Egg Drop Soup

Prep Time
Cook Time
Ready In

"The trick to getting nicely formed egg "shreds" in the soup is to stir RAPIDLY in only ONE direction using a fork when adding the eggs to the hot broth. A warming and nourishing light meal served with egg roll."

Original recipe yields 2 servings


  • Serving Size: 1 (290.6 g)
  • Calories 202.9
  • Total Fat - 7.5 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 168.7 mg
  • Sodium - 648.6 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 3 g
  • Sugars - 5.9 g
  • Protein - 10 g
  • Calcium - 50.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.1 mg

Step 1

Combine the chicken broth, soy sauce, sesame oil and green onion. Bring to a boil. Stir together the cornstarch and water; pour into the boiling broth and stir until the broth has thickened slightly.

Step 2

Continue to stir gently while you pour in the egg. (Be sure the egg is beaten well. Start stirring the broth and get it "swirling" in one direction. Use a fork and continue stirring in that same direction while you add the egg) Add salt and pepper to taste; garnish with reserved green onion tops.

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

This soup was a nice change from what we are used to having, we found we did not care for the texture, but that could be my fault as I was unable to get a nice swirl with the egg, so that the egg had a kind of curdled look and texture, i am sure caused by my inexperience making egg drop soup. The flavour was subtle but the green onions added a nice light onion essence.

(28 Feb 2012)