Egg Drop Soup Recipe (Ready in 55 Min)

A weeknight-friendly Chinese vegetarian built around peas and mushrooms — roughly 55 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.

You'll mainly reach for saucepan and whisk. At medium difficulty across 6 steps, it's manageable with a little attention.

How to make it

In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, white pepper, sesame seed oil.
When the chicken broth is boiling add the vegetables to the wok.
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds
Serve the soup in a bowl and add the green onions on top.

You'll use: Saucepan · Whisk · Wok

Tips & common questions

How long does Egg Drop Soup take to make?

About 55 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of cornstarch?

Try 2 tbsp flour per 1 tbsp cornstarch (as thickener). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.