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5 from 4 votes

15 Minute Egg Drop Soup (better than take-out!)

Egg drop soup is SO easy to make at home- tastier and healthier than take-out, too! All you need is 15 minutes and a few ingredients to a warm, delicious, light meal.
Prep Time5 mins
Cook Time10 mins
Servings: 4
Author: Elizabeth Lindemann



  • Heat chicken stock, ginger, garlic powder, and salt/pepper in a large pot on the stove until just boiling.
  • Turn heat down to low.
  • In a separate cup or container, mix together about a cup of the hot broth with the cornstarch until smooth. Set aside.
  • In a measuring cup, beat the eggs.
  • Stir the hot broth to create a slow swirl. While the broth is swirling, SLOWLY add the eggs.
  • Add the corn, scallions, and reserved cornstarch/broth mixture. Heat for 2-3 more minutes until thickened.
  • Before serving, stir in toasted sesame oil.


Vegetarian? Substitute vegetable broth for chicken broth.
To make the soup a deeper yellow color naturally, use 3 whole eggs and 3 egg yolks instead of 5 whole eggs.