Easy Egg Drop Soup

Tyrian Nance


This is great if you aren't feeling well. You don't have to add the cayenne, but I like the little bit of heat to break up my cold.

It's great with stir fried rice!

★★★★★ 1 vote
5 Min
10 Min


5 c
chicken bouillon cubes
1 Tbsp
soy sauce
cayenne pepper (finely chopped)
2 clove
garlic (crushed with the flat of a knife)
1 slice
ginger (peeled & about 1/3 inch thick) or 1/8 tsp ground ginger
1/2 c
green onion (thinly sliced)
eggs (well stirred)
1-3 Tbsp
corn starch


1Combine water, bouillon cubes, soy sauce, ginger, cayenne peppers and in a large pot on HI. Stir to help the bouillon cubes break up.
2Ladle about a cup or two of the mix into a glass bowl and add cornstarch to this. Set aside, stir occasionally to keep well melded. The amount you add dictates the thickness of the soup. I add three tablespoons. The more cornstarch you add, the more fluid you are going to need. The consistency should be more watery than anything else.
3When the water starts to boil, remove garlic cloves and ginger slice. Add green onions
4GRADUALLY add eggs while stirring. If the water stops boiling, don't worry, just keep going. The finer the stream of egg is, the better the egg ribbons will look. NEVER add cornstarch before the eggs, you won't get the right consistency.
5Finally, add cornstarch mix (stir once more before adding to pot) Let boil for another minute. Don't add cornstarch straight into the pot, you'll end up with little pockets of cornstarch. You're soup will look like snot.

About Easy Egg Drop Soup

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids