Egg Drop Soup
A weeknight-friendly Chinese chicken 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.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
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
Watch how it's made
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Ingredient substitutions
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
What to serve with Egg Drop Soup
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Wontons Pork
- Sweet and Sour Pork Pork
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.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Egg Drop Soup via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.