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egg drop soup recipe

Egg Drop Soup Recipe

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  • Author: Jamie Sanders
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: soup
  • Method: stovetop


This easy egg drop soup recipe comes together in about 15 minutes and tastes almost just like the soup at your favorite Chinese restaurant.


  • 4 cups chicken broth
  • 1 tbs of cornstarch
  • 4 egg whites, lightly beaten (You could use the entire egg, but it will make the soup cloudy)
  • 1/4 teaspoon white or black pepper
  • 1/2 tsp ground ginger
  • Salt to taste
  •  optional addins/toppings:
  • A few drops of sesame oil (highly recommended for a more authentic flavor)
  • 12 green onions, minced
  • Handful of fried wontons (I find these over with the salad toppings in the produce area)


  1. In medium saucepan, bring the chicken broth to a boil over med- high heat.
  2. While the broth is heating, mix the cornstarch and a bit of water until smooth and add to the broth.
  3. Once the broth has come to a boil, add the white pepper, ginger, salt, and the sesame oil if using. Reduce heat and simmer for about another minute or two.
  4. Remove broth from heat and stir with whisk.
  5. Pour lightly beaten egg whites into the broth slowly, through the tines of a fork and slowly stir the broth to form the egg ribbons. I tried to make a video of how I add the egg to the broth. I obviously cannot talk, stir and think at the same time, so I opted to turn off my voice and add speech bubbles.  You can see it here.

     6. Top soup with green onions and wontons if desired.

Serve immediately and enjoy!