Egg Drop Soup

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I have been wanting to make egg drop soup for quite sometime, but feared it may be difficult. Man was I wrong. Easiest soup I think I have ever made! Here is what I did.


  • 4 cups chicken stock (2 cans)
  • 1/2 teaspoon grated fresh ginger photo-25
  • 2 tablespoons water
  • 1 tablespoon soy sauce (I didn’t have any so I used teriyaki..)
  • 2-3 tablespoons cornstarch
  • 2 eggs, beaten
  • 2-3 green onions, chopped (also didn’t have any…so I used regular onion)
  • shredded carrots, I used 2 normal size carrots
  • salt and pepper


  • Bring soup stock, ginger and soy sauce to a boil.

  • In a small bowl, combine the cornstarch and 2 tablespoons water. Stir until cornstarch dissolves. Slowly pour the cornstarch mixture into the stock until thickened a bit. Reduce heat to a simmer. Slowly pour in the eggs and stir in one direction only. The eggs will spread out and look like ribbons.

  • Take soup off heat and add the green onions. Season with salt and pepper.
    Told you it was easy!! It was quite filling as well!


    Live satisfied!

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