Egg Drop Soup

Michelle Griggs


Probably one of my most favorite soups of all time. Which is weird for me seeing as I completely hate eggs haha but this was my first try at making it home made and it actually turned out really amazing!!

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★★★★★ 2 votes
10 Min


5 c
chicken stock
1/4 tsp
ground ginger
1 clove
1 tsp
soy sauce
1/2 tsp
pure sesame oil
white pepper


1Bring the 5 cups of chicken broth to a boil

2add in the ginger, garlic, cornstarch, soy sauce, white pepper and sesame oil. let is boil lightly for 3 minutes to let the flavors infuse and thicken a little

3whisk the eggs together thoroughly in a bowl. Slowly drip the whisked eggs into the soup. A good trick is to pour it through the prongs of a fork to get the ribbon effect.

4let it simmer for about a minute to make sure the eggs are cooked completely. try not to stir it too much so you don't break up the eggs. Take off the heat and serve!

About this Recipe

Regional Style: Asian
Other Tags: Quick & Easy, Healthy