Egg drop soup is a silky, savory Chinese-American classic made by gently stirring beaten eggs into hot broth to create delicate ribbons, finished with crispy fried wonton strips and fresh scallions for authentic restaurant flavor at home.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large pot, combine the chicken broth and vegetable broth. Bring to a simmer over medium-high heat.
While the broth heats up, crack the eggs into a bowl and whisk them well.
Once the broth is simmering, season it with soy sauce and sesame oil.
Slowly pour the whisked eggs through a slotted spoon or strainer into the simmering broth, moving in a circular motion to create thin egg ribbons.
In a small bowl, create a slurry by mixing the cornstarch with water until completely smooth.
Pour the cornstarch slurry into the soup while stirring. Continue to simmer for another minute until the soup has slightly thickened.
For the crispy topping, slice the wonton wrappers into thin strips.
In a separate small pot, heat vegetable oil to 350°F. Carefully add the wonton strips and deep-fry until golden brown and crispy.
Remove the fried wonton strips from the oil and let them drain on a paper towel-lined plate.
Ladle the soup into bowls and garnish with the crispy wonton strips and freshly chopped scallions.
Store leftover soup in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop. Keep fried wonton strips separate and crisp in an airtight container, then add fresh just before serving.
deep frying thermometer (optional but helpful for wonton frying)
Pour beaten eggs slowly into simmering broth while stirring gently with a fork. The key is low heat and constant, slow stirring—never stop moving the broth.
Yes. Fry and drain the wonton strips up to 2 days ahead, then store in an airtight container at room temperature. Add to soup just before serving to keep them crispy.
The cornstarch mixed with water thickens the broth slightly and helps the egg ribbons set more cleanly without breaking apart in the liquid.
Yes. Top with crispy chow mein noodles, toasted breadcrumbs, or simply chopped scallions and white pepper for crunch and flavor.
This recipe makes 4 servings as a starter or light main course. Double the broth and eggs to scale up.
Dumpling Lasagna
40 min
Bourbon Chicken
30 min
Black Pepper Chicken
45 min
Stove Top Stuffing Meatloaf
85 min
Ground Beef and Vegetable Skillet
30 min
Mongolian Beef
85 min
Orange Chicken
45 min
Gluten-Free Orange Chicken
35 min
