Egg drop soup

Total Time
20 min
10 min
10 min
Also called Egg Flower Soup, this broth-based soup makes an excellent appetizer, or a complete meal when served with salad and steamed rice. The golden threads of yolk are created when the hot soup is stirred as the beaten egg is poured into it. Different cultures around the world have similar versions of soup. Italians have Stracciatella, a soup simmered with egg and Parmesan. In France, Le Tourin is a garlic broth enriched with threads of cooked egg white. In Greece, the egg is beaten in so rapidly it fully incorporates in classic Avgolemono fortified with shredded chicken. This Egg Drop Soup recipe has a handful of vibrant green vegetables added to the mix. Change it up with shreds of fresh spinach, whole snow peas, or crunchy water chestnuts.


Reduced-sodium chicken broth

6 cup(s)

Dried mushrooms

1½ oz, black or shitake

Low sodium soy sauce

1 Tbsp

Sherry (dry or sweet)

1 Tbsp, or vermouth

Frozen baby peas

¾ cup(s)


2 large egg(s), lightly beaten


2 Tbsp, freshly chopped

Uncooked scallion(s)

2 Tbsp, sliced into rounds


  1. Combine broth and mushrooms in a medium saucepan. Set pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer 5 minutes.
  2. Strain chicken broth and mushrooms through a paper-towel-lined sieve (or coffee filter), reserving liquid. Rinse mushrooms under water to remove any grit and slice into thin strips (remove tough stems if necessary).
  3. Return strained liquid and sliced mushrooms to saucepan and set pan over high heat. Add soy sauce and sherry and bring mixture to a boil. Stir in peas. Gradually add eggs in a thin, slow stream, and stir gently with a wooden spoon for 30 seconds. Remove from heat and stir in cilantro and scallions.
  4. Ladle soup into bowls and serve hot. Yields 1 1/2 cups per serving.