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Easy Egg Drop Soup Recipe

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4.2 from 71 reviews

This Easy Egg Drop Soup is a comforting and quick-to-make dish featuring sautéed mushrooms, fresh ginger, and green onions simmered in a flavorful chicken broth. The soup is thickened with a cornstarch slurry and enriched with silky ribbons of egg, finished with fresh baby spinach for a nutritious touch. Perfect for a light meal or appetizer, this recipe takes just 30 minutes to prepare and serves six.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 3 cups mushrooms, sliced (8 oz, 225g)
  • 3 green onions, sliced
  • 1 Tbsp fresh ginger, grated
  • 2 cups fresh baby spinach (optional, 60g)

Liquids and Broth

  • 4 cups chicken broth (32 oz.)
  • 2 cups water (16 oz.)
  • 1 Tbsp soy sauce
  • 1 Tbsp cooking oil

Thickening and Eggs

  • 1 Tbsp cornstarch
  • 2 large eggs

Instructions

  1. Gather Ingredients: Collect all necessary ingredients listed to ensure a smooth cooking process.
  2. Prep Vegetables: Wash and slice mushrooms, thinly slice green onions. Peel the ginger using a vegetable peeler or spoon edge, then grate about 1 tablespoon.
  3. Sauté Veggies: Heat 1 tablespoon cooking oil in a large soup pot over medium heat. Add the mushrooms, green onions, and grated ginger. Sauté until mushrooms begin to soften and release aroma.
  4. Add Liquids and Thicken: Pour in 4 cups chicken broth, 2 cups water, and 1 tablespoon soy sauce. In a separate bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon water to make a slurry, then stir it into the soup to thicken slightly.
  5. Bring to Boil: Increase heat to medium-high and bring the soup mixture to a boil. Meanwhile, whisk two large eggs in a bowl until smooth.
  6. Make Egg Ribbons: Once boiling, reduce heat to low and allow the soup to stop boiling. Stir the soup vigorously in one direction with a wooden spoon to create a swirling motion. Slowly pour the whisked eggs into the swirling soup in a thin stream, letting them cook undisturbed for 1-2 minutes to set.
  7. Add Spinach and Serve: Stir in fresh baby spinach until wilted. Taste and adjust seasoning by adding more soy sauce if needed. Serve the soup hot for a warm, nourishing meal.

Notes

  • Use fresh ginger for the best flavor; if unavailable, ½ tsp ground ginger can be substituted, though fresh is preferred.
  • The soup thickens slightly with cornstarch; adjust slurry amount if a thinner or thicker consistency is desired.
  • Fresh baby spinach is optional but adds a nice color and nutrient boost.
  • For a vegetarian version, substitute chicken broth with vegetable broth and use a soy sauce that is vegetarian-friendly.
  • The swirling technique when adding eggs creates traditional silky egg ribbons.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/easy-egg-drop-soup-recipe/