Quick and Easy Egg Drop Soup

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.

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


  • 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 tamari if 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.

Egg drop soup stock vegetables in pot

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.

Stirring in beaten eggs in egg drop soup with chop sticks Egg Drop Soup Recipe Simmering On Stove

5 Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately.