This fast and easy homemade Egg Drop Soup comes together quicker than ordering takeout and has a ginger-infused broth that’s extra comforting (especially if you’re feeling under the weather). And because this soup is so incredibly simple with just 10 ingredients, it lends itself well to several variations, allowing you to customize the soup based on what you have on hand. So skip the takeout and make a giant pot of soup for what you’d probably spend on one serving of delivery. 😉
“Made this for tonight! It was a hit my mom loved it so much! I can’t believe how easy it was, tastes just like something out of a restaurant but better because it was in the comfort of my own home :) Thank you so much!!!!”
Aria
Egg drop soup (also called egg flower soup) is a staple on many Chinese restaurant menus, but it’s surprisingly quick and budget-friendly to make at home. My take uses a ginger-infused broth and a couple of add-ins for extra texture and nutrition. I added mushrooms and spinach to my recipe to try to sneak in some veggies, but if you want a plain, brothy egg drop soup, you can either reduce the amount used or leave them out!
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Gather all of your ingredients. Begin by washing and slicing 8 oz. mushrooms (you need about 3 cups sliced), slicing 3 green onions, and peeling and grating about 1 Tbsp fresh ginger.
Sauté the veggies: Add the mushrooms, green onions, and ginger to a large soup pot along with 1 Tbsp cooking oil. Sauté over medium heat for a few minutes, or just until the mushrooms begin to soften.
Make the soup base: Add 4 cups chicken broth, 2 cups water, and 1 Tbsp soy sauce to the pot.
Add the cornstarch: In a small bowl, stir together 1 Tbsp cornstarch and 1 Tbsp water. Stir the cornstarch slurry into the soup pot. Bring the soup up to a boil. The small amount of cornstarch helps thicken the soup ever so slightly, giving it more body and helping the egg stay in nice threads rather than just mixing into the broth. It’s a very small, almost undetectable amount of thickening, but it’s important.
While you’re waiting for the soup to come up to a boil, whisk 2 large eggs in a bowl.
Add the egg: Once the soup reaches a boil, turn the heat down to low and wait for it to stop boiling. If you like your egg drop soup to have a million small pieces of egg, go ahead and add it while it’s boiling. If you like thin, pretty threads of egg, you must wait for it to stop boiling.
Then, take a large spoon and start swirling the soup in one direction. As the soup swirls, slowly drizzle in the egg in a thin stream, then DON’T TOUCH IT for at least a minute, maybe two, to give the egg threads a moment to set.
Add the spinach: Now stir the pot to bring the egg threads up to the surface and see their beauty! Finally, add in 2 cups fresh baby spinach and stir until they are wilted into the broth.
Serve: And that’s that! This is a seriously easy egg drop soup recipe! It’s always a good idea to taste and adjust the salt if needed. To keep with the flavor profile, I’d add soy sauce if you need more salt, rather than adding plain salt.
That ginger in the broth makes it SOOO soothing!
When I make this egg drop soup for a group, I love to turn it into a full takeout-style spread at home for way less than delivery. Pair it with our spicy firecracker chicken, or try honey garlic chicken for a sweeter, less spicy option. On the side, my vegetable fried rice or easy Lo Mein are both super budget-friendly. Then a serving of homemade egg rolls makes the whole meal feel like it came straight from your favorite takeout spot!
You can keep any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat them in the microwave or, for the best texture, on the stovetop over low heat to avoid overcooking the egg. I don’t recommend freezing this one, as the egg can become rubbery once frozen and thawed.
Our Egg Drop Soup recipe was originally published 11/8/11. It was retested, reworked, and republished to be better than ever 10/6/25.
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