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+ servings

Egg Drop Soup

Servings: 6


  • 5 cups homemade chicken broth (plus more for a slurry)
  • 1/4 tsp fresh ginger grated
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 eggs beaten
  • 2 green onions chopped, including ends
  • Sea salt and white pepper to taste


  • Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.
  • Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.