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egg drop
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5 from 4 votes

Egg Drop Soup

Egg Drop Soup
Course Soup
Cuisine Chinese
Prep Time 2 minutes
Cook Time 3 minutes
Servings 4
Author Jim


  • 1 quart chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 3 eggs
  • 1/4 cup chopped green onion (optional)


  • In large pot, whisk together cornstarch and stock. Bring that mixture to a heavy simmer.
  • As stock heats, scramble eggs and soy sauce together. Once stock is simmering, swirl the stock in the pan (think making a whirlpool in the pot like you did in the pool as kids). Quickly pour the eggs into the edge of the whirlpool.
  • Cook soup for another 1-2 minutes. Serve immediately, garnished with green onions as you please.


Serving: 4People | Calories: 71kcal