I always order the egg drop soup at Chinese restaurants, so I just had to learn how to make my own at home. Turns out, it’s easy enough to make in just 20 minutes, and getting those little egg ribbons isn’t so complicated!
What’s in Egg Drop Soup?
This recipe for egg drop soup is simple and savory, made with just a few ingredients like eggs, chicken broth, and some beautiful cremini mushrooms. And there’s no MSG in this homemade recipe!
Eggs: Use 2 whole eggs, with the yolk and whites whisked together before adding into the soup. Broth: I love chicken broth in this recipe, but you can use veggie or beef broth too. Low-sodium broths help cut down on salt! Mushrooms: Sliced cremini mushrooms add great texture to this soup. Ginger: Grated ginger adds the perfect kick of flavor. Spring Onions: Simply sprinkle the chopped onions on before serving. Cornstarch: Mix this with water to create a slurry that thickens the broth.
Variations To Try
This simple egg drop soup recipe makes a great base, and then all kinds of condiments, seasonings, veggies, and proteins can be added in.
Vegetarian: Swap out the chicken broth for vegetable broth. Tofu: Tofu is a popular addition to this soup. It adds protein and texture! Chicken: You can also add in cubed or shredded chicken–either in addition to, or instead of the mushrooms. Noodles: Noodles are another great add in. Cook them separately, then just mix them in. Egg noodles or lo mein are good options.
How to Store and Reheat
Store easy egg drop soup in an airtight container, in the refrigerator for 3 days. Gently reheat it on the stovetop over medium-low heat. I do not recommend freezing this soup.
Notes and Tips
It took me a few tries to get the egg ribbons right, but my mistakes are your gain! This is the real trick to making egg drop soup at home. Once the broth comes to a boil, lower the heat to a simmer–you don’t want to add the eggs to super hot broth. Then make sure to continuously stir the broth while pouring in the beaten eggs–the stirring motion is what turns the egg into those little ribbons If you want thin, wispy eggs, stir and pour quickly. If you want thicker eggs, stir slowly.
How to Make Egg Drop Soup Step by Step
Saute the Mushrooms: In a nonstick pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Then add 1 cup of sliced cremini mushrooms and 1 teaspoon of fresh grated ginger, and sauté for 8 minutes. Set aside. Heat the Chicken Broth: In a large pot, bring 5 cups of low-sodium chicken broth to a boil. Then add 1 teaspoon of kosher salt. Make a Slurry: In a small bowl, add 1 tablespoon of cornstarch and 2 tablespoons of cold water. Mix well with a fork, whisking until all clumps are removed. Then use a ladle to add a spoonful of the hot broth to the cornstarch. Stir it well, then add the cornstarch slurry to the pot of broth. Beat the Eggs: In a separate small bowl, crack 2 large eggs and whisk until the yolks and whites are well combined. Make the Egg Ribbons: Slowly drop the beaten eggs into the broth, while continuously stirring in a circular motion. Egg ribbons will form as the eggs cook. Add the Mushrooms: Add the sautéed mushroom and ginger mixture into the soup. Serve: Serve egg drop soup while still warm, and sprinkle with fresh spring onion if desired.
More Easy Soup Recipes We Love
Homemade Chicken Noodle Soup Slow Cooker Chicken Enchilada Soup Crack Chicken Soup Chicken Taco Soup
