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June 17, 2010

Quick and easy egg drop soup recipe

Egg drop soup 

In the middle-class-Jewish culture in which I grew up, if you ordered hot and sour soup on Friday nights when you went out for Chinese food instead of going to synagogue, you were considered cool beyond cool, a real aficionado. If you couldn't handle the heat of hot-and-sour, you ordered wonton soup, equally forbidden and still somewhat exotic. Egg drop soup was always at the bottom of the list, the last choice soup, and I can't imagine why because now, as an adult who can take the heat, I'm often in the mood for something lighter, less gloppy, like eggs swirled in hot broth. And really, egg drop soup is that easy. The amount of soy sauce and salt you add will depend on your soup stock, so taste before you season. You'll be tempted to swap fresh mushrooms for canned, but where I grew up, all Chinese soups are made with canned mushrooms, and I don't mess with tradition.

Quick and easy egg drop soup

Serves 4; can be doubled.


4 cups homemade chicken stock or low-sodium store-bought broth
1 thin slice fresh ginger root
2-3 Tbsp low-sodium soy sauce
1 scallion, thinly sliced, green and white parts (reserve a few slices for garnish)
Kosher salt, or as needed
1 4-oz can sliced mushrooms
1 Tbsp arrowroot or cornstarch
1 eggs
2 egg yolks


Add all but 3 tablespoons of stock to a heavy saucepan, along with ginger, soy sauce, scallions and salt. Bring the stock to a boil. In a small bowl, combine the cornstarch with the remaining 3 tablespoons of stock, and set aside.

In a small glass measuring cup, use a fork to lightly whip together the egg and yolks. When the soup comes to a rolling boil, add the mushrooms. Then, drizzle the beaten egg slowly over the tines of the fork into the soup. The egg will cook immediately after it's dropped into the stock. Stir in the arrowroot or cornstarch mixture gradually until the soup is the desired consistency.

Print recipe only.


Posted by: milton | June 17, 2010 at 06:30 AM

yes!!! the drought is over...finally a non blender soup,,,,,and a super sounding one at that. BRAVO I cant wait to make it lunchtime yet?? hahaha

Posted by: Kalynskitchen | June 17, 2010 at 08:30 AM

I should make this for my dad, he's a big fan of egg drop soup!

Posted by: pam | June 17, 2010 at 09:38 AM

I love a simple egg drop soup!

Posted by: Pauline | June 17, 2010 at 09:46 AM

Simple and "non-hot" is a "good thing". I can taste it already.

Posted by: Maris (In Good Taste) | June 17, 2010 at 01:11 PM

I've never made this before but always liked it when we'd order Chinese food as a kid. Yum!

Posted by: CJ McD | June 17, 2010 at 04:16 PM

I like a little hot pepper in mine and often make an Italian version- a minestra as a quick meal.

Both are favorites of mine. I'll have to try arrowroot or constarch in it next time. Would definitely add a little more body to the broth.

Thanks for sharing your recipe Soup Chick!
I ❤ Soup Chick

Posted by: milton | June 17, 2010 at 06:21 PM

beyond tasty...thanks

Posted by: Lydia | June 17, 2010 at 11:16 PM

Milton, I'm so glad you enjoyed this. I'll try to make more non-blender soups, though blending is one way to make a soup creamy without adding cream.

Kalyn, Pam: I'm becoming a real fan of egg drop soup as a low-calorie, low-carb lunch.

Pauline, this soup is not at all spicy. A good soup base makes all the difference.

Maris, this is definitely "New Jersey Chinese" style soup. I grew up with it, too.

CJ, I've never added hot pepper to this particular soup, but it sounds delicious. The arrowroot adds just a little bit of body but makes a big difference. (And thanks; I heart my readers, too!)

Posted by: Karina | June 18, 2010 at 12:33 AM

Just beautiful. Egg drop soup is a favorite of mine. And I haven't had any in three years. Too long. Guess what I'll be making this weekend? Thank you for another lovely soup recipe.

Posted by: Teresa | June 18, 2010 at 09:52 AM

Egg Drop Soup is my go-to warmer upper when it is bitter cold and/or rainy out. I have made my own, but will often stop by for take-out on my way home after work. It's also just what the doctor ordered when you're feeling under the weather.

Posted by: Denise C | February 5, 2011 at 09:14 PM

I like to add canned bamboo strips to mine too! Or cubes of firm tofu for some extra substance.

Posted by: Stacey Fisher | November 14, 2012 at 07:35 AM

Just whipped this together for lunch. I added some chopped hot pepper and a dash of rice vinegar. Turned out really nice. I'm looking forward to exploring your recipes. I love soup!

Posted by: Lydia (Soup Chick) | November 14, 2012 at 07:38 AM

Stacey, so glad you enjoyed the soup. I love the addition of hot pepper and rice vinegar, too.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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