This Egg Drop Soup with Bok Choy and Mushrooms is a cozy, nourishing recipe made with silky ribbons of egg, tender mushrooms, fresh bok choy, and a savory ginger-garlic broth. It comes together fast, tastes like takeout, and is the perfect light meal for busy weeknights or chilly days!
If you’re craving something warm, cozy, and soothing that won’t weigh you down, then this Egg Drop Soup with Bok Choy and Mushrooms is exactly the hug-in-a-bowl you need.
It’s the kind of recipe I turn to on those evenings when I want real food but absolutely zero fuss. Think silky ribbons of egg, tender mushrooms, crisp bok choy, and a savory broth that just hits the spot every single time.
Simple ingredients, one pot, simple steps, and you’ve got a comforting soup that tastes like you put way more effort into it than you actually did. And dropping eggs? It’s a freaking blast.
Trying out a new cuisine or technique is what fuels my fire in my own culinary pursuits. Egg drop soup is one of those dishes I thought was impossible to prepare at home until I did. Turns out, egg drop soup is not only easy to make, it comes out with an authentic flavor that will parallel (if not, rival) the real deal.
And because we’re loading it up with veggies, it feels nourishing without being heavy. Perfect for sick days or chilly nights.
Let’s chat about the basic ingredients for this easy egg drop soup recipe.
Ingredients for Egg Drop Soup
Chicken Broth: The soul of the soup begins with a great broth. Use a broth you love because it sets the stage for all the other flavors. I love using bone broth or chicken stock. Use vegetable broth if you prefer!
Garlic: Fresh garlic wakes the broth right up for some big savory flavor.
Fresh Ginger: Bright, zingy, warm, fresh ginger gives the soup an authentic feel. Use a bit more if you really like a kick!
Mushrooms: I love mushrooms as they’re soft, earthy, and they add tremendous umami flavor to the broth. The heartiness makes the soup feel more like a full meal. They make the soup “meaty” without any actual meat!
Lemongrass: It’s not a massive amount of lemongrass that we’re using here, but it gives this egg drop soup an amazing freshness. Just trust me on this one.
Baby Bok Choy: This crunchy green softens just enough in the pot to add a ton of texture. It’s also a nutrient-dense leafy green loaded with vitamins A, C, K, and B. Oh, and don’t forget the antioxidants, too!
Red Pepper Flakes: For a light kick of spice. Leave this ingredient out for a mild soup. Kick it up for spicy soup. You can also add black pepper or white pepper for some spice.
Whole Eggs: Beaten eggs are swirled into the hot broth to make silky strands. This is the quintessential ingredient of egg drop soup that makes it, well…egg drop soup!
Coconut Aminos: A salty, savory umami pop that deepens the flavor of the broth. I prefer using this to soy sauce for a soy-free version, but you can easily use soy sauce instead.
Rice Vinegar: For tanginess to complete the flavor profile.
Olive Oil: To sauté your veggies and aromatics! Use toasted sesame oil if you love the flavor.
Cornstarch: Used to thicken your soup to a silky texture, we need a cornstarch slurry. Tapioca flour works great too!
Cinnamon and Star Anise: Two spices that give this soup an incredible warmth. You can dial the amounts up and down slightly, but don’t go overboard as it might overpower the other flavors.
Green Onions: Fresh, crisp, and perfect for sprinkling on top!
Recipe Customizations
- Add noodles or leftover rice to the soup if you want something heartier!
- Swap bok choy for spinach, napa cabbage, or kale for a slightly different flavor.
- You can add any combination of your favorite hearty vegetables (try broccoli, cauliflower, bell pepper, squash, etc.).
- Love heat? Add crunchy chili flakes, sriracha, or more red pepper flakes.
- Stir in a spoonful of miso to give the broth extra depth. It’s not a must, but it makes things taste even more savory.
- Add cubes of firm tofu or your meat of choice (chicken, pork, steak, shrimp, etc.) for added protein.
Tips For the Best Egg Drop Soup
- Whisk those eggs well so they pour smoothly.
- Stir the hot broth gently as you drizzle in the eggs for pretty ribbons. And who doesn’t love a pretty soup?
- Don’t let the soup boil after adding the eggs. Gentle heat is your friend here.
- Taste the soup for flavor before adding more coconut aminos or salt. I find different broths can vary greatly in saltiness.
- Cut the bok choy so you get a mix of tender leaves and crunchy stems in every bite!
How to Make Egg Drop Soup
Heat the olive oil in a large saucepan or soup pot over medium-high heat.
Add the cinnamon sticks, star anise, lemongrass, ginger, garlic, and red pepper flakes. Cook and stir the aromatics frequently, until everything is seriously fragrant and your kitchen smells incredible, about 3 minutes.
Pour in the chicken broth and liquid aminos, stirring well to combine.
Bring the mixture to a full boil, then reduce the heat, cover, and let it simmer gently for 15 to 20 minutes so all those cozy flavors can fully infuse the broth.
While the broth simmers, cook the vegetables.
Heat 3 tablespoons of olive oil in a separate skillet over medium-high heat and sauté the bok choy and mushrooms until they’re browned and tender (about 5 to 8 minutes).
Once cooked, transfer the vegetables directly into the simmering broth.
Taste the soup and adjust the seasoning. This is the time to add more liquid aminos or miso paste if you like!
Using a slotted spoon, remove and discard the ginger rounds, cinnamon sticks, star anise, and lemongrass stalks.
In a small bowl or a measuring cup, whisk together 1 tablespoon of cornstarch with ⅓ to ½ cup of the hot broth until completely dissolved. Pour this mixture back into the pot and stir well, keeping the soup at a very gentle simmer.
In a separate bowl, whisk the eggs with the remaining ½ tablespoon of cornstarch until smooth.
Slowly pour the beaten egg mixture into the simmering broth through the tines of a fork, adding it a little at a time while gently stirring the soup in a circular motion between pours to create those silky threads of egg ribbons.
Once you’ve added all of the egg, let the soup cook over low heat for a couple of minutes, stirring occasionally until the eggs are fully set.
Serve the egg drop soup hot, topped with freshly chopped green onions, and enjoy every spoonful!
Store leftovers in an airtight container in the refrigerator for up to 1 week.
This Egg Drop Soup with Bok Choy and Mushrooms is cozy, simple, and so ridiculously comforting.
You’ll love the fact that your homemade version tastes just as great as egg drop soups from Chinese restaurants! It’s a great recipe any time you’re craving a nice big bowl of hot soup!
So the next time you’re craving Chinese food and a big bowl of goodness, make a large pot of this simple soup!
If you love making homemade soup recipes, also try these gems!
More Healthy Soup Recipes
- Kale & Artichoke Soup
- Thai Tom Kha Gai
- Green Curry Thai Noodle Soup
- Creamy Rosemary Chicken Soup with Rice
- Crock Pot Sausage and Cabbage Soup
Egg Drop Soup Recipe
Ingredients
- 2 Tbsp olive oil
- 2 cinnamon sticks
- 1 star anise
- 2 stalks lemongrass halved and chopped into 3-inch pieces
- 1 (2-inch) piece ginger sliced into rounds
- 3 cloves garlic minced
- ½ tsp red pepper flakes optional
- 2 bulbs baby bok choy
- 4 mushrooms chopped
- 4 cups low-sodium chicken broth
- 2 Tbsp liquid aminos or coconut aminos or soy sauce, to taste
- 3 large eggs
- 1 ½ Tbsp cornstarch separated**
- 1 bunch green onion chopped
Instructions
- Heat the olive oilover medium-high in a large saucepan or pot. Add cinnamon sticks, anise, lemongrass, ginger, garlic, and red pepper flakes and cook, stirring frequently, until spices are very fragrant, about 3 minutes.
- Add the chicken broth and liquid aminos and stir well. Bring mixture to a full boil, then reduce the heat, cover, and simmer for 15 to 20 minutes.
- While the broth is simmering, saute the bok choy and mushrooms in a separate skillet. To do so, heat 3 tablespoons of olive oil in a skillet over medium-high and saute the veggies until browned and softened, about 5 to 8 minutes. Once cooked, transfer veggies to the broth.
- Taste the broth for flavor. Add more liquid aminos (or miso paste) if desired. Remove the ginger rounds, cinnamon sticks, anise, and lemongrass stalks from the broth using a slotted spoon, and discard.
- Add 1 tablespoon of cornstarch to a small bowl and pour in 1/3 to 1/2 cup of the hot broth. Stir well until dissolved.
- Transfer the cornstarch mixture to the pot with the broth and stir well, leaving the broth at a very gentle simmer.
- Add eggs to a small bowl, along with the remaining (1/2 tablespoon) cornstarch. Whisk together until well-combined.
- Slowly pour the egg/starch mixture into the simmering broth through the tines of the fork. Do this a little bit at a time, whisking the broth between pours. Once all of the egg has been poured into the soup, allow broth to sit at low heat for a couple of minutes, whisking occasionally, to ensure egg cooks all the way.
- Serve the egg drop soup with freshly chopped green onion, and enjoy!
Notes
**You can replace cornstarch with tapioca starch
Nutrition
I originally shared this post on February 23, 2016. On January 20, 2026, I added how-to photos, ingredient notes, tips on how to make the best egg drop soup, and updated the photos.
Super cool, never knew how egg drops are made in egg drop soup and was thrilled to give it a try. This recipe is absolutely delicious, and we love that it has bok choy and mushrooms vs the chinese takeout type without vegetables! I didn’t have anise so I used allspice, I didn’t have lemongrass so I zested some lemon, I substituted tapioca flour for cornstarch and used better than bullion vegetable broth mix instead of chicken broth. Oh, I think you forgot to say in the recipe when to put the ginger? I realized and added the ginger circles while the broth was simmering. This soup came out amazing, we both loved it and ate the whole thing for dinner between the two of us. Thanks for the great recipe!
Thanks so much for the sweet note, Leola! I just added the ginger to the recipe – thank you for catching that and bringing it to my attention! I add it at the same time as the garlic and lemongrass. 🙂 I’m thrilled you enjoyed the soup!
I haven’t had egg drop soup in forever! Looks delicious and comforting.
So much goodness in this egg drop soup!!
Egg drop soup was my staple order when I was little and me and my dad used to get Chinese food every weekend. It’s so soothing, silky, and perfectly salty! Love that you bulked it up with some veggies 🙂
You make dropping eggs sound like it should be an Xtreme Sport! And I mean that in the most fun, stress relieving, GET DINNER ON THE TABLE kind of way. Could totally use an Xtra large bowl of this at the moment.
This looks amazing! I love egg drop soup but I have never had it with extras in it like this, I can’t wait to try it!
I’ve never made egg drop soup before but have always wanted to! Thanks for giving me the recipe I needed to get me pushed in that direction! 😀