20-Minute Egg Drop Soup

This Quick and Easy Egg Drop Soup is a comforting and versatile dish that balances simplicity with flavor.

Its light yet satisfying broth is enriched with protein-packed eggs, while the optional mushrooms and green onions provide fiber, antioxidants, and essential micronutrients.

Low in carbs and moderate in calories, this soup is ideal for health-conscious eaters seeking a nourishing option without heavy fats or complex prep.

The subtle warmth from fresh ginger adds depth and a gentle spice that elevates the classic Chinese-style soup.

Its quick cooking time, minimal ingredients, and ease of preparation make it perfect for weekday dinners, lunch meal prep, or a soothing starter before a larger meal.

Beyond its taste and health benefits, this soup is versatile—easily adapted to vegetarian or gluten-free versions—making it a kitchen staple for everyday cooking.

Must-Have Tools for Perfect Results

Medium Saucepan

Essential for bringing your stock and vegetables to a boil; its sturdy construction ensures even heat distribution and allows precise simmering. A versatile pan for soups, sauces, and more.

Measuring Cups and Spoons

Accurate measurement of stock, cornstarch, soy sauce, and spices ensures consistent flavor and texture. Useful for baking, cooking, and portion control in everyday cooking.

Whisk or Chopsticks

Perfect for creating smooth, ribbon-like egg strands in the soup; it allows gentle stirring without breaking the eggs. A multi-purpose tool for sauces, dressings, and omelets.

Mixing Bowl

Ideal for lightly beating the eggs before adding them to the soup, ensuring even cooking and a silky texture. Also great for marinating or prepping other ingredients.

Ladle

For easily transferring soup from the pot to bowls while controlling portion sizes. A handy kitchen essential for soups, stews, and sauces.

20-Minute Egg Drop Soup

Jessica T. Brown

Velvety, protein-rich Egg Drop Soup with tender egg ribbons, lightly spiced with ginger, and garnished with green onions and mushrooms.

Quick, low-carb, and easy to prepare for a comforting weekday meal.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 13 minutes mins

Total Time 20 minutes mins

Course Main Course, Soup

Cuisine Chinese

Servings 4

Equipment

• 1 Medium saucepan
• 1 Mixing Bowl
• 1 Whisk or Chopsticks
• 1 Ladle
• Measuring cups and spoons

Ingredients

  

• 4 cups chicken stock divided
• 1 tablespoon cornstarch
• 3/4 cup enoki or shiitake mushrooms sliced
• 3 green onions chopped
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon soy sauce or gluten-free soy sauce
• 1/4 teaspoon white pepper
• 3 large eggs lightly beaten

Instructions

 

• Prepare Cornstarch Slurry: In a small mixing bowl, pour ½ cup of the reserved chicken stock and add 1 tablespoon of cornstarch.

  Whisk thoroughly until the cornstarch is completely dissolved, creating a smooth slurry with no lumps.

  This step ensures the soup will thicken evenly without clumping. Set the slurry aside while you prepare the main soup ingredients.
• Boil Soup Base: In a medium saucepan, combine the remaining 3½ cups chicken stock, sliced mushrooms, chopped green onions (reserve a few for garnish), grated ginger, soy sauce, and white pepper.

  Place the pan over medium-high heat and bring the mixture to a gentle boil.

  Stir occasionally to release the flavors of the ginger and mushrooms into the broth. Once boiling, reduce the heat slightly to maintain a steady simmer.
• Add Cornstarch Slurry: Slowly pour the prepared cornstarch slurry into the simmering soup while stirring continuously. This will thicken the broth slightly, giving it a silky, smooth texture without overcooking. Stir for 1–2 minutes until the soup has a light, velvety consistency. Adjust the heat so the soup remains at a gentle simmer, not a rolling boil.
• Incorporate Beaten Eggs: Lower the heat to medium-low.

  Slowly drizzle the lightly beaten eggs into the soup in a thin stream while stirring gently in one direction with a whisk or chopsticks.

  The eggs will immediately form delicate, ribbon-like strands throughout the broth.

  Continue stirring gently for 30–60 seconds to ensure the eggs are fully cooked but remain tender.
• Final Seasoning and Serve: Taste the soup and adjust seasoning with extra soy sauce or white pepper if desired.

  Turn off the heat and ladle the soup into bowls.

  Garnish with the reserved chopped green onions for a fresh burst of color and flavor.

  Serve immediately while warm for the best texture and taste.

Notes

• Use homemade chicken stock for the richest flavor, but store-bought broth works in a pinch.
• Slowly pour the eggs while stirring to create delicate, silky ribbons rather than clumps.
• Adjust ginger according to your spice preference; reduce for a milder soup.
• Mushrooms are optional; crimini, shiitake, or enoki all work well.
• Gluten-free option: replace soy sauce with tamari or coconut aminos.
• Serve immediately; reheating may slightly change the texture of the egg ribbons.

Chef’s Secrets For Perfect Soup

To achieve a restaurant-quality egg drop soup, the key is controlling the heat and the egg addition.

Keep the soup at a gentle simmer rather than a rolling boil, which prevents the eggs from overcooking and becoming rubbery.

Slowly pouring the eggs in a thin stream while stirring gently produces those signature silky ribbons.

Fresh ginger elevates the flavor, giving the broth a subtle warmth without overpowering the delicate taste of the chicken and mushrooms.

Using a homemade chicken stock enriches the soup naturally, while reserving a few green onions for garnish adds both freshness and a visually appealing touch.

Serving Suggestions For Best Flavor

This soup pairs beautifully with steamed rice, lightly sautéed greens, or dumplings for a complete meal.

For an elegant presentation, serve in small bowls as an appetizer before a Chinese-inspired dinner.

A drizzle of toasted sesame oil on top adds a nutty aroma, while a sprinkle of fresh herbs like cilantro or green onions brightens the dish.

Egg drop soup is also light enough to enjoy as a quick lunch or alongside other soups and salads for a satisfying yet low-calorie meal.

Storage Tips To Keep Fresh

Egg drop soup is best enjoyed immediately, but it can be stored for short periods.

Transfer cooled soup to an airtight container and refrigerate for up to 2 days.

When reheating, warm gently over low heat to avoid scrambling the eggs further.

Avoid freezing, as the texture of the egg ribbons changes significantly upon thawing.

For meal prep, store the broth and vegetables separately from the eggs, and add the eggs only when ready to serve to maintain the delicate texture.

Frequently Asked Questions About Recipe

1. Can I use store-bought broth?

Yes! While homemade chicken stock adds the most depth, a quality store-bought broth works fine. Choose a low-sodium option to control seasoning.

2. Can this soup be made vegetarian?

Absolutely! Replace the chicken stock with vegetable broth and skip the eggs or use silken tofu ribbons for a plant-based alternative.

3. What if I don’t have enoki mushrooms?

You can substitute shiitake, crimini, or even omit mushrooms entirely. The soup will still be flavorful and comforting.

4. How do I prevent egg clumps?

Pour the beaten eggs slowly into gently simmering soup while stirring in one direction. Avoid boiling the soup once the eggs are added.

5. Can I make this in advance?

You can prep the broth and vegetables ahead of time, but add the eggs only before serving to maintain the signature silky texture.