There’s something unbelievably comforting about a bowl of egg drop soup, and this super quick and easy homemade recipe means I can have some whenever I get a craving! This Chinese soup is made with wispy beaten eggs and chicken broth, then leaves room for all kinds of tasty ingredients. I added sautéed mushrooms, ginger, and green onions to my easy egg drop soup, and it’s so delicious!
I always order the egg drop soup at Chinese restaurants, so I just had to learn how to make my own at home. Turns out, it’s easy enough to make in just 20 minutes, and getting those little egg ribbons isn’t so complicated!
Easy Egg Drop Soup Ingredients
This recipe for egg drop soup is simple and savory, made with just a few ingredients like eggs, chicken broth, and some beautiful cremini mushrooms. And there’s no MSG in this homemade recipe!
- Eggs: Use 2 whole eggs, with the yolk and whites whisked together before adding into the soup.
- Broth: I love chicken broth in this recipe, but you can use veggie or beef broth too. Low-sodium broths help cut down on salt!
- Mushrooms: Sliced cremini mushrooms add great texture to this soup.
- Ginger: Grated ginger adds the perfect kick of flavor.
- Spring Onions: Simply sprinkle the chopped onions on before serving.
- Cornstarch: Mix this with water to create a slurry that thickens the broth.
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Variations To Try
This simple egg drop soup recipe makes a great base, and then all kinds of condiments, seasonings, veggies, and proteins can be added in.
- Vegetarian: Swap out the chicken broth for vegetable broth.
- Tofu: Tofu is a popular addition to this egg soup. It adds protein and texture!
- Chicken: You can also add in cubed or shredded chicken–either in addition to, or instead of the mushrooms.
- Noodles: Noodles are another great add in. Cook them separately, then just mix them in. Egg noodles or lo mein are good options.
How to Store and Reheat
Store easy egg drop soup in an airtight container, in the refrigerator for 3 days. Gently reheat it on the stovetop over medium-low heat. I do not recommend freezing this soup.
Notes and Tips
It took me a few tries to get the egg ribbons right, but my mistakes are your gain! This is the real trick to making egg drop soup at home.
Once the broth comes to a boil, lower the heat to a simmer–you don’t want to add the eggs to super hot broth. Then make sure to continuously stir the broth while pouring in the beaten eggs–the stirring motion is what turns the egg into those little ribbons
If you want thin, wispy eggs, stir and pour quickly. If you want thicker eggs, stir slowly.
Egg Drop Soup Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup fresh cremini mushrooms sliced
- 1 teaspoon fresh ginger grated
- 5 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 2 large eggs
- 2 tablespoons cold water
- 2 tablespoons fresh spring onion chopped
Instructions
- In a nonstick pan, heat extra virgin olive oil over medium.1 tablespoon extra virgin olive oil
- Add mushrooms and ginger, sauté for 8 minutes. Set aside.1 cup fresh cremini mushrooms, 1 teaspoon fresh ginger
- In a large pot, bring the chicken broth to a boil. Add the salt.5 cups low-sodium chicken broth, 1 teaspoon kosher salt
- In a small bowl, add corn flour and cold water. Mix with a fork until all lumps are removed.1 tablespoon cornstarch, 2 tablespoons cold water
- Use a ladle to add a spoonful of the broth to the bowl. Stir well, then add the corn flour mixture into the pot.
- In a separate small bowl, add eggs and whisk until well combined.2 large eggs
- Slowly drop the whisked eggs in the broth, while continuously stirring with a ladle in a circular motion. Egg ribbons will be formed as eggs are being cooked.
- Add the mushroom mixture into the soup.
- Serve while still warm. Sprinkle with fresh spring onion and enjoy!2 tablespoons fresh spring onion
Notes
- The speed at which the soup is swirling, and how quickly you pour in the eggs, will determine the size of the egg “threads.” If you want larger or thicker egg threads, stir the soup slower, and pour the egg in faster.
- Do not pour the eggs into a rapidly boiling soup. The eggs will break apart into very small pieces, and you will not have egg threads. Instead, let it simmer before adding the eggs.
- Swap the chicken broth for vegetable broth, to make it vegetarian.
How to Make Egg Drop Soup Step by Step
Saute the Mushrooms: In a nonstick pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Then add 1 cup of sliced cremini mushrooms and 1 teaspoon of fresh grated ginger, and sauté for 8 minutes. Set aside.
Heat the Chicken Broth: In a large pot, bring 5 cups of low-sodium chicken broth to a boil. Then add 1 teaspoon of kosher salt.
Make a Slurry: In a small bowl, add 1 tablespoon of cornstarch and 2 tablespoons of cold water. Mix well with a fork, whisking until all clumps are removed. Then use a ladle to add a spoonful of the hot broth to the cornstarch. Stir it well, then add the cornstarch slurry to the pot of broth.
Beat the Eggs: In a separate small bowl, crack 2 large eggs and whisk until the yolks and whites are well combined.
Make the Egg Ribbons: Slowly drop the beaten eggs into the broth, while continuously stirring in a circular motion. Egg ribbons will form as the eggs cook.
Add the Mushrooms: Add the sautéed mushroom and ginger mixture into the soup.
Serve: Serve egg drop soup while still warm, and sprinkle with fresh spring onion if desired.
Traditional Chinese egg drop soup is a simple soup made with chicken broth and eggs. The eggs are beaten and dropped into the broth, so that they form little wisps as they cook in the hot liquid.
This is such a simple dish, filled with protein, veggies, and chicken broth. Each serving is low in calories and carbs, but there is a lot of sodium.
It has a light, simple flavor, but the ginger gives it a kick. Overall, the broth and eggs make it taste quite savory and hearty.
Eggs generally are not freezer-friendly, since the texture completely changes when they are frozen and reheated. And because the eggs make up the base of this soup, I would not recommend freezing it. You certainly can, but it’s just not going to be as good.
Yes! There are only 5 grams of carbs in each serving of this egg drop soup, plus plenty of protein from the eggs, making it keto-friendly. You can add some sesame oil for more fat, which is a good addition for the keto diet.
I would like to know why it is so high in sodium? Your recipe does not add any to it yet the video shows you adding it. I only use Pacific Low sodium broths. They are organic and low sodium of only 3% per serving. Yep I know it is better. But still trying to figure out how you get over 2 thousand in your sodium .
Thanks June
Hi June, sometimes the nutrition calculator we use for our recipes gets the numbers wrong. I’ve updated the recipe, and it should be more accurate now!