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

  • Servings: 3-serving
  • Difficulty: easy
  • Print


  • Cuisine: chinese
  • Course: appetizer
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins


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


  1. 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.
  2. 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.
  3. In another small bowl, whisk the Eggs and Egg Yolk together with a fork. Set aside.
  4. When the broth comes up to a rolling boil, gradually add the Cornstarch mixture until desired consistency.
  5. Bring back to a rolling boil.
  6. 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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