This fast and easy homemade egg drop soup is warm and soothing on cold days or when you're feeling under the weather. Comes together in under 30 minutes!
Total Cost: $4.67 recipe / $0.78 serving
3green onions $0.32
1Tbspfresh grated ginger $0.10
1Tbspcooking oil $0.02
4cupschicken broth* $0.50
1Tbspsoy sauce $0.09
2large eggs $0.48
2cupsfresh baby spinach, optional$1.13
Wash and slice the mushrooms. Thinly slice the green onions. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger, then use a cheese grater to grate about 1 Tbsp.
Add the mushrooms, green onions, and ginger to a large soup pot along with 1 Tbsp cooking oil. Sauté the vegetables over medium heat or just until the mushrooms begin to soften.
Add 4 cups chicken broth, 2 cups water, and 1 Tbsp soy sauce to the pot. In a small bowl stir together 1 Tbsp cornstarch with 1 Tbsp water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the soup pot and stir to combine.
Bring the soup up to a boil over medium-high heat. While waiting for the soup to boil, whisk two eggs in a bowl. Once the soup is boiling, turn the heat down to low and wait until the soup stops boiling. Use a large wooden spoon to stir the pot and make the broth swirl in one direction. While the soup is swirling, slowly pour the whisked eggs into the soup in a thin stream. Let the eggs sit in the hot liquid, undisturbed, for 1-2 minutes to fully set.
Finally, add the fresh spinach to the pot and stir until it has wilted. Taste and adjust the salt by adding more soy sauce, if needed. Serve hot.
The speed at which the soup is swirling and how quickly you pour in the eggs will determine the size of the egg “threads.” If you want larger or thicker egg threads, don’t stir the soup as fast and pour the egg in faster. Do NOT pour the eggs into a rapidly boiling soup or else it will break apart into very small pieces and you will not have egg threads.*I use Better Than Bouillon to make my broth.