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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Noreen

    I would like to see nutritional values, please

  • Aggie

    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!


  • Jason

    I’ve made egg drop soup for 20 years, some better than others. This hands down is the best!!


  • Anna

    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.


  • Angela

    Easy to make and delicious. My picky husband liked it a lot.


  • 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.


  • 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!!


  • Lea

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


  • Paula

    Easy & yummy! Had all the ingredients in my fridge & pantry!!


  • Stephanie

    Incredibly bland…..so disappointing.

    • Elise Bauer

      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.

  • Kathryn White

    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.


  • Kathryn Arguinzoni

    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.

    • Elise Bauer

      Hi Kathryn, I haven’t tried freezing this soup, but if you do, please let us know how it turns out for you.

  • greywolf

    I always put a few shakes of sesame oil in mine. Surprised no one mentioned it. Great Easy Recipe!


  • Rebecca B Holmes

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

    • Elise Bauer

      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.

    • Jennifer Pereira

      I’m on low carb as well and I used xanthan gum worked great. A little goes a long way

    • Alexis

      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.

    • Wendy

      I am on the paleo diet and you can use arrowroot starch as a substitute for cornstarch. Hope this helps.

  • 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…

    • Elise Bauer

      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.

  • 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?

    • Elise Bauer

      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.

  • Stephanie in Davis

    Made this for dinner tonight (dreaming of Fall). My 15 year old son added a small amount of rice vinegar. The rest of us loved it as the recipe is written. So easy and yet so good. Will definitely make it again.

  • Crystal

    Do need to peel the ginger before you grate it or leave it whole?

    • Elise Bauer

      Hi Crystal, I almost always peel ginger before using it, but it’s not necessary. The peel is edible.

  • tj

    Thank you, Elise, for this personal response. I am NOT looking forward to this procedure, but, it must be done. Tomorrow, I will purchase wings and backs and celery as I have everything else. It will be comforting, as I sip this broth, to know someone “out there” knows my plight. Wishing you good health !

    • Elise Bauer

      You too TJ! Good luck with your procedure. BTW, chicken stock homemade needs salt, more than you would expect since we are used to buying already salted stock. So, if it tastes boring, add more salt until it tastes right to you.

      • Tj

        Just returned from store. Will get busy, making my broth. I love to shop, cook, feed, and eat, so will miss doing these things. However, I will take even more comfort in knowing my broth is pure and homemade. Thank you again. I’ll be visiting often.

  • tj

    I am having major dental surgery on Fri 8/21 and will need to be on liquids for about 4-5 days, if all goes well. I just made a pot of potato leek soup; I have cooked beans, lentils, in the fridge, but want something “lighter” for the first 48 hrs that is nutritious, for healing, etc. I thought of egg drop soup and love this very simple recipe. Also, very easy to put together when I get out of the recliner to forage for something to “eat”. I will have to consume it at tepid temperatures, not hot, not cold. I have canned chicken stock, salt free, and all other ingredients. I can have this without “chewing” anything, and, simply, rinse out my mouth afterwards. Thank you, all of you.

    • Elise Bauer

      Hi TJ, when I’ve had to go on liquid diets for medical reasons, I make a batch of homemade chicken stock. The stock is so good, it’s completely satisfying. Because it’s made with the chicken bones it has all of that great iron-rich marrow in it too. Here’s a recipe for several methods, the one I usually use is with backs and wings: http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/

  • Peter

    I had hoped for more specifics on adding the eggs. That aside, this is a very old favorite.
    Living so near San Francisco we have come to expect this as our belly warmer before the main courses. We also have seen it here with seaweed (OMG IT’S SO GOOD) and ground beef and yes the local proper or not, is the local fave, and it is just shy of hot & sour soup thickness via starch I’m sure.

    It bears noting that the many variants on each recipe exist invariably due to the absence of an ingredient in the fridge or a spice which you don’t have or something that you can’ t or won’t use due to consciencious conflicts. Foods are thought by some to be too dangerous for consumption and yet in other parts of the world the fish though extremely poisonous if cut wrong is a delight and worth the danger to others. Some thought Julia Child a genious, and she put butter on her butter, and others thought she should be arrested for feeding people such high cholesterol foods.

    Food and these recipes is one of the few places where free expression still exists. So my friends try a vegan dish, or a meat lovers paradise, and make up for it tomorrow. Today we are revolutioaries, and we are fat and happy ones. Enjoy my friends and thanks for all your input.

  • Lyn

    This was easy and delicious…I did let the eggs come to room temp…thanks


  • Reuben K.

    I have discovered that letting the eggs come to room temperature
    before scrambling and adding to the broth results in longer and more substantial ribbons of egg, instead of the shreds and granules that are easiest to produce.


  • Glen & George

    Just made this tonight and it was awesome! Thank you for sharing the recipe.


  • Dipti Joshi

    I make it quite often. Only difference is, I am using black pepper and garlic..now will try with ginger and white pepper.

  • Ellere

    I just have to add, replying to the posters 6 years ago (!!) that I had egg drop soup in rural China in the late 90’s, and it had tomatoes in it. They were delicious. Tasted barely cooked, to I imagine put in right before the egg.

  • pam

    i’d also add some frozen veg. tho
    easy & yummy

  • Barbi

    Growing up we used to make egg drop soup by stirring a beaten egg into Lipton Chicken noodle soup, the dry packaged kind that you just add water to. It’s super salty and not authentic, except authentically cheap to make. My mother approved because adding the egg in her opinion made this a healthy lunch along with a grilled cheese sandwich. I always seem to crave salty foods so this satifies my salt cravings on the cheap and healthy (hey remember the addtion of the egg?).

  • Shannon

    I just made this tonight for me and my boyfriend. He went gaga over it. We finished the entire pot. Paired with the fresh spring rolls we made it was a great meal.

    I can’t wait to make it again. I’m going to try adding tofu and bamboo. Yum!


  • andeskins

    Delicious! Thanks for the recipe!


  • Dankster

    Probably the fifth time I’ve made this recipe. Always outstanding, though I’ve never added the fungi.

    Thanks, great site and recipes, as usual.


  • gracehatter

    Just outstanding…I used what I had on hand, ground ginger, chives and garlic and dried onions and our own farm fresh eggs…just what I needed today on this cool spring day!


  • Viki

    Loved this soup! I had a craving for egg drop soup and yours looked easy. Didn’t have the onions, used chives and home dried mushrooms. Saved the recipe to make again. Thank you!


  • Alexander Kolozvary JR

    This recipe was awesome! First soup meal I made from scratch. I added some Chow Mein Noodles to it (I know, they’re bad for you…but I couldn’t resist!). I loved this meal so much, I ended up having two servings.


  • Jessica from Dallas

    Made this tonight. Soooo good!!!! Fast, easy, for sure going on rotation :)


  • Helana Brigman

    I just tried this recipe (by using Chicken Broth instead of Stock, I’m not exactly sure what the difference is?) and it was soo YUMMY! I was surprised by how flavorful it was given the few number of ingredients, and definitely impressed with how turned out.

    Thanks for sharing!

  • Kristine

    This is fantastic! Surprisingly I had all the ingredients on hand (I keep dried shittake mushrooms on hand for steak). Growing up, my mom’s version of egg drop soup was a can of cream of chicken, water, and egg. This is like a more grown up version :) Thanks for sharing!


  • Stacy

    It turned cold today, so I made this soup… Wow! My husband took one bite and asked if there were seconds. It was super-fast, cheap and delicious. Thanks!

  • johanna

    This brings back so many childhood memories… my grandma (in austria) used to make this for us as a quick snack which she always had the ingredients for… it had nothing Chinese, though, just plain stock and some egg dropped into it!
    It used to be the perfect remedy after illness as well.

  • Brenda

    Question: I am on a low carb diet and everything but the cornstarch works, can I substitute xanthan gum for the cornstarch to be low carb friendly without compromising the taste?


    I have never worked with xanthan gum so I can’t say. If it works with other soups I imagine it should work with this. Or you could just cut the cornstarch out entirely as it is there for texture and not flavor. ~Garrett

    • Kate

      arrowroot can also be used. My nutritionist tried to get me to avoid anything made from corn, so I turn to oratorio often. You can find it in the spice aisle.

  • Chef Mo

    I made this soup tonight for the family, paired with Chinese Chicken Salad. Very yummy and not too heavy. I made a mexican soup last week and my “mexican” husband said he enjoyed this one better… :)

  • Tracey

    Egg Drop Soup is such a comfort food. When I’m making a quick ramen soup for lunch, I remove the cooked noodles from the pan when they are done, and then stir a beaten egg into the simmering broth. I then pour it over the cooked ramen. It’s different take on the egg drop soup, but it does add some protein to the meal.
    Also, for those who are reluctant to add corn starch, try to find potato starch (katakuriko) in an Asian store. I lived in Japan for three years and noticed that katakuriko was more commonly used as a thickening agent than corn starch.

  • ~M

    This was fabulous, with leftover chicken feet stock (based on your recipe). I had removed the feet but left the cooked onion, carrot, parsnip, and celery bits in the gelatinous stock and then followed the rest of the recipe pretty much as written. Between all the soup veges, mushrooms, and eggs, it was a true one-pot meal and so easy. I loved the velvety texture! Since I’m gluten-free, and not able to eat Chinese food in restaurants any longer, this was a huge treat that will be repeated often and recommended!

    I hope to try a version of this with arrowroot starch for my corn-allergic friend.

    For the commenter that avoids mushrooms, I think that frozen corn could actually work quite well as a sub. I’ve seen restaurants serve egg drop soup with those baby corns, but regular frozen corn seems much tastier and more nutritious.

  • Kelly

    I am loving all your recipes! recently, I made the egg drop soup. SO yummy! I didn’t have white pepper, so I used black, I forgot the green onion so I put in some massive shakes of dried onions and I used white mushrooms, because I can’t stand straw, enoki, or sliced shitaki mushrooms. and you know what. It still came out fantastic. I don’t know that I would compare it closely to my favorite Chinese place, but it was really good…I ate the whole pot myself. :) Thanks! Love this blog/site!!

  • Jacquie

    Brilliant, simply brilliant! This recipe captures the essence of the whole website. Simple, fast and oh, so very tasty!

    I’ve been playing around with soba noodles trying to find interesting (and simple) flavors to blend with this wonderful noodle.

    The egg drop soup is so flexible….soba, udon, leftovers…or even nothing but the eggs.

    This recipe is a life long keeper!

  • Steph Bond @ Bondville

    Great recipe Garrett! I was craving this the day before you posted and made a version with a can of corn kernels and a can of creamed corn added. So delicous! I think your recipe is simpler and looks great (amazing photo Elise). Also, I added very thin rice vermicelli noodles for some bulk, and found that the egg drop didn’t work – it seemed to stick to the noodles. Lesson learned. Next time I’ll pop the noodles in the bowl first, make the soup with egg drop, then pour on top of the noodles. Can’t wait to make it again.

  • wendy

    I’m originally from Taiwan and my mom usually makes egg drop soup with seaweed, I think that’s a pretty common way to make egg drop soup in East Asia. Chicken stock (from the can should be fine) is a must, and we don’t add cornstarch to the soup. White pepper is also a nice addition. Interestingly, this soup is not served in restaurants where I grew up because it’s very simple to make.

  • fg

    Looks yummy! I cook mine pretty much the same way, but sometimes I add frozen corn kernels or peas and carrots.

  • jeanology

    Thank you Garrett, I made this for lunch. I omitted the cornstarch since I didn’t have any but otherwise followed your recipe exactly. It was so tasty.

  • Nate

    I don’t add soy sauce in the initial cooking. Let the diner choose if some is needed. Good addition is some scotch mixed in before eating.

  • Hana

    I love soup, especially in cold weather and I’d really like to try this. Plus, being a student and on a budget? I can totally relate to this. :) But is there a substitute for corn starch (corn flour?)? Would it work as well without it? Or how about with normal self-raising flour?

    You can just leave it out, but try to use corn starch otherwise. ~Garrett

  • Annie

    So nice but isn’t this a typical Chinese soup recipe? I think it’s a very common soup recipe in majority of Chinese families for a quick one.

    I actually cook egg drop soup everyday but with different variations such as tomato egg drop, green pea egg drop, mushroom and woodear egg drop….

    It’s such a lovely and hearty thing to eat.

  • Leah

    Does the soup work if you use only egg whites?

    Never tried it that way. If you give it a shot I hope you’ll comment on your results. Would love to hear your input. ~Garrett

  • Patrick

    Adding cornstarch is “authentic” but if it’s become gluey, that’s too much cornstarch. Just a little is needed to add body and mouthfeel. Since we’re on the subject, adding tomatoes is definitely *not* authentic.

    When I make this, I like to add 1/2″ cubed silken tofu in the last few seconds of cooking.

    Don’t worry, it’s not gluey. We are Simply Recipes have very high standards. The cornstarch is just enough to give it a nice mouthfeel as you so noted. =) ~Garrett

  • Ophelia

    What could I use instead of white pepper? Some black cracked pepper? I’ve never heard of this ingredient and am going to try to find it, but who knows!

    White pepper is the same as black pepper but with the skin removed off of the berry and seed. It’s a little more astringent and has less heat. You can use some finely ground black pepper if needed. ~Garrett

  • caroline

    What do you think would be a good vegetarian substitute for the chicken stock?

    A good veggie stock would be just fine. ~Garrett

  • sb

    Looks good, but ixnay on the corn starch. That will give it a gluey consistency. Authentic to the stuff found in Chinese American restaurants, perhaps, but not particularly authentic.

    Chopped tomato adds a lovely color contrast and texture. If you find it too acidic, then add a pinch of sugar.

    Some recipes call for a small amount ground pork or beef to be browned in the pot with a chopped onion prior to the addition of the broth. The addition of meat rounds out the flavor nicely.

    For a Southeast Asian flavor, add fish sauce in lieu of soy sauce.

    You can also finish the soup with a drizzle of sesame oil just before serving, garnished with a bit of chopped cilantro, in addition to the scallions.

    It is authentic in relation to a Chinese-American restaurant which is what this recipe tries to do. Cornstarch gives this soup a heavier body and a silkier consistency that pairs nicely with the egg. For the right taste, keep the cornstarch. =) ~Garrett

  • CJ McD

    I too, am a fan of egg drop soups– all of them. They are fast, flexible and delicious. (Oh yes, as you said- budget friendly!)

    We often add those odd bits of leftover meats, noodles and vegetables to them too. Or some fresh greens- spinach, shredded cabbage, etc.

    Thanks for the recipe. We’re going to make it tonight.

  • Kristi

    Delicious! Egg drop soup Italian-style (stracciatella) is one of my ultimate comfort foods, and though I love it Chinese-style as well, I’ve never tried making it at home. Looking forward to giving it a whirl! (No pun intended.)

  • Suzanne

    Yum, this looks amazing. I’m not fond of mushrooms though, is there anything you think would be a good substitute? Maybe tomatoes or lotus root?

    Tomaotes might be too acidic, maybe bamboo shoots? ~Garrett

  • Lilly

    Hi – I’ve never made egg drop soup. Does it keep well in the fridge for a few days?

    It has never lasted that long with me since I slurp the whole bowl down in usually a few minutes, but I would say eat it in the next 24 hours otherwise the egg ribbons start to kinda just fall apart and make the soup cloudy and unappealing. ~Garrett

  • Agnes

    Oh, I also make this quite often, I love it! I always thought that egg drop soup is actually a faux sharkfin soup … In Indonesia, we eat this with a very hot sauce made from chopped chili pepper (preferably the green ones) and salty soy sauce.