Quick and Easy Egg Drop Soup

This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn’t be easier! It takes no more than 20 minutes to make start to finish, and is perfect for a quick, healthy meal. ~Elise

In college one of the dishes I relied on was my own version of egg drop soup. It was simple, tasty, comforting and (most importantly) budget friendly. As I started to make it more and more I began to notice that friends started to drop by for dinner with increasing frequency. This was fine as all I had to do was add a bit more chicken stock and soy sauce and toss in another beaten egg. I could feed my guests cheaply and enjoy their company.

For years I ate what I thought had been faux egg drop soup cobbled together by a hungry student, however it was only recently I discovered that my recipe was actually quite accurate. With the addition of some cornstarch and the use of white pepper the soup is dead ringer for the one at your favorite Chinese-American restaurant.

Updated from the recipe archive, first posted 2009.

Quick and Easy Egg Drop Soup Recipe

  • Prep time: 7 minutes
  • Cook time: 13 minutes
  • Yield: Serves 4

Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.



  • 3 eggs, lightly beaten
  • 4 cups of chicken stock*
  • 1 tablespoon of corn starch
  • Scant 1/2 teaspoon grated ginger**
  • 1 tablespoon of soy sauce*
  • 3 green onions, chopped
  • 1/4 teaspoon of white pepper
  • 3/4 cup of enoki mushrooms or sliced shitaki mushrooms

*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.

**Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.


1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.


3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

egg-drop-soup-method-600-2 egg-drop-soup-method-600-3

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Egg Drop Soup

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Showing 4 of 67 Comments

  • Agnes

    Oh, I also make this quite often, I love it! I always thought that egg drop soup is actually a faux sharkfin soup … In Indonesia, we eat this with a very hot sauce made from chopped chili pepper (preferably the green ones) and salty soy sauce.

  • Lilly

    Hi – I’ve never made egg drop soup. Does it keep well in the fridge for a few days?

    It has never lasted that long with me since I slurp the whole bowl down in usually a few minutes, but I would say eat it in the next 24 hours otherwise the egg ribbons start to kinda just fall apart and make the soup cloudy and unappealing. ~Garrett

  • Suzanne

    Yum, this looks amazing. I’m not fond of mushrooms though, is there anything you think would be a good substitute? Maybe tomatoes or lotus root?

    Tomaotes might be too acidic, maybe bamboo shoots? ~Garrett

  • Kristi

    Delicious! Egg drop soup Italian-style (stracciatella) is one of my ultimate comfort foods, and though I love it Chinese-style as well, I’ve never tried making it at home. Looking forward to giving it a whirl! (No pun intended.)

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