15-Minute Egg Drop Soup

  • Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes


  • 2 large eggs
  • 1 egg white
  • 4 cups chicken broth
  • 1½ tablespoons cornstarch
  • ¼ teaspoon garlic salt
  • 1⁄8 teaspoon freshly ground black pepper
  • ½ teaspoon grated fresh ginger (from 1⁄8 inch piece)
  • ½ teaspoon sesame oil 1 tablespoon soy sauce
  • ½ cup sliced cremini or shiitake mushrooms
  • 4 green onions, sliced, for garnish


1. In a small bowl, whisk together the eggs and egg white. Set aside.
2. In another small bowl, combine ¾ cup of the broth with the cornstarch.
3. Pour the rest of the broth into a medium saucepan and add the garlic salt, pepper, ginger, sesame oil, and soy sauce. Bring to a boil.
4. Add the cornstarch mixture to the pan, stir, and cook for 2 minutes, until thickened. Add the mushrooms.
5. Bring the broth back to a full boil and stir in a clockwise direction.
6. Gently pour the egg mixture into the broth and stir in a clockwise direction for 30 seconds or until the eggs are cooked.
7. Ladle the soup into bowls, garnish with the green onions, and serve.

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