Quick and Easy Egg Drop Soup

Soup and Stew1-PotChineseGluten-Free

Easy Chinese egg drop soup with eggs, ginger, green onions, and mushrooms. Cooks in less than 15 minutes!

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.

easy 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.

How to make egg drop soup

Quick and Easy Egg Drop Soup Recipe

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  • 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.

Ingredients

  • 3 eggs, lightly beaten
  • 4 cups of chicken stock*
  • 1 tablespoon of cornstarch
  • 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 shiitake 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.

Method

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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Egg Drop Soup

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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.

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77 Comments / Reviews

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Did you make it? Rate it!

  • Kaycee

    This is a really great, quick recipe that can be easily modified to fit your tastes. I don’t do spicy well but I actually prefer to double the amount of ginger. Since I have low sodium vegetable broth and soy sauce on hand, I usually double the soy sauce and add a little bit of salt. I use brown crimini mushrooms because they’re cheaper and I like to double the quantity because I love mushrooms. Sometimes I add tofu. And this time I added a teaspoon of chili garlic sauce and a teaspoon of rice wine vinegar and that turned out great.

    xxxxxyyyyy

  • Sarah

    this was amazing! i added tofu noodles to it and extra ginger.

  • Blake

    Terribly bland, just tasted like chicken broth!

  • A

    I added more ginger, more soy sauce and what really makes it work is some sesame oil!!

    xxxxxyyyyy

  • Lea

    I added a bit more ginger. It is perfect! Thank you for the recipe.

    xxxxxyyyyy

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15 minute egg drop soupQuick and Easy Egg Drop Soup