Egg Drop Soup

There are many variations of egg drop soup.  This is a very simple, basic recipe that you can change by adding other ingredients.  If any is left over, it can be reheated or frozen.  Chances are that it will all be eaten right away.


  • egg drop soup4 cups chicken broth
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh chives
  • ¼ teaspoon salt
  • 1 ½ tablespoons corn starch
  • 2 eggs
  • 1 egg yolk

Pour 3 ½ cup chicken broth  into a soup pan.  Add ginger, chives, and salt.  Bring to a boil.  In a small jar mix together the cornstarch and ½ cup  of broth.  You can shake the mixture if you have a lid for the jar, or just mix with a spoon.

In a small bowl mix together the eggs and egg yolk with a whisk.  Drizzle the eggs a little bit at a time into the boiling broth mixture. The eggs should cook immediately.

Add the cornstarch mixture until the desired soup consistency is reached.

Try one of these saucepans for peak flavor when cooking this soup.


Substitute the ground ginger with grated fresh ginger.  The Chinese believe ginger is a relief for a cold or the flu.  So if you have someone sick you are making this for, consider adding fresh ginger.

egg drop soup with clamsFrozen peas or any other frozen vegetable, such as corn or soy beans could be added to this soup.

White pepper will give the egg drop soup  more flavor.

½ teaspoon of sugar can also be added.

Green onions can be substituted for the chives, if desired.

Cubed fresh tomatoes (2) will also add a different flavor.

This delicious soup will have unbeatable flavor when cooked in one of these pans in this cookware set.

Beef Variation:

If you want a hearty egg drop soup that can be served as a meal, mix together the following ingredients:  2/3 pound ground beef; 1 tablespoon each of soy sauce, dry sherry, and water; and a few drops  of sesame oil.  Let this mixture marinate about 15 minutes and then add into the boiling broth.  Break up any clumps with a fork.  Cook until meat is thoroughly cooked and then add in the eggs as described above.

Different types of seafood always make a delicious addition to this soup.

Some people prefer to use tapioca starch as a thickening agent instead of cornstarch.  Use whichever you prefer and have better results with.

Of course, to make it “super homemade” you can make the chicken broth from scratch.  You could also add a little bit of shredded chicken to the mixture.

Anyway you look at it; this soup can be made to your specific tastes.  The added benefit is that it is made at home without the MSG that so many Chinese restaurants use in most of their cooking.


For This Soup Recipe We Recommend

This All Clad Stainless Steel Sauce Pan

All Clad Stainl;ess Steel Sauce Pan
  • 4 quart is the best size.
  • 3-ply bonded construction.
  • Can be used on all cooktops.
  • Loop handle for easy handling.
  • Easy clean up and dishwasher safe.

Available Here