How to Make Egg Drop Soup at Home

Learn how to make egg drop soup with this quick and easy recipe. It takes just 15 minutes to make this deliciously light and healthy soup from scratch, which is simply bursting with flavor.

If you haven’t tried egg drop soup before, where have you been livin’? It’s a staple dish at basically every Chinese restaurant across the country and one of my personal favorites. A big bowl of this is the ultimate nostalgic comfort food for me. 

Now, there are varying levels of fame with all things. But this homemade egg drop soup recipe is up in the higher tier in my little world. I have received countless recipe requests for it over the years. It is the one recipe I keep promising myself I will put on my website if only to be able to pass on a link when folks ask for it! And here it is.

If you’re looking for an easy soup recipe, I don’t think y’all will find a quicker or easier recipe than this one. I mean, it’s made from scratch and ready to eat in 15 minutes. Who can argue with that? First, you need to gather your ingredients: cornstarch, chicken broth, ground ginger, garlic salt, eggs, white vinegar, sesame oil, mushrooms, and green onion. 

You start by bringing the first 4 ingredients to a boil, slowly pouring in the eggs to get that quintessential wispy effect, add the vinegar and sesame oil, and top your soup with mushrooms and green onion. It’s that simple! 

I bet you’re ready to get in the kitchen to make it yourself now, right? Well, keep scrolling to learn how to make egg drop soup and for all the answers to your FAQs.

Recipe Ingredients

• Cornstarch
• Chicken broth
• Ground ginger
• Garlic salt
• Beaten eggs
• White vinegar
• Dark sesame oil
• Mushrooms
• Green onion

How to Make Egg Drop Soup at Home

In a large saucepan, stir together cornstarch, broth, ginger, and garlic salt.

Bring to a boil and cook for 1 minute.

Reduce heat to medium-low.

Slowly pour the beaten egg into the boiling broth, stirring with a fork, until the eggs are cooked (approximately 1 minute).

Stir in vinegar and sesame oil.

Top with mushrooms and green onion.

Storage

• This is a dish best served immediately. However, when stored in an airtight container in the fridge, the leftover soup will last for about 4 days. Reheat it on low heat on the stovetop or in the microwave.
• I don’t recommend freezing the soup as it just ruins the texture.

Recipe Notes

• The trick for getting wispy strands of cooked egg in your broth is to beat them with a fork first and then slowly pour them into the pot while stirring the broth.
• Feel free to swap the chicken for vegetable broth if vegetarian. Because the egg is a main ingredient, this isn’t a vegan recipe.
• Traditionally, you use shitake mushrooms, but any thinly sliced mushrooms will work. 
• Here are some easy ways to make this recipe work for you:
  • Use fresh ginger instead of ground ginger.
  • Add a tablespoon of soy sauce when you add the broth and other ingredients initially.
  • Add half a teaspoon of white pepper (traditional ingredient) or black pepper.
  • Substitute the garlic salt for regular salt. Or swap it for garlic powder and add a pinch of salt. The choice is yours.
  • Sprinkle with chopped fresh chives instead of sliced green onion.
  • Use normal sesame oil instead of dark sesame oil.
  • Top with some other veggies, like chopped bok choy or spinach. Tofu is another option.
  • Add 1/8 teaspoon of ground turmeric to enhance the flavor and yellow color.

Recipe FAQs

You may also like these scrumptious soup recipes:

Olive Garden Chicken Gnocchi Soup (Copycat Recipe)

Easy Chicken and Rice Soup

Easy Vegetable Soup (A Dieter’s Best Friend)

Vegan Butternut Squash Soup

Creamy Vegetable Soup (Low-Carb Version)

Easy Tomato Basil Soup Recipe

 

“Try to be a rainbow in someone’s cloud.”

~Maya Angelou