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I would like to see nutritional values, please
We really enjoy this recipe, my husband especially. I add about 1/3 cup of frozen corn to it, a little raw spinach is good if I have no mushrooms. If I don’t have fresh ginger I add a bit of dried ginger. Always turns out great!
I’ve made egg drop soup for 20 years, some better than others. This hands down is the best!!
I love this recipe. I’ve never made it with mushrooms, but I follow everything else. Only thing I add is adding about 1tbsp of Chinese black vinegar. It gets rid of the chicken broth taste and adds a really lovely flavor.
Easy to make and delicious. My picky husband liked it a lot.
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.
this was amazing! i added tofu noodles to it and extra ginger.
Terribly bland, just tasted like chicken broth!
I added more ginger, more soy sauce and what really makes it work is some sesame oil!!
I added a bit more ginger. It is perfect! Thank you for the recipe.
Easy & yummy! Had all the ingredients in my fridge & pantry!!
Incredibly bland…..so disappointing.
Hi Stephanie, so sorry you found the recipe disappointing! If you found it bland it needed more soy sauce and/or ginger. Lack of salt is what makes foods taste bland. The salt in this recipe comes from the soy sauce. So if your soy sauce isn’t as salty as other soy sauces, or if you are using a low salt stock, the soup will need more salt.
I have made this soup numerous times for my best friend–she LOVES egg drop soup! It doesn’t freeze well but it does keep well in the fridge for about 4-5 days.
Hey. Im going to try this when I get the ingredients. Is it good to like freeze and eat later? Im looking for quick easy healthy recipes that I can prep a week in advance for work. Thanks.
Hi Kathryn, I haven’t tried freezing this soup, but if you do, please let us know how it turns out for you.
I always put a few shakes of sesame oil in mine. Surprised no one mentioned it. Great Easy Recipe!
I’m on a low carb diet, therefore I want to omit the cornstarch. Will it work without the cornstarch?
Hi Rebecca, the cornstarch helps give the soup some body. You can try making the soup without it; the consistency may be different but the flavor should still be good.
I’m on low carb as well and I used xanthan gum worked great. A little goes a long way
I would substitute arrowroot. Healthier and will do the same thing as a thickener. I plan to make this recipe (looks delicious) but use that substitution.
I am on the paleo diet and you can use arrowroot starch as a substitute for cornstarch. Hope this helps.
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…
Hi Teri, when I use enoki mushrooms, I just cut off the very bottoms. Part of the eating pleasure of enoki mushrooms are their long, thin stems.
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!
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.
I really don’t like mushrooms. Is there a substitute I can use or can I just leave them out?
Hi Brittany, mushrooms are pretty important to this recipe, but that said, you can leave them out if you want. The result will be a very light soup.