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I absolutely adore egg drop soup — it’s a must-order whenever I go to Chinese restaurants. Since I love it so much, I decided to bring that taste to my own kitchen, and let me tell you, to me it’s better than takeout! It’s incredibly cozy and has all the flavor, without any extra thickeners or artificial ingredients — though I have instructions to easily thicken it if you like. Serve this egg drop soup recipe as an appetizer or side dish to any Asian healthy dinner. It’s delicious and slurp-able!
Why You’ll Love This Egg Drop Soup Recipe
- Savory, unami flavors
- Beautiful egg ribbons
- Just 6 simple, natural ingredients (plus salt and pepper)
- Naturally gluten-free and low carb
- Ready in less than 15 minutes
What Is Egg Drop Soup?
Egg drop soup, sometimes called egg flower soup, is a Chinese dish with a chicken broth base, featuring silky egg ribbons and savory additions like mushrooms, green onions, and ginger. It’s a comforting and simple soup with a delicate flavor.
Ingredients & Substitutions
This section explains how to choose the best egg drop soup ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Broth – I use the reduced-sodium kind, but you can use regular chicken stock or broth, vegetable broth, beef broth, or even bone broth if you prefer.
- Coconut Aminos – This is my favorite soy sauce substitute, but you can use low-sodium soy sauce or tamari instead.
- Mushrooms – Use thinly sliced button or cremini mushrooms for a mild and earthy flavor. You could also add (or substitute) tofu if you tolerate soy.
- Green Onions – Also called scallions, these add a mild onion flavor. You can replace them with chives or regular onions, though this is less traditional.
- Fresh Ginger – For flavor and aroma. Fresh tastes best, but you can use ginger paste or a pinch of ground ginger, too.
- Eggs – Use room temperature eggs. This ensures that the beaten eggs blend smoothly into the hot broth, creating a silky texture without cooling down the soup too quickly.
- Sea Salt & Black Pepper – You can also use white pepper instead of black pepper.
- Optional Add-Ins – If you like, you can add a dash of turmeric to get that classic yellow color (no food coloring needed!), and sesame oil for flavor.
How To Make Egg Drop Soup
This section shows how to make easy egg drop soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Simmer the soup. In a medium saucepan or pot, combine the chicken broth, coconut aminos (or soy sauce), mushrooms, onions, ginger, and black pepper. Bring to a boil, then lower heat to a simmer and cook until the mushrooms are tender.
- Add the eggs. Lightly beat the eggs in a small bowl. Stir the soup in a circular motion, and slowly pour the eggs in at the same time, to create ribbons of egg. If the egg drop soup doesn’t taste salty enough for you, add salt as needed.
Tips For Best Results
- Room temperature eggs are important. If they are cold, the sudden temperature change can cause them to scramble.
- Stirring is key for egg ribbons. If you don’t stir while adding the eggs, this can cause them to scramble, too. The faster you stir, the larger “egg flowers” you’ll get. (I didn’t stir very fast in the pictures shown.)
- It’s easy to thicken if you want. I like this recipe for egg drop soup simply as it is, but it’s on the thinner side. If you want it thick like a restaurant, make a cornstarch slurry by mixing 1 tablespoon cornstarch with a few tablespoons of broth before adding to the pot, then proceed with the recipe as usual. For a low carb option, make the slurry with 1/4 teaspoon of xanthan gum instead of cornstarch. Find more cornstarch substitutes here for additional options.
- Store: Place any leftovers in an airtight container in the fridge for 3-4 days.
- Meal prep: Make broth ahead of time and store it in the refrigerator. When ready to eat, simply re-heat the broth in a saucepan and then stir in the whisked eggs to make ribbons.
- Reheat: Warm the egg drop soup on the stovetop over medium-low heat for 8-10 minutes. Avoid high heat.
- Freeze: Freezing is not recommended, as the texture of the eggs will be ruined. However, you could freeze the soup if you do it before you add the eggs.
What To Serve With Egg Drop Soup
This homemade recipe is a great side or starter to Asian-inspired dishes. Here are a few ideas to get you started:
- Chicken – Serve it up as an appetizer to classic teriyaki chicken or a chicken stir fry.
- Bowls – For a bit of everything, serve egg drop soup with an egg roll in a bowl, a quick Korean beef bowl, or a sweet and savory salmon bowl.
- Beef – You can’t go wrong with a side of Hunan beef, delicious pepper steak, or a classic beef stir fry.
- Noodles & Rice – Make this soup more filling by serving it alongside your favorite noodles or rice dish, such as fried rice. I like it with lighter options, like sesame kelp noodles or cauliflower fried rice.
- Salads – Make a soup and salad combo with a simple cabbage salad or smashed cucumber salad.
Egg Drop Soup
Egg Drop Soup (6 Ingredients!)
Learn how to make egg drop soup in just 12 minutes with savory broth, mushrooms, ginger, and green onions. This recipe is easy and flavorful!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium saucepan or small Dutch oven, combine the chicken broth, coconut aminos, mushrooms, onions, ginger, and black pepper. Add the turmeric and sesame oil as well, if you want to use them. Bring to a boil, then lower heat to a simmer and cook for 1-2 minutes, until the mushrooms are tender.
Whisk the eggs in a small cup. Slowly pour the egg into the soup while stirring to create ribbons of egg. (The more vigorously you stir, the longer ribbons you'll get.)
Add sea salt to taste, if needed. Garnish with more green onions if desired.
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Serving size: 1 cup
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