Egg Drop Soup

Egg Drop Soup

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "soup" and my extra theme had to have "eggs" in it. This was kind of a no brainer because I have been craving chinese food lately and I have not had a chance to indulge just yet. While this was pretty delicious, it was very basic so the next time I make it, definitely will add a protein like tofu and more chives or green onions.
The amount of salt will vary depending on how salty your broth is. I happened to use the full flavour better then bouillon for this which is pretty salty.
Also, the amount of cornstarch will depend on environmental factors



  1. 4 Cups Chicken Broth
  2. 1/8 teaspoon Ginger Freshly Grated
  3. 2 Tablespoons Chives Fresh , chopped
  4. 1/4 teaspoon Kosher Salt
  5. 1 1/2 Tablespoons Cornstarch
  6. 2 Eggs
  7. 1 Egg Yolk


10 mins
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    Add 3 1/4 Cups of the Chicken Broth into a large pot. Peel the Ginger and chop the Chives. Grate the Ginger directly into the pot, and stir in the chopped Chives and Kosher Salt. Bring the broth to a rolling boil over medium heat.

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    While the broth is coming up to a boil, prepare the Cornstarch; in a small bowl, stir together 3/4 cups of Chicken Broth and Cornstarch. Set aside.

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    In another small bowl, whisk the Eggs and Egg Yolk together with a fork. Set aside.

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    When the broth comes up to a rolling boil, gradually add the Cornstarch mixture until desired consistency.

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    Bring back to a rolling boil.

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    Remove the pot from the heat and drizzle the Egg a little at a time from the fork until all of the Eggs are added. The eggs should cook almost immediately.

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