Quick and Easy Egg Drop Soup Recipe

Quick and Easy Egg Drop Soup Recipe

How To Make Quick and Easy Egg Drop Soup

Egg drop soup is a classic Chinese restaurant dish that is actually super easy to make at home. In 20 minutes, you can make this comforting dish yourself.

Preparation: 7 minutes
Cooking: 13 minutes
Total: 20 minutes



  • 3largeeggs,lightly beaten
  • 4cupschicken stock,homemade preferred
  • 1tbspcornstarch
  • ½tspscant grated ginger
  • 1tbspsoy sauce
  • 3green onions,chopped
  • ¼tspwhite pepper
  • ¾cupenoki mushrooms,or sliced shiitake mushrooms


  1. Make the cornstarch slurry: Measure out half a cup of the stock and mix with the cornstarch until dissolved.

  2. Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.

  3. Stir in the corn starch slurry and reduce heat to a simmer.

  4. Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.

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


  • Calories: 158.52kcal
  • Fat: 6.53g
  • Saturated Fat: 1.95g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.78g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 12.69g
  • Fiber: 0.72g
  • Sugar: 4.24g
  • Protein: 11.64g
  • Cholesterol: 146.70mg
  • Sodium: 618.56mg
  • Calcium: 38.10mg
  • Potassium: 397.16mg
  • Iron: 1.56mg
  • Vitamin A: 68.03µg
  • Vitamin C: 2.64mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to