Have you been wondering how to make egg drop soup? Our easy egg drop soup recipe makes the best healthy lunch with authentic Chinese flavor.
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As winter starts to set in, the days have gotten colder and colder. This time of year, I always crave soup. It’s warm, nourishing and hydrating. All things that are needed during the cold, dry winter months in the mountains.
Over the years, I have been working to expand the types of soup I make, and we love Chinese food, so I decided to research how do you make egg drop soup (get more Chinese cooking tips). It’s always so delicious at Chinese restaurants, but we don’t eat out often and I love Chinese soup.
I was pleasantly surprised by how easy it is to make this simple egg drop soup recipe! Egg drop soup is healthy too, if you’re curious. The ingredients are super simple.
Best of all, you can make this Chinese egg drop soup recipe as either a starter course or a meal in itself. This recipe makes enough for four standard sized soup bowls, so it’s closer to a meal than a starter.
Since we started homeschooling, all four of us are home all day, and we love quick and easy lunch ideas. We’re all get tired of sandwiches after a while, and this delicious soup makes a great lunch too.
If you’ve been wondering if egg drop soup is gluten free, it is! It’s dairy free too, and you can make it vegetarian by using vegetable stock instead of chicken stock. If you think this is the best egg drop soup recipe you’ve tried, be sure to leave a rating.
Ready to learn how egg drop soup is made? Here’s my easy recipe with step by step instructions and photos.
Easy Egg Drop Soup Recipe
Ingredients
- 3 pints homemade chicken stock
- 1 1/3 tablespoons corn starch
- 1/2 teaspoon fresh ginger grated
- 3 tablespoons gluten free soy sauce or soy sauce if you're not gluten free
- 4 green onions chopped
- 1/4 teaspoon white pepper
- 3/4 cup shiitake mushrooms hydrated and sliced
- 4 eggs
- Sea salt to taste
Instructions
- In a small mixing bowl, whisk together ½ cup of chicken stock with 1 tablespoon of cornstarch until well combined. Set aside.
- Add the remaining chicken stock, ginger, tamari, green onions, shiitake mushrooms and white pepper to a medium saucepan and bring to boil.
- Whisk in the chicken stock and cornstarch mixture, then reduce heat to low and simmer for 10-15 minutes.
- In a small mixing bowl or measuring cup, beat the remaining 1 teaspoon of cornstarch into the eggs.
- Slowly pour in the beaten eggs while constantly stirring the soup. The beaten eggs will spindle out into ribbons and the soup will take shape.
- Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Add additional soy sauce or sea salt to taste.
