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Egg Drop Soup


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Egg Drop Soup 0 Picture


  • 4 c. chicken broth
  • 1 tbs+ 1 tsp cornstarch
  • 3 lg eggs
  • 1 tbs soy sauce
  • Salt to taste
  • Flavoring Extras - Use one or all
  • 1/2 " fresh ginger, peeled and cut into rounds
  • 1/2 tsp peppercorns
  • 1/2 tsp fennel seeds
  • 6 whole cloves
  • 1/2 cinnamon stick
  • Soup Extras - Use one or all
  • 4 oz thinly sliced mushrooms
  • 1 bunch shredded cabbage or baby bok choy, spinach thinly sliced
  • 4 sliced gr onions


Servings 4
Preparation time 10mins
Cooking time 30mins


Step 1

Pour the broth into a saucepan and place over medium-high heat. Put the smaller flavoring extras into a tea ball. Add all your flavoring extras to the saucepan with the broth. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed. Add any soup extras to the stock and simmer for five minutes. Save some green onions for sprinkling on top of the soup at the end. Scoop out 1/4 cup of the broth and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the soup and let it simmer for a two minutes.
Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer and slowly whisk the broth as you pour in the eggs. Let the soup stand for a few seconds to finish cooking the eggs. Serve immediately, topped with thinly sliced scallions.


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