I love a bowl of simple soup that feels thoughtful. This Egg Drop Soup with Bok Choy and Mushrooms is exactly that: clean, aromatic, and quietly comforting. It’s the kind of soup you can make on a weekday evening when time is short, and still feel like you fed yourself well.

The base uses fragrant aromatics and a gentle infusion of spices, while sautéed bok choy and mushrooms add texture and a fresh, green lift. The eggs create silky ribbons that finish the broth with a smooth mouthfeel. It’s light but satisfying.

Below you’ll find the full ingredient list and a step-by-step method I follow every time I make this. I include practical tips on timing, equipment, substitutions for allergies, and answers to the reader questions I get most often. Let’s get into it.

Gather These Ingredients

2 tablespoons olive oil — for toasting the aromatics and sautéing the vegetables; use divided as instructed.
2 cinnamon sticks — add warmth and a subtle sweetness to the broth as it infuses.
1 star anise — provides a faint licorice note that plays well with the cinnamon.
2-inch stalks lemongrass — halved and chopped into 3 pieces; bright citrusy backbone for the broth.
1 (2-inch) piece ginger — sliced into rounds; sharp, warming flavor and aromatic depth.
3 cloves garlic — minced; for savory depth and balance.
½ teaspoon red pepper flakes — optional; adds a gentle heat if you like a little kick.
2 bulbs baby bok choy — the leaves and tender stems add crunch and color; cut or halve as desired.
4 mushrooms — chopped; use button or cremini for an umami lift.
4 cups low-sodium chicken broth — the soup base; low-sodium lets you control seasoning.
2 tablespoons liquid aminos — to taste; salty, savory seasoning that’s milder than straight soy sauce.
3 large eggs — whisked and added slowly to create silk-like ribbons in the broth.
1 ½ tablespoons cornstarch — separated; one portion makes the slurry to thicken the broth, the rest blends with the eggs.
1 bunch green onion — chopped; stirred in at the end for a bright finish.

Method: Egg Drop Soup with Bok Choy and Mushrooms

Heat 1 tablespoon olive oil in a large saucepan or pot over medium-high heat. Add the 2 cinnamon sticks, 1 star anise, the lemongrass (the two 2-inch stalks halved and chopped into 3 pieces), the sliced ginger rounds, the minced garlic, and the ½ teaspoon red pepper flakes (if using). Cook, stirring frequently, until very fragrant, about 3 minutes.
Add 4 cups low-sodium chicken broth and 2 tablespoons liquid aminos. Bring to a full boil, then reduce heat to low, cover, and simmer for 15–20 minutes to infuse the flavors.
While the broth simmers, heat the remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the 2 bulbs baby bok choy (cut or halved as desired) and the 4 chopped mushrooms. Sauté until the vegetables are softened and lightly browned, about 5–8 minutes.
Transfer the sautéed bok choy and mushrooms into the simmering broth.
Taste the broth and add more liquid aminos if desired. Using a slotted spoon, remove and discard the ginger rounds, cinnamon sticks, star anise, and lemongrass pieces.
In a small bowl, whisk 1 tablespoon cornstarch with 1/3 to 1/2 cup of the hot broth until fully dissolved. Stir this slurry into the pot and keep the broth at a very gentle simmer.
In another small bowl, whisk together the 3 large eggs and the remaining 1/2 tablespoon cornstarch until smooth.
With the broth at a gentle simmer, slowly pour the egg-and-cornstarch mixture into the soup in a thin stream (you can pour through the tines of a fork), whisking or stirring the broth gently as you pour to create egg ribbons. Pour a little at a time and whisk or stir between additions.
Let the soup sit over low heat for 1–2 minutes, stirring occasionally, until the egg is fully cooked and the soup has slightly thickened.
Remove from heat, stir in the chopped green onion, and serve.

What You’ll Love About This Recipe

This soup manages to be aromatic, nourishing, and fast. The short simmer with cinnamon, star anise, lemongrass, and ginger gives the broth complexity without long stewing. You get bright citrus notes from the lemongrass, warmth from the cinnamon, and a clean heat from the ginger. It’s more layered than a basic egg drop soup, but still comes together in under an hour.

Texture is the other win here. Sautéed bok choy holds a delicate bite and a fresh green color, while mushrooms add that grounding umami. The egg ribbons are silky and delicate, and the cornstarch slurry gives the broth a gentle body so each spoonful feels satisfying. It’s light enough for lunch, but comforting enough to serve as a starter or a low-key dinner.

Allergy-Friendly Substitutes

Here are straightforward swaps if you need to avoid common allergens:

For vegetarian/vegan

Replace the chicken broth with a rich vegetable broth. Omit the eggs and instead add soft silken tofu cut into small cubes for a silky texture, or use a plant-based egg substitute designed for stirring into hot liquids.

For soy or gluten sensitivities

If liquid aminos aren’t an option, use coconut aminos for a soy-free, lower-sodium alternative. If you rely on tamari or soy sauce and need gluten-free, choose tamari labeled gluten-free.

For nightshade sensitivity

Reduce or omit the red pepper flakes. The soup will still be flavorful thanks to the aromatics and mushrooms.

Before You Start: Equipment

Simple tools make this easy. You need:

Large saucepan or pot — to simmer the broth and finish the soup.
Separate skillet — for sautéing the bok choy and mushrooms so they brown nicely before joining the broth.
Two small bowls — one for the cornstarch slurry and one for the whisked eggs.
Whisk and slotted spoon — a whisk helps dissolve the cornstarch; a slotted spoon removes whole aromatics cleanly.
Sharp knife and board — for slicing ginger, chopping mushrooms, and trimming bok choy.

Steer Clear of These

Common missteps are easy to avoid. Don’t pour the egg in too quickly — a fast pour will create clumps instead of ribbons. Keep the broth at a gentle simmer; boiling will break the delicate egg ribbons and can make the texture grainy. Also, don’t skip removing the large aromatics (ginger rounds, lemongrass, cinnamon sticks, star anise) before serving unless you want chewed bits of spice in the bowl. Finally, avoid adding the cornstarch slurry cold; whisk it with hot broth first so it dissolves smoothly and doesn’t clump in the pot.

Spring to Winter: Ideas

This recipe adapts across seasons. In spring and summer, keep the bok choy and mushrooms light and fresh. You might add a handful of baby spinach or a squeeze of lime at the end for brightness. In autumn and winter, choose darker, earthier mushrooms and let the cinnamon and star anise shine — they give the broth a cozy quality that suits colder nights.

Serving ideas change with the calendar, too. Serve the soup with a simple bowl of steamed rice in winter for a filling meal. In warmer months, pair it with a crisp salad or a chilled noodle dish for contrast. The soup’s aromatics are subtle enough to sit alongside many dishes without overwhelming them.

Little Things that Matter

Timing and technique are small but important. Keep these practical points in mind:

Infusion time: Simmer the aromatics for the full 15–20 minutes to pull flavor into the broth. Rushing this step will make the soup flatter.
Vegetable browning: Sauté the bok choy and mushrooms until they’re lightly browned. That browning adds depth that boiling won’t achieve.
Slurry temperature: Mix the cornstarch with hot broth rather than cold water. It dissolves more smoothly and thickens without clumps.
Egg ribbons: Pour the egg mixture slowly and whisk or stir gently as you go. Pouring through a fork helps thin the stream and makes finer ribbons.
Season gradually: Liquid aminos add salt and umami; taste and adjust at step 5 rather than adding everything at once.

Refrigerate, Freeze, Reheat

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The bok choy will soften over time and the egg ribbons will change texture — still pleasant, but less silky than freshly made. I don’t recommend freezing this soup with the eggs in it; the egg ribbons and vegetables will break down and become grainy once thawed.

To freeze, remove any egg ribbons and cool the broth quickly, then freeze only the broth and vegetables in a sealed container for up to 3 months. Thaw overnight in the fridge and gently reheat. If you want eggs in the final bowl, reheat the broth and then add freshly whisked eggs the way you do in step 8.

When reheating, do it gently over low heat. High heat will make the eggs rubbery and can cause the cornstarch-thickened broth to separate. Add a splash of water or broth if it seems too thick after chilling.

Reader Questions

Can I skip the star anise and cinnamon?

Yes. Those spices add subtle warmth and complexity, but if you prefer a cleaner, more purely ginger-and-lemongrass profile, omit them. The soup will still be delicious with the other aromatics.

What if I don’t have liquid aminos?

Tamari or a low-sodium soy sauce works fine. If you need soy-free, try coconut aminos. Start with a small amount and adjust to taste so the soup doesn’t get too salty.

How do I get more egg ribbons?

Use a thin, steady stream when pouring the egg mixture and stir gently as you pour. Pouring through a fork or tines of a whisk helps thin the stream and produce longer, finer ribbons.

Can I make this entirely in one pot?

You can, but sautéing the bok choy and mushrooms in a separate skillet allows them to brown. If you skip that step and add raw vegetables directly to the simmering broth, they’ll cook but lack the caramelized flavor you get from sautéing.

In Closing

This Egg Drop Soup with Bok Choy and Mushrooms is one of those recipes I reach for when I want something fast, honest, and nourishing. It’s forgiving, easy to personalize, and teaches a few small techniques — infusing aromatics, tempering starch, and creating egg ribbons — that you’ll use again and again.

Make it your own: swap the broth for a vegetarian base, change the mushrooms, or turn up the heat with extra red pepper flakes. But keep the core steps the same, and you’ll be rewarded with a bowl that’s both simple and layered in flavor.

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Egg Drop Soup with Bok Choy and Mushrooms

A fragrant egg drop soup infused with cinnamon, star anise, lemongrass and ginger, finished with sautéed baby bok choy, mushrooms and green onion.

Prep Time15

Cook Time30

Total Time45

Servings: 3 servings

Ingredients

2 tablespoonsolive oil
2 cinnamon sticks
1 star anise
2 inchstalks lemongrasshalved and chopped into 3- pieces
1 2-inch piecegingersliced into rounds
3 clovesgarlicminced
1/2 teaspoonred pepper flakesoptional
2 bulbs baby bok choy
4 mushroomschopped
4 cupslow-sodium chicken broth
2 tablespoonsliquid aminosto taste
3 large eggs
1 1/2 tablespoonscornstarchseparated**
1 bunch green onionchopped

Instructions

Heat 1 tablespoon olive oil in a large saucepan or pot over medium-high heat. Add the 2 cinnamon sticks, 1 star anise, the lemongrass (the two 2-inch stalks halved and chopped into 3 pieces), the sliced ginger rounds, the minced garlic, and the ½ teaspoon red pepper flakes (if using). Cook, stirring frequently, until very fragrant, about 3 minutes.
Add 4 cups low-sodium chicken broth and 2 tablespoons liquid aminos. Bring to a full boil, then reduce heat to low, cover, and simmer for 15–20 minutes to infuse the flavors.
While the broth simmers, heat the remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the 2 bulbs baby bok choy (cut or halved as desired) and the 4 chopped mushrooms. Sauté until the vegetables are softened and lightly browned, about 5–8 minutes.
Transfer the sautéed bok choy and mushrooms into the simmering broth.
Taste the broth and add more liquid aminos if desired. Using a slotted spoon, remove and discard the ginger rounds, cinnamon sticks, star anise, and lemongrass pieces.
In a small bowl, whisk 1 tablespoon cornstarch with 1/3 to 1/2 cup of the hot broth until fully dissolved. Stir this slurry into the pot and keep the broth at a very gentle simmer.
In another small bowl, whisk together the 3 large eggs and the remaining 1/2 tablespoon cornstarch until smooth.
With the broth at a gentle simmer, slowly pour the egg-and-cornstarch mixture into the soup in a thin stream (you can pour through the tines of a fork), whisking or stirring the broth gently as you pour to create egg ribbons. Pour a little at a time and whisk or stir between additions.
Let the soup sit over low heat for 1–2 minutes, stirring occasionally, until the egg is fully cooked and the soup has slightly thickened.
Remove from heat, stir in the chopped green onion, and serve.