Egg Drop Soup

Egg Drop Soup

5 from 8 reviews

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




  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.


Keywords: what is egg drop soup, how do you make egg drop soup, best recipe for egg drop soup

Privacy Policy

Sharing is Caring

Help spread the word. You're awesome for doing it!