onion, garlic, and ginger. Cook until slightly translucent.
- Add mushrooms (if using) and cook until soft.
- Add chicken broth, soy sauce, and fish sauce and bring to a boil. In a small bowl, combine 2 tablespoons cornstarch with 3 tablespoons cold water. Whisk to combine and add to soup.
- Bring soup to a boil and reduce to a simmer, cooking for about 5 minutes.
- In a medium bowl, whisk eggs until yolks and whites are completely combined. Slowly drizzle eggs into the hot broth while stirring the soup with a wooden spoon. Serve immediately and top with green onions if desired.