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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.
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Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
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.