Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, mushrooms, and green onions. This easy egg drop soup recipe gives you a savory and delicious dish in only about 15 minutes!
Easy Egg Drop Soup
This Egg Drop Soup recipe only takes about 15 minutes from pantry to table. Talk about easy!
This soup is simple and savory, made with eggs and chicken broth, plus some beautiful cremini mushrooms.
Why You’ll Love this Egg Drop Soup Recipe:
- Quick and Easy: This soup will be ready in no time, with just a few minutes of prep and about 15 minutes on the stove.
- Homemade: Making a restaurant staple at home means you can eat this any time!
- Flavorful: Egg drop soup has such a simple flavor, but it’s delicious! The ginger gives it a kick that makes it even better.
What is egg drop soup?
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 makes a great base, and then all kinds of condiments, seasonings, veggies, and proteins can be added in.
How To Make Egg Drop Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Sauté mushrooms and ginger, then set aside.
- Boil chicken broth.
- Mix corn flour and cold water until all lumps are removed.
- Add a spoonful of the broth into the corn flour, then add that into the pot of broth.
- Whisk eggs in a separate bowl, then slowly drop them into the broth while stirring.
- Add the sautéed mushrooms in the soup and serve while still warm. Sprinkle with fresh onion and enjoy!
This easy egg drop soup recipe keeps it simple, but also keeps it yummy!
Egg Drop Soup Ingredients
- 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.
- Mushrooms: Sliced cremini mushrooms add great texture to this soup.
- Ginger: Grated ginger adds the perfect flavor.
- Spring Onions: Sprinkle the chopped onions on before serving.
- Corn Flour: Mix this with water to create a thickening agent.
Recipe Variations
- Vegetarian: If you’re okay with eating eggs, simply swap out the chicken broth for vegetable broth.
- Tofu: Tofu is a popular addition to egg drop soup. It adds protein and texture!
- Chicken: You can also add in shredded or cubed 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.
Serving Suggestions
This homemade egg drop soup recipe makes such a great lunch or dinner if you just want something quick and light. But it’s perfect served alongside any of your favorite Chinese dishes (noodles, rice, chicken, veggies).
You can also add all kinds ingredients into it to fill it out for a dinner soup.
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.
Store leftovers in an airtight container, in the refrigerator, for 3 days.
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.
Recipe Tips and 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, don’t stir the soup as fast, 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.
Can you freeze egg drop soup?
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.
Is this soup keto-friendly?
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.
This egg drop soup is just so easy to make at home, in just about 15-20 minutes tops. It’s a favorite at Chinese restaurants, and just as good homemade.
More Chicken Soup Recipes to Try
- Creamy Chicken Soup
- Healthy Chicken Soup with Kale
- Chicken Pot Pie Soup
- Easy Chicken and Rice Soup
- Chicken Coconut Soup
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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 the extra virgin olive oil over medium.1 tablespoon extra virgin olive oil
- Add the mushrooms and ginger and sauté for 8 minutes. Set aside.1 cup fresh cremini mushrooms, 1 teaspoon fresh ginger
- In a large pot, bring the chicken broth to boil. Add the salt.5 cups low-sodium chicken broth, 1 teaspoon kosher salt
- In a small bowl, add the 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 in the bowl. Stir well, then add the corn flour mixture into the pot.
- In a separate small bowl, add the 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, don’t stir the soup as fast, 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.
- Store leftovers in an airtight container in the fridge for 3 days.
June Roberts says
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
Becky Hardin says
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!