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Egg Drop Soup

A bowl of homemade egg drop soup with silky egg ribbons, sliced cremini mushrooms, and chopped green onions in a golden chicken broth
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This cozy egg drop soup combines rich chicken broth with savory cremini mushrooms and punchy fresh ginger for a comforting bowl ready in just 20 minutes. Light, healthy, and easy to make at home with beautiful silky egg ribbons.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup fresh cremini mushrooms, sliced
  • 1 teaspoon fresh ginger, grated
  • 5 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 large eggs, room temperature
  • 2 tablespoons green onions, chopped

Instructions

  1. Heat olive oil in a nonstick pan over medium heat. Add sliced mushrooms and grated ginger and saute for 8 minutes until softened and golden at the edges. Remove from heat and set aside.
  2. In a large pot, bring the low-sodium chicken broth and kosher salt to a full boil over medium-high heat.
  3. In a small bowl, whisk together the cornstarch and cold water until completely smooth. Use a ladle to scoop a spoonful of the hot broth into the cornstarch bowl and stir to temper. Pour the slurry back into the pot while stirring continuously. The soup will thicken slightly and turn glossy.
  4. Reduce the heat until the broth is at a gentle, calm simmer – not a rolling boil. This step is essential for forming proper egg ribbons.
  5. Whisk the room-temperature eggs in a small bowl until fully combined. Pour the eggs in a very thin, slow, steady stream into the simmering broth while gently stirring in smooth circular motions with a ladle. The eggs will cook instantly into silky ribbons.
  6. Gently stir in the sauteed mushrooms and ginger. Ladle into bowls, top with chopped green onions, and serve immediately.

Notes

  • Do not pour eggs into a rolling boil – reduce to a gentle simmer first or eggs will break into tiny gritty pieces instead of ribbons.
  • Use fresh ginger only. Ground ginger adds an unpleasant graininess to the smooth broth.
  • Always temper the cornstarch slurry with hot broth before adding to the pot to prevent clumping.
  • For thicker egg ribbons, pour eggs faster while stirring slower. For finer threads, pour slower while stirring faster.
  • If using regular full-sodium broth instead of low-sodium, omit the added kosher salt and taste before adjusting.
  • To make vegetarian, swap chicken broth for vegetable broth.

Nutrition

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