Quick and Easy Egg Drop Soup

Photography Credit: Elise Bauer

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.

Egg Drop Soup

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.

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

2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: 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 Stir in beaten eggs: 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.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Egg Drop Soup

Showing 4 of 62 Comments

  • Rebecca B Holmes

    I’m on a low carb diet, therefore I want to omit the cornstarch. Will it work without the cornstarch?

  • Teri

    How do you cut enoki mushrooms for this soup? I’ve never used/had them but would like to try. They are very different looking than the other varieties mentioned…

  • Susan

    My husband woke up CRAVING egg drop soup! After looking through various recipes, I chose yours~ DELICIOUS and simple! We varied just a tinge, tho’, based on what we had in the house: used chicken broth, (2 cans), with a 1/4 cube of chix bullion, sliced some pickled ginger that we had in the frig into julienne strips and “shaved” the remnants of a yellow onion, along with fresh button mushrooms. The flavor was incredible–thank you for posting this! Can’t wait to make it being true to your recipe. Simply delicious! SO SIMPLE adding anything else would ruin it! Just stick to the recipe!! Thanks so much!

  • Ann Norman

    I love this soup!! Thank you!! I have prepared it 4 times. The last time I added too much ginger thinking I would use up what I had on hand (1 teaspoon). That was a mistake. From here on I will stick to the half teaspoon of ginger recommended.

  • Brittany Kraft

    I really don’t like mushrooms. Is there a substitute I can use or can I just leave them out?

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