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.
Video! How to Make Egg Drop Soup
An Inexpensive Crowd Pleaser
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.
Just Like Restaurant 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, this homemade soup is dead ringer for the soup at your favorite Chinese-American restaurant.
How to Make Egg Drop Soup
As mentioned above, making a quick batch of this soup couldn’t be easier.
- First, make a quick slurry of cornstarch and a little stock — this helps dissolve the cornstarch so that it doesn’t clump up when you add it to the soup. Set this aside so that it’s ready when you need it.
- Second, combine the bring the broth to a boil with all the flavoring ingredients: ginger, soy sauce, green onions, white pepper, and mushrooms.
- Third, whisk that cornstarch slurry into the broth.
- Last but not least, add the beaten eggs while gently stirring the soup so they fan out in ribbons.
Tips for Making Egg Drop Soup
The cornstarch is key to this endeavor. It not only thickens up the soup just enough to give it body, but it also helps keep the eggs silky and tender. Don’t skip it! (FYI, you can add a little extra cornstarch if you’d like a thicker soup.)
Also important is to stir the pot slowly — not rapidly — as you add the eggs. You want enough movement to make ribbons, but not so much that the egg just dissolve into barely-there wisps.
Eat Right Away!
Egg drop soup is a meal that is best served as soon as it’s ready, so tell your guests to be at the table with spoons in their hands!
This is also not a soup that keeps or reheats very well, so make only what you will eat right away.
Looking for More Chinese Recipes?
Quick and Easy Egg Drop Soup Recipe
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.
Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.
- 3 large eggs, lightly beaten
- 4 cups chicken stock, homemade preferred
- 1 tablespoon cornstarch
- Scant 1/2 teaspoon grated ginger
- 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
- 3 green onions, chopped
- 1/4 teaspoon white pepper
- 3/4 cup enoki mushrooms or sliced shiitake mushrooms
1 Make the cornstarch slurry: Measure out 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 remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
3 Stir in the corn starch slurry and reduce heat to a simmer.
4 Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.
5 Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
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