When I’m craving something warm, light, and cozy, this homemade egg drop soup always hits the spot. Also known as egg flower soup, this Chinese restaurant favorite features silky ribbons of egg swirling through a fragrant chicken broth. My version adds fresh mushrooms and ginger for depth and earthiness, providing a flavorful and nourishing meal in just 20 minutes. This mushroom egg drop soup makes a perfect quick lunch or light dinner any day of the week!
Egg Flower Soup with Mushrooms and Ginger
The name egg drop soup (or egg flower soup) comes from the technique of pouring beaten eggs into simmering broth to form delicate “ribbons” or “flowers.” This traditional Chinese egg drop soup is both beautiful and comforting, and it’s made from just a few simple ingredients: chicken broth, eggs, and fresh aromatics.
My mushroom egg drop soup variation adds umami from sautéed cremini mushrooms and brightness from freshly grated ginger. It’s naturally gluten-free and dairy-free, making it a healthy choice that feels indulgent without being heavy. To make it vegetarian, just swap the chicken broth for vegetable broth, and it’s equally delicious.
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Expert Tips for Perfect Egg Ribbons
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 Chinese egg flower soup at home.
- Simmer, don’t boil: Once the broth reaches a boil, reduce the heat. Adding eggs to boiling broth can cook them too fast and ruin the texture.
- Keep it moving: Stir the broth in a slow, circular motion while gradually pouring in the beaten eggs. That motion is what forms those delicate egg ribbons.
- Control the texture:
- For thin, wispy eggs, stir quickly and pour the eggs in slowly.
- For thicker ribbons, stir more gently and pour a little faster.
Egg Drop Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced fresh cremini mushrooms
- 1 teaspoon grated fresh ginger
- 5 cups low-sodium chicken broth (*)
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 2 large eggs (room temperature)
- 2 tablespoons cold water
- 2 tablespoons chopped green onions
Instructions
- In a nonstick pan, heat olive oil over medium.1 tablespoon olive oil
- Add mushrooms and ginger, sauté for 8 minutes. Set aside.1 cup sliced fresh cremini mushrooms, 1 teaspoon grated 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 chopped green onions
Notes
- Room-temperature eggs make better ribbons since they mix more easily into hot broth.
- Low-sodium broth works best so you can control the salt level. If using regular broth, omit the kosher salt. Taste and adjust throughout cooking so your soup doesn’t end up too salty.
- I do not recommend using ground ginger, as it doesn’t have the same punchy flavor and freshness, and it may add some graininess to the soup.
- 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.
- If you like a thicker soup, you can add a bit more cornstarch slurry.
- For even more protein, stir in some shredded cooked chicken or rotisserie chicken at the end, just to heat through.
- A splash of soy sauce or rice vinegar right at the end of cooking can really take this dish to the next level!
- I like the simplicity of green onions, but white pepper, sesame oil, soy sauce, or chili oil are also great garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations To Try
This simple ginger 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 Make Egg Drop Soup Step by Step
Sauté the Mushrooms: In a nonstick pan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of sliced cremini mushrooms and 1 teaspoon of freshly grated ginger, and sauté for 8 minutes, or until softened. Set aside.
Heat the Chicken Broth: In a large pot, bring 5 cups of low-sodium chicken broth to a boil. Add kosher salt to taste. I used 1 teaspoon, but I recommend starting with less and adjusting to taste (especially if not using low-sodium broth).
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. Use a ladle to add a spoonful of the hot broth to the cornstarch mixture to temper it. Stir it well, then add the cornstarch slurry to the pot of broth, stirring well until it dissolves and begins to thicken.
Beat the Eggs: In a separate small bowl, crack 2 large, room-temperature eggs and whisk until the yolks and whites are well combined. I found that room-temperature eggs mixed better into the broth and created nicer ribbons than cold eggs.
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. Adjust your stirring speed to create different sized ribbons–faster for smaller ribbons, and slower for larger ribbons.
Add the Mushrooms: Add the sautéed mushroom and ginger mixture into the soup and stir gently. Taste and adjust the salt and other seasonings as desired. I often like to add a splash of soy sauce or rice vinegar to brighten up this soup.
Garnish and Serve: Serve bowls of hot egg drop soup sprinkled with fresh green onion if desired.
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. 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.
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