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Homemade Egg Drop Soup with Bok Choy and Mushrooms photo
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Egg Drop Soup with Bok Choy and Mushrooms

This Egg Drop Soup is a warm hug in a bowl! Silky egg ribbons swirl through tender bok choy and earthy mushrooms for ultimate comfort.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

For the Soup:

  • 2 tablespoons olive oil for sautéing the aromatics
  • 2 sticks cinnamon
  • 1 piece star anise
  • 2 inch stalks lemongrass halved and chopped
  • 1 piece ginger 2-inch, sliced
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional
  • 2 bulbs baby bok choy
  • 4 mushrooms chopped
  • 4 cups low-sodium chicken broth
  • 2 tablespoons liquid aminos
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 bunch green onion chopped for garnish

Instructions

Cooking Instructions:

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the 2 cinnamon sticks, 1 star anise, lemongrass, ginger, and garlic. Sauté for about 2-3 minutes until fragrant.
  • Pour in 4 cups of chicken broth and bring to a gentle simmer. Add red pepper flakes if desired. Simmer for about 10 minutes.
  • Add the bok choy and mushrooms. Simmer for an additional 5-7 minutes until bok choy is tender.
  • In a small bowl, whisk together the eggs.
  • In another small bowl, mix cornstarch with cold water to create a slurry. Stir into the broth.
  • Slowly drizzle in the egg mixture while stirring gently to create ribbons.
  • Stir in liquid aminos to taste. Remove from heat.
  • Ladle the soup into bowls and garnish with green onions. Serve warm.

Equipment

  • Large Pot
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon

Notes

  • For a low-carb version, replace cornstarch with xanthan gum.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze the soup without eggs for longer storage.