Chinese Egg Drop Soup

Egg Drop Soup with a flavorful chicken broth base and light wisps of egg throughout is a perfectly light and simple soup that everyone loves. The first time I made this soup, my kids went crazy over it and devoured every single sip. They requested it again the very next day for lunch.

I’ve made this soup for a few years now and the recipe is quite versatile. It doubles nicely and the addition of an extra egg makes it a bit heartier as well. This soup comes together in just a few minutes and it is one of my go-to lunches for the kids. My middle son would probably be happy to eat Egg Drop Soup every single day.

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Chinese Egg Drop Soup

Recipe gently adapted from and with thanks to Tyler Florence and For the Love of Cooking

Ingredients

• 5 cups chicken or vegetable stock
• 1/2 teaspoon freshly minced fresh ginger
• 2 tablespoons soy sauce
• 1/2 - 3/4 teaspoon kosher salt adjust to taste
• 1/4 teaspoon white pepper freshly ground black pepper will work as well, adjust to taste
• 2 tablespoons cornstarch or arrowroot plus 2 tablespoons water
• 2 eggs beaten
• Optional: 2 green onions sliced thin

Instructions

1. Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
2. Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!

{originally published 1/17/13 – recipe notes and photos updated 11/28/16}

Here are some more soups you might like:
Italian Wedding Soup by Good In The Simple
Slow-Cooker Rosemary and Thyme Potato Soup by Barefeet In The Kitchen
Best Ever Beef Stew by Mrs. Happy Homemaker
Broccoli Cheese Soup by Averie Cooks
Chicken Tortilla Soup by Barefeet In The Kitchen