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