Egg Drop Soup Recipe

Egg drop soup, also known as egg flower soup, is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup.


  • 4¬†cups¬†chicken broth, divided
  • 2¬†tablespoons¬†chopped fresh chives
  • ¬ľ¬†teaspoon¬†salt
  • ?¬†teaspoon¬†ground ginger
  • 1 ¬Ĺ¬†tablespoons¬†cornstarch
  • 2¬†eggs
  • 1¬†egg yolk


  1. Gather all ingredients. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.

  2. Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.

  3. Stir in cornstarch mixture gradually until soup reaches desired consistency.
  4. Bonus – some people like to add mushrooms as well and if you like shrooms, go for it.

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