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10-min. Easy Egg Drop Soup

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 servings
Calories 150
A quick and comforting egg drop soup made with simple ingredients, ready in just 10 minutes.

Ingredients

Broth

  • 4 cups chicken stock (or chicken broth, low-sodium)
  • 3 large eggs eggs
  • 1 green onion green onion (finely chopped, divided into scallion whites and greens)
  • 1 tsp chicken bouillon powder (aka chicken stock powder)
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1/4 tsp white pepper (or black pepper)
  • 2 tbsp cornstarch (or potato starch / tapioca starch)
  • 1/4 cup water (cold)

Instructions 

  • Beat eggs until smooth; set aside.
  • Mix cornstarch with cold water until dissolved; set aside.
  • Bring broth and scallion whites to a boil, then reduce heat.
  • Stir in cornstarch slurry, cook until slightly thickened.
  • Add seasonings, then slowly pour eggs while stirring to form ribbons. Garnish with scallion greens and serve.

Notes

Use fresh eggs for best texture and flavor.
Calories: 150kcal
Cost: $5
Course: Soup
Cuisine: Asian
Keyword: egg drop