Egg Drop Soup

  • Yield : 2 Cups
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Sometimes called Egg Flower Soup this soup has always been a favorite of mine. It’s a very basic soup but you can add a bit of variety by the addition of bean sprouts, tofu, corn, noodles or anything else you desire.


  • 15 ounce can chicken broth
  • 1 egg white
  • 1 Tablespoon cornstarch
  • salt and white pepper to taste
  • 1 finely sliced green onion


Step 1

Beat the egg in a mixing bowl and add a tablespoon of cold water to thin it out. in another bowl mix the cornstarch with a couple tablespoons of cold water until dissolved.

Step 2

In a saucepan, bring the chicken broth to a light boil. Stir in the white pepper and salt. Put the egg in a measuring cup with a spout to make it easier to pour into the broth in a thin stream. Gently stir the eggs in a clockwise direction while slowly pouring the egg into the spinning broth.

Step 3

Slowly pour in the cornstarch mixture until you reach the desired thickness. You may not use it all. Garnish with green onion and serve.

Recipe Type: Ingredients: ,

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