Egg Drop Soup Recipe

overhead view of a pot of egg drop soup with mushrooms topped with sliced green onions.

5 from 5 votes

This cozy egg drop soup, also known as egg flower soup, combines chicken broth, mushrooms, and fresh ginger for a comforting bowl that’s ready in just 20 minutes. Light, healthy, and easy to make, it’s the perfect Chinese-inspired soup for any day of the week.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: Chinese

Servings: people

Calories: 254kcal

Author: Becky Hardin

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

Video

Notes

*Swap the chicken broth for vegetable broth to make it vegetarian.

Tips:

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.

Storage: Store egg drop soup in an airtight container in the fridge for 3 days.

Nutrition