Ooh, I've been planning an Egg Drop soup post too. Is there anything more comforting?

One of my favorite soups to fix for lunch! I am very much a soup person, all year long and this one is great anytime!
Well done!

This is one of my favorite soups at restaurants, but I never thought to make it myself. You've now inspired me to try it, and yours looks amazing!

Super easy and delicious! Been making this one for a long time :)

Yum, this looks amazing. I'm not fond of mushrooms though, is there anything you think would be a good substitute? Maybe tomatoes or lotus root?

Tomaotes might be too acidic, maybe bamboo shoots? ~Garrett

I too, am a fan of egg drop soups-- all of them. They are fast, flexible and delicious. (Oh yes, as you said- budget friendly!)

We often add those odd bits of leftover meats, noodles and vegetables to them too. Or some fresh greens- spinach, shredded cabbage, etc.

Thanks for the recipe. We're going to make it tonight.

Looks good, but ixnay on the corn starch. That will give it a gluey consistency. Authentic to the stuff found in Chinese American restaurants, perhaps, but not particularly authentic.

Chopped tomato adds a lovely color contrast and texture. If you find it too acidic, then add a pinch of sugar.

Some recipes call for a small amount ground pork or beef to be browned in the pot with a chopped onion prior to the addition of the broth. The addition of meat rounds out the flavor nicely.

For a Southeast Asian flavor, add fish sauce in lieu of soy sauce.

You can also finish the soup with a drizzle of sesame oil just before serving, garnished with a bit of chopped cilantro, in addition to the scallions.

It is authentic in relation to a Chinese-American restaurant which is what this recipe tries to do. Cornstarch gives this soup a heavier body and a silkier consistency that pairs nicely with the egg. For the right taste, keep the cornstarch. =) ~Garrett

What could I use instead of white pepper? Some black cracked pepper? I've never heard of this ingredient and am going to try to find it, but who knows!

White pepper is the same as black pepper but with the skin removed off of the berry and seed. It's a little more astringent and has less heat. You can use some finely ground black pepper if needed. ~Garrett

Adding cornstarch is "authentic" but if it's become gluey, that's too much cornstarch. Just a little is needed to add body and mouthfeel. Since we're on the subject, adding tomatoes is definitely *not* authentic.

When I make this, I like to add 1/2" cubed silken tofu in the last few seconds of cooking.

Don't worry, it's not gluey. We are Simply Recipes have very high standards. The cornstarch is just enough to give it a nice mouthfeel as you so noted. =) ~Garrett

So nice but isn't this a typical Chinese soup recipe? I think it's a very common soup recipe in majority of Chinese families for a quick one.

I actually cook egg drop soup everyday but with different variations such as tomato egg drop, green pea egg drop, mushroom and woodear egg drop....

It's such a lovely and hearty thing to eat.

I love soup, especially in cold weather and I'd really like to try this. Plus, being a student and on a budget? I can totally relate to this. :) But is there a substitute for corn starch (corn flour?)? Would it work as well without it? Or how about with normal self-raising flour?

You can just leave it out, but try to use corn starch otherwise. ~Garrett

This brings back so many childhood memories... my grandma (in austria) used to make this for us as a quick snack which she always had the ingredients for... it had nothing Chinese, though, just plain stock and some egg dropped into it!
It used to be the perfect remedy after illness as well.

My fiance loves egg drop soup! Do you know how many points I can score because of your generous sharing of this recipe? Thank you, thank you, thank you!

I don't add soy sauce in the initial cooking. Let the diner choose if some is needed. Good addition is some scotch mixed in before eating.

Thank you Garrett, I made this for lunch. I omitted the cornstarch since I didn't have any but otherwise followed your recipe exactly. It was so tasty.

Looks yummy! I cook mine pretty much the same way, but sometimes I add frozen corn kernels or peas and carrots.

I'm originally from Taiwan and my mom usually makes egg drop soup with seaweed, I think that's a pretty common way to make egg drop soup in East Asia. Chicken stock (from the can should be fine) is a must, and we don't add cornstarch to the soup. White pepper is also a nice addition. Interestingly, this soup is not served in restaurants where I grew up because it's very simple to make.

I just tried this recipe (by using Chicken Broth instead of Stock, I'm not exactly sure what the difference is?) and it was soo YUMMY! I was surprised by how flavorful it was given the few number of ingredients, and definitely impressed with how turned out.

Thanks for sharing!

After work I am going to the store. I can't wait to make this. I Love Egg Drop Soup. Never knew it was this easy. Keep the receipes coming.

Brilliant, simply brilliant! This recipe captures the essence of the whole website. Simple, fast and oh, so very tasty!

I've been playing around with soba noodles trying to find interesting (and simple) flavors to blend with this wonderful noodle.

The egg drop soup is so flexible....soba, udon, leftovers...or even nothing but the eggs.

This recipe is a life long keeper!

I'm a huge fan of egg drop soup! I make it on days where I'm yearning for something just light to eat. I love the photos you put up of it too.

This recipe was awesome! First soup meal I made from scratch. I added some Chow Mein Noodles to it (I know, they're bad for you...but I couldn't resist!). I loved this meal so much, I ended up having two servings.