Description
This Easy Egg Drop Soup is a comforting and simple Chinese-inspired recipe featuring sautéed mushrooms, green onions, and ginger in a flavorful chicken broth thickened with cornstarch. Silky strands of whisked eggs create a delicate texture, while optional fresh spinach adds a nutritious boost. Ready in just 30 minutes, this soup is perfect for a light meal or appetizer.
Ingredients
Vegetables
- 3 cups sliced mushrooms (8 oz, 225g)
- 3 green onions, sliced
- 1 Tbsp fresh ginger, grated
- 2 cups fresh baby spinach (optional, 60g)
Liquids & Broth
- 4 cups chicken broth (32 oz)
- 2 cups water (16 oz)
- 1 Tbsp soy sauce
Other Ingredients
- 1 Tbsp cooking oil
- 1 Tbsp cornstarch
- 2 large eggs
Instructions
- Gather Ingredients: Collect all necessary ingredients including mushrooms, green onions, fresh ginger, cooking oil, chicken broth, water, soy sauce, cornstarch, eggs, and optional spinach.
- Prep Vegetables: Wash and slice mushrooms, thinly slice green onions, peel and grate fresh ginger for about 1 tablespoon, and rinse fresh spinach if using.
- Sauté Vegetables: In a large soup pot, heat 1 tablespoon of cooking oil over medium heat. Add the sliced mushrooms, green onions, and grated ginger. Sauté just until mushrooms begin to soften, about 3-4 minutes.
- Add Liquids and Mix: Pour in 4 cups chicken broth, 2 cups water, and 1 tablespoon soy sauce. In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon water to make a slurry and stir until smooth. Pour the slurry into the soup pot and stir well to combine all ingredients.
- Bring to Boil: Increase heat to medium-high and bring the soup to a boil. While waiting, whisk the two eggs lightly in a bowl to prepare for the egg drop.
- Pour Eggs: Once boiling, reduce heat to low and wait until the soup stops boiling but remains hot. Stir the soup gently in one direction with a large wooden spoon to create a swirl. Slowly pour the whisked eggs in a thin stream into the swirling broth. Let the eggs set undisturbed for 1-2 minutes, forming delicate egg ribbons.
- Add Spinach and Serve: Add fresh spinach to the pot and stir gently until wilted. Taste the soup and adjust seasoning by adding more soy sauce if needed. Serve the soup hot.
Notes
- You can substitute vegetable broth for a vegetarian version and omit eggs for vegan adaptation.
- Adding a drizzle of toasted sesame oil before serving enhances flavor.
- If you prefer a thicker soup, increase the cornstarch slurry to 1.5 tablespoons.
- For a low-sodium option, use low-sodium chicken broth and reduced soy sauce.
- Fresh spinach is optional but adds a nice color and nutritional value.
