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Egg Drop Soup

With only a few ingredients, you can make this healthy, easy and budget friendly recipe which takes less than 10 minutes to make. And tastes just like the soup at your favorite Chinese restaurant.

This soup does not reheat well as the eggs will overcook so only make what you need.

This recipe serves 2 -4 people depending on if it’s served as a starter or main. If serving for one or for a crowd, for every 2 cups of broth, use 1 egg.

Since I’m using soy sauce, I add the salt at the end based on taste.

Egg Drop Soup


4 cups of chicken broth

1 Tablespoon cornstarch

1/2 -1 teaspoon grated ginger

1 Tablespoon soy sauce

1/2 teaspoon pepper or more as needed

2 eggs, beaten

1-2 green onions, sliced

Salt as needed


Add about 1/4 cup of chicken broth in a bowl and stir in cornstarch. Set aside.

In a pot, add remaining broth, ginger, soy sauce and pepper and bring to a boil.

Stir in cornstarch and continue to cook for a few minutes to thicken.

Beat eggs in a bowl. Reduce heat to simmer Stir the broth in one direction and slowly add eggs to pot, continuing to stir in the same direction.

Turn off heat and add green onions. Taste and add salt or any other seasonings as needed.


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