Asian Egg Drop Soup

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 3
  • About This Recipe

    “I didn’t know this was so easy to make! I’ve always loved it in Chinese restaurants, now I can have at home!”


  • 4cupschicken broth
  • 1teaspoonsoy sauce
  • 1teaspooncornstarch, mixed with 2 t water
  • 2eggs, lightly beaten
  • 2green onions, chopped( the whole onion)
  • salt and pepper
  • Directions

  • Bring broth and soy sauce to a boil.
  • Slowly add cornstarch mix, stirring until thickened.
  • Reduce to a simmer.
  • Add eggs slowly, while stirring the soup in the same direction.
  • The egg will spread and feather.
  • Turn off heat and add the onions.
  • Add salt and pepper.
  • Serve at once.
  • Reviews

  • “Excellent and easy. Made this for my Poppie who has stage 4 liver cancer and is rapidly losing his appetite and strength. Very difficult to get most foods down him, but he lapped this up!Used low-sodium broth since he can’t have too much salt, pinch less soy sauce (the salt again), a hefty squeeze of lemon juice, as that is supposed to increase the appetite and help with dry mouth, and used chives from my garden instead of green onions for less “mouth feel.” Also added a pinch of turmeric for color and health properties. Thanks so much for this. It was a real treat for him and he doesn’t get those much anymore.”

  • “Sure this is good .I have not tried this one but being half chinese(cantonese) my grandfather use to make a version similiar to this . What youmight want to try is instead of using cornstarch use
    a can or two ( depending on how thick you like your soup ) of cream stylecorn. If you live near an asian grocery store you might also want to pick yourself up some rice noodles .It is delicious in in .”

  • “Excellent and easy to make! You could probably add an extra cup of broth without noticing a difference – the two eggs provide a lot of egg threads. My wife and I both enjoyed this recipe.”

  • “Totally missed the part where the eggs were supposed to be beaten before added, but delicious nonetheless. Added garlic powder and onion powder.”

  • “On Pat’s very tempting recommendation I made, thoroughly enjoyed and reviewed Recipe #22163 #22163 by Chef #27643. I had a big sandwich for lunch and needed a light supper so this was perfect!I hate to brag, but I made it better than the local Chinese restaurant nearby.:D”

  • “I tagged this in January Event – Soup is On – on behalf of a friend who had been looking for such a soup (if it didn’t work out with her for what ever reason I was going to make it myself – don’t have that worry).She just raved about it – she scaled it back for a 1.5 serve but was wishing she doubled it and she reconned its simplicity just made it superb and a delightfully light soup which is a great starter to a chinese banquet.thank you MizzNezz, Made for January Event – Soup is On.”

  • “This is what I make when I need a quick soup. I had 1 egg to 3 cups of broth.”

  • “Delicious!So easy and so good!I didn’t use the cornstarch and I used vegetable broth….but my husband and I loved it.Thanks so much.”

  • “This was OK.It was very eggy like the other reviews said but that didn’t bother me.What I didn’t like is there was little flavor and the consistency was far too watery.I am definitely going to play around with this to see if I can figure out what needs to be different because the basics of the recipe are easy and seem correct.”

  • “Very good! I will say that the eggs were a little excessive but still it was an easy and delicious addition to my Chinese menu for the night.”

  • “Loved this soup!It really is so easy and quick to make; not to mention inexpensive.Thanx for posting this.From now on, I’m making my own egg drop soup!”

  • “I have tried this recipe before (from a FoodTV recipe) and LOVE it. It’s my only choice now for egg-drop soup. I particularly like the addition of green onions!! thanks for posting–now I don’t have to! “