Egg Drop Soup

Egg Drop Soup

5 from 25 reviews

This simple yet tasty protein packed soup is better and more natural than most Chinese restaurants at a fraction of the cost.


  • 2 tablespoons cornstarch
  • 6 cups low sodium chicken broth
  • 1/2 tablespoon sesame oil
  • 4 green onions chopped  (white and green parts separated)
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground white pepper
  • 4 eggs lightly beaten


  1. In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.
  2. Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute.  Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth.  Whisk in the chicken broth mixed with the cornstarch.  Bring the pot to a low simmer and let it cook for about 5 minutes.
  3. Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole.  Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand.  The key here is very slowly.
  4. Finally spoon the soup into bowls and garnish with the green parts of the scallions.


  • For best results use low sodium chicken broth so the taste of salt does not overwhelm your recipe.
  • Sometimes I use fresh grated ginger if it is available.  Or I sometimes purchase ginger paste in the refrigerator section of my local grocery store.  Both are equally delicious and add a little more flavor dimension to the soup.
  • The cornstarch thickens the soup a bit and aids in the proper cooking and ribboning of the eggs.
  • Turmeric is added because of its nice all natural yellow color and its earthy pepper flavor.  It is not an absolute must but I highly recommend it.
  • I like to use white pepper because it looks nice in a brothy soup like this but you could use black pepper as well.
  • The eggs are not tricky to do at all if you use a bag and snip just a very small amount off the tip.  It should be just barely enough for the eggs to come through then simply move the bag around over the simmering pot.  I usually stir the pot very very slowly with a large wooden spoon using my other hand.

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