Egg Drop Soup

Recipe Rating:
 2 Ratings
Cook Time:


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

The Cook

Michelle Griggs Recipe
Full Flavored
San Diego, CA (pop. 1.3M)
Member Since Apr 2012
Michelle's notes for this recipe:
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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Bring the 5 cups of chicken broth to a boil
add 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
whisk 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.
let 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!

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user Becky Griggs BeckyGriggs - Apr 11, 2012
This looks fantastic! Gonna get the stuff to make it after class today!
user millie reed shortcutmil - Apr 11, 2012
this is one of my favorites too,now i"ll know how to make it the right way!!
user millie reed shortcutmil - Apr 11, 2012
oop's, how much cornstarch??It was left out of the ingredients, but was in the directions??
user Michelle Griggs NOMtasticEats - Apr 11, 2012
Silly me! It is 1 tablespoon! All the recipes I looked through before combining them and making it myself said to just put the tablespoon of cornstarch into the boiling water but i mixed mine with some cold water first to make sure it got completely dissolved! Hope that helps :) Sorry for the confusion Millie! And Becky let me know later today how you liked it :)

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