Chinese Egg Drop Soup


This was the first time I have ever made Chinese Egg Drop Soup and the recipe I used was absolutely delicious! It tasted just like the soup in the Chinese Restaurants. It was easy and fun to make and I will definitely be making this recipe again!




In a small pot combine chicken broth,

ginger slice and the white part of the green onions.

Heat over high heat until soup comes to a boil.

Turn to a low heat and simmer.


In a small bowl whisk the cornstarch and water

together until the cornstarch is completely dissolved.


Drizzle cornstarch mixture into the hot soup mixing with a spatula.

Add salt and pepper and stir.


Drizzle eggs through the tines of a fork into the hot soup.

Let the eggs sit for a few seconds then gently stir breaking up the egg.


Drizzle the oil and sprinkle the green part of the onion on top.


Serve warm.

Chinese Egg Drop Soup



4 cups chicken broth

3 green onions, chopped with the white and green parts separated

1 slice ginger or 1/8th tsp ground

1/4 tsp white pepper

1/4 tsp fine sea salt, or to taste

4 tsp cornstarch

2 Tbl water

4 large eggs, beaten

2 tsp sesame oil


Combine chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until it boils. Turn burner to a low heat and let simmer.

Combine cornstarch and water in a small bowl. Whisk until cornstarch is dissolved. Swirl mixture into the hot soup. Add salt, pepper and mix well with a spatula.

To add the eggs, drizzle them slowly through the tines of a fork into the hot soup. Let the eggs set for a few seconds and then gently stir breaking up the egg to your desired sized pieces.

Drizzle sesame oil and sprinkle with the green part of the green onion.

Serve warm.


Categories: Soup


    • I think I mixed my egg too much when I drizzled it into the soup but the taste was absolutely amazing! How do you drizzle your egg into the hot soup? It is a hard one to make the picture look pretty.

  1. I make a different version of egg drop soup – mainly started making it so I could have the protein and fats from the eggs – and your recipe here shows the traditional recipe – perhaps some day (sigh) I could maybe make this version – but I am trying beef jerky first

      • well I am honored you would ask. And I really do not follow a recipe. I usually add two bouillon cubes – to two cups of boiling water. I let a piece of chicken simmer and add a few veggies (whatever I might have – and often i grind them up in the nutri-bullet) then after it is all savory – I pull apart the meat and simmer a little more – I add the eggs and stir rather quickly. That is it. I might add a big tbls of full fat sour cream and serve with almond flour bread. It works for me…. I sometimes add different seasonings –

      • Thank you! I also like changing my seasonings to keep them interesting! I like using my inversion blender like you do the Bullet! Sounds like a really good way to fix it and healthy!

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