Gourmet Chinese Egg Drop Soup

by | Mar 25, 2023 | Soups & Salads | 0 comments

When I think of comfort food, nothing comes to mind faster than a warm bowl of Chinese Egg Drop Soup. Growing up, my mom would make this soup every time we were feeling under the weather – it was like a hug in a bowl! I love to make this same soup for my family, with a few gourmet twists.

This recipe starts with a rich and flavorful chicken broth, which is simmered with carrots, mushrooms, and scallions. Then, the broth is blended and strained to create a silky smooth texture. The star of the dish is the eggs, which are added to the soup to create a web of thin strands.

The addition of a bit of white pepper and sesame oil gives this soup an extra kick of flavor. I like to top the soup with a sprinkle of freshly chopped scallions for an extra burst of color and flavor. I guarantee you won’t be able to eat just one bowl!


  • For a vegetarian version of this soup, simply substitute vegetable broth for chicken broth.
  • If you can’t find julienned carrots, you can also use shredded carrots.
  • For an extra boost of flavor, add a few drops of soy sauce.
  • For a heartier soup, add cooked shredded chicken or shrimp.
A bowl of Chinese Egg Drop Soup with a spoon in the center surrounded by scallions, carrots, and mushrooms.

Gourmet Chinese Egg Drop Soup

Warm up with this delicious gourmet Chinese Egg Drop Soup. #soup #eggdrop #chinese
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine Chinese
Servings 6


  • 4-quart pot, blender, strainer, and ladle


  • 4 quarts chicken broth
  • 2 carrots, peeled and julienned
  • 1 cup sliced mushrooms
  • 3 scallions, thinly sliced, plus extra for garnish
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 4 large eggs, lightly beaten
  • 0.25 teaspoon white pepper
  • 1 tablespoon sesame oil


  • In a large pot, bring chicken broth to a boil over medium-high heat. Add carrots, mushrooms, and scallions. Reduce heat to low and simmer for 10 minutes.
  • In a small bowl, whisk together cornstarch and cold water until smooth. Add to the soup and stir until the soup thickens slightly.
  • Slowly pour in the beaten eggs, stirring constantly with a spoon in a circular motion. Cook for 1 minute, then remove from heat.
  • Stir in white pepper and sesame oil. Ladle into soup bowls and garnish with chopped scallions.


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