This easy Chinese Egg Drop Soup takes less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It consists of eggs, ginger, green onions and mushrooms.
In college, one of the dishes I relied on was my own version of egg soup. It was easy, delicious, comforting, and (most importantly) inexpensive.
Video: How to make Egg Drop Soup
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egg drop soup
An affordable crowd pleaser
As I started making it more and more, I noticed that friends were coming over for dinner more and more often.
That was fine as all I had to do was add a little more chicken broth 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 was artificial egg drop soup cobbled together by a hungry college student, but it was only recently that I discovered that my recipe was actually pretty accurate.
With the addition of some cornstarch and the use of white pepper, this homemade soup is the perfect accompaniment to the soup at your favorite Chinese-American restaurant.
As mentioned above, making a quick batch of this soup couldn’t be easier.
- First, make a quick slurry of cornstarch and some broth – this will help dissolve the cornstarch so it doesn’t clump together when you add it to the soup. Set this aside so it’s ready when you need it.
- Second, Combine the broth with all the spicy ingredients to a boil: ginger, soy sauce, scallions, white pepper, and mushrooms.
- third party Whisk this 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 preparing egg drop soup
The cornstarch is key to this endeavor. Not only does it thicken 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 more cornstarch if you want a thicker soup.)
It’s also important to stir the saucepan slowly — not quickly — as you add the eggs. You want enough movement to make ribbons, but not so much that the egg just breaks up into barely-there strands.
Eat immediately!
Egg drop soup is a meal that’s best served as soon as it’s ready, so tell your guests to sit at the table, spoons in hand!
This is also not a soup that keeps or reheats very well, so only prepare what you will eat right away.
Looking for more Chinese recipes?
- Hot and Sour Soup
- Chicken Sweet-sour
- Ginger beef stir fry
- Chicken soup with ginger and shiitake mushrooms
- Kung Pao Chicken
Quick and easy egg drop soup
Homemade chicken broth is best for this. If you can’t find any of the types of mushrooms listed in the recipe, Crimini (aka: Baby Bellas) will do just the trick. Or you can just leave them out all at once.
Ginger makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a milder soup.
ingredients
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3 big eggsbeaten easily
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4 cups Chicken broth, homemade preferred
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1 tablespoon cornstarch
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Almost 1/2 teaspoon grated Ginger
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1 tablespoon soy sauce (use gluten free soy sauce if cooking gluten free)
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3 green onionschopped
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1/4 teaspoon White pepper
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3/4 Cup Enoki mushrooms or sliced shiitake mushrooms
method
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Make the cornstarch slurry:
Measure out 1/2 cup of the broth and mix with the cornstarch until dissolved.
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Put broth, ginger, soy sauce, onions, mushrooms, white pepper in a saucepan and bring to a boil:
Place remaining chicken broth, ginger, soy sauce, scallions, mushrooms, and white pepper in a saucepan and bring to a boil.
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Stir in the cornstarch slurry and reduce the heat to a simmer.
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Stir in beaten eggs:
Slowly pour the beaten eggs into the soup while stirring, stirring slowly as you go. The egg spreads into ribbons.
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Surcharge:
Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 159 | calories |
| 7g | Fat |
| 13g | carbohydrates |
| 12g | protein |
