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Quick & Easy Egg Drop Soup Recipe

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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. 

White ceramic bowl of homemade egg drop soup

We love Chinese food, so I decided to learn how to make egg drop soup (get more Chinese cooking tips). It’s always such a delicious appetizer at Chinese restaurants, but we don’t eat out often.

You will be pleasantly surprised by how easy it is to make this simple egg drop soup recipe! The ingredients are super simple.

Best of all, you can make this Chinese egg drop soup recipe as either a starter course with Mongolian Beef or a light meal in itself. This recipe makes enough for four standard sized soup bowls, or eight smaller bowls.

The recipe is gluten and dairy free, and you can make it vegetarian by substituting vegetable stock for chicken stock.

Big bowl of egg drop soup topped with green onions

Easy Egg Drop Soup Recipe

This easy egg drop soup recipe makes a delicious appetizer with authentic Chinese flavor. May also be served as a light lunch or first course.
5 from 1 vote
Print Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Servings: 4


  • 3 pints chicken stock
  • 1 1/3 tablespoons cornstarch
  • 1/2 teaspoon fresh ginger - grated
  • 3 tablespoons gluten free soy sauce
  • 4 green onions - chopped
  • 1/4 teaspoon white pepper
  • 3/4 cup shiitake mushrooms - hydrated and sliced
  • 4 eggs
  • Sea salt - to taste


  • Measuring cups and spoons
  • Mixing bowls
  • Whisk
  • Sauce Pan


  • In a small mixing bowl, whisk together ½ cup of chicken stock with 1 tablespoon of cornstarch until well combined. Set aside.
    Corn starch and water in a small white mixing bowl
  • Add the remaining chicken stock, ginger, tamari, green onions, shiitake mushrooms and white pepper to a medium saucepan and bring to boil.
    Shitake mushrooms and green onions in pan of chicken stock
  • Whisk in the chicken stock and cornstarch mixture, then reduce heat to low and simmer for 10-15 minutes.
    Corn starch mixture added to ingredients in sauce pan to thicken
  • In a small mixing bowl or measuring cup, beat the remaining 1 teaspoon of cornstarch into the eggs.
    Beating corn starch into eggs to make them silky
  • 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.
    Eggs added to egg drop soup mixture in stainless steel sauce pan
  • Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Add additional soy sauce or sea salt to taste.
    Close up of bowl of homemade Chinese egg drop soup

Nutrition Information Per Serving

Calories: 228kcal | Carbohydrates: 20g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 1330mg | Potassium: 624mg | Fiber: 1g | Sugar: 7g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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